DirtyFLRestaurant Inspection Data

NABRUZZI TRATTORIA

NABRUZZI TRATTORIA in LUTZ has 7 health inspections on record with an overall food safety rating of 2.8/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 7 reports on file

Van Dyke Road
Florida, 33548
Hillsborough County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 7 health inspection reports

All Inspection Reports

1/6/2026· 2mo ago

Visit ID: 10870273

Met Inspection Standards

1 high, 1 int, 6 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Some employees in kitchen. Repeat Violation
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior of the upright reach-in freezer door.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At cook line. Provided a sign and operator posted at time of inspection. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line. Operator discarded drink. Corrected On-Site
  • 29-11-4:Basic - Water leaking from faucet in handwash sink at dish machine area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of raw shrimp 51 F stored in reach-in cooler at cook line. Operator moved to reach-in freezer. Re temped raw shrimp 42F. Corrected On-Site Repeat Violation
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water handle unable to turn and not hot water provided in handwash sink at dish machine area.

3/14/2025· 12mo ago

Visit ID: 10763791

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

1/22/2025· 1y 1mo ago

Visit ID: 10756737

Follow-up Inspection Required

1 int

  • 11-26-1:Intermediate - - From initial inspection : 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. Missing for several employees Warning - From follow-up inspection 2025-01-22: Not completed **Time Extended**

1/9/2025· 1y 2mo ago

Visit ID: 8737300

Follow-up Inspection Required

5 high, 3 int, 2 basic

  • 12B-01-4:Basic - Employee eating while preparing food. Employee chewing food on the cook line. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 2 employees Repeat Violation Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from bathroom and started cooking grabbing equipment no hand washing. Discussed with employee employee washed hands. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat sauce reach in cooler employee removed to proper storage Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On table top Butter 57 f Butter 60 f employee moved to freezer both temp out to 43 f Corrected On-Site Repeat Violation Warning
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Above 200 ppm Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above 200 ppm Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling cooked sausage with plastic wrap over. cooling cooked sausage with lid over. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink was covered with plastic wrap due to a a drain clog. Management stated the plumber is coming to fix the sink. Manager blocked off hand washing sink by dish area. Warning
  • 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. Missing for several employees Warning

6/27/2024· 1y 8mo ago

Visit ID: 8702538

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

6/25/2024· 1y 8mo ago

Visit ID: 8599091

Follow-up Inspection Required

5 high, 3 int, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed. Corrected On-Site Warning
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Multiple employees Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.no hair net for multiple employees Warning
  • 14-11-5:Basic - Equipment in poor repair. Hand washing sink hit water knob not working on cooks line and by ice machine. Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over ready to eat lettuce employe removed to proper storage. Corrected On-Site Repeat Violation Warning
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face than grabbed Clean pan with bread no handwashing involved. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Cut lettuce in no grade food bags in my Repeat Violation Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler on cooks line by dry storage Ambient air temp 48 f Cut tomatoes 53 f rocita cheese 48 f raw bacon 51 f blue cheese 50 f eggplant 51 f no temps taken see stop sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler make station across from hand washing sink Cold holding: shrimp 48 f cheese 48 f cheese 46f employee moved to freezer Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler on cooks line by dry storage Ambient air temp 48 f Cut tomatoes 53 f rocita cheese 48 f raw bacon 51 f blue cheese 50 f eggplant 51 f no temps taken see stop sale Reach in cooler front bar area cut tomatoes 44 f cut greens 52 f employee moved to freezer Repeat Violation Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed for management. Corrected On-Site Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Stored noodles in hand washing sink on cooks line. Warning
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Florida restaurant and lodging association 1 training was took With a picture. Warning

1/24/2024· 2y 1mo ago

Visit ID: 8358393

Met Inspection Standards

4 high, 2 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over ready to eat produce reach in cooler by kitchen exit employee removed to proper storage Corrected On-Site
  • 01B-01-4:High Priority - Dented can 1 roasted red pepper Roland
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Cut leafy greens in can liner bags. Stored in reach in salad prep table
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line. Cold holding: cheese 48 f raw shrimp 48 f milk 48 f raw salmon 48 f employee moved to freezer. 2nd temp all to 43 f On counter Cold butter 62 f 2nd temp 43 f Cold holding: cut lettuce 47 f 2nd temp 43 pizza station employee moved to freezer 2nd temp 43 f Corrected On-Site Repeat Violation
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink Quaternary ammonia above 200-400 ppm
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employee trainings expired