OL'DAYS
3301 NE 1 AVE STE 103-1, Miami FL 33137 · 305 699 9651
Last inspected May 29, 2026 · 10 visits since February 2024
APR 24
OCT 24
FEB 25
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 33 points off where it started.
Temporary interruption - no alternative supply of water provided. As per operator the water was interrupted since the night before. As per Jeff shopping center chief of engineering the water is back up. He also stated that they had to interrupt the water the night before.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025033176 | Feb 17, 2025 | Aug 7, 2025 | $200 |
Inspection history
10 visits, newest first
May 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate12 Basic
What the inspector wrote — 14 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry food and dish racks.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Accumulation of debris inside warewashing machine. Observed at time of inspection; interior soiled.
Accumulation of debris on exterior of warewashing machine. Observed at time of inspection.
Show the remaining 10 findings ▾
Ceiling tile missing. Observed above mop sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with dust accumulation.
Cove molding at floor/wall juncture broken/missing. Observed at back kitchen wntrance between prep and cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on prep table.
Hole in or other damage to wall. Observed under hand sink in kitchen.
No copy of latest inspection report available. Observed no copy on site.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping cloths on prep tables and on floor.
Mar 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 2 high priority.
2 High priority3 Intermediate14 Basic
Show 19 findings ▾
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 texting on cell phone with gloved hands and was prepared to continue work. Inspector stepped in and explained proper handwashing and employee removed gloves and properly washed hands.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher drink from coffee cup and continue handling clean dishes. Inspector spoke to manager about proper handwashing techniques.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry food and dish racks.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
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. Observed establishment using sous vide machine to make homemade yogurt, deviating from the food code due to lower temperature for water bath at 113F. Inspector provided handouts and explained options to operator.
Accumulation of debris inside warewashing machine. Observed at time of inspection; interior soiled.
Accumulation of debris on exterior of warewashing machine. Observed at time of inspection.
Ceiling tile missing. Observed above mop sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with dust accumulation.
Cove molding at floor/wall juncture broken/missing. Observed at back kitchen wntrance between prep and cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on prep table.
Hole in or other damage to wall. Observed under hand sink in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled.
No copy of latest inspection report available. Observed no copy on site.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Single-service articles improperly stored. Observed box of to go containers on floor next to back exit.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping cloths on prep tables and on floor.
Sep 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Ceiling tile missing. Observed ceiling tiles missing above mop sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by prep area and ware washing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by waffle area.
Observed shelves at dry storage with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth by prep area near three compartment sink.
Sep 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
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 Dishwasher (Chlorine 0ppm). Manager set up three compartment sink. Triple Sink (Quaternary 300ppm).
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching mouth and face and proceeded to handle clean equipment. Coached employee to wash hands before handling clean dishes.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over an open bag of raw bacon. Manager stored properly.
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. Provided by email.
Handwash sink used for purposes other than handwashing. Observed a bucket stored inside at hand sink bar area. Manager removed.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink by three compartment sink. Observed no paper towel at hand sink bar area.Manager provided.
No soap provided at handwash sink. Observed no soap at hand sink bar area. Manager provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cooked yuca and cooked potatoes with time marked 4 hours at cook line with no written procedures.
Ceiling tile missing. Observed ceiling tiles missing above mop sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by prep area and ware washing.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a ring while preparing food.
Ice scoop handle in contact with ice. Observed ice scoop handle touching ice at bar area. Manager removed.
In-use tongs stored on equipment door handle between uses. Observed two pair of tongs stored at oven handle cook line. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by waffle area.
Observed shelves at dry storage with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Observed water leaking from hand sink bar area.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket by mop sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth by prep area near three compartment sink.
Feb 17, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority0 Intermediate10 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (56F - Cold Holding); shredded cheese (52F - Cold Holding); cooked mushrooms (52F - Cold Holding) at reach in cooler across cook line, prepared less than 4 hours. Employee put products inside reach in cooler for rapid chill.
Ceiling tile missing. Observed ceiling tile missing above mop sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and vent soiled above reach in cooler storage area, preparation area and kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers and pots stored not inverted above three compartment sink.
Equipment in poor repair. Observed reach in cooler gaskets torn near ware washing area.
Hole in or other damage to wall. Observed hole in wall at mop sink area.
In-use wet wiping cloth/towel used under cutting board. Observed wet cloth under cutting board at kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets heavily soiled and door reach in freezer gaskets soiled located at ware washing area.
Wet mop not stored in a manner to allow the mop to dry. Observed stored at floor near mop sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored above preparation table, kitchen and ware washing area.
Working containers of food removed from original container not identified by common name. Observed squeeze bottle with cooking oil at kitchen not labeled.
Feb 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 3 high priority.
