Inspection Report

Business Name
Pita Bistro

Business Address
4740 S 48TH ST PHOENIX AZ 85040

Permit Number
FD-38217

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/8/2026

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed cooked chicken and gyro meat with an internal temperature of 95-100 degrees Fahrenheit in a countertop steamer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per employee, items were cooked 1 hour prior to inspection. Per employee, steamer was just turned on and items were placed in unit as water was warming up. Employee reheated chicken and gyro meat to 165F before placing in alternate hot holding equipment - inspector verified temperatures. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed numerous TCS foods such as cut tomatoes, feta cheese, and tabbouleh salad with tomatoes with internal temperatures of 48-52 degrees Fahrenheit in a prep-style refrigerator at the serving line that was not holding cold. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per employee, all items were placed in unit less than 2 hours prior to inspection. Employees moved out-of-temperature items to walk-in refrigerator to cool rapidly and replaced items. Establishment closes at 8pm and can use Time as a Public Health Control for TCS foods in this station for the short-term. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Observed a prep-style refrigerator at the serving line with an ambient temperature of 46F with out-of-temperature TCS foods inside. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for 7/17/26.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law

Addl Notes: Observed a y-style splitter valve installed downstream of the atmospheric vacuum breaker (AVB) at the mop sink with one side leading to a chemical dispenser. The hot water faucet was in the "on" position, pressurizing the system. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Employee disconnected splitter valve during inspection to correct. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Comments/Details

No County legal action will result from this inspection.
Inspection report e-mailed. Re-inspection is tentatively scheduled for 7/17/26.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.