DirtyFLRestaurant Inspection Data

BOLAY

1079 Alafaya Trail
Florida, 32765
Seminole County County

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/24/2025

Inspection #: Visit ID: 10795923

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
  • 33-16-4:Basic - Open dumpster lid.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee put on gloves to begin food preparation, no hand wash
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -gloves not changed after employee used POS before returning to food preparation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink next to rear exit door blocked by trash cans
  • 11-26-1: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. -Robert -antoni -employee signed documentation during inspection Corrected On-Site
  • 45-06-4:Portable fire extinguisher is inaccessible. For reporting purposes only. -fire extinguisher in front of Co2 tank blocked by laundry hamper

Inspection Date: 2/17/2025

Inspection #: Visit ID: 10702645

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee jacket and drink cup stored on top of food storage containers
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-22-4:Basic - Floor area(s) covered with standing water. -left corner of dish machine area -in front of kitchen equipment
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored on top of food storage containers
  • 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. -restroom straight ahead in restroom hallway
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -left side restroom

Inspection Date: 10/23/2024

Inspection #: Visit ID: 8755408

  • 36-22-4:Basic - Floor area(s) covered with standing water. -deep standing water around wear washing area
  • 36-24-5:Basic - Hole in or other damage to wall. -hole in wall, right side wall at entrance to walk in cooler
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 small live flying inspects in food preparation area next to dry storage -1 small life flying insect next to ice machine
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -steak 125 hot holding
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -quaternary, 3 compartment sink 500ppm **Corrective Action Taken**
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. -rear exit door blocked by trash and recycling carts

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8567653

  • 16-38-5:Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. - From follow-up inspection 2023-12-15: **Time Extended**
  • 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - From follow-up inspection 2023-12-15: -Manager says ecolab waiting for part. Machine is put out of service. Establishment using triple sink for ware washing. - triple sink sanitizer Quat 200ppm **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - potato noodles in walk in cooler <2 hours (53F - Cold Holding) - potato noodles in front holding unit <2 hours (58F - Cold Holding - From follow-up inspection 2023-12-15: Potato noodles in walk in 51f less than 4 hours. Advised operator to remove from bag and allow to cool more before portioning. **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-12-15: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - battery dead - From follow-up inspection 2023-12-15: **Time Extended**

Inspection Date: 12/6/2023

Inspection #: Visit ID: 8558499

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. - employee drinking food prep area
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-11-5:Basic - Equipment in poor repair. - gasket at front cooler
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
  • 25-05-4:Basic - Single-service articles improperly stored. - togo boxes on floor at front counter Repeat Violation
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - potato noodles in walk in cooler <2 hours (53F - Cold Holding) - potato noodles in front holding unit <2 hours (58F - Cold Holding
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. - battery dead

Inspection Date: 8/21/2023

Inspection #: Visit ID: 8366837

  • 21-17-4:Basic - Clean linens stored on floor.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - front food prep counter Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 25-05-4:Basic - Single-service articles improperly stored. - togo lids on floor in front area Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - next to back door Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - steak prepared yesterday per Manager