BOLAY

Name: BOLAY
Address: 3333 NORTHLAKE BLVD STE 8, PALM BEACH GARDENS, FL, 33403, US
Rating: 96.4

3333 NORTHLAKE BLVD STE 8, PALM BEACH GARDENS, FL 33403

License #6021652

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

96.4 Grade A / 100

Excellent Health Score

How is this score calculated? →

Quick take

BOLAY in PALM BEACH GARDENS currently holds an InspectFL Health Score of 96.4 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 23, 2026. Across those visits, inspectors documented 9 total violations — 3 critical, 1 major, 5 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 23, 2026 only documented minor issues (1 total), which is usually a better sign than repeat high-priority findings.

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.

Location + actions

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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
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over peppers in cooler at front line Stored properly

Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler cut tomatoes (45F - Cooling ) at 2:30 since 9:00, at this rate of cooling product did not reach 41F within 4 hours, see stop sale.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves rusted and pitted, discussed with operator to repair or replace.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On to of make line metal bowls wet nesting with water, employee separated bowls and water dripped onto bowl of cooked chicken on make line, see stop sale.
[36-22-4] Floor area(s) covered with standing water. At cook line standing water on floor from leaking oven, discussed its operator to clean and sanitize areas.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked rice noodle (45F - Cooling) at 2:10 since 12:00 to 45F at 2:40; cooked sweet potato noodles (50F - Cooling) at 2:10 since 12:00 to 47F at 2:40, at this current rate of cooling products will not reach 41F within 6 hours, discussed with operator who iced bathed products for rapid cooling.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler at front counter employee beverage stored with prepared foods, discussed with operator who removed drink.
[03F-02-5] 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. At cook line cut Brussels sprouts held on time is a public health control not time marked, discussed with operator who time marked products.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked noodles (47F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1 hour, discussed with operator who moved product back to walk in cooler to chill.

Community reaction

What do locals think?

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Community pulse