Pita Mediterranean Street Food in Snellville receives a 56% on their recent health inspection

Pita Mediterranean Street Food, located at 2265 Wisteria Dr SW, Suite 114 in Snellville, received a score of 56 points out of a possible 100 points during their 02/03/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(l), (n)Today’s unsatisfactory score demonstrates a lack of managerial control within the facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

Violation #2:
2-2A: .03(2)(m)PIC cannot demonstrate in a verifiable manner that employees are aware of health agreement. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

Violation #3:
2-2E: .03(6)PIC cannot provide procedures for vomit/diarrhea incident. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

Violation #4:
3-1C: .04(3)(e)Observed can with dents at the top and side seams being used. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. (Pf)
Corrective Actions: Can was discarded.

Violation #5:
5-1A: .04(5)(d)Observed gyro meat on vertical grill while turned off. Observed gyro meat being used and then cooled overnight to use again. Raw animal foods that are cooked using a non-continuous cooking process shall be: 1. Subject to an initial heating process that is no longer than sixty minutes in duration; (P) 2. Immediately after initial heating, cooled according to the time and temperature parameters for cooked time/temperature control for safety food; (P) 3. After cooling, held frozen or cold, as specified for time/temperature control for safety food; (P) 4. Prior to sale or service, cooked using a process that heats all parts of the food to the minimum cook temperature; and (P) 5. Prepared and stored according to written procedures approved by the Health Authority. (Pf)
Corrective Actions: All gyro meat was discarded.

Violation #6:
6-2: .04(6)(g)Observed several time/temperature as a safety control items being stored over 24hrs without a date mark. (ex. lettuce, cooked beef, cheeses, cut vegetables) Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: All items were date marked.

Violation #7:
8-2B: .07(6)(c)Observed glass cleaner being stored with food items. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P)
Corrective Actions: All chemicals were placed in designated area for storage.

Violation #8:
10D: .04(4)(d)Observed several containers of unidentifiable foods being stored without common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

Violation #9:
11C: .04(6)(c)Observed bags of TCS foods being thawed on sink at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: Bags were placed in cooler to properly thaw.

Violation #10:
12A: .04(4)(q)Observed containers of food being stored directly on ground. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)

Violation #11:
12C: .04(4)(m)Observed multiple buckets of cloths being stored in sanitizer with a concentration of 0 ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C)
Corrective Actions: All buckets were remade to a concentration required by the manufacturer.

Violation #12:
14A: .04(4)(k)Observed bowl and spoon being stored directly in the cooked rice. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: All utensils were removed to be cleaned and sanitized.

Additional remarks:
All cold holding and hot holding temperatures were in compliance unless otherwise noted.
***A follow up inspection will occur within 10 days.
****An additional inspection will occur within a year.

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