Oldays
Last inspected: Sep 10, 2025
43
Score
Going back to 2022, Oldays has 11 inspections in the public record. The most recent visit was on Sep 10, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around nine violations each, up from closer to three violations before.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
That's lower than the typical Fort Lauderdale restaurant, which scores around 80. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
3
Critical latest
1
Major latest
0
Minor latest
Inspection History
Sep 10, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
43
Jul 10, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
61
Jul 9, 2025
Routine - Food
8 critical violations. 5 major violations. 6 minor violations.
View 19 violations
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**
35A-02-7
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**
08A-08-5
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**
02C-01-5
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**
03A-03-5
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-13-4
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**
01B-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**
03A-02-5
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**
03D-06-5
Intermediate - At front counter No paper towels provided at handwash sink. **Warning**
31B-02-4
Intermediate - At front counter No soap provided at handwash sink. **Warning**
31B-03-4
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**
02C-03-5
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**
53A-05-6
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator battery is low . Thermometer did not turn on . **Warning**
05-06-4
Basic - Cardboard used to line nonfood-contact shelves. Walk in cooler - visibly soiled cardboard lining shelves with canned and bottled drinks . **Warning**
14-45-4
Basic - Dead roaches on premises. 5 dead roaches in kitchen at cook line left corner of Auto Sha-am oven . **Warning**
35A-03-4
Basic - Floor under and around all cook line and cold holding equipment soiled/has accumulation of debris in and around equipment . **Warning**
36-73-4
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**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. At cook line water accumulation in 3 door cooler . **Warning**
29-49-6
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**
21-03-4
14
Mar 27, 2025
Routine - Food
No violations found.
100
Mar 26, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
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**
08A-05-6
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**
03A-02-5
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**
31A-11-4
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-09-4
61
Dec 11, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
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**
03A-02-5
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**
16-21-4
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**
36-36-4
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**
05-09-4
74
Dec 10, 2024
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
17
Mar 12, 2024
Food-Licensing Inspection
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
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**
12A-02-4
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**
08A-14-5
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**
03A-02-5
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.
02D-12-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By triple sink. Operator replaced. **Corrected On-Site**
31B-02-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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.
02D-03-4
45
Feb 12, 2024
Food-Licensing Inspection
1 critical violation. 3 major violations.
View 4 violations
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**
01B-13-4
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**
16-37-1
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**
03G-50-1
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**
03G-43-1
64
Dec 14, 2023
Food-Licensing Inspection
6 critical violations. 4 major violations. 1 minor violation.
View 11 violations
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**
50-08-7
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**
08A-05-6
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**
02C-01-5
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-13-4
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**
01B-02-5
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**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. Operator replaced. **Corrected On-Site** **Warning**
31B-02-4
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**
03G-50-1
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**
03G-43-1
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter. Operator posted. **Corrected On-Site** **Warning**
31B-04-4
26
Sep 22, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) cold line lower cooler raw shell eggs above container of beef. Employee rearranged and moved eggs to bottom of cooler for proper separation. 2) in walk in cooler container of spicy tuna mix and packaged cut raw tuna above cases of cooked shrimp tempura. Employee began to rearrange. **Corrective Action Taken** **Repeat Violation**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. 3 bottles unknown substance on shelf by dining room doorway. Employee labeled. **Corrected On-Site**
41-17-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed tuna still in unopened packaging in right side lower sushi cooler. Employee slit packages to allow oxygen access. **Corrected On-Site**
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine has scale like build up.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container salt not labeled for identification. Employee labeled container. **Corrected On-Site**
02D-01-5
58
Frequently Asked Questions
When was Oldays last inspected?
The most recent health inspection at Oldays on file is from Sep 10, 2025. The public record contains 11 inspections in total.
What is the most common violation at Oldays?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Oldays.
How does Oldays compare to other restaurants in Fort Lauderdale?
Oldays most recently scored 43 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Oldays' inspection record improved over time?
No. Recent inspections at Oldays have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Oldays means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Oldays inspected?
Based on the inspection history on file, Oldays is inspected around four times per year on average.
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