Bolay

5030 Champion Blvd Ste G1D, Boca Raton, FL 33496 · Permanent Food Service · License 6021669

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Aug 18, 2026

What drove the grade

Dented can present.High priority · no follow-up needed · 6 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot), 1 intermediate, 2 basic
-17
Safety score83

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug182026

Routine inspection

7 violations found

First visitAug 18, 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.
7 violations found:
- 4 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented can present.
  1 - #10 can coconut milk. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Front counter - cut cabbage (54-55°F); pesto noodles (55-57°F). Per operator items placed out less than 2 hours ago. Items not prepped or portioned today. Operator immediately placed items in ice bath to quick chill.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Left alto sham - cooked chicken (110-120°F - Hot Holding); cooked mushrooms (110-115°F - Hot Holding). Per operator items holding less than 2 hours. Operator immediately moved items to oven. 10 minutes later, cooked chicken (176°F); cooked mushrooms (184°F).
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Front counter employee entered front counter, put on gloves and began preparing customer order without first washing hands. Reviewed proper procedures and employee washed hands.
  Fixed on the spot
Intermediate1
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Walk in cooler - cooked noodles - cooling 3 hours at 2:45pm (53-53°F - Cooling) at 3:15pm 48-51°F. At this rate proper cooling will not occur. Observed item covered. Operator uncovered item to continue cooling.
Basic2
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Prep area - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution - Quaternary 400ppm.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall - above Cookline hand sink.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.