Catch & Cut
Last inspected: Mar 5, 2026
86
Score
Inspectors have visited Catch & Cut six times, with records going back to 2022. The most recent visit was on Mar 5, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about seven violations before that.
“Dishmachine not sanitizing” comes up most often, recorded two times in the inspection record.
Among Fort Lauderdale restaurants, the typical score is 80; Catch & Cut is comfortably above that bar. The record reflects steady performance over time.
6
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
86
Dec 19, 2025
Routine - Food
2 minor violations.
View 2 violations
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
90
May 7, 2025
Routine - Food
No violations found.
100
Apr 28, 2025
Routine - Food
6 critical violations. 4 major violations. 1 minor violation.
View 11 violations
High Priority - Sushi area - flip top - Raw fish stored over ready-to-eat cooked shrimp. Operator stored all items properly. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - downstairs - cut melon (48F); sea bass (47F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale. **Warning**
03A-02-5
High Priority - Cookline Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered cookine, put on gloves and began cooking without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Dish employee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Warning**
12A-02-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - upstairs main (Temperature 152F). **Repeat Violation** **Warning**
22-49-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - downstairs - cut melon (48F); sea bass (47F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale. **Warning**
01B-02-5
Intermediate - 2 oyster tags from April 2025 not marked with last date served. Reviewed proper procedures with operator. **Warning**
01C-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Bar - downstairs bar - milk, opened 2 days ago. Operator date marked. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Downstairs coolkine. Operator replaced. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Provided Operator form. **Warning**
03F-10-5
Basic - In-use ice scoop stored on top of visibly soiled ice machine between uses. Operator stored properly. **Corrected On-Site** **Warning**
10-12-5
26
Dec 20, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Upstairs Street-side Bar - Dishwasher (Temperature - Not Set Up) **Warning**
22-49-4
Basic - Water draining onto floor surface. Bar hand sink. Operator repaired during inspection. **Corrected On-Site** **Warning**
29-03-4
Basic - Covered waste receptacle not provided in women's bathroom. Unisex employee restroom. **Warning**
32-12-5
78
Dec 2, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - 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. Employee picked up cooked shrimp with bare hands to serve for shrimp cocktail. Stopped employee, shrimp discarded, and employee washed hands and put on gloves to remake. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In cook line cooler pan of raw lamb chops above cartons of heavy cream. Manager inverted pans for proper separation. **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, cases of raw hamburgers over cases of calamari and raw oysters.
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Small hose in hand sink by dish washer. Manager removed hose. **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C vents in kitchen have dust buildup.
36-34-5
Basic - Floor area(s) covered with standing water. Water from leaking ice machine on floor in kitchen. Employee cleaned up water. **Corrected On-Site**
36-22-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 2 sets of lights in kitchen missing cover.
38-07-4
50
Frequently Asked Questions
When was Catch & Cut last inspected?
The most recent health inspection at Catch & Cut on file is from Mar 5, 2026. The public record contains six inspections in total.
What is the most common violation at Catch & Cut?
Across the inspection record, “dishmachine not sanitizing” has been cited two times, more than any other issue at Catch & Cut.
How does Catch & Cut compare to other restaurants in Fort Lauderdale?
Catch & Cut most recently scored 86 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Catch & Cut's inspection record improved over time?
Yes. Recent inspections at Catch & Cut have averaged around one violation per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Catch & Cut 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 Catch & Cut inspected?
Based on the inspection history on file, Catch & Cut is inspected around two times per year on average.
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