What is Cut By Wolfgang Puck's health inspection score?

Cut By Wolfgang Puck has a SafeDine safety score of 72 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cut By Wolfgang Puck last inspected?

Cut By Wolfgang Puck was last inspected on May 8, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cut By Wolfgang Puck have?

Cut By Wolfgang Puck has 16 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cut By Wolfgang Puck safe to eat at?

Cut By Wolfgang Puck has a good safety record with a score of 72/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Cut By Wolfgang Puck serve?

Cut By Wolfgang Puck serves Steakhouse cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Cut By Wolfgang Puck

Name: Cut By Wolfgang Puck
Address: 99 CHURCH STREET, Manhattan, 10007
Rating: 72

99 CHURCH STREET, Manhattan

Last Inspected: 5/8/2026

▲Improving

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0Good

Steakhouse•Manhattan

Ranked #571 of 1000 in ManhattanBetter than 47% of steakhouse restaurants

Improving

5 inspections

Last: May 8, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

3.2

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-29

Final Score

Impact Breakdown

High Priority

-12 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+11 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 71/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (72/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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99 CHURCH STREET, Manhattan, NY 10007

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Violation Timeline

Oct 2025

1 inspections

Oct

Nov 2025

1 inspections

3 high priority

2 intermediate

Feb 2026

1 inspections

6 high priority

2 intermediate

Feb

Apr 2026

1 inspections

1 intermediate

May 2026

1 inspections

2 high priority

May

Inspection History

5 records on file

2 Cycle Inspection / Initial Inspection1 Administrative Miscellaneous / Initial Inspection1 Cycle Inspection / Re-inspection1 Inter-Agency Task Force / Initial Inspection

May 26

Cycle Inspection / Initial Inspection InspectionLatest

2 High

2 total1 risk factor

75/100inspection score

−20 pts

High Priority (2)

−20 pts

10FNon-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.−10
04CFood 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.Risk Factor−10

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Apr 26

Administrative Miscellaneous / Initial Inspection Inspection

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

20-06Current letter grade or Grade Pending card not posted−5

Base deductions−5 pts

Feb 26

Cycle Inspection / Re-inspection Inspection

6 High2 Med

8 total2 risk factors

20/100inspection score

−70 pts

High Priority (6)

−60 pts

10FNon-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.−10
02GCold 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.Risk Factor−10
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−10
10BAnti-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.−10
10EAccurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment−10
04NFilth 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.Risk Factor−10

Intermediate (2)

−10 pts

09EWash hands sign not posted near or above hand washing sink.−5
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5

Base deductions−70 pts

Risk factor bonus (2× +5)−10 pts

Nov 25

Cycle Inspection / Initial Inspection InspectionViolations were cited in the following area(s).

3 High2 Med

5 total3 risk factors

45/100inspection score

−40 pts

High Priority (3)

−30 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
02GCold 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.Risk Factor−10

Intermediate (2)

−10 pts

10BAnti-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.−5
10FNon-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.−5

Base deductions−40 pts

Risk factor bonus (3× +5)−15 pts

Oct 25

Inter-Agency Task Force / Initial Inspection InspectionCleanNo violations were recorded at the time of this inspection.

No violations

100/100inspection score

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Community Safety Reports

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Data source: NYC DOHMH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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