OLDAYS
200 E LAS OLAS BLVD STE 110 · FORT LAUDERDALE · Broward County · FL 33301
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 8
35A-02-7High 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-08-5High 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-01-5High 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-03-5High 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-13-4High 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-02-5High 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-02-5High 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-06-5High 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**
Intermediate 5
31B-02-4Intermediate – At front counter No paper towels provided at handwash sink. **Warning**
31B-03-4Intermediate – At front counter No soap provided at handwash sink. **Warning**
02C-03-5Intermediate – 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-05-6Intermediate – 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**
05-06-4Intermediate – Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator battery is low . Thermometer did not turn on . **Warning**
Basic 6
14-45-4Basic – Cardboard used to line nonfood-contact shelves. Walk in cooler – visibly soiled cardboard lining shelves with canned and bottled drinks . **Warning**
35A-03-4Basic – Dead roaches on premises. 5 dead roaches in kitchen at cook line left corner of Auto Sha-am oven . **Warning**
36-73-4Basic – Floor under and around all cook line and cold holding equipment soiled/has accumulation of debris in and around equipment . **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line top shelf above flip top unit with clean plates . **Warning**
29-49-6Basic – Standing water in bottom of reach-in-cooler. At cook line water accumulation in 3 door cooler . **Warning**
21-03-4Basic – Wet wiping cloths stored in degreaser and sanitizer mixed together. Cook line Chlorine 0ppm wiping cloth . Reviewed proper sanitizer set up with operator . **Warning**
Inspector observations synchronized from DBPR on August 10, 2026 2:31 AM.
Violation category totals
2 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.