OLDAYS

Name: OLDAYS
Address: 200 E LAS OLAS BLVD STE 110, FORT LAUDERDALE, FL, 33301, US
Rating: 80.6

200 E LAS OLAS BLVD STE 110, FORT LAUDERDALE, FL 33301

License #1624201

80.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

OLDAYS in FORT LAUDERDALE currently holds an InspectFL Health Score of 80.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on September 10, 2025. Across those visits, inspectors documented 29 total violations — 16 critical, 6 major, 7 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 10, 2025

The latest inspection on September 10, 2025 shows 6 observation rows: 5 critical, 1 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. Cookline - open top - one cracked raw shell egg in container of eggs. See stop sale.
[08A-05-6] Walk in cooler - Raw beef stored over ready-to-eat cooked chicken. Operator stored all items properly.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. By triple sink - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle with bleach - operator labeled.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cooked potatoes (72-74F). Per operator prepared approximately 1.5 hours ago. Operator placed item on Time as a Public Health Control. Provided form to operator and operator filled out during inspection.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer - Raw fish stored over ready to eat berries. Operator stored all items properly.

Disposition: Emergency order recommended
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator battery is low . Thermometer did not turn on .
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Cook line draws - raw beef and ready to eat chicken stored in same hotel pan . Reviewed proper storage .
[14-45-4] Cardboard used to line nonfood-contact shelves. Walk in cooler - visibly soiled cardboard lining shelves with canned and bottled drinks .
[21-03-4] Wet wiping cloths stored in degreaser and sanitizer mixed together. Cook line Chlorine 0ppm wiping cloth . Reviewed proper sanitizer set up with operator .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line top shelf above flip top unit with clean plates .
[29-49-6] Standing water in bottom of reach-in-cooler. At cook line water accumulation in 3 door cooler .
[31B-02-4] At front counter No paper towels provided at handwash sink.
[35A-03-4] Dead roaches on premises. 5 dead roaches in kitchen at cook line left corner of Auto Sha-am oven .
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC Valentina Olea
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cook line open top unit cream per operator opened 4 days ago . Operator date marked .
[36-73-4] Floor under and around all cook line and cold holding equipment soiled/has accumulation of debris in and around equipment .
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Cook line 2 trays of raw shell eggs on counter top next to grill . Ambient temperature 80F. Per operator items have been out for approximately 3.5 hours . Operator removed to reach in to quick chill .
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Tuna salad prepared on site date marked 5-1 and 5-2, observed mold growth on top of one of the items. Humus prepared on site date marked 5-14 . See stop sale
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cook line - flip top cooler -cut tomatoes ambient cooling for 3.5 hours at 11:30 am (56F - Cooling)at 12:40pm 44-45F. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler -cut tomatoes ambient cooling for 3.5 hours at 11:30 am (56F - Cooling)at 12:40pm 44-45F. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - quinoa 49F , Coco cream 49F , cheese (43-47F) per operator items held in this unit over night, no items prepped or portioned today. See stop sale . See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - quinoa 49F , Coco cream 49F , cheese (43-47F) per operator items held in this unit over night, no items prepped or portioned today. See stop sale
[31B-03-4] At front counter No soap provided at handwash sink.
[35A-02-7] Live, small flying insects found. Approximately 85 live small flying insects on the wall and ceiling at the expo area at entrance to kitchen . Did not observe any flying insects land on any food or food contact surfaces. At entrance to cook line -Approximately 3 small flying insects observed on to go bags , observed 1 on to go plates ,1 waffle iron . Front counter -observed 1 on clean wine glass and approximately 7 around glass ware . Dish room attached to kitchen- approximately 20 small flying insects flying around kitchen .1 fly sitting on clean dish plate in dish area.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad prepared on site date marked 5-1 and 5-2, observed mold growth on top of one of the items. Humus prepared on site date marked 5-14 . See stop sale.

Community reaction

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Community pulse