DirtyFLRestaurant Inspection Data

PATRIZIA NYC

Based on 7 health inspections, PATRIZIA NYC in FORT LAUDERDALE has earned a 3.1/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

3300 NE 32 ST

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 7 health inspection reports

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 13485034

Met Inspection Standards

4 high, 5 int

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - vodka sauce (48-52F). Per operator prepared 2 days ago and held in walk in cooler. Not prepped or portioned since prepared. Observed item in tall plastic covered container. Reviewed proper cooling. See stop sale.
  • 08A-05-6:High Priority - Low boy - Raw sausage stored over/not properly separated from ready-to-eat salami. Operator stored all items properly. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade terry cloth towel used as cover for food container with cooked pasta. Observed cloth touching food. Operator removed. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - vodka sauce (48-52F). Per operator prepared 2 days ago and held in walk in cooler. Not prepped or portioned since prepared. Observed item in tall plastic covered container. Reviewed proper cooling. See stop sale.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Several employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
  • 01C-03-4:Intermediate - Oyster tags not marked with last date served. Reviewed proper procedures.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Short ribs - per operator prepared 2 days ago. Operator date marked. Corrected On-Site

8/6/2025· 7mo ago

Visit ID: 10873888

Met Inspection Standards

1 high, 1 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor, walk in freezer 2 trays of cooked eggplant stored on floor operator stored properly. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler next to hand washing sink at cookline.
  • 41-07-4:High Priority - Container of medicine improperly stored. Pain relief medication stored on shelf next to clean plates. Operator removed. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun nozzles.

3/26/2025· 11mo ago

1 int, 2 basic

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -Walk in cooler; bulk chicken stored less than 6 inches, operator stored properly. Corrected On-Site
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Kitchen; -1 door reach in cooler -Left cookline reach in next to hand washing sink.
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink -Bar, operator removed. Corrected On-Site

12/19/2024· 1y 2mo ago

Visit ID: 8733486

Met Inspection Standards

4 basic

  • 14-01-5:Basic - Container with no handle used to dispense calamari in reach in one door cooler, Operator removed. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. -Dessert Station; Reach in door gaskets. -Reach in cooler gaskets next to mixer.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers over, -Dessert Station -Pasta Station
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -Prep Area Reach in middle reach in coolers.

5/28/2024· 1y 9mo ago

Visit ID: 8631118

Met Inspection Standards

2 int, 2 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observe with tuna with lable that stated must be removed from ROP.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear kitchen door.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe with oyster and clams.
  • 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. I printed and operator posted. Corrected On-Site

3/13/2024· 1y 12mo ago

Visit ID: 8631038

Met Inspection Standards
  • N/A:No Violations Were Observed

3/12/2024· 2y ago

Visit ID: 8355048

Follow-up Inspection Required

6 high, 2 int, 1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign in women's bathroom Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Marinara 57°F 70°F. Operator stated cooled overnight. Not prepped or portioned today. See stop sale Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon above aju in flip to cooler Raw beef above salad at salad station Raw salmon above cooked pasta on cook line Raw chicken above pork chops in prep area Operator fix all during inspection Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Parmesan wheel used as food contact surface. Reused without being clean and sanitized. Hot pasta put into Parmesan wheel then served to guest and cannot be cleaned between use. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, Marinara 57°F 70°F. Operator stated cooled overnight. Not prepped or portioned today. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station, sausage (47F - Cold Holding); cooked mushrooms (55F - Cold Holding); blu cheese (55F - Cold Holding); ham (57F - Cold Holding) Operator stated held overnight in flip top cooler. Not prepped or portioned today Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station, sausage (47F - Cold Holding); cooked mushrooms (55F - Cold Holding); blu cheese (55F - Cold Holding); ham (57F - Cold Holding) Operator stated held overnight in flip top cooler. Not prepped or portioned today See stop sale Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. Parmesan wheel used as food contact surface. Reused without being clean and sanitized. Hot pasta put into Parmesan wheel then served to guest and cannot be cleaned between use. See stop sale Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning