DirtyFLRestaurant Inspection Data

BOLAY

Food safety records indicate BOLAY in PALM BEACH GARDENS has 9 inspections with a 3.1/5 overall rating. Recent inspections indicate some food safety concerns.

Northlake Boulevard
Florida, 33418
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 10/14/2025

Inspection #: Visit ID: 10917444

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On to of make line metal bowls wet nesting with water, employee separated bowls and water dripped onto bowl of cooked chicken on make line, see stop sale.
  • 36-22-4:Basic - Floor area(s) covered with standing water. At cook line standing water on floor from leaking oven, discussed its operator to clean and sanitize areas.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler at front counter employee beverage stored with prepared foods, discussed with operator who removed drink. Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves rusted and pitted, discussed with operator to repair or replace.
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and after without washing dishes employee handled clean and sanitized dishes, discussed with operator employee washed hands. Corrected On-Site
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed soiled paper towel inside of pants pocket and after without washing hands handled containers of sauce in walk in cooler, discussed with operator who educated employee and washed hands. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Equipment and utensils not properly air-dried - wet nesting. On to of make line metal bowls wet nesting with water, employee separated bowls and water dripped onto bowl of cooked chicken on make line, 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler cut tomatoes (45F - Cooling ) at 2:30 since 9:00, at this rate of cooling product did not reach 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. In reach in cooler cooked noodles (47F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1 hour, discussed with operator who moved product back to walk in cooler to chill. **Corrective Action Taken**
  • 03F-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. At cook line cut Brussels sprouts held on time is a public health control not time marked, discussed with operator who time marked products. Corrected On-Site Repeat Violation Admin Complaint
  • 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. In reach in cooler cut tomatoes (45F - Cooling ) at 2:30 since 9:00, at this rate of cooling product did not reach 41F within 4 hours, see stop sale.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked rice noodle (45F - Cooling) at 2:10 since 12:00 to 45F at 2:40; cooked sweet potato noodles (50F - Cooling) at 2:10 since 12:00 to 47F at 2:40, at this current rate of cooling products will not reach 41F within 6 hours, discussed with operator who iced bathed products for rapid cooling. **Corrective Action Taken**

Inspection Date: 6/13/2025

Inspection #: Visit ID: 10859253

  • 03F-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. Steaks and bbq chicken in bottom warmer at end of cook line Food item time stamped Corrected On-Site

Inspection Date: 12/16/2024

Inspection #: Visit ID: 8822990

  • N/A:No Violations Were Observed

Inspection Date: 7/10/2024

Inspection #: Visit ID: 8822909

  • N/A:No Violations Were Observed

Inspection Date: 7/8/2024

Inspection #: Visit ID: 8723661

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler box of unwashed avacados stored over bottled drinks, operator repositioned items to achieve proper storage. Unwashed Raw onions over cut zucchini, operated stored properly Corrected On-Site Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Aujus at 2:18pm 80F cooling since 11:30am Product did not cool to 70F within 2 hours, see stop sale Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage shelf 1 can of Coconut milk dented 2 cannellini beans garbanzo bean Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed 2 employees with gloves handling raw chicken and raw salmon, then they proceeded to put on new gloves and handle clean utensils and equipment without washing hands, employees washed hands, Corrected On-Site Warning
  • 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. At front counter employee dropped items on floor, picked them up and then proceeded to wrapped to go utensils in napkins for customers without washing hands, spoke to employee who then washed hands. Corrected On-Site Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 small flying insects in vegetable prep area corner left side of hood vents, approximately 1 small flying insects in prep area, approximately 1 small flying insect in restroom. Repeat Violation** Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At make line tray of raw chicken stored over container of cooked beans, operator moved chicken to proper storage location. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Aujus at 2:18pm 80F cooling since 11:30am Product did not cool to 70F within 2 hours, see stop sale Warning
  • 11-27-4: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. Inspector emailed copy of form to operator Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice noodles 47F - cooling at 2:12 cooling since 10:22, 2nd temperature 45F - cooling @ 3:30. Asian noodles 47F - cooling at 2:12 cooling since10:22, 2nd temperature 48f - cooling at 3:30, at this cooling rate product will not reach 41F within 6 hours, operator moved product to smaller container. cooked onions at 3:15 (133F - Cooling)122F at 3:40 cooling for 5 minutes, at this cooling rate product will not reach 70F within 2 hours, operator removed sealed Warning** Corrected On-Site Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed time control procedure from different restaurant with different license number and address. Emailed form to operator to fill out correctly. Warning

Inspection Date: 5/7/2024

Inspection #: Visit ID: 8668070

  • N/A:No Violations Were Observed

Inspection Date: 5/6/2024

Inspection #: Visit ID: 8667860

  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 small flying insects in kitchen on cook line area on wall next to auto sham, Approximately 3 small flying insects in kitchen catering supply area landing on unwrapped single serve articles. Approximately 3 small flying insects in kitchen dry storage area landing on soda syrup boxes. Warning

Inspection Date: 2/2/2024

Inspection #: Visit ID: 8519756

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 33-06-4:Basic - Trash receptacles not provided where needed in establishment. At cook line Hand washing sink no trash can. Operator provided trash can Corrected On-Site Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage area 1 can of Garbanzo beans dented, 1 can of pinto beans dented. Operator removed from storage to be returned to vendor. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Underneath make line 1 spray bottle containing glass cleaner not labeled. Operator labeled. Corrected On-Site

Inspection Date: 10/6/2023

Inspection #: Visit ID: 8341369

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At rosemary storage container; measuring cup with no handle used to dispense. Operator removed. Corrected On-Site
  • 33-06-4:Basic - Trash receptacles not provided where needed in establishment. At cook line hand wash sink; paper towels used and no garbage can nearby.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator remade to quaternary 200ppm. Corrected On-Site
  • 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 held using time as a public health control not discarded at the end of the 4-hour/6-hour period. At cook line; cooked garlic in oil (TPHC), time marked to discard at 2:18pm/at 2:50pm item still in use on cook line. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double door stacked stainless reach in; creamy garlic sauce w/fresh garlic in oil (48°F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler less than 4 hours, moved to walk-in cooler to return to 41°F. **Corrective Action Taken**
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. At cook line; cooked garlic in oil (TPHC), time marked to discard at 2:18pm/at 2:50pm item still in use on cook line. See stop sale.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink outside walk-in cooler; no paper towels. Operator provided paper towels. Corrected On-Site