Anthonys Runway 84
Last inspected: Mar 20, 2026
50
Score
Inspectors have visited Anthonys Runway 84 eight times, with records going back to 2023. The most recent report on file is from Mar 20, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
When inspectors have written things up, “clam/mussel/oyster tags not marked” has been the most frequent reason, cited three times.
Compared to other Fort Lauderdale restaurants (averaging 80), there's room to close the gap. This restaurant has more on its record than most do.
8
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - 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. **Corrected On-Site**
03B-01-6
High Priority - 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. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips. **Repeat Violation**
16-37-1
Basic - Food stored on floor. Two container of prep vodka sauce on floor under oven, employee placed on shelf. **Corrected On-Site**
08B-38-4
Basic - 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. **Corrected On-Site**
21-08-4
Basic - 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. **Corrected On-Site**
13-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Fry station cutting board. Black like stains.
14-09-4
Basic - 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.
14-74-7
Basic - Bowl or other container with no handle used to dispense food. Large handle touching flour, employee removed. **Corrected On-Site**
14-01-5
50
Mar 12, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. Observed tub of vaporub stored on shelf above flip top cooler at cook line. Operator discarded. **Corrected On-Site**
41-07-4
High Priority - 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. **Corrected On-Site**
08A-20-5
Intermediate - 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.
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips for quaternary sanitizer.
16-37-1
Intermediate - 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.
53B-14-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.
14-69-4
Basic - Utensils in poor condition. Observed rubber spatula, stored at dish pit, torn. Operator discarded. **Corrected On-Site**
14-12-4
50
Feb 6, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - From follow-up inspection 2025-02-06: Observed same. Per operator, new menus with raw items identified are being printed. **Time Extended**
02B-01-5
90
Nov 19, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - 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. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener and holder soiled with food debris.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
02B-01-5
Intermediate - 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. **Warning**
53B-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed plate stored inside flour bin in kitchen.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks stored unsecured at bar.
51-11-4
Basic - 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.
10-01-5
Basic - 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. **Corrected On-Site**
02D-01-5
52
Jan 11, 2024
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed basting brush stored in handwash sink next to cook line. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - 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.
02A-01-4
Basic - 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. **Corrected On-Site**
06-01-5
78
Jan 5, 2024
Complaint Full
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - 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. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clam and mussel tags without last date served.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed various utensils stored in hand wash sink at seafood station. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink, at bar. Operator provided. **Corrected On-Site**
31B-02-4
Basic - 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. **Corrected On-Site**
10-01-5
Basic - 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. **Corrected On-Site**
10-03-4
58
Jun 1, 2023
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Lighting Adequate; Required Shields in Place
FL-36
50
Jan 26, 2023
Routine - Food
1 critical violation. 7 major violations. 5 minor violations.
View 13 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket chlorine 200ppm on cookline. Chef removed and corrected chlorine sanitizer to 100ppm during inspection. **Corrected On-Site**
41-27-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator **Corrected On-Site**
11-07-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris. Observed spoon stored deep into tomato sauce at low boy cooler in prep area of kitchen next to server station. Chef removed spoon from tomato sauce. **Corrected On-Site**
22-02-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Observed in walk in cooler no tag stored with clams. Per operator, chef removed tag upon arrival. Advised chef to put tag back with clams, chef complied. **Corrected On-Site**
01C-01-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken stock stored in reach in cooler on cookline with no date mark. Per chef, chicken stock made 3 days ago. Chef properly date marked chicken stock. **Corrected On-Site**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on shelf above prep sink in back area of kitchen. Employee removed bottle from shelf. **Corrected On-Site**
12B-07-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs on hand wash sinks at the bar. Operator put signs above hand wash sinks at bar during inspection. **Corrected On-Site**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottled water stored in low boy cooler at the end of cookline. Employee removed water bottle from cooler. **Corrected On-Site** **Repeat Violation**
12B-13-4
33
Frequently Asked Questions
When was Anthonys Runway 84 last inspected?
The most recent health inspection at Anthonys Runway 84 on file is from Mar 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Anthonys Runway 84?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited three times, more than any other issue at Anthonys Runway 84.
How does Anthonys Runway 84 compare to other restaurants in Fort Lauderdale?
Anthonys Runway 84 most recently scored 50 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Anthonys Runway 84's inspection record improved over time?
Results have been roughly steady. Inspections at Anthonys Runway 84 have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Anthonys Runway 84 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Anthonys Runway 84 inspected?
Based on the inspection history on file, Anthonys Runway 84 is inspected around three times per year on average.
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