Bolay
Last inspected: Feb 4, 2026
100
Score
Inspectors have visited Bolay 13 times, with records going back to 2023. The newest entry in the record is dated Feb 4, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food identified”, showing up five times.
Among West Palm Beach restaurants, the typical score is 79; Bolay is comfortably above that bar. Taken together, the history is a positive one.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
No violations found.
100
Feb 3, 2026
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
43
Jul 1, 2025
Routine - Food
2 critical violations.
View 2 violations
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
74
Oct 3, 2024
Complaint Full
6 critical violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk-in cooler; cooked onions date marked 10/2-10/16. Advised Operator cooked onions should not exceed 7 days.
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked chicken (50F - Cooling). Operator stated cooling overnight, in full, deep container with lid, did not reach 41F within 6 hours. See Stop Sale.
01B-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Steak and chopped kale salad; no time mark. Operator stated held out of temperature control for less than 1 hour, applied appropriate time mark. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked chicken (50F - Cooling). Operator stated cooling overnight, in full, deep container with lid, did not reach 41F within 6 hours. See Stop Sale.
03D-02-5
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. Employee handled soiled dishes/utensils while loading dishwasher and then handled clean dishes/utensils while unloading dishwasher without washing hands. Discussed with employee who then washed hands. **Corrected On-Site**
12A-13-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and then handled clean knives and cutting board to prepare food without washing hands. Discussed with employee who then washed hands. **Corrected On-Site**
12A-25-4
41
Sep 17, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. At prep area; ceiling tiles show damage/bulging/stained. **Warning** - From follow-up inspection 2024-09-17: **Time Extended**
36-32-5
95
Sep 16, 2024
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 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. Dishwasher (Chlorine 0ppm). Operator agrees to manually sanitize dishes in triple sink until machine repaired and able to sanitize properly. **Warning**
22-41-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Multiple items on written procedures had no time marking. Operator stated items removed from temperature control 30 min prior, applied time markings. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked noodles (79F - Cooling 11:00am/79F - Cooling 11:25am). Operator stated cooling since 10:20am, stored in stacked/full/covered containers, at this rate will not reach 70F within 2 hours. Operator uncovered/I stacked and added ice to facilitate faster cooling. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. At prep area; ceiling tiles show damage/bulging/stained. **Warning**
36-32-5
64
Sep 10, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/nose/mouth and then began scooping ice for drinks without washing hands. Discussed with employee who then washed hands. **Corrected On-Site**
12A-25-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Multiple items on written procedures had no time mark at beginning of inspection. Observed Operator printing labels for items removed from temperature control more than 30 minutes prior. Advised Operator of proper time control/marking.
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot holding cabinet; cooked rice (125F - Hot Holding). Operator stated rice cooked prior to being placed in cabinet less than 4 hours prior, discarded. **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. Employee handled/carried soiled pans to dishwasher and then began handling/cutting cooked chicken without washing hands. Discussed with employee who then washed hands. **Corrected On-Site**
12A-13-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked noodles (54F - Cooling 2:40pm/54F - Cooling 3:10pm). Operator stated cooling since 11:00am, stored in full, stacked, tightly covered containers, will not reach 41F within 6 hours, uncovered, unstacked to facilitate faster cooling. **Corrective Action Taken**
03D-15-4
Basic - Plumbing system in disrepair. Water filter over prep area dripping into plastic container on shelf. Hand wash sink by walk-in dripping water on floor.
29-08-4
47
May 22, 2024
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At prep table employee cutting tomatoes with bare hands, to be served immediately, informed operator who instructed employee to wash hands and wear gloves when handling ready to eat food. **Corrected On-Site** **Corrected On-Site**
09-01-4
Intermediate - Equipment drain line draining into handwash sink. Handwashing sink closet to ice machine has drain hose from ice machine draining into handwashing sink, made operator aware who said he would correct it.
31A-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front area handwashing sink no paper towels, operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. At dry storage container of white rice has scoop no handle, operator removed. **Corrective Action Taken**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Displayed license is dated DECEMBER 2023.
