Jet Runway Cafe

5540 NW 21 Ter, Fort Lauderdale, FL 33309 · Permanent Food Service · License 1622076

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Jul 30, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
5 high priority (4 fixed on the spot, 1 repeat), 4 basic (1 repeat)
-25
Administrative complaint on Jul 30
Counts in full until a follow-up finds the problems fixed
-20
Safety score55

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul302026

Routine inspection

9 violations found

First visitJul 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 5 High priority
- 4 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: 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.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cooked sausage (60°F -Cold Holding); cooked onions (70°F- 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 48°F,42°F
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked sausage (110°F - 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 165°F and placed properly inside of steam table
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: 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
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: 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
  Fixed on the spot
Basic4
- Code 06, Food properly thawed: 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.
- Code 13, Clean clothes, hair restraints, jewelry: 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
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Ware washing area shelves with rust that has pitted the surface.
  Ripped/worn tin foil used as shelf cover.
  Observed on shelves under prep tables on cook line
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.