RUNYON'S
9810 W SAMPLE RD, Coral Springs FL 33065 · 954.752.2333
Last inspected Feb 17, 2026 · 8 visits since October 2023
APR 24
JAN 25
APR 25
DEC 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In outside walk in cooler, case with raw salmon under wrapped prime ribs not in original case. Manager inverted for proper separation.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024023890 | Apr 5, 2024 | May 9, 2024 | $600 |
Inspection history
8 visits, newest first
Feb 17, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Raw animal food stored in same container as ready-to-eat food. Inside walk in freezer observed raw chicken kept with raw beef in same container. Operator removed
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in right flip top at cook line, raw shrimp over ready to eat pasta. Operator reorganized storing raw shrimp to lower shelf.
Cutting board has cut marks and is no longer cleanable. Observed flip top cutting board at cook line has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee open food in walk in cooler. Operator moved during the inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line utensils in standing water at 128F. Operator discarded water during inspection.
Stored food not covered. Observed in reach in walk in freezer, cooked potatoes stored uncovered.
Apr 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris
Cutting board has cut marks and is no longer cleanable. Cutting boards contain cut marks in kitchen flip top coolers
Apr 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm).
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at back hand sink. Operator provided
Cutting board has cut marks and is no longer cleanable. Cutting boards contain cut marks in kitchen flip top coolers
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee drink on prep table in kitchen. Operator removed drink
Jan 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum packing raw burger no HACCP plan observed. Operator removed burgers from ROP environment.
Bowl or other container with no handle used to dispense food. 10 ounce cup used for scoop in flip top cooler. Operator removed
Cutting board has cut marks and is no longer cleanable. Cutting board at cook line heavily grooved
Food stored on floor. Food stored on floor in walk in cooler. box of won ton. Operator began elevating food
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee drink in salad station cooler. Operator removed.
Standing water in bottom of reach-in-cooler. Standing water in two door reach in cooler
Working containers of food removed from original container not identified by common name. Flour container not labeled. Operator labeled
Apr 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Non-food towel used as liner for food container. Linen towel used in direct contact with cut lettuce. Operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger, raw chicken stored above cream of spinach in 2 door glass slider in prep area. Operator reorganized
Handwash sink not accessible for employee use at all times. Container of orange juice stored in bar hand wash sink. Operator removed
Identity of food or food product misrepresented. Menu states "Scottish Salmon" establishment provided invoices that state Chilean Farm Raised Salmon. Operator reprinted menus to state "Salmon" at time of inspection
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Establishment serves caesar salad with raw egg caesar dressing. Menu does not denote hidden raw ingredient. Operator reprinted menus at time of inspection
Spray bottle containing toxic substance not labeled. Spray bottle containing clear substance at ware washing area not labeled. Operator labeled bleach
Oct 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 11 high priority.
11 High priority0 Intermediate5 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, french onion soup (48F - Cooling); chili (46F - Cooling) p. Per manager and date marks both items prepared 24 hrs ago. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, key lime pie 117F @ 4:40pm (cooling 1.25 hrs) to 87F @ 5:30pm. Key lime pies moved to freezer to rapid chill to 70F.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled walk in cooler door while moving sauces to cooler and returned to station and began to prepare compound butter without washing hands before changing gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. In glassfront cooler by back prep area, flat of raw shell eggs above ready to eat foods. Employee removed eggs back to walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In outside walk in cooler, case with raw salmon under wrapped prime ribs not in original case. Manager inverted for proper separation.
Stop Sale issued due to food not being in a wholesome, sound condition. Beef sauce in walk in cooler dated 10-10.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In walk in cooler, french onion soup (48F - Cooling); chili (46F - Cooling) p. Per manager and date marks both items prepared 24 hrs ago. 2) In walk in cooler, angel hair (44F - Cold Holding); portioned meatloaf (45F - Cold Holding); compound butter (44F - Cold Holding); spaghetti (46F - Cold Holding). Per manager and date marks out of temperature more than 24 hrs. 3) In fliptop at cookline, portioned pastas (46F - Cold Holding). Per employee, item portioned more than 24 hrs ago. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In walk in cooler, angel hair (44F - Cold Holding); portioned meatloaf (45F - Cold Holding); compound butter (44F - Cold Holding); spaghetti (46F - Cold Holding). Per manager and date marks out of temperature more than 24 hrs. See stop sale. 2) In fliptop at cookline, portioned pastas (46F - Cold Holding). Per employee, item portioned more than 24 hrs ago. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, prime rib (119-120F - Hot Holding); baked potatoes (118- 136F - Hot Holding). Per manager both out of temperature less than 2 hrs. Prime rib reheated to 167F for proper hot holding. Potatoes placed in oven to reheat. Recommended using Time as Public Health Control for potatoes.
Toxic substance/chemical improperly stored. Sanitizer buckets on both ends of cook line on table next to food items. Manager moved both buckets to lower shelf under tables.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached to threaded bibb missing vacuum breaker. Manager moved hose to adjacent bibb with a vacuum breaker.
Bowl or other container with no handle used to dispense food. Plastic container in bulk flour. Manager removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelets on cook line. Both removed.
In-use tongs stored on equipment door handle between uses. Multiple tongs on oven door.
Unwashed fruits/vegetables stored with ready-to-eat food. In outside walk in cooler, bags of raw onions above packs of bread.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets on cook line reading 0ppm chlorine.
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.