BJ'S RESTAURANT & BREWHOUSE 500
2514 W INTERNATIONAL SPEEDWAY BLVD
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 1/3/2025
High Priority
3
Intermediate
0
Basic
12
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine soiled
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -holding mop room door open
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling soiled in mop sink room
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on prep table Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. -hood above dish machine rusted
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket salad on salad cooler and pizza cooler -burners soiled with grease -char grill with build up of grease -glass at bottom of glass cooler at bar
- 25-05-4:Basic - Single-service articles improperly stored. -box of Togo containers on floor at old wait station
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -water leaking/dripping under dish machine where racks are placed
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet towels in reach in cooler Corrected On-Site
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. -floor by electrical closet -floor soiled under dish machine -floor soiled under some equipment at bar
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw tuna over cooked chicken wings Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler drawers ,chicken 47f-50,,hamburger 48f per manager less than 4 hours placed in walk in cooler
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -pledge and window cleaner stored on lids -manager discarded Corrected On-Site
Food safety inspection conducted on 1/3/2025 revealed 15 total violations (3 high priority, 0 intermediate, 12 basic).
Inspection on 7/12/2024
High Priority
1
Intermediate
5
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. -gasket torn on reach in freezer cookline -hood over dish machine rusted
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled salad reach in cooler -gasket soiled on pizza reach in cooler -grease on hood filters above char grill -soda holster at bar soiled ,not draining -caulking soiled around hand sink at cookline
- 29-08-4:Basic - Plumbing system in disrepair. -pipe from bar dishwasher no going into drain properly. Water drained on to floor Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -ware washing area
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 45f **Corrective Action Taken**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slice small amount of debris
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
- 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/ Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -server station in dining room. Per manager not using station Corrected On-Site
Food safety inspection conducted on 7/12/2024 revealed 11 total violations (1 high priority, 5 intermediate, 5 basic).
Inspection on 10/26/2023
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -hood over dish machine rusted and pieces of rust falling on to top of dishmachine Warning - From follow-up inspection 2023-10-26: Improved **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. -caulking on shield for Cookline handsink has mold like substance -Grease buildup on stove -Grease building up on pipes at cookline -grease build up under salamander abov top and grill Warning - From follow-up inspection 2023-10-26: Hood filter time extension Other items improved **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -ware washing area Warning - From follow-up inspection 2023-10-26: Improved **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-10-26: **Time Extended**
Food safety inspection conducted on 10/26/2023 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 10/24/2023
High Priority
3
Intermediate
4
Basic
13
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount of mold like substance area area that ice dispenses Warning
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine Warning
- 12B-13-4:Basic - Employee beverage container in a cold holding unit with food to be served to customers. -Gatorade Corrected On-Site Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
- 14-11-5:Basic - Equipment in poor repair. -hood over dish machine rusted and pieces of rust falling on to top of dishmachine Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. -Cookline Warning
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -cookline Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -warewashing area Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. -caulking on shield for Cookline handsink has mold like substance -Grease buildup on stove -Grease building up on pipes at cookline -grease build up under salamander abov top and grill Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -salad cooler Warning
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. -floor drain corner of wall by dishmachine and under 3 compartment sink Corrected On-Site Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -ware washing area Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -top of dishmachine Warning
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -bar Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salmon and shrimp 45f employee placed bags of ice on top -Reach in cooler across from stove Meat balls ,cut cabbage,corn -45to 52f, per manager check temperature this morning and was below 41f,less than 4 hours. Per manager has called tech. Added more ice bags Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 119f manager reheating Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grease build up on pizza trays Warning
- 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/ Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -some employees Warning
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 10/24/2023 revealed 20 total violations (3 high priority, 4 intermediate, 13 basic).
Inspection on 8/4/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site
Food safety inspection conducted on 8/4/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 7/28/2023
High Priority
0
Intermediate
0
Basic
6
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2023-07-24: **Time Extended** - From follow-up inspection 2023-07-28: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -hood rusting over Dishmachine Warning - From follow-up inspection 2023-07-24: **Time Extended** - From follow-up inspection 2023-07-28: **Time Extended**
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -walk in freezer floor Warning - From follow-up inspection 2023-07-24: **Time Extended** - From follow-up inspection 2023-07-28: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of oven in prep area Warning - From follow-up inspection 2023-07-24: **Time Extended** - From follow-up inspection 2023-07-28: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove soiled with grease -area were thermostat is located on sand which cooler heavily soiled -top of stove ion prep area soiled with grease Warning - From follow-up inspection 2023-07-24: **Time Extended** - From follow-up inspection 2023-07-28: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -water leaking from faucet on cookline Warning - From follow-up inspection 2023-07-24: **Time Extended** - From follow-up inspection 2023-07-28: **Time Extended**
Food safety inspection conducted on 7/28/2023 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).
Inspection on 7/24/2023
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2023-07-24: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -hood rusting over Dishmachine Warning - From follow-up inspection 2023-07-24: **Time Extended**
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -walk in freezer floor Warning - From follow-up inspection 2023-07-24: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of oven in prep area Warning - From follow-up inspection 2023-07-24: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove soiled with grease -area were thermostat is located on sand which cooler heavily soiled -top of stove ion prep area soiled with grease Warning - From follow-up inspection 2023-07-24: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -water leaking from faucet on cookline Warning - From follow-up inspection 2023-07-24: **Time Extended**
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -Bar Warning - From follow-up inspection 2023-07-24: Eco lad on Site **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -bar Warning - From follow-up inspection 2023-07-24: **Time Extended**
Food safety inspection conducted on 7/24/2023 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 7/21/2023
High Priority
4
Intermediate
3
Basic
9
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
- 14-11-5:Basic - Equipment in poor repair. -hood rusting over Dishmachine Warning
- 36-11-4:Basic - Floors not maintained smooth and durable. -walk in freezer floor Warning
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -butter Corrected On-Site Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of oven in prep area Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -Waitstation Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove soiled with grease -area were thermostat is located on sand which cooler heavily soiled -top of stove ion prep area soiled with grease Warning
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -water leaking from faucet on cookline Warning
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -Bar Warning
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -chowder 124-156f -Alfredo sauce 109f Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 3 flies by linen bag Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sandwich cooler Cabbage x 2,avocado with tomatoes 48f,spinach dip 44f,cut lettuce 52f,pot stickers pork and beef 49f per manager in cooler over night and took temperatures this morning and where good -manager voluntarily discarded -True cooler avocado with tomato 44f -reach in drawers chicken, cooked onions ,sliced cheese 45f to 50f less than 2 hours per employee was in walk in cooler over night -cooler next to drink station - butter 58f,milk 60f manager discarded Walk in cooler cooked chicken 46f manager states cart was out of walk in cooler while truck was put away. Warning
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -sandwich/app cooler Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -first soda nozzle at bar Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -bar Warning
Food safety inspection conducted on 7/21/2023 revealed 16 total violations (4 high priority, 3 intermediate, 9 basic).