BJS RESTAURANT & BREWHOUSE 543
1580 N UNIVERSITY DR
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 2/28/2025
High Priority
1
Intermediate
0
Basic
2
Total
3
Inspection Details:
- 08B-12-5:Basic - Stored food not covered. Lemons and limes not covered at expo. Operator covered Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on kitchen cutting boards after use. Operator removed Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. spinach dip (81F - Hot Holding). Operator reheated in microwave. (Spinach dip 169F - Hot Holding) Corrected On-Site
Food safety inspection conducted on 2/28/2025 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 1/3/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/3/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/2/2025
High Priority
2
Intermediate
0
Basic
2
Total
4
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. 1) 1 dead roach behind take out counter, in front of cabinet. Operator swept, cleaned and sanitized area 2) 1 dead roach handwashing sink station next to fryer. Operator cleaned and sanitized the area Corrected On-Site Admin Complaint
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. 1)Ice build 2 door freezer next to fryers 2)Ice build up in walk in freezer Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line donned gloves without handwash prior to preparing food Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 roach behind soup well in kitchen. Operator killed cleaned and sanitized the area. Corrected On-Site Admin Complaint
Food safety inspection conducted on 1/2/2025 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 8/30/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee working on ready to eat salads without a hair net. Employee Donned a hair net Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice in bar area. Operator removed and placed in a clean and sanitized container Corrected On-Site
Food safety inspection conducted on 8/30/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 5/17/2024
High Priority
4
Intermediate
0
Basic
0
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server picked up paper off of floor, continued to dispense drink in clean to go cup and serve to customer with no handwashing.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich Station; sliced tomatoes (44-48F - Cold Holding); salsa (44-52F - Cold Holding). Foods not portioned or prepared today, in unit overnight. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich Station; sliced tomatoes (44-48F - Cold Holding); salsa (44-52F - Cold Holding). Foods not portioned or prepared today, in unit overnight. See stop sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen hot table; cooked chicken (110F - Hot Holding). In unit less than 4hrs. Observed to water in unit. Operator reheated to 185F Corrected On-Site
Food safety inspection conducted on 5/17/2024 revealed 4 total violations (4 high priority, 0 intermediate, 0 basic).
Inspection on 4/23/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 10-08-5:Basic - Ice scoop handle in contact with ice. In kitchen drink dispenser/ice machine (left side), behind expo line. Ice scoop handle left in ice. Operator removed. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees behind bar area. Operator printed and posted by handwashing station. Corrected On-Site
- 33-16-4:Basic - Open dumpster lid. Operator closed. Corrected On-Site
- 35A-09-4:High Priority - Presence of insects, rodents, or other pests. 1 dead dragon fly on floor next to pizza oven. Operator removed, cleaned and sanitized the area. Corrected On-Site
Food safety inspection conducted on 4/23/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 1/17/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/16/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. Observed 2 dead roaches next to cook line hand wash sink on wall. Operator removed cleaned and sanitized Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side 4 drawer unit: cooked quinoa (64F); hard boiled eggs (67F); cheese (67F); cut tomatoes (63F); blue cheese crumbles (67F); fresh mozzarella (63F); raw tuna (65F); pickled vegetables (65F); cut lettuce (71F). Operator states items have been in unit over night, unknown time out of temperature.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side 4 drawer unit: cooked quinoa (64F); hard boiled eggs (67F); cheese (67F); cut tomatoes (63F); blue cheese crumbles (67F); fresh mozzarella (63F); raw tuna (65F); pickled vegetables (65F); cut lettuce (71F). Operator states items have been in unit over night, unknown time out of temperature. See Stop Sale cooked pasta (51F); salsa (49F); cooked ribs (52F); cooked chicken (52F); raw salmon (50F); raw calamari (41F); raw chicken (40F) being stored in walk in cooler. Tech on site making repairs to unit. Operator states unit has been off and on while repairs are made for approximately 1 hour and repairs will be completed in approximately 1.5 hours. Operator started to ice items and move to keg walk in cooler
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived at time of inspection Corrected On-Site
Food safety inspection conducted on 1/16/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).