BOLAY
5030 CHAMPION BLVD STE G1D, Boca Raton FL 33496 · 561-609-1781
Last inspected Aug 18, 2026 · 8 visits since July 2023
5 inspections, one direction. The current grade is the worst on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw salmon in reach in cooler at cook line. Operator reorganized
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Dented can present. 1 - #10 can coconut milk. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Front counter employee entered front counter, put on gloves and began preparing customer order without first washing hands. Reviewed proper procedures and employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - cut cabbage (54-55F); pesto noodles (55-57F). Per operator items placed out less than 2 hours ago. Items not prepped or portioned today. Operator immediately placed items in ice bath to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Left alto sham - cooked chicken (110-120F - Hot Holding); cooked mushrooms (110-115F - Hot Holding). Per operator items holding less than 2 hours. Operator immediately moved items to oven. 10 minutes later, cooked chicken (176F); cooked mushrooms (184F).
Show the remaining 3 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - cooked noodles - cooling 3 hours at 2:45pm (53-53F - Cooling) at 3:15pm 48-51F. At this rate proper cooling will not occur. Observed item covered. Operator uncovered item to continue cooling.
Hole in or other damage to wall - above Cookline hand sink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution - Quaternary 400ppm.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in disrepair above dishwasher machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer in kitchen near entrance of kitchen.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 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. Observed Dishwasher (Temperature 0)
No paper towels or mechanical hand drying device provided at handwash sink near side station. Operator provided paper towels.
Ice buildup in reach-in freezer.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Observed in handwashing sink next to front station lid found inside.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in cold holding unit at cook line. Employee water bottle observed next to food for store.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Standing water in bottom of reach-in-cooler. Observed at 1 door tall stainless at front counter
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw salmon in reach in cooler at cook line. Operator reorganized
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Next to Walk In Cooler
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.