JET RUNWAY CAFE
5540 NW 21 TER, Fort Lauderdale FL 33309 · 954.917.1020
Last inspected Jul 30, 2026 · 7 visits since July 2023
SEP 24
DEC 24
JUL 25
OCT 25
JUL 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. Cook line warmer-observed yellow rice 116 degrees F. Operator placed yellow inside microwave and reheated to 171 degrees F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2015013878 | Feb 6, 2015 | Apr 13, 2015 | $360 |
Inspection history
7 visits, newest first
Jul 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority0 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands and rub hands 3-5 seconds. And proceed to put on gloves. Instructed employee to rewash hands for 10-15 seconds
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp not in original packaging stored above cooked potatoes, cooked chicken in opened packaging in cook line reach in freezer, operator reorganized
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw mahi stored fully thawed in commercially packaged reduced oxygen packaging with a label indicating to be removed before thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sausage (60F -Cold Holding); cooked onions (70F- Cold Holding) being held on top of pans in flip to section of cook line flip top cooler. Operator states items have been out for 2 hours. Operator moved to reach in freezer to quick chill. Retook temperatures at 48F,42F
Show the remaining 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage (110F - Hot Holding). Pan of sausage being held on top of pans in steam table with no temperature control, operator states pan has been above steam table for approximately 30 minutes. Operator heated to 165F and placed properly inside of steam table
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw mahi stored fully thawed in commercially packaged reduced oxygen packaging with a label indicating to be removed before thawing. See stop sale.
Employee with no hair restraint while engaging in food preparation. Observed cook line employee engaged in food preparation without hair restraint. Employee put on hat
Ripped/worn tin foil used as shelf cover. Observed on shelves under prep tables on cook line
Ware washing area shelves with rust that has pitted the surface.
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs then handled clean plate without washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (130F - Hot Holding) per operator held out of temperature less than one hour. Operator placed on stove to reheat.
Spray bottle containing toxic substance not labeled. Located at dishwasher area
Employee with no hair restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black mold like substance buildup on can opener holster.
Single-service articles not stored inverted or protected from contamination. Observed coffee filters stored on top of a container not stored not stored inverted or protected from contamination at wait station.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 ppm
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced sausage (60F - Cold Holding); diced ham (60F - Cold Holding) stored in a pan in flip top cooler on top of other items. Per chef held out off temperature less than 4 hours not portion or prep today. Chef placed items in ice bath.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer at cook line 200+ Ppm chef diluted rechecked 100 Ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Tops of flour and sugar containers soiled with food debris, mold-like substance or slime.
No paper towels or mechanical hand drying device provided at handwash sink. Wait station
Carbon dioxide/helium tanks not adequately secured. Chef secured
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with cooked potatoes in flip top cooler. Employee stored correctly
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener sleeve (holder)
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 Ppm chef added chlorine rechecked 100 Ppm
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server touch pants and then continue to fill clean glass with ice and water without washing hands.
No paper towels or mechanical hand drying device provided at handwash sink. Located by prep sink. Operator replaced
No soap provided at handwash sink. Located by prep sink. Operator replaced.
Spray bottle containing toxic substance not labeled.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee on cook line wearing a watch on left wrist while preparing food.
Employee with no beard guard/restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses. Hanging on oven door handle.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cook line wiping cloth sanitizer 0 Ppm
Sep 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw pooled eggs over RTE slices of zucchini and yellow squash.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
No probe thermometer provided to measure temperature of food products. Operator could not locate.
Bowl or other container with no handle used to dispense food. Observed bowl or other container with no handle used to dispense rice and sugar. Operator removed
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed stainless steel bowls not stored inverted or in a protected manner operator inverted.
Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth sanitizer stored on the floor floor on cook line.
Working containers of food sugar and flour removed from original container not identified by common name. Operator labeled
Jan 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink above prep table next to bowls in kitchen. Employee removed.
Equipment and utensils not properly air-dried - wet nesting. Observed clean metal bowls containing water around the rim.
Soiled dry wiping cloth in use. Observed dry wipe cloth soiled in use at front line area. Operator removed.
Jul 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Main kitchen cook line- observed employee wipe hands on soiled wiping cloth with gloves on and continue to prepare food without washing hands and changing gloves. Employee washed hands and changed gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line warmer-observed yellow rice 116 degrees F. Operator placed yellow inside microwave and reheated to 171 degrees F.
Employee eating in a food preparation or other restricted area. Main kitchen prep table at ATOSA reach in cooler- observed employee open cup of beverage on food preparation table. Employee removed beverage. -main kitchen prep area cold drinks reach in cooler- observed employee Nutrament beverage inside cooler. Employee removed beverage.
In-use tongs stored on equipment door handle between uses. Cook line- observed tongs on oven door handle- employee removed tongs.
In-use wet wiping cloth/towel used under cutting board. Main kitchen prep tables at ATOSA reach in cooler- observed wiping cloths underneath cutting boards at both prep tables.
Reach-in cooler interior/shelves have accumulation of soil residues. Main kitchen reach in cooler at walk in cooler- observed bottom of interior reach in cooler soiled with food debris.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. -main kitchen preparation area- observed wiping cloths on all prep tables.
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.