Pita Bistro
Last inspected: Nov 18, 2025
70
Score
Pita Bistro, located at 2113 S 48th St in Tempe, AZ, underwent a moderate-risk inspection on November 18, 2025. This inspection identified one critical, one major, and two minor violations related to food safety. The establishment has a history of mostly low-risk inspections across five recorded evaluations.
5
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Nov 18, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 3 corrected on site.
70
Jun 2, 2025
Routine
3 minor violations.
86
Jan 14, 2025
Routine
1 minor violation.
95
Oct 24, 2024
Routine
No violations found.
100
Aug 20, 2024
Routine
1 minor violation.
95
Violations — Nov 18, 2025 Inspection
No certified food protection manager
Inspector notes: *THIRD CONSECUTIVE VIOLATION* The PIC is not a certified food protection manager. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible and kept at the establishment for all inspections
2-102.12(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw beef items stored over prepared salsa in the walk in cooler. (*The beef was packaged and the salsa was covered.) The PIC relocated the salsa to proper location. Ensure that food is protected from cross contamination during storage, preparation, display
3-302.11(A3-8)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Large, deep covered container of a cucumber yogurt item (tzatziki)-45-46F in the walk in cooler. PIC stated that the tzatziki was made and placed into the cooler the previous day and discarded-see embargo form. PHF/TCS foods prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less
3-501.14
Improper cooling methods used
(corrected on site)
Inspector notes: Three large, deep, and covered containers of tzatziki-49-50F cooling in the walk in cooler. PIC stated that all items had been prepped about an hour prior and stated that all items would be divided in smaller pans to cool faster. Ensure that proper cooling methods are followed: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf
3-501.15(A)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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