Cut by Wolfgang Puck

99 Church Street, Manhattan, NY 10007
Steakhouse
Last inspected: Feb 19, 2026
55
Score
Medium Risk NYC Grade: Pending

Public records show five inspections at Cut by Wolfgang Puck stretching back to 2023. On Feb 19, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.

Things have been moving the wrong way, with the rolling count rising from around two to closer to eight violations per visit.

Across the inspection history, “cold TCS food item held above 41 °F” is the issue that surfaces most often, recorded three times.

That's lower than the typical Manhattan restaurant, which scores around 77. Nothing in the record is alarming, but there's room to improve.

5
Inspections
2
Critical latest
0
Major latest
6
Minor latest
Inspection History
Feb 19, 2026
Cycle Inspection / Re-inspection
2 critical violations. 6 minor violations.
View 8 violations
Filth flies or food/refuse/sewage associated with (frsa) flies or other nuisance pests in establishment’s food and/or non-food areas. frsa flies include house flies, blow flies, bottle flies, flesh flies, drain flies, phorid flies and fruit flies.
04N
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
10G
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
Wash hands sign not posted near or above hand washing sink.
09E
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
10E
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.
10B
55
Nov 18, 2025
Cycle Inspection / Initial Inspection
3 critical violations. 2 minor violations.
View 5 violations
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
Hot tcs food item not held at or above 140 °f.
02B
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.
10B
58
Oct 18, 2025
Inter-Agency Task Force / Initial Inspection
No violations found.
100
Aug 13, 2024
Cycle Inspection / Re-inspection
1 critical violation. 1 minor violation.
View 2 violations
Filth flies or food/refuse/sewage associated with (frsa) flies or other nuisance pests in establishment’s food and/or non-food areas. frsa flies include house flies, blow flies, bottle flies, flesh flies, drain flies, phorid flies and fruit flies.
04N
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
82
Dec 18, 2023
Cycle Inspection / Initial Inspection
5 critical violations. 2 minor violations.
View 7 violations
Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
04C
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
Evidence of mice or live mice in establishment's food or non-food areas.
04L
Personal cleanliness is inadequate. outer garment soiled with possible contaminant. effective hair restraint not worn where required. jewelry worn on hands or arms. fingernail polish worn or fingernails not kept clean and trimmed.
06A
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.
10B
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
43

Frequently Asked Questions

When was Cut by Wolfgang Puck last inspected?

The most recent health inspection at Cut by Wolfgang Puck on file is from Feb 19, 2026. The public record contains five inspections in total.

What is the most common violation at Cut by Wolfgang Puck?

Across the inspection record, “cold TCS food item held above 41 °F” has been cited three times, more than any other issue at Cut by Wolfgang Puck.

How does Cut by Wolfgang Puck compare to other restaurants in Manhattan?

Cut by Wolfgang Puck most recently scored 55 out of 100, which is lower than the Manhattan average of 77.

Has Cut by Wolfgang Puck's inspection record improved over time?

No. Recent inspections at Cut by Wolfgang Puck have averaged around eight violations per visit, up from roughly two earlier in the record.

What does a medium risk rating mean?

A medium risk rating at Cut by Wolfgang Puck 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 by Wolfgang Puck inspected?

Based on the inspection history on file, Cut by Wolfgang Puck is inspected around two times per year on average.