BOLAY
2905 SW 42 ST STE 80, Gainesville FL 32608 · 352-888-5950
Last inspected Jul 21, 2026 · 9 visits since July 2023
OCT 24
FEB 25
AUG 25
NOV 25
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: kale salad made today, 49F while stored on the front line and out for service.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dining room soda machine backsplash soiled with mold-like substances.
Utensils in poor condition. Spatula blade broken. Manager discarded.
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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 : the Asian noodle sauce lacking a time mark. An adjusted time mark was produced.
Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed : whole beef roast in the hot hold cabinet, 127-129°.
Equipment in poor repair. Observed : the final rinse gauge on the dish wash machine did not move during any cycles. A tech arrived and freed the gauge.
Aug 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed lack of the hi temp dish wash machine when tested only reached 140° at the surface level. There is quaternary amonia sanitizer on site and a sink will have to be manually set up, as the 3 sink dispenser is not working properly.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed : the 3 compartment sink and the sanitizer bucket(made less than an hour ago when tested) 0 ppm for quaternary amonia.
Employee washed hands in a sink other than an approved handwash sink. Observed : prep cook wash/rinse hands in 3 compartment sink. Staff redirected the cook to the hand wash sink.
Exterior door has a gap at the threshold that opens to the outside. Observed a gap at the bottom, when the back door is fully closed.
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed bagged fresh on the ground by the communal dumpster.
Feb 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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: lack of time as a public health control time marks on multiple items. Time mark stickers were added to each.
Floor tiles missing and/or in disrepair. Observed: the base cove tiles by the walk-in cooler are missing.
Oct 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the hi temp dish wash machine only reached 162°.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: chicken on the prep line in a hot hold cabinet, 122°. ALSO, salmon in the hot hold cabinet was at 122°.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: the hi temp dish wash machine did not have a working irreversible surface temperature taking device.(no batteries)
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the area over the ice dispenser in the dining room has an accumulation oF dried splash up.
Jun 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: steak on the bottom shelf in the cook line Alto Sham, 128F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried food debris on it. ALSO, the soda machine ice chute is soiled.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed: scanned certificates.
Bathroom facility not clean. Observed the right hand bathroom toilet seat is soiled.
No copy of latest inspection report available. Observed: last inspection not available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: in the recessed area over the soda machine ice chute, an accumulation of dried splash up.
Single-service articles improperly stored. Observed: food film stored on the floor by the desk.
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener has dried debris on the blade.
Equipment in poor repair. Observed the hi temp dish wash machine does not reach 180F. The dishes are pre-rinsed, run through the dish wash machine and then placed in the adjacent sanitizer sink for sanitizing. This was set up as such upon the inspectors entry.
Garbage can located outside has no lid or lid open/broken. Observed the communal dumpster used by Bolay, has a compromised lid/hinge which does not allow for the lid to be closed.
Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall by the dish wash machine is soiled.
Jul 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: kale salad made today, 49F while stored on the front line and out for service.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: on the front line guacamole 49, cut tomato 47, guacamole 45. Items were then placed on time for the remaking 2 hours.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed: the dish wash machine gauge reads 171F on the final rinse.
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.