NABRUZZI TRATTORIA Inspection – January 6, 2026

High Priority 1

#7High Priority03A-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**

Corrected On-SiteRepeat Violation

Intermediate 1

#8Intermediate27-16-4

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.

Basic 6

#1Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Some employees in kitchen. **Repeat Violation**

Repeat Violation

#2Basic14-36-5

Basic – Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior of the upright reach-in freezer door.

#3Basic51-13-4

Basic – No Heimlich maneuver/choking sign posted.

#4Basic31B-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**

Corrected On-Site

#5Basic12B-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**

Corrected On-Site

#6Basic29-11-4

Basic – Water leaking from faucet in handwash sink at dish machine area.

Florida Food Watch