Bolay
Last inspected: Jan 5, 2026
86
Score
The health department has logged eight inspections at Bolay, the earliest from 2022. The newest entry in the record is dated Jan 5, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have held steady across recent visits, averaging around three violations each.
Across the inspection history, “employee personal items stored” is the issue that surfaces most often, recorded two times.
Among Palm Beach Gardens restaurants, the typical score is 81; Bolay is comfortably above that bar. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - 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. **Corrected On-Site**
27-16-4
Basic - 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. **Corrected On-Site** **Repeat Violation**
40-06-5
86
Jul 21, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - 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 . **Corrective Action Taken**
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. At dishwashing area- employee handled dirty dishes than proceeded to handle clean dishes before washing their hands. **Corrected On-Site**
12A-13-4
High Priority - 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. **Corrected On-Site**
12A-29-4
Intermediate - Handwash sink not accessible for employee use at all times. At dishwashing area- Handwash sink blocked by trash can - operator removed.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink by dishwashing area- metal pole in sink- operator removed. **Corrected On-Site**
31A-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - 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. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build of grease and debiris behind cookline/ stove area. **Corrected On-Site**
23-03-4
45
Mar 7, 2025
Routine - Food
1 minor violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
95
Nov 15, 2024
Routine - Food
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
90
Apr 5, 2024
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
64
Oct 27, 2023
Routine - Food
4 critical violations.
View 4 violations
High Priority - 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.
03B-15-5
High Priority - 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.
03D-06-5
High Priority - 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.
03A-02-5
High Priority - 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.
01B-02-5
55
Aug 16, 2022
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 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. Triple sink set up at 400ppm quat, tech arrived at time of inspection. Retested at 160°F+ **Corrected On-Site**
22-57-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Steak served medium per company standards. Menu does not indicate that steak is covered under consumer advisory. Discussed with operator
02B-01-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed above clean ware in ware washing area. Operator removed **Corrected On-Site**
35B-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
70
Aug 5, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....one live fly , flying around at front line . Employee ride it out . **Corrected On-Site**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....feta cheese 54°, cut tomatoes 47° in cold hold well at front being held less than four hours. Manager time marked on food. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...heavy soiled buildup in can opener blade . Employee cleaned **Corrected On-Site**
22-02-4
67
Frequently Asked Questions
When was Bolay last inspected?
The most recent health inspection at Bolay on file is from Jan 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Bolay?
Across the inspection record, “employee personal items stored” has been cited two times, more than any other issue at Bolay.
How does Bolay compare to other restaurants in Palm Beach Gardens?
Bolay most recently scored 86 out of 100, which is higher than the Palm Beach Gardens average of 81.
Has Bolay's inspection record improved over time?
Results have been roughly steady. Inspections at Bolay have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bolay means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bolay inspected?
Based on the inspection history on file, Bolay is inspected around two times per year on average.
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