Cut 432
Last inspected: Mar 18, 2026
70
Score
Inspectors have visited Cut 432 11 times, with records going back to 2022. The most recent report on file is from Mar 18, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Among Delray Beach restaurants, this is a fairly standard result. Nothing in the record is alarming, but there's room to improve.
11
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 18, 2026
Complaint Full
2 major violations.
View 2 violations
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
70
Feb 23, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
58
Sep 17, 2025
Routine - Food
No violations found.
100
Sep 16, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
45
Apr 7, 2025
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...blue cheese 44F, cut tomatoes 46F in reach cooler , food not prepped or portion today , food being held more than 4 hours. Stop sale issue. Chef discarded food . **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw tuna with cooked crab, above cooked crab, dressing in reach in drawer at pantry station . raw steak above blue cheese , bread in reach in drawer at kitchen. Chef properly stored food. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. ....multiple eggs are broken at kitchen. Chef discarded eggs .
01B-14-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...blue cheese 44F, cut tomatoes 46F in reach cooler , food not prepped or portion today , food being held more than 4 hours.
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar , at by the ice machine at out side .
31B-02-4
Intermediate - No soap provided at handwash sink at bar , at by the ice machine at out side .
31B-03-4
45
Nov 7, 2024
Routine - Food
No violations found.
100
Nov 6, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area...4 small flying insects at bar , 2 small flying insects in raw bar station flying around and landing on the counter . Employee sprayed on them to eliminate and sanitize. **Corrective Action Taken**
35A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container in garnishes at pantry station . Chef removed. **Corrected On-Site**
14-86-1
74
Mar 13, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....cheese 46F, whipped cream 48F, blu cheese sauce 50F, cheese cake 46F in reach in cooler at pantry station. .. shredded cheese 46 F in flip top reach cooler at broiler station at kitchen . Food not prepped or portion today , food being held more than 4 hours .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cheese 46F, whipped cream 48F, blu cheese sauce 50F, cheese cake 46F in reach in cooler at pantry station. ...shredded cheese 46 F in flip top reach cooler at broiler station at kitchen . Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored...windex spray bottle stored with cleaned jiggers at bar , employee removed bottle. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing....spoon in handwashing sink , employee removed **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food...scooping ice with cup at bar . Employee removed. **Corrected On-Site**
14-01-5
55
Dec 13, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blanched French fries 68°F-70°F, fries were blanched 30 minutes ago on cook line. Operator placed in walk in cooler. **Corrective Action Taken**
03A-02-5
86
Jun 22, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Sewage and Wastewater Properly Disposed
FL-27
Wiping Cloths Properly Used and Stored
FL-41
61
Dec 15, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Several containers with fish and meat stored on floor inside walk-in cooler. Advised operator to stored all products at least 6" from the floor **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees.at the bar at pantry station, Operator provided signs **Corrected On-Site**
31B-04-4
90
Frequently Asked Questions
When was Cut 432 last inspected?
The most recent health inspection at Cut 432 on file is from Mar 18, 2026. The public record contains 11 inspections in total.
What is the most common violation at Cut 432?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Cut 432.
How does Cut 432 compare to other restaurants in Delray Beach?
Cut 432 most recently scored 70 out of 100, which is about the same as the Delray Beach average of 71.
Has Cut 432's inspection record improved over time?
Results have been roughly steady. Inspections at Cut 432 have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Cut 432 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 Cut 432 inspected?
Based on the inspection history on file, Cut 432 is inspected around three times per year on average.
Nearby Restaurants