OLDAYS

Name: OLDAYS
Address: 200 E LAS OLAS BLVD STE 110, FORT LAUDERDALE, FL, 33301, US
Rating: 42

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

License #1624201

42 Grade F / 100

Failing Health Score

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Latest inspection

September 10, 2025 · 6 findings · 5 critical

Routine - Food

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Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

OLDAYS in FORT LAUDERDALE currently holds an InspectFL Health Score of 42 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 10, 2025. Across those visits, inspectors documented 76 total violations — 36 critical, 23 major, 17 minor.

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Record snapshot

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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.

Official recordInspection data quality

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Inspection coverage

82%

Inspector notes

Coverage note

Inspector notes linked where available

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F record

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*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: Met Inspection Standards
[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.
[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.
[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-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.

Disposition: Emergency order recommended
[14-45-4] Cardboard used to line nonfood-contact shelves. Walk in cooler - visibly soiled cardboard lining shelves with canned and bottled drinks .
[35A-03-4] Dead roaches on premises. 5 dead roaches in kitchen at cook line left corner of Auto Sha-am oven .
[36-73-4] Floor under and around all cook line and cold holding equipment soiled/has accumulation of debris in and around equipment .
[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 .
[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 .
[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.
[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 .
[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.
[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
[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
[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.
[31B-02-4] At front counter No paper towels provided at handwash sink.
[31B-03-4] At front counter No soap provided at handwash sink.
[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 .
[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
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator battery is low . Thermometer did not turn on .

Disposition: Warning Issued
[23-24-4] 1. Buildup of food debris/soil residue on all cold holding door handles. 2. All kitchen shelving visibly soiled.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-36-4] Ceiling tile missing. Next to convection oven at Cookline.
[36-73-4] Floor soiled/has accumulation of debris. Under and around all Cookline equipment.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Cookline open top unit.
[12A-27-4] Cook cracked raw shell eggs and then changed gloves and handled ready-to-eat tomatoes without washing hands. Reviewed proper hand washing and cook properly washed hands.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 small flying insects on wall in kitchen next to convection oven. 2 small flying insects on wall at Cookline above dry storage shelf. 3 small flying insects on wall at entrance to kitchen - expo area. Did not observe any flying insects land on food or food contact surfaces. Operator began exterminating and sanitizing the areas during inspection.
[12A-02-4] Server handled soiled utensils and then prepared a beverage for customer without washing hands. Reviewed proper hand washing and employee properly washed hands.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter low boy - milk (47-48F). Per operator items in unit overnight. No items prepped or portioned today. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter low boy - milk (47-48F). Per operator items in unit overnight. No items prepped or portioned today. See stop sale. Cookline - open top unit - cheese (70-75F); cream cheese (75F). Per operator items placed in unit approximately 2 hours ago from walk in cooler. No items prepped or portioned today. Operator moved items back to walk in to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - alto sham - cooked potatoes (99-100F - Hot Holding). Per operator holding 1 hour. Operator voluntarily discarded.
[08A-05-6] Walk in cooler - Raw pooled shell eggs stored over ready-to-eat yogurt. Operator stored all items properly.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink by dish machine blocked by large tub filled with food containers. Operator removed.
[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 - Molina Junior.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Expo hand sink and hand sink next to dish area. Operator replaced.
[31B-03-4] No soap provided at handwash sink. Next to dish area. Operator replaced.
[53B-13-5] 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.

Disposition: Warning Issued
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Front counter. Operator posted.
[50-08-7] Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw chicken stored over ready to eat vegetables. Cookline drawers - raw beef burgers stored over ready to eat quiche. Operator stored all items properly.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler - Cooked rice date marked 12-2 and quinoa date marked 12-3. See stop sale.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment is ROP Cooked vegetables - cooked carrots, cooked mashed potatoes, cooked mushrooms, cooked pumpkin and hummus. Reviewed cook/chill process. 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. Walk in cooler - Cooked rice date marked 12-2 and quinoa date marked 12-3. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - yucca (95F - Hot Holding). Per operator holding for an hour. Operator increased heat to hot hold at 135F and higher.
[03G-43-1] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment is ROP Cooked vegetables - cooked carrots, cooked mashed potatoes, cooked mushrooms, cooked pumpkin and hummus. Reviewed cook/chill process. See stop sale.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Front counter. Operator replaced.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packing cooked mushrooms, cooked onions, cooked cauliflower, cooked carrots, raw chicken, raw beef.