OLDAYS
200 E LAS OLAS BLVD STE 110, Fort Lauderdale FL 33301
Last inspected Sep 10, 2025 · 11 visits since December 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
MAR 24
DEC 24
MAR 25
JUL 25
SEP 25
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025052053 | Jul 9, 2025 | Oct 23, 2025 | $800 |
| 2--2025009695 | Dec 10, 2024 | Aug 13, 2025 | $1,200 |
| 2--2024013779 | Feb 12, 2024 | Aug 8, 2024 | $160 |
Inspection history
11 visits, newest first
Sep 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
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.
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.
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.
Walk in cooler - Raw beef stored over ready-to-eat cooked chicken. Operator stored all items properly.
Show the remaining 2 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. By triple sink - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm.
Spray bottle containing toxic substance not labeled. Bottle with bleach - operator labeled.
Jul 10, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
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.
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.
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
Dead roaches on premises. 5 dead roaches in kitchen at cook line left corner of Auto Sha-am oven.
Jul 9, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 19 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority5 Intermediate6 Basic
Show 19 findings ▾
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.
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.
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.
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.
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
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.
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
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.
At front counter No paper towels provided at handwash sink.
At front counter No soap provided at handwash sink.
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.
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
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator battery is low. Thermometer did not turn on.
Cardboard used to line nonfood-contact shelves. Walk in cooler - visibly soiled cardboard lining shelves with canned and bottled drinks.
Dead roaches on premises. 5 dead roaches in kitchen at cook line left corner of Auto Sha-am oven.
Floor under and around all cook line and cold holding equipment soiled/has accumulation of debris in and around equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line top shelf above flip top unit with clean plates.
Standing water in bottom of reach-in-cooler. At cook line water accumulation in 3 door cooler.
Wet wiping cloths stored in degreaser and sanitizer mixed together. Cook line Chlorine 0ppm wiping cloth. Reviewed proper sanitizer set up with operator.
Mar 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
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
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.
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.
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.
Dec 11, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
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.
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing. Next to convection oven at Cookline.
No conspicuously located ambient air temperature thermometer in holding unit. Cookline open top unit.
Dec 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 7 high priority.
7 High priority5 Intermediate5 Basic
Show 17 findings ▾
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.
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.
Server handled soiled utensils and then prepared a beverage for customer without washing hands. Reviewed proper hand washing and employee properly washed hands.
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.
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.
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.
Walk in cooler - Raw pooled shell eggs stored over ready-to-eat yogurt. Operator stored all items properly.
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.
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.
No paper towels or mechanical hand drying device provided at handwash sink. Expo hand sink and hand sink next to dish area. Operator replaced.
No soap provided at handwash sink. Next to dish area. Operator replaced.
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.
1. Buildup of food debris/soil residue on all cold holding door handles. 2. All kitchen shelving visibly soiled.
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing. Next to convection oven at Cookline.
Floor soiled/has accumulation of debris. Under and around all Cookline equipment.
No conspicuously located ambient air temperature thermometer in holding unit. Cookline open top unit.
Mar 12, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands.
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.
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.
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.
No paper towels or mechanical hand drying device provided at handwash sink. By triple sink. Operator replaced.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Feb 12, 2024Call Back - Admin. complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
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.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine.
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.
Dec 14, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority4 Intermediate1 Basic
Show 11 findings ▾
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/
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.
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.
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.
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.
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.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter. Operator replaced.
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.
No handwashing sign provided at a hand sink used by food employees. Front counter. Operator posted.
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.