Bolay
Last inspected: Jan 22, 2026
100
Score
Across the available record, Bolay has 13 inspections on file, the first dated 2022. Inspectors last stopped by on Jan 22, 2026. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near one violation each time.
Looking across the full record, “equipment and utensils not properly air-dried - wet nesting” is the recurring theme, flagged four times.
Bolay's latest score of 100 sits above the Tampa average of 79. There isn't much in the file that would give a customer pause.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
No violations found.
100
Jan 15, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dish machine temperature at 146 after multiple cycles with two different thermometers. Instructed used of 3 compartment sink for sanitizing at time of inspection. **Warning**
22-56-4
90
Jul 28, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection. **Warning** - From follow-up inspection 2025-07-28: Cutting boards stained at time of inspection **Time Extended**
22-02-4
90
Jul 17, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dish machine high temperature sanitation at 150.4 at time of inspection. **Warning**
22-56-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection. **Warning**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a pink mold like slime inside ice machine bin at time of inspection. **Warning**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf over prep table. Employee moved drink to manager desk during inspection. **Corrected On-Site** **Warning**
12B-07-4
74
Jan 14, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on food pans stored on shelves at time of inspection
24-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket. Operator hung mop to dry during inspection. **Corrected On-Site**
42-01-4
90
Sep 4, 2024
Routine - Food
No violations found.
100
Aug 22, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 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. Dish machine not sanitizing properly at time of visit. Temperature at 148F **Warning** - From follow-up inspection 2024-08-22: Dish machine still not temping at time of callback **Time Extended**
22-57-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Observed stained cutting boards in kitchen at time of inspection **Warning** - From follow-up inspection 2024-08-22: Cutting boards stained at time of callback **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Dumpster drain plug missing at time of inspection **Warning** - From follow-up inspection 2024-08-22: Missing pluplug missing at time of callback **Time Extended**
33-11-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed zucchini stored over cut vegetables in walk in at time of inspection **Warning** - From follow-up inspection 2024-08-22: Zucchini not moved at time of callback **Time Extended**
08B-17-4
70
Aug 21, 2024
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 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. Dish machine not sanitizing properly at time of visit. Temperature at 148F **Warning**
22-57-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator unable to provide parasite destruction for fish that a customer can request undercooked. Menu has consumer advisory about undercooked product including salmon. **Warning**
01D-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tofu at 126F at time of inspection **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Observed stained cutting boards in kitchen at time of inspection **Warning**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table next to employee prepping beef. **Repeat Violation** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on prep table in kitchen at time of inspection **Repeat Violation** **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal food containers stored on shelves in kitchen at time of inspection **Repeat Violation** **Warning**
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in mushroom seasoning at time of inspection. **Warning**
10-01-5
Basic - Missing drain plug at dumpster. Dumpster drain plug missing at time of inspection **Warning**
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in kitchen at time of inspection **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old label residue on plastic food containers stored on shelf at time of inspection **Warning**
16-46-4
Basic - Open dumpster lid. Observed dumpster lid opened at time of inspection **Warning**
33-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed zucchini stored over cut vegetables in walk in at time of inspection **Warning**
08B-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust on ceiling times in kitchen at time of insoection **Warning**
36-34-5
35
Mar 11, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen **Repeat Violation** **Warning** - From follow-up inspection 2024-03-11: **Time Extended**
14-09-4
95
Mar 4, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine temping at 145 with both inspectors high temp thermometer and operators high temp thermometer **Repeat Violation** **Warning**
22-49-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink near dish room blocked by garbage can. Operator moved can during inspection. **Corrected On-Site** **Warning**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen **Repeat Violation** **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on counter with storage of togo containers. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees purse and car keys on station with togo single service containers. **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers on shelves near office **Repeat Violation** **Warning**
24-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed togo containers in kitchen not stored inverted. **Warning**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator moved wash cloth to dirty linen container. **Corrected On-Site** **Warning**
21-12-4
58
Nov 17, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Machine only reaching 145 during wash cycle. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. -Operator called ECOLAB during inspection. ECOLAB showed up during inspection. Machine reads 167F at time of inspection **Corrected On-Site**
22-49-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed pink mold like substance in ice machine during inspection.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in prep room near ovens
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on pans in kitchen/dry storage. **Repeat Violation**
24-08-4
Basic - Open dumpster lid. Observed open lid on dumpster during inspection. Operator closed lid. **Corrected On-Site**
33-16-4
70
Jan 23, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
47
Aug 31, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Bolay last inspected?
The most recent health inspection at Bolay on file is from Jan 22, 2026. The public record contains 13 inspections in total.
What is the most common violation at Bolay?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at Bolay.
How does Bolay compare to other restaurants in Tampa?
Bolay most recently scored 100 out of 100, which is higher than the Tampa average of 79.
Has Bolay's inspection record improved over time?
Results have been roughly steady. Inspections at Bolay have averaged around one violation 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 four times per year on average.
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