BOLAY
5320 DONALD ROSS ROAD, Palm Beach Gardens FL 33418 · 561-461-8656
Last inspected Jul 14, 2026 · 7 visits since October 2023
NOV 24
MAR 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. At hot box near make station- Cooked steak 117F- hot holding- food out of temperature for 15 minutes- see stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2020042956 | Aug 4, 2020 | Sep 18, 2020 | $200 |
Inspection history
7 visits, newest first
Jul 14, 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
What the inspector wrote — 1 finding
Equipment and utensils rinsed after the application of the sanitizer solution. Operator corrected.
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter handwashing sink- water at 84F- operator corrected to 96F.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored over cleaning scrubs at dishwashing area- operator removed.
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 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. At dishwashing area- employee handled dirty dishes than proceeded to handle clean dishes before washing their 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. Employee touched face/ hat and then proceeded to handle containers of food without washing their hands - educated operator - employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box near cookline- cooked noodles 130F - hot holding- food not prepared or portioned today- foood out of temperature for 15 minutees- operator placed to be reheated.
Handwash sink not accessible for employee use at all times. At dishwashing area- Handwash sink blocked by trash can - operator removed.
Handwash sink used for purposes other than handwashing. At handwash sink by dishwashing area- metal pole in sink- operator removed.
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. Employees purse stored on prep counter- operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build of grease and debiris behind cookline/ stove area.
Mar 7, 2025Inspection 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 ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Temperature <160F)
Nov 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. At back prep area - handwashing sink blocks by speed rack - operator removed.
Apr 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
Show 4 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 touched personal phone then proceeded to put gloves on and grab food and clean dishes - without washing their hands - educated operators - employee washed hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- power beans 60-63F at 2:40 to 59-62F at 3:15 ( cooling since 1:25) - food covered and stacked- at current rate of cooling food will not reach 41F within remaining time- operator placed in ice bath to quick chill.
Handwash sink not accessible for employee use at all times. At dish machine area- handwash sink blocked by trash can- operator removed.
Spray bottle containing toxic substance not labeled. At front counter spray bottle of glass cleaner not labeled- operator labeled.
Oct 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. At hot box near make station- Cooked steak 117F- hot holding- food out of temperature for 15 minutes- see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by make station- goat cheese 47-49F- cold holding, raw chicken -47-50F- cold holding- food not prepared or portioned today- food out of temperature overnight - 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 tall reach in cooler near make station- diced tomatoes 46F at 2:00( cooling since 10:00)- food covered- at current rate of cooling food did not reach 41F-see stop sale. At walk in cooler - coleslaw 45-47F at 1:50 ( cooling since 8:00),- food covered/ large quantity- at current rate of cooling,in food did not reach to 41F within 4 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by make station- goat cheese 47-49F- cold holding, raw chicken -47-50F- cold holding- food not prepared or portioned today- food out of temperature overnight - 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 tall reach in cooler near make station- diced tomatoes 46F at 2:00( cooling since 10:00)- food covered- at current rate of cooling food did not reach 41F-see stop sale. At walk in cooler - coleslaw 45-47F at 1:50 ( cooling since 8:00),- food covered/ large quantity- at current rate of cooling,in food did not reach to 41F within 4 hours- see stop sale.
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.