BOLAY
3255 HOLLYWOOD BLVD STE 1, Hollywood FL 33021 · 561.815.8603
Last inspected Aug 13, 2026 · 8 visits since October 2023
AUG 24
FEB 25
AUG 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections trending up, 13 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cook line Alto Sham, cooked steak (108F - Hot Holding). Per employee cooked approximately 1 hr. Employee added item to Time Control and added time stamp to 5:00pm.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee failed to wash hands before putting on gloves to prepare food after handling cell phone. Reviewed proper procedures with manager and employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In make line left side of steam well, diced chicken (118F - Hot Holding); grilled salmon 107F - Hot Holding). Per manager items prepared less than 30 minutes. Observed temperature setting for left side of unit not at correct position. Manager increased temperature setting and replaced foods with new.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under triple sink. Manager labeled as soap water.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse temperature gauge on dish machine not operational.
Show the remaining 1 finding ▾
Water draining onto floor surface. Drain line under prep sink leaking onto floor.
Jan 8, 2026Inspection 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 ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds cook line, front line cold items on TPHC. Operator unable to provide completed written plan. Operator completed at time of inspection
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones stored on prep table during food preparation. Employees removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at 2 drawer cook line reach in cooler soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on rails to hold pans in reach in cooler.
Aug 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line - Cut tomatoes at 1:00pm (51F - Cold Holding); pickled onions (49F Cold holding ); feta cheese (57F Cold holding ). Items were being held in pan inside of hotel pans with gap in between ice and pans. Operator states items have been out for 2 hours. Instructed operator to remove hotel pan and bury items in ice. Retook temperature after 1 hour; Cut tomatoes (42F Cold holding);Feta Cheese (41F Cold holding ); Onions (42F Cold holding). Discussed adding items to time as a public health control
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. Observed for cooked corn, tofu, and cucumber cut tomato salad. Operator states items have been on line for 1 hour. Operator discarded items for quality and re stocked and time marked items for 4 hours
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Two door low boy cooler on cook line - raw steak (66F - Cooling). Operator states item was prepared at 8 am and moved to unit after being panned. Temperature taken at 1:30 pm. Unit turned off for unknown amount of time.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Two door low boy cooler on cook line - raw steak (66F - Cooling). Operator states item was prepared at 8 am and moved to unit after being panned. Temperature taken at 1:30 pm. Unit turned off for unknown amount of time. See Stop Sale
Water temperature measuring device for hot water ware washing machine not accurate within plus or minus 3 degrees Fahrenheit. Operator thermometer reading 152.9F as maximum temperature. Hot water measuring device does not rise above 152.9. Confirmed using color changing strip, probe thermometer. Operator order new hot water measuring device at time of inspection
Bowl or other container with no handle used to dispense food. Observed portion cup used to scoop tortillas strips and almonds. Operator replaced with handled utensils
Employee wearing watch while preparing food. Operator instructed employee to remove
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth quaternary solution at 0ppm. Operator remade wiping cloth solution reading 200ppm quaternary.
Apr 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked noodles in cook line reach in cooler. Operator reorganized
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. Operator able to to provide 4 expires at time of inspection. Operator unable to provide at time of inspection
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All provided food handler certifications expired
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
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. Dishwasher scrubbing and rinsing dirty dish ware and not washing hands and changing gloves before handling clean dish ware directly out of machine. Reviewed with employee and manager proper handwashing procedure and employee began washing hands between loads.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cook line Alto Sham, cooked steak (108F - Hot Holding). Per employee cooked approximately 1 hr. Employee added item to Time Control and added time stamp to 5:00pm.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter with attached hose at mop sink missing vacuum breaker.
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/ CFM Jorge Blanco 1-29-2024 ServSafe PIC Elizabeth Gonzalez
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on make line wearing bracelet.
Floor area(s) covered with standing water. Standing water in dish machine area.
Wet mop not stored in a manner to allow the mop to dry. Wet mop being held improperly in mop bucket to prevent drying.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area and cook line sanitizer buckets reading 0ppm quaternary. Employees remade to proper 200ppm quaternary.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. Observed clean plastic containers wet nesting.
Wet mop not stored in a manner to allow the mop to dry. PIC stored mop in a way to allow proper air drying.
Oct 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.