BOLAY WELLINGTON
250 S STATE RD 7 SUITE 100, Royal Palm Beach FL 33414 · 561.899.0111
Last inspected Nov 13, 2025 · 8 visits since September 2023
JUL 24
AUG 24
DEC 24
JUL 25
NOV 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At cookline stove - chicken 147-156F- cooking- operator placed back on stove and cooked to 165F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025008406 | Dec 2, 2024 | Feb 27, 2025 | $200 |
| 2--2021058962 | Nov 15, 2021 | Feb 4, 2022 | $400 |
| 2--2021040100 | Jul 22, 2021 | Sep 17, 2021 | $200 |
| 2--2018008992 | Jan 23, 2018 | Mar 6, 2018 | $360 |
Inspection history
8 visits, newest first
Nov 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Handwash sink used for purposes other than handwashing. At dishwashing area- employee using sinkto fill up large plastic container with water - educated operator- employee removed.
Jul 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch face then put gloves on and handled clean pan with food to put into steam table at front counter; no hand wash. Observed employee touch face then put gloves on and handled trays of cooked broccoli from oven; no hand wash. Employees washed hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cucumber medley with cut tomatoes (48F at 11:20am; 48F at 11:50am- Cooling) As per operator, cooling since 10am. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Cooling in large quantity, covered. Operator partially opened container for quick chilling.
Dec 2, 2024Administrative complaint recommendedRoutine Inspection
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 ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. On grill: grilled chicken (156F - Cooking) As per chef, chicken is ready. Cooked chicken not cooked to a minimum of 165F. Chef reheated to 167F.
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. Observed dishwasher handle dirty dishes then handle clean dishes; no glove change; no hand wash. Dishwasher washed hands.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to (Quaternary 200ppm).
Aug 29, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At cookline stove - chicken 147-156F- cooking- operator placed back on stove and cooked to 165F.
Probe thermometer not within the intended measuring range of use. Probe thermometers at 38.2F-38.7F- operator provided second thermometer and calibrated to 32F.
At front counter - observed condensation on multiple ceilingvents
Equipment and utensils not properly air-dried - wet nesting- at clean dish area- operator placed to air dry.
Jul 27, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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 walk in cooler: Kale salad (53F at 2:40pm - Cooling) since 8:35am. Kale salad did not cool to 41F within a total of 4 hours. As per operator, walk in cooler stopped working. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: pesto (50F - Cold Holding); pineapple habanero sauce (52F - Cold Holding); Ginger turmeric sauce(52F - Cold Holding); Asian noodle sauce (52F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. As per operator, walk in stopped working. See stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. See stop sale. Sweet potatoes; zucchini; broccoli ( time ended at 3:05pm) not discarded at the end of the 4-hour.
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 walk in cooler: Kale salad (53F at 2:40pm - Cooling) since 8:35am. Kale salad did not cool to 41F within a total of 4 hours. As per operator, walk in cooler stopped working. See stop sale.
Jul 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
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 walk in cooler: Kale salad (53F at 2:40pm - Cooling) since 8:35am. Kale salad did not cool to 41F within a total of 4 hours. As per operator, walk in cooler stopped working. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: pesto (50F - Cold Holding); pineapple habanero sauce (52F - Cold Holding); Ginger turmeric sauce(52F - Cold Holding); Asian noodle sauce (52F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. As per operator, walk in stopped working. See stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. See stop sale. Sweet potatoes; zucchini; broccoli ( time ended at 3:05pm) not discarded at the end of the 4-hour.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: pesto (50F - Cold Holding); pineapple habanero sauce (52F - Cold Holding); Ginger turmeric sauce(52F - Cold Holding); Asian noodle sauce (52F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. As per operator, walk in stopped working. See stop sale.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. See stop sale. Sweet potatoes; zucchini; broccoli ( time ended at 3:05pm) not discarded at the end of the 4-hour.
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 walk in cooler: Kale salad (53F at 2:40pm - Cooling) since 8:35am. Kale salad did not cool to 41F within a total of 4 hours. As per operator, walk in cooler stopped working. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box: cooked chicken (132F - Hot Holding); cooked steak (122F - Hot Holding) As per operator, items were made about 1 hour prior. Operator advised employee to reheat to 165F.
Jan 26, 2024Inspection 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 ▾
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. See stop sale. Kale salad time marked 12:56 not discarded at the end of the 4-hour. See stop sale.
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. See stop sale. Kale salad time marked 12:56 not discarded at the end of the 4-hour. See stop sale.
Sep 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing cookies - removed bracelet.
Working containers of food removed from original container not identified by common name. Squeeze bottle of oil - operator labeled.
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.