BOLAY CORAL SPRINGS - UNIVERSITY LLC
9204 WILES ROAD, Coral Springs FL 33067
Last inspected Aug 13, 2026 · 7 visits since July 2023
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. On the front cookline, chicken (155F - Cooking). The cook stated that the chicken was finished cooking and was moving the product to the holding pan. The cook returned the chicken to the oven and finished cooking to 189°F.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
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 after a few try's chlorine ppm was zero. Chef changed bucket and chlorine to 100 ppm
Equipment and utensils not properly air-dried - wet nesting. Wet pots and pans being stacked wet.
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. Packaged on site cookies at front counter self service area with no proper labeling.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in cooler next to food. Chef discarded
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting a warewashing storage rack.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored over containers of ready to eat sauce in walk in cooler. Operator reorganized.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
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. Dishmachine tested at 0ppm. Operator primed machine, retesting at 100ppm.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting metal and plastic pans stored in warewashing area.
Floor area(s) covered with standing water surrounding ice machine and underneath dry storage racks. Operator mopped up.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sinks throughout establishment.
Slow draining water in handwash sink at front cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored in original box stored over ready to eat sauces in walk in cooler. Operator reorganized.
Wall behind and underneath dish machine heavily rusted.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
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. The Chlorine hose was disconnected. The hose was reconnected and the new reading is 100ppm Chlorine
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. On the front cookline, chicken (155F - Cooking). The cook stated that the chicken was finished cooking and was moving the product to the holding pan. The cook returned the chicken to the oven and finished cooking to 189°F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The can opener blade in the prep area. The opener was removed to the washing area.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Metal pan with sticker still attached after wash - stored in clean dish section with other clean dishes- operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee container of yogurt and purse over clean dish and clean dish rack- operator removed.
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.