Bolay Wellington
Last inspected: Nov 13, 2025
90
Score
The health department has logged 10 inspections at Bolay Wellington, the earliest from 2022. Inspectors last stopped by on Nov 13, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around three violations each.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited two times.
Bolay Wellington's latest score of 90 sits above the Royal Palm Beach average of 81. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Nov 13, 2025
Complaint Full
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
90
Jul 2, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
78
Dec 2, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
64
Aug 29, 2024
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - 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. **Corrected On-Site**
03C-44-5
Intermediate - 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. **Corrective Action Taken**
05-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting- at clean dish area- operator placed to air dry. **Corrected On-Site**
24-08-4
Basic - At front counter - observed condensation on multiple ceilingvents
36-68-5
70
Jul 27, 2024
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
74
Jul 26, 2024
Routine - Food
5 critical violations.
View 5 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: 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. **Corrective Action Taken**
03B-01-6
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 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.
03D-06-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03F-04-5
High Priority - 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.
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 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. **Repeat Violation** **Admin Complaint**
01B-02-5
47
Jan 26, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - 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.
03F-04-5
High Priority - 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.
01B-02-5
74
Sep 8, 2023
Routine - Food
2 minor violations.
View 2 violations
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
90
Mar 2, 2023
Routine - Food
1 critical violation. 5 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. Observed stored inside hot box #1 a container with bean soup 118°F hot Holding and inside hot box #2 a container with cooked pork 131°F hot Holding. Per operator products stored for approximately 1 hour. Operator moved products to oven to be reheated to 165°F + **Corrective Action Taken**
03B-01-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues Reach in cooler where raw shrimp is stored on cook line. Advised operator to clean and sanitized **Corrective Action Taken**
22-16-4
Basic - Floor area(s) covered with standing water. Behind ovens on cook line.
36-22-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised operator to clean and sanitized **Corrective Action Taken**
22-20-5
Basic - Wiping cloth sanitizing solution stored on the floor. On prep area. Operator stored properly **Corrected On-Site**
21-38-4
Basic - Wall soiled with accumulated of dust. On storage area by ice machine and catering to go supplies
36-27-5
67
Aug 4, 2022
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at 0 ppm. Operator corrected to 100 ppm chlorine **Corrected On-Site**
22-41-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed inside walk-in cooler deep covered containers with marinated noodles , kale marinated and cooked bean mix at 3:35pm ( 50°F ambient cooling) per operator product cooling for approximately 3 hours.( rechecked at 4:00pm same temperature. At the current cooling rate method products will not cooled to 41°F within 4 hours. Operator iced down product ,removed covers and transferred products to shallow pans. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times.by plastic container Operator removed **Corrected On-Site**
31A-09-4
70
Frequently Asked Questions
When was Bolay Wellington last inspected?
The most recent health inspection at Bolay Wellington on file is from Nov 13, 2025. The public record contains 10 inspections in total.
What is the most common violation at Bolay Wellington?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Bolay Wellington.
How does Bolay Wellington compare to other restaurants in Royal Palm Beach?
Bolay Wellington most recently scored 90 out of 100, which is higher than the Royal Palm Beach average of 81.
Has Bolay Wellington's inspection record improved over time?
Results have been roughly steady. Inspections at Bolay Wellington have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bolay Wellington 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 Wellington inspected?
Based on the inspection history on file, Bolay Wellington is inspected around three times per year on average.
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