Cut 5
Last inspected: Mar 27, 2026
90
Score
The health department has logged nine inspections at Cut 5, the earliest from 2023. The newest entry in the record is dated Mar 27, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about four violations before that.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing two times across the record.
Among Boca Raton restaurants, the typical score is 74; Cut 5 is comfortably above that bar. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use. 1. Cookline reach in cooler drawer raw Maui maui partially thawed in commercially processed reduced oxygen packaging, reviewed food code ruling with operator, operator removed. **Corrected On-Site**
06-09-1
90
Nov 6, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Flip top cooler #1 ; chicken dumplings (43-53F); . Per operator food not prepared or portioned today. Food held in unit lees than four hours. Observed food stored past the fill line. Operator placed out of temperature and into another walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
78
Jun 25, 2025
Routine - Food
No violations found.
100
Apr 22, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table ; chicken breast (111-146F - Hot Holding); . Food held in unit less than four hours. Observed not enough water in steam table. Operator moved food to reheat to stove to 165F or higher. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at True sliding door refrigeration ; butter chips (45-50F). Per operator food held in unit less than 4 hours. Operator moved butter chips to walk in cooler to quick chill. Observed at Flip top cooler #2 ; cheese (43-52F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator moved food to walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed at dishwashing area spray bottle not labeled. Operator labeled sanitizer solution. **Corrected On-Site** **Warning**
41-17-4
Intermediate - 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. **Warning**
53B-01-5
61
Sep 5, 2024
Food-Licensing Inspection
2 major violations.
View 2 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
16-62-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
82
Dec 21, 2023
Complaint Full
4 critical violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
52
Oct 4, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cooked brisket in drawers under grill unit. Operator reorganized **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and provided big 6
11-07-5
Intermediate - Mussel tags not marked with last date served.
01C-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Raw Beef date marked 9-23.
03G-54-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed **Corrected On-Site**
10-17-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. **Repeat Violation**
03G-53-1
61
Jun 29, 2023
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chicken date marked 6-22 in walk in cooler
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored above ready to eat food in cook line drawers. Operator reorganized **Corrected On-Site**
08A-05-6
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Grouper stored in ROP on site fully thawed
03G-04-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested machine twice and heat strip failed to turn black
22-57-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Grouper stored in ROP on site fully thawed
01B-13-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed ROP items in walk in freezer not date marked
03G-53-1
Basic - In-use utensil stored in sanitizer between uses. Spatulas stored in Quat sanitizer on cook line. Operator removed and discarded sanitizer **Corrected On-Site**
10-18-5
43
Mar 30, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked eggs inReach In cooler. Eggs at 48°f. Plastic removed
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to store soap dispenser. Item removed **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
74
Frequently Asked Questions
When was Cut 5 last inspected?
The most recent health inspection at Cut 5 on file is from Mar 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Cut 5?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Cut 5.
How does Cut 5 compare to other restaurants in Boca Raton?
Cut 5 most recently scored 90 out of 100, which is higher than the Boca Raton average of 74.
Has Cut 5's inspection record improved over time?
Yes. Recent inspections at Cut 5 have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Cut 5 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cut 5 inspected?
Based on the inspection history on file, Cut 5 is inspected around three times per year on average.
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