CUT FIVE BOCA
9500 SAUVIGNON PARKWAY, Boca Raton FL 33496 · 5616999279
Last inspected Mar 27, 2026 · 8 visits since October 2023
DEC 23
SEP 24
APR 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
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.
Cutting board has cut marks and is no longer cleanable.
Nov 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Jun 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
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.
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.
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.
Spray bottle containing toxic substance not labeled. Observed at dishwashing area spray bottle not labeled. Operator labeled sanitizer solution.
Sep 5, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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
No probe thermometer provided to measure temperature of food products.
Jan 19, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 21, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling lettuce while preparing cold wrap with bare hands. Discussed with operator. Operator instructed employee to put on gloves
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. Dish machine tested twice at less than 160F. Instructed operator to manual sanitize using triple sink. Operator called for service
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw salmon intended to be used for sushi does not have proper parasite destruction. Operator spoke with distributor, states salmon was sent in error from intended product. Operator will fully cook
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored above ready to eat lettuce in cook line cooler. Operator reorganized
In-use knife/knives stored in cracks between pieces of equipment. Operator removed
Oct 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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
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
Mussel tags not marked with last date served.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed
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.
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.
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.