Prime Cut Steak House
Last inspected: Jan 16, 2026
74
Score
Going back to 2024, Prime Cut Steak House has five inspections in the public record. Prime Cut Steak House was last inspected on Jan 16, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
When inspectors have written things up, “adequate ventilation and lighting” has been the most frequent reason, cited four times.
The city-wide average sits at 88, which Prime Cut Steak House's 74 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
5
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Jan 16, 2026
Routine
6 minor violations. 1 corrected on site.
View 6 violations
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed employee belongings( lunchbox and cup) stored in dry storage area with items intended for guests and an employee cup stored on top of dish machine. Manager moved items to designated areas.
511-6-1.07(4)(b)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed rusted AC vent in the dish room. Manager was advised to clean and repaint vent with food grade paint. 511-6-1.07(2)(j) - Heating, Ventilation, Air Conditioning, System Vents, designed to prevent contamination (C) (j) Heating, Ventilating, Air Conditioning, System Vents. Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
511-6-1.07(2)(j)
12B - personal cleanliness
Inspector notes: Observed employees preparing salads and bread without proper hair restraints. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use artic
511-6-1.03(5)(j)
12B - personal cleanliness
Inspector notes: Observed employee wearing smart watch while preparing lasagna. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.
511-6-1.03(5)(g)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed dull and discolored can opener blade. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
511-6-1.05(6)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed ceiling tiles in dish room with dust, rust and mold-like accumulation in the dish room. Manager was advised to clean or replace ceiling tiles. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
511-6-1.07(5)(a)
74
Jul 29, 2025
Routine
6 minor violations. 1 corrected on site.
View 6 violations
12B - personal cleanliness
Inspector notes: Observed employees preparing salads and bread without proper hair restraints. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use artic
511-6-1.03(5)(j)
12B - personal cleanliness
Inspector notes: Observed employee wearing smart watch while preparing lasagna. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.
511-6-1.03(5)(g)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed dull and discolored can opener blade. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
511-6-1.05(6)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed ceiling tiles in dish room with dust, rust and mold-like accumulation in the dish room. Manager was advised to clean or replace ceiling tiles. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
511-6-1.07(5)(a)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed employee belongings( lunchbox and cup) stored in dry storage area with items intended for guests and an employee cup stored on top of dish machine. Manager moved items to designated areas.
511-6-1.07(4)(b)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed rusted AC vent in the dish room. Manager was advised to clean and repaint vent with food grade paint. 511-6-1.07(2)(j) - Heating, Ventilation, Air Conditioning, System Vents, designed to prevent contamination (C) (j) Heating, Ventilating, Air Conditioning, System Vents. Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
511-6-1.07(2)(j)
74
Jan 16, 2025
Routine
1 major violation. 4 minor violations. 1 corrected on site.
View 5 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed can opener blade with debris accumulation, drink nozzles with black debris, and ice machine with yellow staining on deflector. Manager started the cleaning process for the can opener and drink nozzles.
511-6-1.05(7)(b)
12C - wiping cloths: properly used and stored
Inspector notes: Observed wiping cloths in sanitizing solution below concentration required by manufacturer for effective use.
511-6-1.04(4)(m)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed metal beams between ceiling tiles with rusting. Manager stated that ceiling tiles and vents are to be repainted on 1/19/25.
511-6-1.07(5)(a)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed rusted AC vents through out the facility. Manager stated that ceiling tiles and vents are to be repainted on 1/19/25.
511-6-1.07(2)(j)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed employee phone being stored between alcoholic beverages at bar.
511-6-1.07(4)(b)
74
Jul 23, 2024
Routine
1 major violation. 4 minor violations. 1 corrected on site.
View 5 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed can opener blade with debris accumulation, drink nozzles with black debris, and ice machine with yellow staining on deflector. Manager started the cleaning process for the can opener and drink nozzles.
511-6-1.05(7)(b)
12C - wiping cloths: properly used and stored
Inspector notes: Observed wiping cloths in sanitizing solution below concentration required by manufacturer for effective use.
511-6-1.04(4)(m)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed metal beams between ceiling tiles with rusting. Manager stated that ceiling tiles and vents are to be repainted on 1/19/25.
511-6-1.07(5)(a)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed rusted AC vents through out the facility. Manager stated that ceiling tiles and vents are to be repainted on 1/19/25.
511-6-1.07(2)(j)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed employee phone being stored between alcoholic beverages at bar.
511-6-1.07(4)(b)
74
Jan 23, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 3 corrected on site.
View 3 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Raw beef stored above raw seafood and raw seafood stored with raw chicken. manager corrected on site.
511-6-1.04(4)(c)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Working chemical spray bottles had no label. Manager corrected on site.
511-6-1.07(6)(b)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed Starbucks cup stored by steam well. Manager discarded item.
511-6-1.07(5)(j)
74
Frequently Asked Questions
When was Prime Cut Steak House last inspected?
The most recent health inspection at Prime Cut Steak House on file is from Jan 16, 2026. The public record contains five inspections in total.
What is the most common violation at Prime Cut Steak House?
Across the inspection record, “adequate ventilation and lighting” has been cited four times, more than any other issue at Prime Cut Steak House.
How does Prime Cut Steak House compare to other restaurants in Lyons?
Prime Cut Steak House most recently scored 74 out of 100, which is lower than the Lyons average of 88.
Has Prime Cut Steak House's inspection record improved over time?
Results have been roughly steady. Inspections at Prime Cut Steak House have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Prime Cut Steak House 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 Prime Cut Steak House inspected?
Based on the inspection history on file, Prime Cut Steak House is inspected around three times per year on average.
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