BOLAY
14810 PINES BLVD, Pembroke Pines FL 33027
Last inspected Jul 21, 2026 · 8 visits since July 2023
JUL 24
NOV 24
JUL 25
DEC 25
JUL 26
— STEADY
5 inspections within 6 points of each other. Whatever this kitchen does, it does consistently.
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. Priority: Intermediate
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Handwash sink not accessible for employee use at all times. Hand wash at cook line blocked food cart. Operator removed cart during the inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For all employees.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine next to walk in cooler. Operator cleaned during the inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Un wrapped To go plastic spoons at front counter not stored inverted. Employee inverted during the inspection.
Dec 2, 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 cold held at greater than 41 degrees Fahrenheit. Two compartment cooler-; raw salmon (46F - Cold Holding); raw chicken (47F - Cold Holding), per employee food held less than 4 hours, food moved to walk in cooler and ice added for a 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. Teriyaki sauce, per operator on time at 3:00 pm, employee labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee cell phones on prep table. Manager removed.
Jul 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
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.
Jul 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
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.
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.
Covered waste receptacle not provided in women's bathroom. Observed no lid on trash can inside left side all gender bathroom.
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.
Nov 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. One soda nozzle- front counter customer self service. Employee cleaned and sanitized.
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.
Floor area(s) covered with standing water. Dishwasher area., under dish machine
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm), employee made new solution, quaternary 200 ppm.
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
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
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.
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
Single-service articles not stored inverted or protected from contamination. Front counter self customer area, container of plastic forks, not inverted, employee inverted
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
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. Priority: 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
Observed: Dumpster overflowing garbage. Priority: Basic
Observed: Garbage on the ground and/or pad around dumpster. Several garbage bags on floor, around dumpster Priority: Basic
Observed: Open dumpster lid. Priority: Basic
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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.
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
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.
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.
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.
Wet mop not stored in a manner to allow the mop to dry. Mop seating on mop sink, employee removed and stored properly.
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.