Bolay
Last inspected: Jan 13, 2026
67
Score
Going back to 2022, Bolay has 10 inspections in the public record. The newest entry in the record is dated Jan 13, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around six violations each.
Looking across the full record, “vacuum breaker missing at mop sink faucet” is the recurring theme, flagged four times.
Among Oviedo restaurants, the typical score is 63; Bolay is comfortably above that bar. The record is unremarkable in either direction.
10
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
67
Jul 30, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
47
Mar 24, 2025
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee put on gloves to begin food preparation, no hand wash
12A-07-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -gloves not changed after employee used POS before returning to food preparation
12A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink next to rear exit door blocked by trash cans
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -Robert -antoni -employee signed documentation during inspection **Corrected On-Site**
11-26-1
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Open dumpster lid.
33-16-4
52
Feb 17, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
55
Oct 23, 2024
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -steak 125 hot holding
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -quaternary, 3 compartment sink 500ppm **Corrective Action Taken**
41-18-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 small live flying inspects in food preparation area next to dry storage -1 small life flying insect next to ice machine
35A-02-6
Basic - Floor area(s) covered with standing water. -deep standing water around wear washing area
36-22-4
Basic - Hole in or other damage to wall. -hole in wall, right side wall at entrance to walk in cooler
36-24-5
50
Dec 15, 2023
Complaint Full
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : 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. - From follow-up inspection 2023-12-15: -Manager says ecolab waiting for part. Machine is put out of service. Establishment using triple sink for ware washing. - triple sink sanitizer Quat 200ppm **Time Extended**
22-57-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - potato noodles in walk in cooler <2 hours (53F - Cold Holding) - potato noodles in front holding unit <2 hours (58F - Cold Holding - From follow-up inspection 2023-12-15: Potato noodles in walk in 51f less than 4 hours. Advised operator to remove from bag and allow to cool more before portioning. **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-12-15: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - battery dead - From follow-up inspection 2023-12-15: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. - From follow-up inspection 2023-12-15: **Time Extended**
16-38-5
55
Dec 6, 2023
Complaint Full
3 critical violations. 1 major violation. 5 minor violations.
View 9 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.
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - potato noodles in walk in cooler <2 hours (53F - Cold Holding) - potato noodles in front holding unit <2 hours (58F - Cold Holding
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No probe thermometer provided to measure temperature of food products. - battery dead
05-08-4
Basic - Employee eating in a food preparation or other restricted area. - employee drinking food prep area
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. - gasket at front cooler
14-11-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
16-38-5
Basic - Single-service articles improperly stored. - togo boxes on floor at front counter **Repeat Violation**
25-05-4
45
Aug 21, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
55
Jan 30, 2023
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 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.
22-57-6
Intermediate - Food-contact surface soiled with food debris. -inside of ice machine door soiled
22-02-4
Basic - Plumbing system in disrepair. -dish machine leaking on floor
29-08-4
Basic - Silverware/utensils stored upright with the food-contact surface up. -forks on front counter, operator removed to dishwashing area **Corrected On-Site**
24-18-4
Basic - Single-service articles improperly stored. -open case of to-go bowls stored on floor in service area, operator relocated **Corrected On-Site**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind dish machine has an accumulation of black, mold-like substance
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles in prep area have obvious water damage
36-32-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on dish drying rack, operator relocated **Corrected On-Site**
24-08-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. -operator states machine to be replaced **Repeat Violation**
16-38-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler door soiled
23-03-4
50
Sep 6, 2022
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored next to Togo cups at front counter. **Corrected On-Site**
41-10-4
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Sirloin Roast 110°operator reheated 135° **Corrective Action Taken**
03B-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in dining area. Can opener **Corrected On-Site**
22-02-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored with clean utensils on drying rack.
12B-07-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
16-38-5
Basic - Time/temperature control for safety food thawed in an improper manner. In standing water. **Corrected On-Site**
06-01-5
45
Frequently Asked Questions
When was Bolay last inspected?
The most recent health inspection at Bolay on file is from Jan 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Bolay?
Across the inspection record, “vacuum breaker missing at mop sink faucet” has been cited four times, more than any other issue at Bolay.
How does Bolay compare to other restaurants in Oviedo?
Bolay most recently scored 67 out of 100, which is higher than the Oviedo average of 63.
Has Bolay's inspection record improved over time?
Results have been roughly steady. Inspections at Bolay have averaged around six 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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