3 High priority5 Intermediate16 Basic
Show 24 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over RTE lentils.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above smoked salmon at reach in cooler storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (56F - Cold Holding); shredded cheese (52F - Cold Holding); cooked mushrooms (52F - Cold Holding) at reach in cooler across cook line, prepared less than 4 hours. Employee put products inside reach in cooler for rapid chill.
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. Provided by email.
Handwash sink used for purposes other than handwashing. Observed hand sink at ware washing area used as a dump sink with food residue. Observed sanitizer bucket stored inside hand sink bar area. Employee removed bucket.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink at ware washing area.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of any training for employees Adriana,Diana, Herver, Milagros, Mariana y Yoanka hired more than 60 days.
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. Observed employee Zulexis hired less than 60 days. Provided by email. Employee printed and sign during inspection.
Ceiling tile missing. Observed ceiling tile missing above mop sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and vent soiled above reach in cooler storage area, preparation area and kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers and pots stored not inverted above three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open water bottle stored on top of ice machine. Employee removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored at preparation area. Employee removed.
Equipment in poor repair. Observed reach in cooler gaskets torn near ware washing area.
Hole in or other damage to wall. Observed hole in wall at mop sink area.
Ice scoop handle in contact with ice. Observed ice scoop stored inside ice at front counter. Manager removed.
In-use tongs stored on equipment door handle between uses. Observed two tongs stored in oven door. Employee removed.
In-use wet wiping cloth/towel used under cutting board. Observed wet cloth under cutting board at kitchen.
No Heimlich maneuver/choking sign posted. Provided by email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets heavily soiled and door reach in freezer gaskets soiled located at ware washing area.
Single-service articles not stored inverted or protected from contamination. Observed single service Togo containers not inverted. Employee inverted.
Wet mop not stored in a manner to allow the mop to dry. Observed stored at floor near mop sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored above preparation table, kitchen and ware washing area.
Working containers of food removed from original container not identified by common name. Observed squeeze bottle with cooking oil at kitchen not labeled.
Oct 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Observed squeeze on site Orange and turmeric juice, green apple and lemon juice without warning of unprocessed at prep area
Oct 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority7 Intermediate1 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees engaging in food preparation putting gloves on without washing hands. Coached employees on proper hand washing procedures.
Raw animal food stored over or with unwashed produce. Observed raw pooled eggs over unwashed tomatoes T storage area. Operator properly arranged products by cooking Tempetures.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed quinoa (58F - Cold Holding); cut tomatoes (69F - Cold Holding); tomato sauce (51F - Cold Holding); smoked salmon (48F - Cold Holding); hummus (46F - Cold Holding) inside reach in cooler at salad station. As per operator since the day before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed quinoa (58F - Cold Holding); cut tomatoes (69F - Cold Holding); tomato sauce (51F - Cold Holding); smoked salmon (48F - Cold Holding); hummus (46F - Cold Holding) inside reach in cooler at salad station. As per operator since the day before. Also observed pooled eggs (49F - Cold Holding); tomatoes (53F - Cold Holding); black beans (49F - Cold Holding); cream cheese (50F - Cold Holding) as per employee for less than 4 hrs inside reach in cooler across grill. As per employee, cooler door is constantly opened.
Handwash sink used for purposes other than handwashing. Observed food residue in snide hand sink next to dish area.
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. Observed squeeze on site Orange and turmeric juice, green apple and lemon juice without warning of unprocessed at prep area
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/ At the time of inspection observed 4+ food employees without manager present. Manager arrived during inspection.
No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Observed No water at all. Water came back during inspection.
No running water at three-compartment sink. Water came back during inspection.
Temporary interruption - no alternative supply of water provided. As per operator the water was interrupted since the night before. As per Jeff shopping center chief of engineering the water is back up. He also stated that they had to interrupt the water the night before.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water at all. Water came back during inspection.
Ice scoop handle in contact with ice. Observed at front counter. Operator placed handle upwards.
Apr 23, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
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.
Handwash sink used for purposes other than handwashing. Observed lettuce inside hand wash sink near dishwasher area.
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. Dayana, valentine, Neiva.
Employee with no hair restraint while engaging in food preparation.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 80°f. Located cook line area, operator discard the water solution.
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine at 0ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed quinoa (48F - Cold Holding); cooked mushrooms (48F - Cold Holding) in reach in cooler at cook line, as per employee approximately 35 minutes, employee closed reach in cooler lid to cool down temperature.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
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. Provided form during inspection.
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/
No paper towels or mechanical hand drying device provided at handwash sink. Observed in HWS across ice machine. Employee restocked during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed in granola,lentils and oatmeal container at kitchen area.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 87° F in cook line, employee discarded.
No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler at cook line.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.