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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
BOLAY in BOCA RATON currently holds an InspectFL Health Score of 84 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 18, 2026. Across those visits, inspectors documented 7 total violations — 4 critical, 1 major, 2 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on August 18, 2026 shows 7 observation rows: 4 critical, 1 major, and 2 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
BOLAY has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - cut cabbage (54-55F); pesto noodles (55-57F). 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.
- [21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution - Quaternary 400ppm.
- [36-24-5] Hole in or other damage to wall - above Cookline hand sink.
- [01B-01-4] Dented can present. 1 - #10 can coconut milk. See stop sale.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Left alto sham - cooked chicken (110-120F - Hot Holding); cooked mushrooms (110-115F - Hot Holding). Per operator items holding less than 2 hours. Operator immediately moved items to oven. 10 minutes later, cooked chicken (176F); cooked mushrooms (184F).
- [03D-15-4] 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 (53-53F - Cooling) at 3:15pm 48-51F. At this rate proper cooling will not occur. Observed item covered. Operator uncovered item to continue cooling.
- [12A-07-5] 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.
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