DirtyFLRestaurant Inspection Data

BOLAY

Food safety records indicate BOLAY in PEMBROKE PINES has 6 inspections with a 3.0/5 overall rating. Recent inspections show improving food safety practices.

14810 PINES BLVD

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/23/2025

Inspection #: Visit ID: 13468282

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling tiles and wall above dish machine, in kitchen. Repeat Violation Warning - From follow-up inspection 2025-07-23: Observed same. **Time Extended**

Inspection Date: 7/22/2025

Inspection #: Visit ID: 10927081

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling tiles and wall above dish machine, in kitchen. Repeat Violation Warning
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Observed no lid on trash can inside left side all gender bathroom. Warning
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops stored inside street corn and cucumber medley bins in walk in cooler, handles in contact with foods. Operator properly stored scoops. Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Observed hotbox// steak (131F - Hot Holding) at front counter area. Per operator, food held out of temperature for approximately 30 minutes. Operator put food in oven to reheat to 165F for hot holding. Corrective Action Taken. 2) Observed cooked chicken breast (131F - Hot Holding) at front counter area. Per operator, food held out of temperature for approximately 30 minutes. Operator reheated food to 171F for hot holding. Corrected on site. 3) Observed cooked broccoli (124F-135F - Hot Holding); sweet potatoes (128F - Hot Holding) at side hot table. Per operator, foods out of temperature for approximately 10 minutes; foods held at hot table while hot table was off. Operator put foods in oven, cooked broccoli reheated to 167F and sweet potatoes reheated to 165F for hot holding. Corrected on Site. Warning

Inspection Date: 11/8/2024

Inspection #: Visit ID: 8831951

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dishwasher area and prep area, build up of dust and grease on tiles and AC vents.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Dishwasher area., under dish machine
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm), employee made new solution, quaternary 200 ppm. Corrected On-Site
  • 03C-22-6:High Priority - Roast not held at minimum required cook temperature for length of time specified in cooking chart before serving. Per manager , roast cooked to 112F , then placed on warmer for 4 hours time. roast beef (112F - Cooking) Per operator , cooking process made one hour ago. Employee reheated roast beef to 167F. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. One soda nozzle- front counter customer self service. Employee cleaned and sanitized. Corrected On-Site

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8773285

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees wearing a bracelet and a watch, after instructed, employee removed. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. -Boxes of single service saucer bottles on floor. By back entrance door, end of restroom corridor. -Single service stack of bowls stored on top of box. In front of back entrance door. Employee removed boxes Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Front counter self customer area, container of plastic forks, not inverted, employee inverted Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Asian noodles (112F - Cold Holding), per employee food hot held less than 2 hours, noodles reheated on oven to 167F Corrected On-Site

Inspection Date: 11/29/2023

Inspection #: Visit ID: 8450300

  • 33-14-4:Basic - Observed: Dumpster overflowing garbage. Priority: Basic
  • 11-27-4:Intermediate - Observed: 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. Poster emailed to operator. **Corrective Action Taken** Priority: Intermediate
  • 33-19-4:Basic - Observed: Garbage on the ground and/or pad around dumpster. Several garbage bags on floor , around dumpster Priority: Basic
  • 16-62-1:Intermediate - Observed: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Thermometer device is not operating properly, establishment does not have thermo labels Priority: Intermediate
  • 33-16-4:Basic - Observed: Open dumpster lid. Priority: Basic

Inspection Date: 7/20/2023

Inspection #: Visit ID: 8372181

  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. One box of single service utensils stored on floor, in front of back entrance area. Operator removed. Corrected On-Site
  • 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 purse stored on same shelf of to go bowls and lids. Employee removed purse. Corrected On-Site Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop seating on mop sink, employee removed and stored properly. Corrected On-Site
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles- self customer display, build up of black like substance, employee cleaned and sanitized Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Front counter, blocked by a garbage can -Rear kitchen, blocked by a fan Operator removed both items. Corrected On-Site