Runway Cafe
Last inspected: Mar 2, 2026
55
Score
The health department has logged nine inspections at Runway Cafe, the earliest from 2022. The most recent report on file is from Mar 2, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around seven violations each.
“Ceiling/ceiling tiles/vents soiled” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Sebring average 74, so Runway Cafe trails the local norm. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
55
Oct 13, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
70
Dec 26, 2024
Complaint Full
10 minor violations.
View 10 violations
Basic - Equipment in poor repair. Observed reach in cooler located next to the fryer in the kitchen, gaskets are torn on both doors. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed 3 5 gallon oil and 5 gallon of pickles on the floor in the kitchen next to reach in freezer, operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed reach in freezer in the kitchen area next to the wall ice buildup. **Repeat Violation**
14-69-4
Basic - Single-service articles improperly stored. Observed coffee filters in the wait staff area, not protected, employee put in bag. **Corrected On-Site**
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not stored correctly in the mop sink, operator corrected by hanging up. **Corrected On-Site**
42-01-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed operator cooking without a hair restraint, operator put one on. **Corrected On-Site**
13-03-4
Basic - Ceiling tile missing. Observed in storage area a ceiling tile missing above the exit sign.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed tile in kitchen tile above reach in freezer damaged and not smooth.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in the kitchen area above cook line soiled. **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a box of candy in prep area, operator moved to the employee shelf. **Corrected On-Site**
40-06-5
61
Oct 29, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed the cook with blue nail polish on while cooking.
13-06-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed bottles in dish area hanging with no labels, let the manager know.
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the kitchen area tiles and vents are soiled. **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee drinks next to clean serving glasses in bar area.
12B-07-4
Basic - Equipment in poor repair. Observed gasket torn on third door of reach in cooler on cook line.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in white reach in freezer in corner of kitchen
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing signs in either women's or men's bathrooms.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer in the kitchen, food debris on bottom and the gaskets are dirty.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed two bottles above oven not labeled, cook put labels on them. **Corrected On-Site**
02D-01-5
58
Jun 19, 2024
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Manager cleaned during inspection. **Corrected On-Site**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Observed dust on ceiling tiles above cook line expo.
36-34-5
86
Nov 29, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Cook with long painted nails reached into food containers on prep sink cookline with bare hands and add edged foods to grill. Containers of food in reach in cooler that were handled with bare hands were stop saled 1qt diced ham and 1qt diced cooked bacon.
09-03-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Containers of food in reach in cooler that were handled with bare hands were stop sales 1qt diced ham and 1qt diced cooked bacon.
01B-12-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink cook used prep sink on cookline.. Redirected to use proper handsink.
12A-03-4
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. Operator had employees sign during inspection. **Corrected On-Site**
11-26-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Waitstaff plating soups wearing stone rings and bracelets.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Prep cook patting raw beef with no hair restraint.
13-03-4
Basic - Employee with soiled clothing. Observed cook with long painted fingernails touching ham and bacon and adding foods to grill. Manager redirected employee to wash hands and add gloves. Containers of food in reach in cooler that were handled with bare hands were stop sales 1qt diced ham and 1qt diced cooked bacon.
13-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
50
Aug 8, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook answer personal phone and add gloves and return to cookline touching ready to eat foods and plating foods for customers. Cook was advised and washed hands. **Corrective Action Taken**
12A-07-5
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. Inspector Provided handout via email . **Corrective Action Taken**
11-27-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone on shelf over prep sink on cookline. Cook moved to another location. **Corrected On-Site**
40-06-5
Basic - Open dumpster lid.
33-16-4
70
Dec 1, 2022
Routine - Food
3 critical violations.
View 3 violations
High Priority - 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. Observed dishmachine sanitizer at 0 ppm. Operator will hand sanitize until dishmachine is operating correctly. **Corrective Action Taken**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (45F - Cold Holding); cheese (46F - Cold Holding) cntaners sitting on top of cold well and not dropped into well and unable to benefit from cooler cold hold temperature. Corrected by putting containers inside unit under door area.
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed chicken gravy (102F - Reheating); brown gravy (135F - Reheating)after 1hour 55 min reheating in steam table. Operator placed items on stove to quickly reheat to 165F within 10 minutes throughout before replacing on steam table. **Corrective Action Taken** **Repeat Violation**
03E-02-5
64
Aug 15, 2022
Routine - Food
6 critical violations. 1 major violation. 5 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pot roast at 51F cooked day before. See stop sale. Observed temperature difference in cooler on items touching the bottom of the cooler floor. Advised all foods be stored on racks and not cooler floor.
03D-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw pork butt with raw chicken in reach in freezer, raw beef chicken fried steak on packaged pork butt. Manager rearranged the cooler. **Corrected On-Site**
08A-17-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation, raw unshelled boiled eggs dated 8/7/22 hush puppies dated 8/6/22 see stop sale.
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. raw unshelled boiled eggs dated 8/7/22 hush puppies dated 8/6/22 see stop sale.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. berries jelly made onsite kept refrigerated (45F - Cold Holding); butter (58F - Cold Holding); half n half (51F - Cold Holding) Observed containers of above foods in ice bath not at 41F. Ice not up sides of containers. Manager reined and lidded containers to promoate cold transfer to foods. Observed foods in preptop cooler at end of cookline beside wall (); sausage links (50F - Cold Holding); ham breakfast sliced (50F - Cold Holding); diced ham (51F - Cold Holding); raw burgers (49F - Cold Holding); pancake batter (52F - Cold Holding); commercially processed blueberries (51F - Cold Holding); pooled eggs French toast batter (57F - Cold Holding); raw shell eggs ambient (57F - Cold Holding); hash browns (48F - Cold Holding); home fries (50F - Cold Holding); sliced tomatoes (57F - Cold Holding). Cooler temp at 48F. Foods were iced or removed to another location. Containers were added to empty areas of cold well helping to hold cold air within cooler. Batter and pooled eggs will be discarded if not used within 4 hours of putting in cooler. By 1130am when breakfast is over. Sliced Turkey in reachin in contact with cooler floor at 44F on bottom of container. Moved to rack shelf to better cold hold. All other items on racks at 41F or below. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed commercially processed gravy reheating for 1hour and 50 minutes in steam table found at 82F. Manager removed and placed on stove to quickly heat to 165F before returning to steam table. **Corrected On-Site** **Repeat Violation**
03E-03-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Floor soiled/has accumulation of debris. Observed raw chicken fluids leaking on to floor in walk-in cooler. Manager put chicken in deeper pan and cleaned and sanitized floor. **Corrected On-Site**
36-73-4
Basic - Hole in or other damage to wall in dry storage closet.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like growth under cabinets at front counter.
23-03-4
Basic - Old food stuck to clean dishware/utensils. Manager rehashed. **Corrected On-Site**
16-48-4
29
Frequently Asked Questions
When was Runway Cafe last inspected?
The most recent health inspection at Runway Cafe on file is from Mar 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Runway Cafe?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited three times, more than any other issue at Runway Cafe.
How does Runway Cafe compare to other restaurants in Sebring?
Runway Cafe most recently scored 55 out of 100, which is lower than the Sebring average of 74.
Has Runway Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Runway Cafe have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Runway Cafe 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 Runway Cafe inspected?
Based on the inspection history on file, Runway Cafe is inspected around three times per year on average.
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