BOLAY
Northlake Boulevard
Florida, 33418
Palm Beach County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 4/5/2024
Inspection #: Visit ID: 8539441
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal phone then proceeded to put gloves on and grab food and clean dishes - without washing their hands - educated operators - employee washed hands. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- power beans 60-63F at 2:40 to 59-62F at 3:15 ( cooling since 1:25) - food covered and stacked- at current rate of cooling food will not reach 41F within remaining time- operator placed in ice bath to quick chill. **Corrective Action Taken** Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At dish machine area- handwash sink blocked by trash can- operator removed. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At front counter spray bottle of glass cleaner not labeled- operator labeled. Corrected On-Site
Inspection Date: 10/27/2023
Inspection #: Visit ID: 8378111
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. At hot box near make station- Cooked steak 117F- hot holding- food out of temperature for 15 minutes- see stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by make station- goat cheese 47-49F- cold holding, raw chicken -47-50F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. 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 tall reach in cooler near make station- diced tomatoes 46F at 2:00( cooling since 10:00)- food covered- at current rate of cooling food did not reach 41F-see stop sale. At walk in cooler - coleslaw 45-47F at 1:50 ( cooling since 8:00),- food covered/ large quantity- at current rate of cooling,in food did not reach to 41F within 4 hours- see stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by make station- goat cheese 47-49F- cold holding, raw chicken -47-50F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale.
- 03D-06-5: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. At tall reach in cooler near make station- diced tomatoes 46F at 2:00( cooling since 10:00)- food covered- at current rate of cooling food did not reach 41F-see stop sale. At walk in cooler - coleslaw 45-47F at 1:50 ( cooling since 8:00),- food covered/ large quantity- at current rate of cooling,in food did not reach to 41F within 4 hours- see stop sale.