50-09-4
Basic - Soiled dry wiping cloth in use. At cook line employee using soiled wiping cloth to remove cooked salmon from oven, operator made employee discard soiled cloth and replace with clean one. **Corrected On-Site**
21-10-4
61
Feb 23, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. At clean dish storage shelves; storage containers not properly air dried before being stacked/stored. Operator separated storage containers to properly dry. **Corrective Action Taken**
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. At sweet potato seasoning storage container; scoop handle laying in seasoning. Operator removed. **Corrected On-Site**
10-01-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. At dining room; unwrapped single service forks not presented so that only the handles are touched. Advised Operator to store so only the handles are touched.
25-02-4
86
Sep 22, 2023
Routine - Food
4 critical violations. 1 major violation.
View 5 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. Dishwasher (Chlorine 10ppm); operator fixed to 50 ppm **Corrected On-Site**
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee using cloth soiled towel to wipe clean knife after cutting steak at the cook line; knife not properly sanitized; educated manager
22-45-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking: for fire roasted corn on the speed rack - as per operator stickers don't stay in place; suggested to use other methods to track time ; per operator on time since 11:00 am; time marked; **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored next to maple blend syrup, under the prep table at the back of the kitchen. Operator stored properly. **Corrected On-Site**
41-10-4
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/ Certified food manager show up during the inspection **Corrected On-Site**
53A-05-6
50
May 17, 2023
Routine - Food
1 minor violation.
View 1 violation
Warewashing Facilities Maintained and Used
FL-24
95
May 16, 2023
Routine - Food
6 critical violations. 2 major violations. 5 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked pork at 2 pm 119°F cooling since 11 am. At this rate pork did not cool to 70F within 2 hours. **Warning**
03D-01-5
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. Employee handling unclean dishes and then touched clean dishes without hand washing. Educated on site. **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked pork at 2 pm 119°F cooling since 11 am. At this rate pork did not cool to 70F within 2 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Hot holding unit at front service line Chicken and steak in hot boxes Per operator food stored approximately one hour. Time marked. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked noodles 136°F reheating. Per operator reheating process done. Reheated to 165F. **Warning**
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked noodles 113°F hot Holding in hot holding unit. Per operator noodles in unit less than. Four hours. Removed. Reheated to 165F. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked noodles at 1:45pm 46°F to 46F at 3:00 pm cooling since 11:45 am. At this rate food will not cool to 41F within 4 hours. **Warning**
03D-15-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler **Warning**
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On rack at dish machine **Warning**
24-08-4
Basic - Equipment in poor repair. Two Plastic food containers chipped on the corner on drying rack at dish machine **Warning**
14-11-5
Basic - Food stored on floor. Spicy Thai buckets on floor in hall next to walk in cooler **Warning**
08B-38-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Strawberry chai pudding at front display case **Warning**
02D-03-4
26
Feb 27, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of the splitter at mop sink.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice tea dispenser nozzles in dining room. Manager cleaned both nozzles. **Corrected On-Site**
22-02-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from paper beverage cup without lid at front counter. Employee put on lid. **Corrected On-Site**
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Open personal beverage can stored with and above food in walk in cooler. Explained and manager removed the can. **Corrected On-Site**
08B-49-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Strawberry chia seed pudding in grab and go cooler not labeled.
02D-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black mold like substance on wall behind three compartment sink.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Brown sugar. Manager labeled. **Corrected On-Site**
02D-01-5
61
Frequently Asked Questions
When was Bolay last inspected?
The most recent health inspection at Bolay on file is from Feb 4, 2026. The public record contains 13 inspections in total.
What is the most common violation at Bolay?
Across the inspection record, “time/temperature control for safety food identified” has been cited five times, more than any other issue at Bolay.
How does Bolay compare to other restaurants in West Palm Beach?
Bolay most recently scored 100 out of 100, which is higher than the West Palm Beach average of 79.
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 four times per year on average.
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