PATRIZIA NYC
3300 NE 32 ST, Fort Lauderdale FL 33308 · 954-777-6880
Last inspected Feb 5, 2026 · 7 visits since March 2024
MAY 24
DEC 24
MAR 25
AUG 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate0 Basic
What the inspector wrote — 9 findingsThe state's own report →
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.
Low boy - Raw sausage stored over/not properly separated from ready-to-eat salami. Operator stored all items properly.
Non-food grade terry cloth towel used as cover for food container with cooked pasta. Observed cloth touching food. Operator removed.
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.
Show the remaining 5 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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
Oyster tags not marked with last date served. Reviewed proper procedures.
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.
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.
Aug 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Container of medicine improperly stored. Pain relief medication stored on shelf next to clean plates. Operator removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun nozzles.
Food stored on floor, walk in freezer 2 trays of cooked eggplant stored on floor operator stored properly.
Standing water in bottom of reach-in-cooler next to hand washing sink at cookline.
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Equipment drain line draining into handwash sink -Bar, operator removed.
Food not stored at least 6 inches off of the floor. -Walk in cooler; bulk chicken stored less than 6 inches, operator stored properly.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Kitchen; -1 door reach in cooler -Left cookline reach in next to hand washing sink.
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Container with no handle used to dispense calamari in reach in one door cooler, Operator removed.
Equipment in poor repair. -Dessert Station; Reach in door gaskets. -Reach in cooler gaskets next to mixer.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers over, -Dessert Station -Pasta Station
Standing water in bottom of reach-in-cooler. -Prep Area Reach in middle reach in coolers.
May 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observe with oyster and clams.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. I printed and operator posted.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observe with tuna with lable that stated must be removed from ROP.
Exterior door has a gap at the threshold that opens to the outside. Observe at rear kitchen door.
Mar 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Marinara 57°F 70°F. Operator stated cooled overnight. Not prepped or portioned today. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon above aju in flip to cooler Raw beef above salad at salad station Raw salmon above cooked pasta on cook line Raw chicken above pork chops in prep area Operator fix all during inspection
Stop Sale issued due to food not being in a wholesome, sound condition. Parmesan wheel used as food contact surface. Reused without being clean and sanitized. Hot pasta put into Parmesan wheel then served to guest and cannot be cleaned between use.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, Marinara 57°F 70°F. Operator stated cooled overnight. Not prepped or portioned today. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station, sausage (47F - Cold Holding); cooked mushrooms (55F - Cold Holding); blu cheese (55F - Cold Holding); ham (57F - Cold Holding) Operator stated held overnight in flip top cooler. Not prepped or portioned today
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station, sausage (47F - Cold Holding); cooked mushrooms (55F - Cold Holding); blu cheese (55F - Cold Holding); ham (57F - Cold Holding) Operator stated held overnight in flip top cooler. Not prepped or portioned today See stop sale
Food-contact surface soiled with food debris. Parmesan wheel used as food contact surface. Reused without being clean and sanitized. Hot pasta put into Parmesan wheel then served to guest and cannot be cleaned between use. See stop sale
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign in women's bathroom
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.