DirtyFLRestaurant Inspection Data

OLDAYS

With 11 inspections documented, OLDAYS maintains a 2.0/5 food safety rating in FORT LAUDERDALE. Food safety practices have remained consistent.

200 E LAS OLAS BLVD STE 110

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 11 health inspection reports

All Inspection Reports

Inspection Date: 9/10/2025

Inspection #: Visit ID: 13457091

  • 08A-02-6:High Priority - 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. Corrected On-Site
  • 01B-14-4:High Priority - 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:High Priority - 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. Corrected On-Site
  • 08A-05-6:High Priority - Walk in cooler - Raw beef stored over ready-to-eat cooked chicken. Operator stored all items properly. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. By triple sink - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle with bleach - operator labeled. Corrected On-Site

Inspection Date: 7/10/2025

Inspection #: Visit ID: 13456849

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 5 dead roaches in kitchen at cook line left corner of Auto Sha-am oven . Warning - From follow-up inspection 2025-07-10: 3 dead roaches in kitchen at cook line left corner of Auto Sha-am oven 1 dead roach at entrance to prep area by triple sink. Operator removed dead roaches. **Time Extended**
  • 35A-02-7:High Priority - - From initial inspection : High Priority - 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. Warning - From follow-up inspection 2025-07-10: Approximately 3 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 -1 small flying insect observed on wall above grill. Front counter -observed 3 live on shelving with ckean glasses. Approximately 4 on wall above cash register. Dish room attached to kitchen- 1 flying insect on wall. **Time Extended**
  • 02C-01-5:High Priority - - From initial inspection : High Priority - 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. Warning - From follow-up inspection 2025-07-10: Cooked onions - prepared on site - date marked 6-25. Reviewed proper date marking with operator. See stop sale. **Time Extended**
  • 01B-13-4:High Priority - - From initial inspection : High Priority - 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 Warning - From follow-up inspection 2025-07-10: Cooked onions - prepared on site - date marked 6-25. Reviewed proper date marking with operator. See stop sale. **Time Extended**

Inspection Date: 7/10/2025

Inspection #: Visit ID: 13457938

  • N/A:No Violations Were Observed

Inspection Date: 7/9/2025

Inspection #: Visit ID: 10897258

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Walk in cooler - visibly soiled cardboard lining shelves with canned and bottled drinks . Warning
  • 35A-03-4:Basic - Dead roaches on premises. 5 dead roaches in kitchen at cook line left corner of Auto Sha-am oven . Warning
  • 36-73-4:Basic - Floor under and around all cook line and cold holding equipment soiled/has accumulation of debris in and around equipment . Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line top shelf above flip top unit with clean plates . Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At cook line water accumulation in 3 door cooler . Warning
  • 21-03-4:Basic - Wet wiping cloths stored in degreaser and sanitizer mixed together. Cook line Chlorine 0ppm wiping cloth . Reviewed proper sanitizer set up with operator . Warning
  • 35A-02-7:High Priority - 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. Warning
  • 08A-08-5:High Priority - 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 . Warning
  • 02C-01-5:High Priority - 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. Warning
  • 03A-03-5:High Priority - 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 . **Corrective Action Taken** Warning
  • 01B-13-4:High Priority - 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 Warning
  • 01B-02-5:High Priority - 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. Warning
  • 03A-02-5:High Priority - 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 Warning
  • 03D-06-5:High Priority - 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. Warning
  • 31B-02-4:Intermediate - At front counter No paper towels provided at handwash sink. Warning
  • 31B-03-4:Intermediate - At front counter No soap provided at handwash sink. Warning
  • 02C-03-5:Intermediate - 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 . Corrected On-Site Warning
  • 53A-05-6:Intermediate - 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 Warning
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator battery is low . Thermometer did not turn on . Warning

Inspection Date: 3/27/2025

Inspection #: Visit ID: 10806860

  • N/A:No Violations Were Observed

Inspection Date: 3/26/2025

Inspection #: Visit ID: 10739752

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw burger patty's stored over ready to eat cauliflower. Operator moved burgers to bottom shelf Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, pooled eggs (45F - Cold Holding); sliced tomatoes (45F - Cold Holding); sliced cheese (45F - Cold Holding); cooked onions (44F - Cold Holding). Operator stated not prepped or portioned today. Holding in unit for one hour. Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At cook line, handwashing sink blocked with waffle iron. Operator moved waffle iron away from handwashing sink. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. On cook line, hand washing sink used to dump food and store dirty pan. Operator removed pan and washed out sink. Corrected On-Site Warning

