Food Service Establishment · Westchester County, NY

Pita House

27 North Broadway

Last inspected Oct 13, 2026 · View Map ↗ · Compare ↗

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Non-critical violations only

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Pita House last inspected?: The most recent inspection on record was on Oct 13, 2026. The result listed by New York State Department of Health was “Non-critical violations only”.
Were any violations recorded at the last inspection?: Yes: 4 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Feb 22, 2024 to Oct 13, 2026.
Has Pita House ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Feb 22, 2024.

The Full Inspection History

7 inspections

Inspection

Oct 13, 2026

Non-critical violations only

4 recorded violations

minorCode 12EHandwashing

Official Wording

Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode 15BFacility maintenance

Official Wording

Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode 12CWater, plumbing, and sewage

Official Wording

Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from New York State Department of Health, Oct 13, 2026 · Original Source

Inspection

Dec 17, 2025

Non-critical violations only

2 recorded violations

minorCode 8AContamination

Official Wording

Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode 15AFacility maintenance

Official Wording

Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from New York State Department of Health, Dec 17, 2025 · Original Source

Re-Inspection

Mar 12, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Mar 12, 2025 · Original Source

Inspection

Feb 21, 2025

Critical violations found

3 recorded violations

minorCode 11CContamination

Official Wording

Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

In Plain English

More about food not protected from contamination

criticalCode 7AOther

Official Wording

All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165�F or above.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 10BCleaning and sanitizing

Official Wording

Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from New York State Department of Health, Feb 21, 2025 · Original Source

Re-Inspection

Mar 26, 2024

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Mar 26, 2024 · Original Source

Re-Inspection

Feb 28, 2024

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Feb 28, 2024 · Original Source

Inspection

Feb 22, 2024

Critical violations found

5 recorded violations

minorCode 11AOther

Official Wording

Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 10BCleaning and sanitizing

Official Wording

Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 12EHandwashing

Official Wording

Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

In Plain English

More about food not protected from contamination

criticalCode 7FFood temperature

Official Wording

Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from New York State Department of Health, Feb 22, 2024 · Original Source