DirtyFLRestaurant Inspection Data

BJS RESTAURANT & BREWHOUSE 543

BJS RESTAURANT & BREWHOUSE 543 maintains a 3.2/5 food safety rating based on 10 health department inspections in CORAL SPRINGS. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 10 reports on file

1580 N UNIVERSITY DR

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 10 health inspection reports

All Inspection Reports

1/8/2026· 2mo ago

Visit ID: 13500658

Met Inspection Standards

2 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Chef at cook line preparing food with no beard guard. Operator donned beard guard Corrected On-Site
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipperwell on expo line near ice cream cooler and behind salad cold table found off with utensils stored inside. Operator turned on Corrected On-Site

8/21/2025· 6mo ago

Visit ID: 10892661

Met Inspection Standards

1 high, 3 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in cooler by batter station and walk in freezer.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At expo line in kitchen (left side). Operator printed "Employee Must Wash Hands" sign. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. In reach in freezer, Ice cream stored uncovered. Operator covered Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta cold table; crushed tomatoes (61F - Cold Holding). As per operator foods not portioned or prepared today. In unit less than 4hrs. Observed food item exposed under open heat/fire. Operator placed food item on ice for quick chill **Corrective Action Taken**

2/28/2025· 1y ago

1 high, 2 basic

  • 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

1/3/2025· 1y 2mo ago

  • N/A:No Violations Were Observed

1/2/2025· 1y 2mo ago

2 high, 2 basic

  • 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

8/30/2024· 1y 6mo ago

2 basic

  • 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

5/17/2024· 1y 9mo ago

Visit ID: 8675104

Met Inspection Standards

4 high

  • 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

4/23/2024· 1y 10mo ago

Visit ID: 8592201

Met Inspection Standards

1 high, 3 basic

  • 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

1/17/2024· 2y 1mo ago

Visit ID: 8591872

Met Inspection Standards
  • N/A:No Violations Were Observed

1/16/2024· 2y 1mo ago

Visit ID: 8346485

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 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