BOLAY
7152B BERACASA WAY, Boca Raton FL 33433 · 561-990-2490
Last inspected May 27, 2026 · 8 visits since July 2023
FEB 25
JUL 25
SEP 25
FEB 26
MAY 26
— STEADY
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
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. Emailed procedures to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2018037988 | Jun 22, 2018 | Aug 29, 2018 | $320 |
Inspection history
8 visits, newest first
May 27, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon. Chef moved both items
Equipment and utensils not properly air-dried - wet nesting. Manager moved items to air dry
Feb 11, 2026Inspection 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 ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink quaternary sanitizer at 0 ppm. Manager changed water with quaternary sanitizer of 200 ppm.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen, manager discarded beverage
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies at front counter does not have proper labeling.
Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados on fro t salad counter with stickers. Manager removed avocados front front line, removed stickers and washed before cutting, discarded cut avocados that were not washed.
Sep 23, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Standing water or very slow draining water in handwash sink in dishwashing area. Operator removed clog.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm. Operator changed chemical solution, dumped buckets, and remade buckets, retesting at 200ppm.
Jul 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Batteries dead on provided measuring device.
Equipment and utensils not properly air-dried - wet nesting. Metal pans and plastic lids wet nesting at dish storage rack across from mop sink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm left and right front kitchen prep areas. Operator replaced solution retesting at 200 ppm.
Feb 18, 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 ▾
Vacuum breaker missing at splitter added to hose bibb at mop sink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at back prep table tested at 0ppm. Operator replaced solution, retested at 200ppm.
Jul 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
very slow draining water in hand wash sink. At the front line behind the register. The maintenance manager cleaned the drain.
Dec 6, 2023Inspection 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 ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cooling garlic sauce cream at 2:25pm (60F) since 12 pm- rechecked at 3:15pm same temperature. Rechecked again at 4:03pm. Garlic sauce cream 49° At this current cooling rate products did not cool to 41°F within 4 hours see Stop sale
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 multiple items on front line with no timed marked, cooked noodles, cut kale, cooked chicken etc. All items written on the temperature control form but no timed marked posted. Per operator all products stored for approximately 3 hours. Operator timed marked
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cooling garlic sauce cream at 2:25pm (60F) since 12 pm- rechecked at 3:15pm same temperature. Rechecked again at 4:03pm. Garlic sauce cream 49° At this current cooling rate products did not cool to 41°F within 4 hours see Stop sale
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. Emailed procedures to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line. Cooling: kale salad at 2:30pm (50F) since 12 pm- recheck at 3:00pm same temperatures. Walk in cooler Cooling cut tomatoes at 2:20pm (47F) since 12 pm rechecked at 3:15pm) same temperature,cooling kale salad at 2:20 pm (47F) since 12 pm- rechecked at 3:15pm same temperature,cooling,pesto noodles at 2:20pm (47F) since 12 pm - rechecked at 3:15pm same temperature.cooling garlic sauce cream at 2:25pm (60F) since 12 pm- rechecked at 3:15pm same temperature. At this current cooling rate products will not cool to 41°F within 4 hours Operator removed covers and iced down products. Rechecked again at 4:03pm. Garlic sauce cream 49°F cooling. See Stop Sale.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator dishwasher machine not functioning properly. Not able to run it.
Food stored on floor. Plastic bottles with soda stored on the floor inside walk in cooler Operator stored properly
Stored food not covered. Cooked onions inside walk in cooler Operator covered
Unwashed fruits/vegetables stored with ready-to-eat food. Case of peppers over cooked noodles Operator stored properly.
Jul 25, 2023Inspection 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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above prep counter over single service cups- educated operator- employee removed.
Exterior door has a gap at the threshold that opens to the outside.
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.