BOLAY
1880 OKEECHOBEE BLVD STE A, West Palm Beach FL 33409 · 561-815-5185
Last inspected Feb 4, 2026 · 10 visits since September 2023
SEP 24
SEP 24
OCT 24
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Approximately One live small flying insect landing on hot box Approximately Two live small flying insects landing on cans and dry storage shelf Advised operator to remove flying insects and sanitize area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024070657 | Oct 3, 2024 | Jan 9, 2025 | $400 |
| 2--2023056625 | Sep 22, 2023 | Nov 2, 2023 | $400 |
| 2--2022032063 | Jun 22, 2022 | Jul 20, 2022 | $400 |
| 2--2020049883 | Aug 4, 2020 | Mar 15, 2021 | $200 |
Inspection history
10 visits, newest first
Feb 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up trash from floor then grabbed containers of garlic and chopped lettuce; no handwash Employee washed hands
Live, small flying insects found Approximately One live small flying insect landing on hot box Approximately Two live small flying insects landing on cans and dry storage shelf Advised operator to remove flying insects and sanitize area
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. At low boy cooler at front line: chopped tomatoes (48F at 3:13pm / same at 3:37 - Cooling) as per operator since 11:34am The product never cooled down to 41F within a total of 4 hours See stop sale
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At low boy cooler at front line: chopped tomatoes (48F at 3:13pm / same at 3:37 - Cooling) as per operator since 11:34am The product never cooled down to 41F within a total of 4 hours See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot box: portioned rice (127F - Hot Holding) as per operator since one hour ago Operator moved product to reheat to 165F
Old labels stuck to food containers after cleaning.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected Sanitizer Bucket to (Quaternary 200ppm)
Jul 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 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 primed machine, retested at chlorine 100ppm.
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. Employee handled soiled dishes while washing and rinsing and then handled clean/sanitized dishes while placing to dry/store without washing hands. Operator discussed with employee who then washed hands.
Oct 3, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked chicken (50F - Cooling). Operator stated cooling overnight, in full, deep container with lid, did not reach 41F within 6 hours. See Stop Sale.
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. Employee handled soiled dishes/utensils while loading dishwasher and then handled clean dishes/utensils while unloading dishwasher without washing hands. Discussed with employee who then washed hands.
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 touched face and then handled clean knives and cutting board to prepare food without washing hands. Discussed with employee who then washed hands.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk-in cooler; cooked onions date marked 10/2-10/16. Advised Operator cooked onions should not exceed 7 days.
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 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked chicken (50F - Cooling). Operator stated cooling overnight, in full, deep container with lid, did not reach 41F within 6 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 (TPHC) has no time marking. Steak and chopped kale salad; no time mark. Operator stated held out of temperature control for less than 1 hour, applied appropriate time mark.
Sep 17, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tile shows damage or is in disrepair. At prep area; ceiling tiles show damage/bulging/stained.
Sep 16, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 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 agrees to manually sanitize dishes in triple sink until machine repaired and able to sanitize properly.
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. Multiple items on written procedures had no time marking. Operator stated items removed from temperature control 30 min prior, applied time markings.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked noodles (79F - Cooling 11:00am/79F - Cooling 11:25am). Operator stated cooling since 10:20am, stored in stacked/full/covered containers, at this rate will not reach 70F within 2 hours. Operator uncovered/I stacked and added ice to facilitate faster cooling.
Ceiling/ceiling tile shows damage or is in disrepair. At prep area; ceiling tiles show damage/bulging/stained.
Sep 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 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. Employee handled/carried soiled pans to dishwasher and then began handling/cutting cooked chicken without washing hands. Discussed with employee who then washed hands.
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 touched face/nose/mouth and then began scooping ice for drinks without washing hands. Discussed with employee who then washed hands.
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. Multiple items on written procedures had no time mark at beginning of inspection. Observed Operator printing labels for items removed from temperature control more than 30 minutes prior. Advised Operator of proper time control/marking.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot holding cabinet; cooked rice (125F - Hot Holding). Operator stated rice cooked prior to being placed in cabinet less than 4 hours prior, discarded.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked noodles (54F - Cooling 2:40pm/54F - Cooling 3:10pm). Operator stated cooling since 11:00am, stored in full, stacked, tightly covered containers, will not reach 41F within 6 hours, uncovered, unstacked to facilitate faster cooling.
Plumbing system in disrepair. Water filter over prep area dripping into plastic container on shelf. Hand wash sink by walk-in dripping water on floor.
May 22, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At prep table employee cutting tomatoes with bare hands, to be served immediately, informed operator who instructed employee to wash hands and wear gloves when handling ready to eat food.
Equipment drain line draining into handwash sink. Handwashing sink closet to ice machine has drain hose from ice machine draining into handwashing sink, made operator aware who said he would correct it.
No paper towels or mechanical hand drying device provided at handwash sink. At front area handwashing sink no paper towels, operator provided paper towels.
Bowl or other container with no handle used to dispense food. At dry storage container of white rice has scoop no handle, operator removed.
Current Hotel and Restaurant license not displayed. Displayed license is dated DECEMBER 2023.
Soiled dry wiping cloth in use. At cook line employee using soiled wiping cloth to remove cooked salmon from oven, operator made employee discard soiled cloth and replace with clean one.
Feb 23, 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 ▾
Equipment and utensils not properly air-dried - wet nesting. At clean dish storage shelves; storage containers not properly air dried before being stacked/stored. Operator separated storage containers to properly dry.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At sweet potato seasoning storage container; scoop handle laying in seasoning. Operator removed.
Unwrapped single-service utensils not presented so that only the handles are touched. At dining room; unwrapped single service forks not presented so that only the handles are touched. Advised Operator to store so only the handles are touched.
Sep 22, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 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 10ppm); operator fixed to 50 ppm
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee using cloth soiled towel to wipe clean knife after cutting steak at the cook line; knife not properly sanitized; educated manager
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: for fire roasted corn on the speed rack - as per operator stickers don't stay in place; suggested to use other methods to track time; per operator on time since 11:00 am; time marked;
Toxic substance/chemical improperly stored. Sanitizer bucket stored next to maple blend syrup, under the prep table at the back of the kitchen. Operator stored properly.
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/ Certified food manager show up during the inspection
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.