BOLAY
3333 NORTHLAKE BLVD STE 8, Palm Beach Gardens FL 33403 · 561-437-5690
Last inspected Aug 14, 2026 · 12 visits since October 2023
DEC 24
JUN 25
OCT 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 small flying insects in vegetable prep area corner left side of hood vents, approximately 1 small flying insects in prep area, approximately 1 small flying insect in restroom. Repeat ViolationRepeat ViolationAdmin Complaint**
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024026952 | May 6, 2024 | Sep 19, 2024 | $400 |
Inspection history
12 visits, newest first
Aug 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 6, 2026Warning 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 ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) operator unable to fix;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked noodles (50-51F - Cooling)at 11:59 to 51 F at 12:20 since 11:43; in walk-in cooler on the speed rack; food placed in plastic beans and stacked on top of each other; at this rate food will not reach 41 F or below within 4 hours; operator placed in ice
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form incomplete. To go station not on the plan; operator added
Jan 23, 2026Inspection 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 ▾
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over peppers in cooler at front line Stored properly
Oct 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority1 Intermediate4 Basic
Show 12 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and after without washing dishes employee handled clean and sanitized dishes, discussed with operator employee washed hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed soiled paper towel inside of pants pocket and after without washing hands handled containers of sauce in walk in cooler, discussed with operator who educated employee and washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Equipment and utensils not properly air-dried - wet nesting. On to of make line metal bowls wet nesting with water, employee separated bowls and water dripped onto bowl of cooked chicken on make line, see stop sale.
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. In reach in cooler cut tomatoes (45F - Cooling ) at 2:30 since 9:00, at this rate of cooling product did not reach 41F within 4 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked noodles (47F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1 hour, discussed with operator who moved product back to walk in cooler to 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. At cook line cut Brussels sprouts held on time is a public health control not time marked, discussed with operator who time marked products.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler cut tomatoes (45F - Cooling ) at 2:30 since 9:00, at this rate of cooling product did not reach 41F within 4 hours, see stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked rice noodle (45F - Cooling) at 2:10 since 12:00 to 45F at 2:40; cooked sweet potato noodles (50F - Cooling) at 2:10 since 12:00 to 47F at 2:40, at this current rate of cooling products will not reach 41F within 6 hours, discussed with operator who iced bathed products for rapid cooling.
Equipment and utensils not properly air-dried - wet nesting. On to of make line metal bowls wet nesting with water, employee separated bowls and water dripped onto bowl of cooked chicken on make line, see stop sale.
Floor area(s) covered with standing water. At cook line standing water on floor from leaking oven, discussed its operator to clean and sanitize areas.
Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler at front counter employee beverage stored with prepared foods, discussed with operator who removed drink.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves rusted and pitted, discussed with operator to repair or replace.
Jun 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Steaks and bbq chicken in bottom warmer at end of cook line Food item time stamped
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority3 Intermediate1 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Aujus at 2:18pm 80F cooling since 11:30am Product did not cool to 70F within 2 hours, see stop sale
Dented/rusted cans present. See stop sale. At dry storage shelf 1 can of Coconut milk dented 2 cannellini beans garbanzo bean
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed 2 employees with gloves handling raw chicken and raw salmon, then they proceeded to put on new gloves and handle clean utensils and equipment without washing hands, employees washed hands,
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At front counter employee dropped items on floor, picked them up and then proceeded to wrapped to go utensils in napkins for customers without washing hands, spoke to employee who then washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 small flying insects in vegetable prep area corner left side of hood vents, approximately 1 small flying insects in prep area, approximately 1 small flying insect in restroom. Repeat ViolationRepeat ViolationAdmin Complaint**
Raw animal food stored over/not properly separated from ready-to-eat food. At make line tray of raw chicken stored over container of cooked beans, operator moved chicken to proper storage location.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Aujus at 2:18pm 80F cooling since 11:30am Product did not cool to 70F within 2 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. Inspector emailed copy of form to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice noodles 47F - cooling at 2:12 cooling since 10:22, 2nd temperature 45F - cooling @ 3:30. Asian noodles 47F - cooling at 2:12 cooling since10:22, 2nd temperature 48f - cooling at 3:30, at this cooling rate product will not reach 41F within 6 hours, operator moved product to smaller container. cooked onions at 3:15 (133F - Cooling)122F at 3:40 cooling for 5 minutes, at this cooling rate product will not reach 70F within 2 hours, operator removed sealed WarningCorrected On-SiteWarning**
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed time control procedure from different restaurant with different license number and address. Emailed form to operator to fill out correctly.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler box of unwashed avacados stored over bottled drinks, operator repositioned items to achieve proper storage. Unwashed Raw onions over cut zucchini, operated stored properly
May 7, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 6, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 1 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 small flying insects in kitchen on cook line area on wall next to auto sham, Approximately 3 small flying insects in kitchen catering supply area landing on unwrapped single serve articles. Approximately 3 small flying insects in kitchen dry storage area landing on soda syrup boxes.
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. At dry storage area 1 can of Garbanzo beans dented, 1 can of pinto beans dented. Operator removed from storage to be returned to vendor.
Spray bottle containing toxic substance not labeled. Underneath make line 1 spray bottle containing glass cleaner not labeled. Operator labeled.
Covered waste receptacle not provided in women's bathroom.
Trash receptacles not provided where needed in establishment. At cook line Hand washing sink no trash can. Operator provided trash can
Oct 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator remade to quaternary 200ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. At cook line; cooked garlic in oil (TPHC), time marked to discard at 2:18pm/at 2:50pm item still in use on cook line. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double door stacked stainless reach in; creamy garlic sauce w/fresh garlic in oil (48°F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler less than 4 hours, moved to walk-in cooler to return to 41°F.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. At cook line; cooked garlic in oil (TPHC), time marked to discard at 2:18pm/at 2:50pm item still in use on cook line. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink outside walk-in cooler; no paper towels. Operator provided paper towels.
Bowl or other container with no handle used to dispense food. At rosemary storage container; measuring cup with no handle used to dispense. Operator removed.
Trash receptacles not provided where needed in establishment. At cook line hand wash sink; paper towels used and no garbage can nearby.
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.