Ol'days
Last inspected: Mar 26, 2026
27
Score
Going back to 2022, Ol'days has 11 inspections in the public record. Ol'days was last inspected on Mar 26, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around 14 violations each, up from closer to 11 violations before.
Looking across the full record, “handwash sink used for purposes other than handwashing” is the recurring theme, flagged five times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. There are enough flags in the record to merit a second thought.
11
Inspections
2
Critical latest
3
Major latest
14
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
2 critical violations. 3 major violations. 14 minor violations.
View 19 violations
High Priority - 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. **Corrected On-Site** **Warning**
12A-13-4
High Priority - 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. **Corrective Action Taken** **Warning**
12A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry food and dish racks. **Warning**
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks. **Warning**
22-31-4
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. 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. **Corrective Action Taken** **Warning**
03G-50-1
Basic - Accumulation of debris inside warewashing machine. Observed at time of inspection; interior soiled. **Warning**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed at time of inspection. **Warning**
16-21-4
Basic - Ceiling tile missing. Observed above mop sink. **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with dust accumulation. **Warning**
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. Observed at back kitchen wntrance between prep and cook line. **Warning**
36-03-4
Basic - 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. **Warning**
40-06-5
Basic - Hole in or other damage to wall. Observed under hand sink in kitchen. **Warning**
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled. **Warning**
22-08-4
Basic - No copy of latest inspection report available. Observed no copy on site. **Warning**
51-18-6
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers. **Warning**
14-33-4
Basic - Single-service articles improperly stored. Observed box of to go containers on floor next to back exit. **Warning**
25-05-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen. **Warning**
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment. **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping cloths on prep tables and on floor. **Warning**
21-12-4
27
Sep 25, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Ceiling tile missing. Observed ceiling tiles missing above mop sink. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by prep area and ware washing. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by waffle area. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Observed shelves at dry storage with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth by prep area near three compartment sink. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
21-12-4
78
Sep 17, 2025
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Warning**
08A-20-5
High Priority - 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). **Corrected On-Site** **Warning**
22-41-4
High Priority - 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. **Warning**
12A-10-4
Intermediate - 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. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand sink bar area. Manager provided. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - 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. **Warning**
03F-10-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed a bucket stored inside at hand sink bar area. Manager removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - 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. **Repeat Violation** **Warning**
11-27-4
Basic - Ceiling tile missing. Observed ceiling tiles missing above mop sink. **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by prep area and ware washing. **Repeat Violation** **Warning**
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a ring while preparing food. **Warning**
13-07-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching ice at bar area. Manager removed. **Corrected On-Site** **Repeat Violation** **Warning**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed two pair of tongs stored at oven handle cook line. Manager removed. **Corrected On-Site** **Repeat Violation** **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by waffle area. **Repeat Violation** **Warning**
23-03-4
Basic - Observed shelves at dry storage with rust that has pitted the surface. **Warning**
14-33-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from hand sink bar area. **Warning**
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket by mop sink. **Repeat Violation** **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth by prep area near three compartment sink. **Repeat Violation** **Warning**
21-12-4
23
Feb 17, 2025
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
52
Feb 13, 2025
Routine - Food
3 critical violations. 5 major violations. 16 minor violations.
View 24 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over RTE lentils.
08A-05-6
High Priority - 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.
08A-20-5
High Priority - 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. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - 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.
11-27-4
Intermediate - 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. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink at ware washing area.
31B-02-4
Intermediate - 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.
53B-01-5
Intermediate - 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. **Corrected On-Site**
11-26-1
Basic - Ceiling tile missing. Observed ceiling tile missing above mop sink.
36-36-4
Basic - 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.
36-34-5
Basic - 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.
24-05-4
Basic - 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 **Corrected On-Site**
12B-07-4
Basic - 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. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn near ware washing area.
14-11-5
Basic - Hole in or other damage to wall. Observed hole in wall at mop sink area.
36-24-5
Basic - Ice scoop handle in contact with ice. Observed ice scoop stored inside ice at front counter. Manager removed. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed two tongs stored in oven door. Employee removed. **Corrected On-Site**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. Provided by email.
51-13-4
Basic - 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.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service Togo containers not inverted. Employee inverted. **Corrected On-Site**
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored at floor near mop sink.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored above preparation table, kitchen and ware washing area.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle with cooking oil at kitchen not labeled.
02D-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet cloth under cutting board at kitchen.
21-04-4
17
Oct 19, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Observed squeeze on site Orange and turmeric juice , green apple and lemon juice without warning of unprocessed at prep area **Warning** - From follow-up inspection 2024-10-19: Observed squeeze on site Orange and turmeric juice , green apple and lemon juice without warning of unprocessed at prep area. **Time Extended**
02D-12-1
90
Oct 18, 2024
Routine - Food
4 critical violations. 7 major violations. 1 minor violation.
View 12 violations
High Priority - 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. **Corrected On-Site** **Warning**
08A-04-5
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Warning**
03A-02-5
High Priority - 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. **Warning**
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue in snide hand sink next to dish area. **Warning**
31A-11-4
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. Observed squeeze on site Orange and turmeric juice , green apple and lemon juice without warning of unprocessed at prep area **Warning**
02D-12-1
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/ At the time of inspection observed 4+ food employees without manager present. Manager arrived during inspection. **Corrected On-Site** **Warning**
53A-05-6
Intermediate - 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. **Corrected On-Site** **Warning**
27-08-4
Intermediate - No running water at three-compartment sink. Water came back during inspection. **Corrected On-Site** **Warning**
27-09-4
Intermediate - 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. **Warning**
27-01-4
Intermediate - 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. **Corrected On-Site** **Warning**
27-16-5
Basic - Ice scoop handle in contact with ice. Observed at front counter. Operator placed handle upwards. **Corrected On-Site** **Warning**
10-08-5
26
Apr 23, 2024
Complaint Full
3 major violations. 2 minor violations.
View 5 violations
Intermediate - 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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed lettuce inside hand wash sink near dishwasher area.
31A-11-4
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. Dayana, valentine, Neiva.
53B-13-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - 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. **Corrected On-Site**
10-07-4
67
Feb 2, 2024
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - 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.
22-49-4
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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.
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in HWS across ice machine. Employee restocked during inspection. **Corrected On-Site**
31B-02-4
Intermediate - 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.
11-27-4
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/
53A-05-6
Intermediate - 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.
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in granola,lentils and oatmeal container at kitchen area.
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - 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. **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler at cook line.
05-09-4
33
Jun 30, 2023
Routine - Food
4 major violations. 9 minor violations.
View 13 violations
Intermediate - Nonfood-grade basting brush used in food. Observed in coffee station.
14-14-4
Intermediate - 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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white preparation boards in cook line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues inside hand ash sink in back area.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone and vape in dishwasher area, employee removed during inspection. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Observed cut mushrooms container stored on floor, employee rearranged properly during inspection.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in cook line, employee removed during inspection. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in cook line.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in kitchen area, also at the front counter. Observed in unisex bathroom.
31B-04-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
21-09-4
43
Jul 21, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Ol'days last inspected?
The most recent health inspection at Ol'days on file is from Mar 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at Ol'days?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited five times, more than any other issue at Ol'days.
How does Ol'days compare to other restaurants in Miami?
Ol'days most recently scored 27 out of 100, which is lower than the Miami average of 74.
Has Ol'days' inspection record improved over time?
No. Recent inspections at Ol'days have averaged around 14 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Ol'days 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 Ol'days inspected?
Based on the inspection history on file, Ol'days is inspected around three times per year on average.
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