DirtyFLRestaurant Inspection Data

BOLAY WELLINGTON

250 S STATE RD 7 SUITE 100

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/2/2025

Inspection #: Visit ID: 10931247

  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch face then put gloves on and handled clean pan with food to put into steam table at front counter; no hand wash. Observed employee touch face then put gloves on and handled trays of cooked broccoli from oven; no hand wash. Employees washed hands.
  • 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: cucumber medley with cut tomatoes (48F at 11:20am; 48F at 11:50am- Cooling) As per operator, cooling since 10am. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Cooling in large quantity, covered. Operator partially opened container for quick chilling. **Corrective Action Taken**

Inspection Date: 12/2/2024

Inspection #: Visit ID: 8841567

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to (Quaternary 200ppm). Corrected On-Site
  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. On grill: grilled chicken (156F - Cooking) As per chef, chicken is ready. Cooked chicken not cooked to a minimum of 165F. Chef reheated to 167F. Corrected On-Site Repeat Violation Admin Complaint
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes then handle clean dishes; no glove change; no hand wash. Dishwasher washed hands. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 8/29/2024

Inspection #: Visit ID: 8872968

  • 36-68-5:Basic - At front counter - observed condensation on multiple ceilingvents
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting- at clean dish area- operator placed to air dry. Corrected On-Site
  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At cookline stove - chicken 147-156F- cooking- operator placed back on stove and cooked to 165F. Corrected On-Site
  • 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Probe thermometers at 38.2F-38.7F- operator provided second thermometer and calibrated to 32F. **Corrective Action Taken**

Inspection Date: 7/27/2024

Inspection #: Visit ID: 8841389

  • 01B-02-5:High Priority - - From initial inspection : 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. At walk in cooler: Kale salad (53F at 2:40pm - Cooling) since 8:35am. Kale salad did not cool to 41F within a total of 4 hours. As per operator, walk in cooler stopped working. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: pesto (50F - Cold Holding); pineapple habanero sauce (52F - Cold Holding); Ginger turmeric sauce(52F - Cold Holding); Asian noodle sauce (52F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. As per operator, walk in stopped working. See stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. See stop sale. Sweet potatoes; zucchini; broccoli ( time ended at 3:05pm) not discarded at the end of the 4-hour. Repeat Violation Admin Complaint - From follow-up inspection 2024-07-27: In refrigerator truck: Pesto (45F at 3:04pm- Cooling) As per label and operator, cooling since 9:57am. Pesto did not cool to 41F in a total of 4 hours. See stop sale. Admin Complaint
  • 03D-06-5:High Priority - - From initial inspection : 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 walk in cooler: Kale salad (53F at 2:40pm - Cooling) since 8:35am. Kale salad did not cool to 41F within a total of 4 hours. As per operator, walk in cooler stopped working. See stop sale. - From follow-up inspection 2024-07-27: In refrigerator truck: Pesto (45F at 3:04pm- Cooling) As per label and operator, cooling since 9:57am. Pesto did not cool to 41F in a total of 4 hours. See stop sale. Admin Complaint

Inspection Date: 7/26/2024

Inspection #: Visit ID: 8732107

  • 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. At walk in cooler: Kale salad (53F at 2:40pm - Cooling) since 8:35am. Kale salad did not cool to 41F within a total of 4 hours. As per operator, walk in cooler stopped working. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: pesto (50F - Cold Holding); pineapple habanero sauce (52F - Cold Holding); Ginger turmeric sauce(52F - Cold Holding); Asian noodle sauce (52F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. As per operator, walk in stopped working. See stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. See stop sale. Sweet potatoes; zucchini; broccoli ( time ended at 3:05pm) not discarded at the end of the 4-hour. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: pesto (50F - Cold Holding); pineapple habanero sauce (52F - Cold Holding); Ginger turmeric sauce(52F - Cold Holding); Asian noodle sauce (52F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. As per operator, walk in stopped working. See stop sale.
  • 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. See stop sale. Sweet potatoes; zucchini; broccoli ( time ended at 3:05pm) not discarded at the end of the 4-hour. 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. At walk in cooler: Kale salad (53F at 2:40pm - Cooling) since 8:35am. Kale salad did not cool to 41F within a total of 4 hours. As per operator, walk in cooler stopped working. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box: cooked chicken (132F - Hot Holding); cooked steak (122F - Hot Holding) As per operator, items were made about 1 hour prior. Operator advised employee to reheat to 165F. **Corrective Action Taken**

Inspection Date: 1/26/2024

Inspection #: Visit ID: 8495421

  • 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. See stop sale. Kale salad time marked 12:56 not discarded at the end of the 4-hour. See stop sale.
  • 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. See stop sale. Kale salad time marked 12:56 not discarded at the end of the 4-hour. See stop sale.

Inspection Date: 9/8/2023

Inspection #: Visit ID: 8353474

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing cookies - removed bracelet. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil - operator labeled. Corrected On-Site