Bolay
Last inspected: Jan 8, 2026
70
Score
Public records show 11 inspections at Bolay stretching back to 2022. The newest entry in the record is dated Jan 8, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The pattern that stands out is “time/temperature control for safety food”, which has been cited two times.
That's lower than the typical Hollywood restaurant, which scores around 75. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
70
Aug 15, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
43
Apr 28, 2025
Routine - Food
No violations found.
100
Feb 25, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked noodles in cook line reach in cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All provided food handler certifications expired **Warning**
53B-05-5
Intermediate - 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. Operator able to to provide 4 expires at time of inspection. Operator unable to provide at time of inspection **Warning**
53B-13-5
70
Aug 13, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter with attached hose at mop sink missing vacuum breaker.
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cook line Alto Sham, cooked steak (108F - Hot Holding). Per employee cooked approximately 1 hr. Employee added item to Time Control and added time stamp to 5:00pm. **Corrected On-Site**
03B-01-6
High Priority - 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. Dishwasher scrubbing and rinsing dirty dish ware and not washing hands and changing gloves before handling clean dish ware directly out of machine. Reviewed with employee and manager proper handwashing procedure and employee began washing hands between loads. **Corrected On-Site**
12A-13-4
Intermediate - 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/ CFM Jorge Blanco 1-29-2024 ServSafe PIC Elizabeth Gonzalez
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on make line wearing bracelet.
13-07-4
Basic - Floor area(s) covered with standing water. Standing water in dish machine area.
36-22-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop being held improperly in mop bucket to prevent drying. **Repeat Violation**
42-01-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area and cook line sanitizer buckets reading 0ppm quaternary. Employees remade to proper 200ppm quaternary. **Corrected On-Site**
21-08-4
43
Apr 18, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean plastic containers wet nesting.
24-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. PIC stored mop in a way to allow proper air drying.
42-01-4
86
Oct 19, 2023
Routine - Food
No violations found.
100
May 1, 2023
Complaint Full
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warmer-; teriyaki chicken (110-116F - Hot Holding)operator placed chicken inside oven for reheat. **Corrective Action Taken**
03B-01-6
86
Apr 25, 2023
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - 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. Operator set up three compartment sink to wash, rinse, and sanitize dishware. **Corrective Action Taken**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Halo heat hot box//; cooked beef (116°F-120°F - Hot Holding); cooked noodles (110°F-112°F - Hot Holding). Per operator, foods held in box for approximately 45 mins. Operator moved foods to different hot box to reheat to 165°F **Corrective Action Taken**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has high temperature thermometer for dish machine; thermometer batteries are dead.
16-62-1
Basic - Floor area(s) covered with standing water. Observed standing water on floor in prep area of kitchen, next to ice machine.
36-22-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at front counter.
36-34-5
61
Oct 17, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
86
Jul 13, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Bolay last inspected?
The most recent health inspection at Bolay on file is from Jan 8, 2026. The public record contains 11 inspections in total.
What is the most common violation at Bolay?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Bolay.
How does Bolay compare to other restaurants in Hollywood?
Bolay most recently scored 70 out of 100, which is lower than the Hollywood average of 75.
Has Bolay's inspection record improved over time?
Results have been roughly steady. Inspections at Bolay have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Bolay means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bolay inspected?
Based on the inspection history on file, Bolay is inspected around three times per year on average.
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