Bolay
50 NW 13 St Ste 20, Gainesville, FL 32603 · Permanent Food Service · License 1103693
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 1 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed : cut leafy greens on the front line 50°. A warm pan of pesto noodles were put in the front line cold hold, and the drop in well was missing a pan/lid. A lid was added to the open spot. The pesto noodles will be cycled into the walk-in cooler to bring the temperature down. Pesto noodles were in an ice bath after cooking, they were not at 41° when placed in the hot well.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed lack of back flow device on the non chemical side of the splitter in the mop sink.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed : sani-wipes(quaternary ammonia 250ppm)stored on the prep counter near the front line. These were moved to cleaning.
Fixed on the spot
Intermediate1
Code 11, Employee health: 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.
Observed : lack of a written plan, one was emailed.
Basic1
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed : Gatorade stored over dry goods on the dry goods shelf. This was moved to an office shelf.
Fixed on the spot
Reporting only1
Code 49, Flammable materials: Flammables stored near a source of ignition.
For reporting purposes only. Observed : clothes stored on top of the circuit breaker box. These were moved below.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.