ANTHONYS RUNWAY 84
330 ST RD 84, Fort Lauderdale FL 33315 · 954-467-8484
Last inspected May 16, 2026 · 8 visits since January 2024
JAN 24
NOV 24
MAR 25
MAR 26
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. peas (110F - Hot Holding), per employee food hot held less than two hours, reheated on microwave to 166F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026047677 | May 15, 2026 | Jul 27, 2026 | $200 |
Inspection history
8 visits, newest first
May 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Restaurants offer sword fish to customers preferences.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Walk in cooler- matzo balls (52F - Cold Holding); marinara sauce (50F - Cold Holding); mozzarella shredded cheese (48F - Cold Holding); raw shell eggs (46-50F - Cold Holding); raw roast beef (52F - Cold Holding). Per employee food held less than 4 hours, food moved to walk in freezer for a quick chill.
Handwash sink not accessible for employee use at all times. Preparation area-Two large containers of dry goods food. Employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Smaller ice machine- build up of pink like substance, employee cleaned and sanitized.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler no keeping time temperature control foods to 41F and below.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a black watch, after instructed, employee removed.
Food stored on floor.Boxes of peeled tomatoes cans on floor by stairs to second level.
In-use knife/knives stored in cracks between pieces of equipment. One wide spatula between wall and knife storage equipment. Employee removed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water inside walk in cooler, employee removed.
Time/temperature control for safety food thawed in an improper manner. Several calamari bags on standing water, employee removed water and placed under cold running water.
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. One door cooler-; raw salmon (47F - Cold Holding); raw veal (46F); raw chicken breast (48F - Cold Holding) Per employee food held less than 4 hours, ice added for a quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. peas (110F - Hot Holding), per employee food hot held less than two hours, reheated on microwave to 166F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips.
Bowl or other container with no handle used to dispense food. Large handle touching flour, employee removed.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed one door cooler, next to three compartment sink-worn out gasket.
Cutting board has cut marks and is no longer cleanable. Fry station cutting board. Black like stains.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee wearing a bracelet and a watch, feted manager instructed, employee removed.
Food stored on floor. Two container of prep vodka sauce on floor under oven, employee placed on shelf.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm), employee made new solution, uaternary sanitizer at 200 ppm.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Container of medicine improperly stored. Observed tub of vaporub stored on shelf above flip top cooler at cook line. Operator discarded.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw veal inside abner cooler in kitchen. Operator properly stored. Observed raw chicken above raw beef inside atosta cooler in kitchen. Operator properly stored.
Clam/mussel/oyster tags not marked with last date served. Observed clam and mussels tags, stored in kitchen, not marked with last date served and not kept in order.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips for quaternary sanitizer.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.
Utensils in poor condition. Observed rubber spatula, stored at dish pit, torn. Operator discarded.
Feb 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Nov 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef, not commercially packaged, stored above fries, not commercially packaged, inside walk in freezer. Operator properly stored.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener and holder soiled with food debris.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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.
Bowl or other container with no handle used to dispense food. Observed plate stored inside flour bin in kitchen.
Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks stored unsecured at bar.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside bread crumb bin, in kitchen, handle in contact with food.
Working containers of food removed from original container not identified by common name. Observed 2 unlabeled squirt bottles of white wine and cooking oil stored at cook line. Operator labeled.
Jan 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Observed basting brush stored in handwash sink next to cook line. Operator removed.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided advisory to operator.
Time/temperature control for safety food thawed in an improper manner. Observed lamb chops thawing in sink, in standing water. Operator removed and stored in walk in cooler.
Jan 5, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw prawns (49F - Cold Holding) stored in reach in cooler at end of cookline. Per operator, prawns stored in cooler for approximately 2hrs. Operator moved prawns to walk in cooler to quick chill.
Clam/mussel/oyster tags not marked with last date served. Observed clam and mussel tags without last date served.
Handwash sink not accessible for employee use at all times. Observed various utensils stored in hand wash sink at seafood station. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink, at bar. Operator provided.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored in flour bin, handle in contact with flour. Operator removed.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed stirrer stored in dipperwell at bar, dipperwell off. Operator turned dipperwell on.
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.