DirtyFLRestaurant Inspection Data

BOLAY

West Indiantown Road
Florida, 33478
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 7/1/2025

Inspection #: Visit ID: 10942530

  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 100ppm. Corrected On-Site
  • 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. Employee handled soiled dishes while washing and rinsing and then handled clean/sanitized dishes while placing to dry/store without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

Inspection Date: 10/3/2024

Inspection #: Visit ID: 8992074

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked chicken (50F - Cooling). Operator stated cooling overnight, in full, deep container with lid, did not reach 41F within 6 hours. See Stop Sale.
  • 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. Employee handled soiled dishes/utensils while loading dishwasher and then handled clean dishes/utensils while unloading dishwasher without washing hands. Discussed with employee who then washed hands. Corrected On-Site
  • 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 touched face and then handled clean knives and cutting board to prepare food without washing hands. Discussed with employee who then washed hands. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk-in cooler; cooked onions date marked 10/2-10/16. Advised Operator cooked onions should not exceed 7 days.
  • 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 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked chicken (50F - Cooling). Operator stated cooling overnight, in full, deep container with lid, did not reach 41F within 6 hours. See Stop Sale.
  • 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 (TPHC) has no time marking. Steak and chopped kale salad; no time mark. Operator stated held out of temperature control for less than 1 hour, applied appropriate time mark. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 9/17/2024

Inspection #: Visit ID: 8890017

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. At prep area; ceiling tiles show damage/bulging/stained. Warning - From follow-up inspection 2024-09-17: **Time Extended**

Inspection Date: 9/16/2024

Inspection #: Visit ID: 8887467

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. At prep area; ceiling tiles show damage/bulging/stained. Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator agrees to manually sanitize dishes in triple sink until machine repaired and able to sanitize properly. Warning
  • 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. Multiple items on written procedures had no time marking. Operator stated items removed from temperature control 30 min prior, applied time markings. Corrected On-Site Repeat Violation Admin Complaint
  • 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; cooked noodles (79F - Cooling 11:00am/79F - Cooling 11:25am). Operator stated cooling since 10:20am, stored in stacked/full/covered containers, at this rate will not reach 70F within 2 hours. Operator uncovered/I stacked and added ice to facilitate faster cooling. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 9/10/2024

Inspection #: Visit ID: 8774083

  • 29-08-4:Basic - Plumbing system in disrepair. Water filter over prep area dripping into plastic container on shelf. Hand wash sink by walk-in dripping water on floor.
  • 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. Employee handled/carried soiled pans to dishwasher and then began handling/cutting cooked chicken without washing hands. Discussed with employee who then washed hands. Corrected On-Site
  • 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 touched face/nose/mouth and then began scooping ice for drinks without washing hands. Discussed with employee who then washed hands. Corrected On-Site
  • 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. Multiple items on written procedures had no time mark at beginning of inspection. Observed Operator printing labels for items removed from temperature control more than 30 minutes prior. Advised Operator of proper time control/marking.
  • 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 holding cabinet; cooked rice (125F - Hot Holding). Operator stated rice cooked prior to being placed in cabinet less than 4 hours prior, discarded. Corrected On-Site
  • 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; cooked noodles (54F - Cooling 2:40pm/54F - Cooling 3:10pm). Operator stated cooling since 11:00am, stored in full, stacked, tightly covered containers, will not reach 41F within 6 hours, uncovered, unstacked to facilitate faster cooling. **Corrective Action Taken**

Inspection Date: 5/22/2024

Inspection #: Visit ID: 8678144

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At dry storage container of white rice has scoop no handle, operator removed. **Corrective Action Taken**
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Displayed license is dated DECEMBER 2023.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. At cook line employee using soiled wiping cloth to remove cooked salmon from oven, operator made employee discard soiled cloth and replace with clean one. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At prep table employee cutting tomatoes with bare hands, to be served immediately, informed operator who instructed employee to wash hands and wear gloves when handling ready to eat food. Corrected On-Site Corrected On-Site
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Handwashing sink closet to ice machine has drain hose from ice machine draining into handwashing sink, made operator aware who said he would correct it.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front area handwashing sink no paper towels, operator provided paper towels. Corrected On-Site

Inspection Date: 2/23/2024

Inspection #: Visit ID: 8506943

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At clean dish storage shelves; storage containers not properly air dried before being stacked/stored. Operator separated storage containers to properly dry. **Corrective Action Taken**
  • 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. At sweet potato seasoning storage container; scoop handle laying in seasoning. Operator removed. Corrected On-Site
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. At dining room; unwrapped single service forks not presented so that only the handles are touched. Advised Operator to store so only the handles are touched.

Inspection Date: 9/22/2023

Inspection #: Visit ID: 8373087

  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm); operator fixed to 50 ppm Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee using cloth soiled towel to wipe clean knife after cutting steak at the cook line; knife not properly sanitized; educated manager
  • 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: for fire roasted corn on the speed rack - as per operator stickers don't stay in place; suggested to use other methods to track time ; per operator on time since 11:00 am; time marked; Corrected On-Site Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored next to maple blend syrup, under the prep table at the back of the kitchen. Operator stored properly. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified food manager show up during the inspection Corrected On-Site