Inspection Date: 12/11/2024

Inspection #: Visit ID: 10739295

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2024-12-11: Observed same. **Time Extended**
  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Next to convection oven at Cookline. Warning - From follow-up inspection 2024-12-11: Observed same. **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline open top unit. Warning - From follow-up inspection 2024-12-11: Observed same. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - 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. Repeat Violation Admin Complaint - From follow-up inspection 2024-12-11: Front counter low boy - milk 30F. Complied. Cookline - open top unit - cut tomatoes 52F, tuna 45F, cooked corn 41-43F. Per operator, items were in walk in overnight and placed in this unit approximately 2 hours ago. No items prepped or portioned today. Operator moved items back to walk in to quick chill. Admin Complaint **Corrective Action Taken**

Inspection Date: 12/10/2024

Inspection #: Visit ID: 8735945

  • 23-24-4:Basic - 1. Buildup of food debris/soil residue on all cold holding door handles. 2. All kitchen shelving visibly soiled. Warning
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 36-36-4:Basic - Ceiling tile missing. Next to convection oven at Cookline. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under and around all Cookline equipment. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline open top unit. Warning
  • 12A-27-4:High Priority - 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. Corrected On-Site Warning
  • 35A-02-6:High Priority - 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. Admin Complaint
  • 12A-02-4:High Priority - Server handled soiled utensils and then prepared a beverage for customer without washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - 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. Warning
  • 03A-02-5:High Priority - 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. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - 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. Corrected On-Site Warning
  • 08A-05-6:High Priority - Walk in cooler - Raw pooled shell eggs stored over ready-to-eat yogurt. Operator stored all items properly. Corrected On-Site Warning
  • 31A-09-4:Intermediate - 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. Corrected On-Site Warning
  • 53A-05-6:Intermediate - 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. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Expo hand sink and hand sink next to dish area. Operator replaced. Corrected On-Site Repeat Violation Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Next to dish area. Operator replaced. Corrected On-Site Warning
  • 53B-13-5: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. Warning

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8627428

  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go - Address of packaging location not included on all bottles. Forever Young bottles lacking all labeling information.
  • 12A-02-4:High Priority - Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site
  • 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Cookline left drawer unit - Raw beef burgers stored in same container as ready to eat cauliflower. Operator stored all items properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - open top - cheese (51F). Per operator item was placed in unit almost 4 hours ago. Observed top section completely open, no pans or cover. Operator moved items to walk in to quick chill. Operator placed pans in upper section and closed unit with cover. **Corrective Action Taken**
  • 02D-12-1:Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By triple sink. Operator replaced. Corrected On-Site
  • 16-37-1:Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Inspection Date: 2/12/2024

Inspection #: Visit ID: 8574826

  • 01B-13-4:High Priority - - From initial inspection : High Priority - 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. Warning - From follow-up inspection 2024-02-12: Intermediate - 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 potatoes. Date marked 12-30. See stop sale. Admin Complaint
  • 03G-43-1:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2024-02-12: Intermediate - 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 potatoes. Date marked 12-30. See stop sale. Admin Complaint
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine. Warning - From follow-up inspection 2024-02-12: Only chlorine test strips provided. Needs quat test kit. **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2024-02-12: Intermediate - 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 potatoes. Admin Complaint

Inspection Date: 12/14/2023

Inspection #: Visit ID: 8557112

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Front counter. Operator posted. Corrected On-Site Warning
  • 50-08-7:High Priority - 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/ Warning
  • 08A-05-6:High Priority - 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. Corrected On-Site Warning
  • 02C-01-5:High Priority - 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. Warning
  • 01B-13-4:High Priority - 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. Warning
  • 01B-02-5:High Priority - 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. Warning
  • 03B-01-6:High Priority - 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. **Corrective Action Taken** Warning
  • 03G-43-1:Intermediate - 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. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. Operator replaced. Corrected On-Site Warning
  • 03G-50-1:Intermediate - 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. Warning