BOLAY

Name: BOLAY
Address: 3255 HOLLYWOOD BLVD STE 1, HOLLYWOOD, FL, 33021, US
Rating: 91.9

3255 HOLLYWOOD BLVD STE 1, HOLLYWOOD, FL 33021

License #1625432

🥗 Healthy/Vegan ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

91.9 Grade B / 100

Solid Health Score

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Quick take

BOLAY in HOLLYWOOD currently holds an InspectFL Health Score of 91.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 8, 2026. Across those visits, inspectors documented 11 total violations — 2 critical, 3 major, 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds cook line, front line cold items on TPHC. Operator unable to provide completed written plan. Operator completed at time of inspection
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones stored on prep table during food preparation. Employees removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at 2 drawer cook line reach in cooler soiled
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed on rails to hold pans in reach in cooler.

Inspection Completed - No Further Action
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Two door low boy cooler on cook line - raw steak (66F - Cooling). Operator states item was prepared at 8 am and moved to unit after being panned. Temperature taken at 1:30 pm. Unit turned off for unknown amount of time.
[13-07-4] Employee wearing watch while preparing food. Operator instructed employee to remove
[05-05-4] Water temperature measuring device for hot water ware washing machine not accurate within plus or minus 3 degrees Fahrenheit. Operator thermometer reading 152.9F as maximum temperature. Hot water measuring device does not rise above 152.9. Confirmed using color changing strip, probe thermometer. Operator order new hot water measuring device at time of inspection
[14-01-5] Bowl or other container with no handle used to dispense food. Observed portion cup used to scoop tortillas strips and almonds. Operator replaced with handled utensils
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth quaternary solution at 0ppm. Operator remade wiping cloth solution reading 200ppm quaternary.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line - Cut tomatoes at 1:00pm (51F - Cold Holding); pickled onions (49F Cold holding ); feta cheese (57F Cold holding ). Items were being held in pan inside of hotel pans with gap in between ice and pans. Operator states items have been out for 2 hours. Instructed operator to remove hotel pan and bury items in ice. Retook temperature after 1 hour; Cut tomatoes (42F Cold holding);Feta Cheese (41F Cold holding ); Onions (42F Cold holding). Discussed adding items to time as a public health control

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