PATRIZIA NYC
3300 NE 32 ST, Fort Lauderdale, FL, 33308
Most recent inspection
- Date
- February 5, 2026
- Type
- Routine - Food
- Result
- Inspection Completed - No Further Action
- Risk category
- Not reported
- Cited findings
- 9
- Jurisdiction
- Broward County (Fort Lauderdale), FL
Violations (9)
- 03D-02-5Critical
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.
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.
High Priority
- 08A-05-6CriticalCorrected on site
Low boy - Raw sausage stored over/not properly separated from ready-to-eat salami. Operator stored all items properly.
High Priority - Low boy - Raw sausage stored over/not properly separated from ready-to-eat salami. Operator stored all items properly. **Corrected On-Site**
High Priority
- 14-86-1CriticalCorrected on site
Non-food grade terry cloth towel used as cover for food container with cooked pasta.
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**
High Priority
- 01B-02-5Critical
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.
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.
High Priority
- 16-62-1
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Intermediate
- 11-26-1
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
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
Intermediate
- 01C-03-4
Oyster tags not marked with last date served. Reviewed proper procedures.
Intermediate - Oyster tags not marked with last date served. Reviewed proper procedures.
Intermediate
- 53B-13-5
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.
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.
Intermediate
- 02C-02-5Corrected on site
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.
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**
Intermediate
Source: Broward County (Fort Lauderdale), FL health department. Data refreshed October 16, 2026. Results are shown in the health department's own wording. This record is provided for general information; confirm current status with the health department before relying on it.