Nabruzzi Trattoria
Last inspected: Jan 6, 2026
58
Score
Nabruzzi Trattoria appears in inspection records 10 times, starting in 2023. Nabruzzi Trattoria was last inspected on Jan 6, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has been favorable: violation counts have eased from around eight violations to closer to three violations per visit over the last few inspections.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
Restaurants in Lutz average 79, so Nabruzzi Trattoria trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
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**
03A-02-5
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.
27-16-4
Basic - Water leaking from faucet in handwash sink at dish machine area.
29-11-4
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**
12B-13-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior of the upright reach-in freezer door.
14-36-5
Basic - Employee with no hair restraint while engaging in food preparation. Some employees in kitchen. **Repeat Violation**
13-03-4
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**
31B-04-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
58
Mar 14, 2025
Routine - Food
No violations found.
100
Jan 22, 2025
Routine - Food
1 major violation.
View 1 violation
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**
11-26-1
90
Jan 9, 2025
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
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**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Above 200 ppm **Warning**
41-18-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above 200 ppm **Warning**
41-27-4
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**
12A-16-4
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**
08A-05-6
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**
03D-15-4
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**
31A-09-4
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**
11-26-1
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees **Repeat Violation** **Warning**
13-03-4
Basic - Employee eating while preparing food. Employee chewing food on the cook line. **Warning**
12B-01-4
32
Jun 27, 2024
Routine - Food
No violations found.
100
Jun 25, 2024
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
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**
03A-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**
01B-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Cut lettuce in no grade food bags in my **Repeat Violation** **Warning**
14-31-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen **Warning**
35A-02-6
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**
12A-10-4
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**
53B-09-4
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**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Stored noodles in hand washing sink on cooks line. **Warning**
31A-11-4
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**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Multiple employees **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation.no hair net for multiple employees **Warning**
13-03-4
Basic - Equipment in poor repair. Hand washing sink hit water knob not working on cooks line and by ice machine. **Warning**
14-11-5
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**
08B-17-4
27
Jan 24, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
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
14-31-5
High Priority - Dented can 1 roasted red pepper Roland
01B-01-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink Quaternary ammonia above 200-400 ppm
41-18-4
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**
03A-02-5
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.
11-27-4
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
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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**
08B-17-4
41
Jun 23, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees with unapproved training. **Warning** - From follow-up inspection 2023-06-23: **Time Extended**
53B-03-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at sink on cook line. **Warning** - From follow-up inspection 2023-06-23: **Time Extended**
31B-04-4
86
Jun 20, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
55
Jan 31, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Pots in sink.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cooks line
31B-02-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. In kitchen operator will relocate to back door area.
35B-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Equipment in poor repair. Handles on some cooler doors broken, and insulation exposed in single door cooler.
14-11-5
70
Frequently Asked Questions
When was Nabruzzi Trattoria last inspected?
The most recent health inspection at Nabruzzi Trattoria on file is from Jan 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Nabruzzi Trattoria?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Nabruzzi Trattoria.
How does Nabruzzi Trattoria compare to other restaurants in Lutz?
Nabruzzi Trattoria most recently scored 58 out of 100, which is lower than the Lutz average of 79.
Has Nabruzzi Trattoria's inspection record improved over time?
Yes. Recent inspections at Nabruzzi Trattoria have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Nabruzzi Trattoria means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Nabruzzi Trattoria inspected?
Based on the inspection history on file, Nabruzzi Trattoria is inspected around three times per year on average.
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