BO LAN
46 SW ALBANY AVE, Stuart FL 34994 · 772-285-3738
Last inspected Aug 6, 2026 · 7 visits since September 2023
SEP 23
AUG 24
MAR 26
AUG 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. No time mark for sushi rice- operator time marked.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority4 Intermediate2 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. A Employee entered establishment and hand,ed clean equipment without washing their hands- educated operator- employee washed their hands.
Employee switched from working with raw food to ready-to-eat food without washing hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At sushi station employee handled raw fish then proceeded handling clean plates and opening coolers without changing gloves and washing their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooker- red curry sauce 53F-cold holding, orange curry sauce 54F-cold holding, raw shrimp 54F- cold holding, raw chicken skewers 54F- cold holding, raw chicken 54F- cold holding, cooked duck 54F-cold holding, yellow curry sauce - 54F- cold holding, white sauce 54F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator placed in ice bath to quick chill.
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. No time mark for sushi rice- operator time marked.
Establishment not maintaining mussel tags for 90 days.
Handwash sink not accessible for employee use at all times. At handwashing sink by dishwashing area- blocker by two mop buckets.
Handwash sink used for purposes other than handwashing. At hand sink - employe washed dish in sink- educated operator.
mussel tags not marked with last date served.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water of 112F - operator removed.
Wiping cloth sanitizing solution stored on the floor.
Mar 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At reach in cooler - Commercially processed reduced oxygen packaged tuna bearing a label indicating to remove from packaging not removed- see stop sale.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At reach in cooler - Commercially processed reduced oxygen packaged tuna bearing a label indicating to remove from packaging not removed- see stop sale.
Raw fruits/vegetables not washed prior to preparation. At flip top cooler in use avocados and pears with stickers attached- educated operator - employee removed and washed properly.
Oct 23, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 28, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No mop sink or curbed cleaning facility provided at establishment.
Sep 7, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 5, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork over ready to eat cheese tortellini reach in freezer by dish area. Raw pork not in commercial packaging. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over blueberries and chocolate chips reach in cooler by wall on cook line, Smoked salmon over cooked biscuits reach in cooler by sliding door cooler. Operator stored eggs properly.
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 sliding reach in: raw bacon (48F - Cold Holding); fresh mozzarella (46F - Cold Holding) sausage gravy (57F - Cold Holding); smoked salmon (51F - Cold Holding); hummus (46F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, all products held in excess of 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees sliding reach in: raw bacon (48F - Cold Holding); fresh mozzarella (46F - Cold Holding) sausage gravy (57F - Cold Holding); smoked salmon (51F - Cold Holding); hummus (46F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, all products held in excess of 4 hours. See stop sale. Reach in by wall: ricotta (49F - Cold Holding); reach in by sliding cooler: cream cheese (49F - Cold Holding) heavy cream (47F - Cold Holding) Per operator not prepared or portioned today. Per operator held out of temperature for 1 hour. Operator moved to freezer to quick chill.
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. Observed butter with No time stamp. Per operator, butter removed from refrigerator at 10:30am. Operator placed time stamp for 10:30am.
Toxic substance/chemical improperly stored. Observed Chafing fuel over catering pans at storage cabinet by wine glass storage. Operator stored chafing fuel properly.
Certified food manager unable to answer basic questions about allergens. Sent allergen poster to operator.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed a server station by the left of the restaurant right before the entrance of guest restrooms. Table with glasses, coffee machine, ice.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed household dish machine not converted to sanitize, by hand sink. Per operator, not currently being used. Per operator, household dish machine will be removed.
Unprotected ice in a customer area. Observed ice to be use for drink stored on a mixing bowl by server station not covered or protected from above. Advised operator to cover ic
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.