Chefs on the Run
Last inspected: Feb 3, 2026
74
Score
Chefs on the Run has been inspected eight times since 2022. On Feb 3, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
Looking across the full record, “ice buildup in reach-in freezer and/or walk-in freezer” is the recurring theme, flagged four times.
Restaurants in Homestead average 70, so Chefs on the Run is doing better than most peers. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 critical violations.
View 2 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed manager left the kitchen then come back and put on gloves and then proceeded to placed bread on flat grill and burger meat. No handwash. Coach manager.
12A-07-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee swiping the floor and then proceeded to cook fries and plantains. No handwash.
12A-13-4
74
Oct 8, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at steam table: butter (70F - Cold Holding). As per operator, less than 3 hours. Operator placed butter on ice. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry dish racks soiled with dust. Observed knife magnet with crumbs.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple freezers.
14-69-4
Basic - No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email. **Corrective Action Taken**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
14-33-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in front of triple sink.
36-02-5
58
Apr 22, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled and also hood filters soiled.
23-03-4
90
Jan 3, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice and beans stored inside the reach in cooler not date marked. As per operator it was cooked few days ago.
02C-02-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a beverage inside the reach in freezer. Operator removed it.
12B-13-4
82
Mar 8, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Food stored on floor. Observed oil plastic container stored on the floor.
08B-38-4
Basic - Self-closing device on bathroom door disconnected/broken. Observed at the unisex bathroom.
32-17-4
86
Oct 18, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gasket torn. **Warning** - From follow-up inspection 2023-10-18: Equipment in poor repair. Observed reach in cooler gasket torn. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at the reach in freezer by the fryer. **Repeat Violation** **Warning** - From follow-up inspection 2023-10-18: Ice buildup in reach-in freezer and/or walk-in freezer. Observed at the reach in freezer by the fryer. **Time Extended**
14-69-4
90
Jul 25, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed hummus (48 F - Cold Holding); pasta (50 F - Cold Holding) inside the reach in cooler. As per operator it was cooked the weekend. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hummus (48 F - Cold Holding); pasta (50 F - Cold Holding) inside the reach in cooler. As per operator it was cooked the weekend. **Warning**
03A-02-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handled soiled dishes and returned to the dinning area without washing her hands. **Warning**
12A-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a cooked pasta inside the reach in cooler. As per operator pasta was cooked weekend. **Warning**
02C-02-5
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. **Warning**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Basic - Equipment in poor repair. Observed reach in cooler gasket torn. **Warning**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at the reach in freezer by the fryer. **Repeat Violation** **Warning**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scoop stored in standing water @ 84° F. Operator removed the water. **Corrected On-Site** **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed a wiping towel under a wood cutting board. Operator removed it. **Corrected On-Site** **Repeat Violation** **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. **Warning**
23-03-4
37
Oct 11, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
61
Frequently Asked Questions
When was Chefs on the Run last inspected?
The most recent health inspection at Chefs on the Run on file is from Feb 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Chefs on the Run?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited four times, more than any other issue at Chefs on the Run.
How does Chefs on the Run compare to other restaurants in Homestead?
Chefs on the Run most recently scored 74 out of 100, which is higher than the Homestead average of 70.
Has Chefs on the Run's inspection record improved over time?
Results have been roughly steady. Inspections at Chefs on the Run have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Chefs on the Run means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Chefs on the Run inspected?
Based on the inspection history on file, Chefs on the Run is inspected around two times per year on average.
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