NABRUZZI TRATTORIA

Name: NABRUZZI TRATTORIA
Address: 6062 VAN DYKE RD, LUTZ, FL, 33558, US
Rating: 79.1

6062 VAN DYKE RD, LUTZ, FL 33558

License #3917486

🍕 Pizza/Italian ℹ️

79.1 Grade C / 100

Mixed Health Record

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Latest inspection

January 6, 2026 · 8 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

NABRUZZI TRATTORIA in LUTZ currently holds an InspectFL Health Score of 79.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 6, 2026. Across those visits, inspectors documented 40 total violations — 15 critical, 10 major, 15 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 14, 2025

The latest inspection on January 6, 2026 shows 8 observation rows: 1 critical, 1 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

71%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

What do locals think?

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Community pulse

Would you eat here?

NABRUZZI TRATTORIA has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[13-03-4] Employee with no hair restraint while engaging in food preparation. Some employees in kitchen.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior of the upright reach-in freezer door.
[51-13-4] No Heimlich maneuver/choking sign posted.
[31B-04-4] 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.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line. Operator discarded drink.
[29-11-4] Water leaking from faucet in handwash sink at dish machine area.
[03A-02-5] 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.
[27-16-4] 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.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Multiple employees
[13-03-4] Employee with no hair restraint while engaging in food preparation.no hair net for multiple employees
[14-11-5] Equipment in poor repair. Hand washing sink hit water knob not working on cooks line and by ice machine.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over ready to eat lettuce employe removed to proper storage.
[12A-10-4] 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.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen
[14-31-5] Nonfood-grade bags used in direct contact with food. Cut lettuce in no grade food bags in my
[01B-02-5] 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
[03A-02-5] 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
[11-27-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Stored noodles in hand washing sink on cooks line.
[53B-09-4] 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.