MIAMI, FL. Food at Ol'Days at 3301 NE 1st Ave was not cooked to the required minimum temperature during a state inspection on August 31, a violation that puts customers at direct risk of Salmonella and other pathogens that survive undercooking. Inspectors also found toxic chemicals improperly stored and labeled in the facility. Despite 10 high-severity violations and 4 intermediate violations documented that day, the restaurant was not emergency-closed.
What Inspectors Found
The August 31 inspection produced a citation for food contact surfaces not properly cleaned or sanitized, a violation that state records classify as a direct cross-contamination risk. Cutting boards, prep surfaces, and equipment that carry residue from one food to the next become transfer points for bacteria.
Inspectors also cited improper handwashing technique, meaning employees were observed attempting to wash their hands but doing so incorrectly. That distinction matters: a handwashing attempt that leaves pathogens on the hands is functionally the same as no handwashing at all.
The facility had no written employee health policy, which means there was no formal mechanism to prevent a sick worker from handling food. Inspectors also found no consumer advisory posted for raw or undercooked menu items, leaving customers with no way to make an informed choice about their risk.
Shell stock identification records were inadequate. Ol'Days serves shellfish, and without proper tagging and traceability documentation, there is no way to trace an oyster, clam, or mussel back to its harvest source if someone gets sick.
Time as a public health control was also cited as improperly used. When a kitchen opts to track time rather than temperature to keep food safe, the documentation and execution must be precise. The inspector found it was not.
On the intermediate side, inspectors cited improper sewage or wastewater disposal, multi-use utensils not properly cleaned, inadequate ventilation and lighting, and improper use of wiping cloths.
What These Violations Mean
The undercooked food violation is the most direct threat to anyone who ate at Ol'Days on or before August 31. Salmonella in poultry survives below 165 degrees Fahrenheit. A piece of chicken that looks done but hasn't reached temperature is indistinguishable on the plate from one that has. There is no visual warning for the customer.
The chemical storage violations compound that risk in a separate direction entirely. Improperly stored or mislabeled toxic substances near food preparation areas create a contamination pathway that has nothing to do with bacteria. Acute chemical poisoning from food can occur when cleaning agents or pesticides make contact with ingredients, and the symptoms can be severe and rapid.
The shellfish traceability failure adds a third layer. Oysters and clams are frequently consumed raw or lightly cooked, and they filter pathogens from the water they grow in. The tagging system that follows shellfish from harvest bed to table exists precisely because when someone gets sick, investigators need to know where the shellfish came from. Without those records, that chain breaks.
The absence of a person in charge actively performing duties ties all of these violations together. CDC data cited in the inspection record shows that establishments without active managerial control have three times more critical violations. Every other failure documented on August 31 is consistent with a kitchen operating without effective oversight.
The Longer Record
The August 31 inspection was not an anomaly. State records show Ol'Days has been inspected 30 times, accumulating 269 total violations across that history. The facility has never been emergency-closed.
The pattern of high-severity violations is consistent and recent. On September 17, 2025, inspectors documented 10 high-severity and 4 intermediate violations, an identical count to the August 31 inspection. Eleven days earlier, on February 13, 2025, inspectors found 11 high-severity and 4 intermediate violations.
The March 26, 2026 inspection produced 7 high-severity violations. The May 29, 2026 inspection produced 4 high-severity violations. The August 31 inspection brought the count back up to 10.
In the eight most recent inspections on record, Ol'Days has not once been cited for fewer than 1 high-severity violation, and in five of those eight visits, the high-severity count reached 6 or above. The violations are not isolated incidents separated by long stretches of compliance. They are recurring, and they span multiple inspection cycles.
The facility has accumulated these 269 violations across 30 inspections without a single emergency closure on record.
Still Open
After inspectors documented 10 high-severity violations on August 31, including undercooked food, improperly stored toxic chemicals, no employee health policy, inadequate shellfish records, and no consumer advisory for raw items, Ol'Days remained open for business.
State records show no emergency closure has ever been issued for this address across 30 inspections.
