DirtyFLRestaurant Inspection Data

BJ'S RESTAURANT & BREWHOUSE 542

BJ'S RESTAURANT & BREWHOUSE 542 in JACKSONVILLE has 11 health inspections on record with an overall food safety rating of 2.8/5. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 11 reports on file

Gate Parkway
Jacksonville, Florida, 33216
Duval County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 11 health inspection reports

All Inspection Reports

3/25/2026· 3w ago

Visit ID: 13658523

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

3/24/2026· 3w ago

Visit ID: 13652500

Follow-up Inspection Required

1 high

  • 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Manager placed new container of sanitizer on line, ran machine multiple times, retested at Oppm. Manager called for service. Triple sink set up to sanitize. Warning - From follow-up inspection 2026-03-24: Ecolab present at time of callback, dish machine not operating. **Time Extended**

3/16/2026· 1mo ago

Visit ID: 13506183

Follow-up Inspection Required

7 high, 5 int, 3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At mop sink area, 2 tanks not secured. Manager placed chain around tanks. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple plastic containers stacked before air drying.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At prep area, aluminum pans on top shelf not inverted. Manager inverted. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Manager placed new container of sanitizer on line, ran machine multiple times, retested at Oppm. Manager called for service. Triple sink set up to sanitize. Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish area, employee handled dirty dishes to place on rack, then handled clean dishes to live to sanitizer sink with no handwash.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At bar, observed employee cutting fruit and placing in plastic container with no gloves. Manager spoke to employee. **Corrective Action Taken**
  • 35A-02-7:High Priority - Live, small flying insects found. Observed 1 flying insect at prep area.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line fry station reach-in freezer, open bag of fries sitting on container of raw chicken. Manager moved fries. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line fry station, cream (46f, 50F - Cold Holding). Items sitting on top of ice. Manager stated items out 1 hour. Employee added water to make ice bath, cream 42f after 30 minutes. 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. In wait station steam table, chili (127F - Hot Holding). Manager stated chili in warmer 1 hour. Chili moved to stove to reheat, 167f after 45 minutes. Corrected On-Site
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One manager present stated he has been employed for 1 year, no Certified Food Manager available.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area on lower shelf, plunger block on diced has food debris. Manager moved to be cleaned. At wait station, top plate in right side soda dispenser ice bin has black mold-like substance. **Corrective Action Taken** Repeat Violation
  • 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Multiple handwash sinks throughout kitchen area lack water pressure on hot water, slight stream or drip. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At dish area, pump sprayer and box of gloves stored in handwash sink. Manager removed items. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At cook line handwash sink by fryers, no soap.

8/27/2025· 7mo ago

Visit ID: 10907655

Met Inspection Standards

2 int, 4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line pass thru across from fry station, cell phone and keys on pass thru counter.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At prep area, lids on bulk flour containers have build up. At wait station, interior of slide top,reach-in cooler soiled. Reach-in cooler is not in use at time of inspection. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At bar, double door reach-in cooler by service end of bar has soiled bottom shelf.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At prep area, handwash sink near walk-in cooler slow draining.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At bar, 2 soda guns have build up at nozzle. Employee cleaned during inspection. Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At fry station on cook line, wisk and plastic containers in handwash sink. Employee removed. Corrected On-Site

4/9/2025· 1y ago

Visit ID: 10811216

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

4/1/2025· 1y ago

Visit ID: 10700225

Follow-up Inspection Required

3 high, 4 int, 5 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. In prep area on clean dish shelves, multiple plastic containers stacked before air drying. Operator moved some to air dry. **Corrective Action Taken** Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. At cook line, under counter reach-in cooler drawers at flattop in disrepair. Operator stated they have a work order placed for service. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar handwash sink, no sign.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple reach-in cooler gaskets soiled. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. One lid open on dumpster. Operator closed. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator had dishwasher start sanitizing in triple sink. Operator called for service. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. At bar, employee placed dirty dishes in bus tub, handled customer drink glass, making fresh drink in glass, no handwash after handling dirty dishes.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At prep table by ice machine, bottle of degreaser stored on table with tortilla strips. Operator moved to proper storage. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, on lower shelf, dicer block has food debris. Operator moved to be cleaned. **Corrective Action Taken** Repeat Violation
  • 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/ Operator stated he was just promoted to manager, no Certified Food Manager present with 15 employee food handlers present.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait station handwash sink, no paper towels
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At frying station handwash sink, no soap. Repeat Violation

10/21/2024· 1y 5mo ago

Visit ID: 8770904

Met Inspection Standards

3 high, 3 int, 4 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. In prep area, on clean dish shelves, containers stacked before air drying. Operator spoke to dish washer, explained to let dry before stacking. **Corrective Action Taken** Repeat Violation
  • 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. At cook line reach-in cooler, scoop,in artichoke dip has handle touching product. Operator removed scoop. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, ledges of conveyer oven have build up of food debris. At cook line, multiple reach-in cooler gaskets soiled. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At prep area, on upper shelf, container identified as BJ's seasoning not labeled. Operator labeled. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); Operator primed pump, retested- Dishwasher (Chlorine 100ppm) Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line reach-in cooler, seared tuna (47F - Cold Holding); raw tuna (46F - Cold Holding). Employee stated items in cooler overnight and not removed today.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach-in cooler, seared tuna (47F - Cold Holding); raw tuna (46F - Cold Holding). Employee stated items in cooler overnight and not removed today.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, multiple cutting boards have black stains. At prep area, dicer blade and plunger have food debris. Operator had dicer washed. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cook line, employee rinsed knife in handwash sink. At wait station, plastic lids in handwash sink. Operator removed lids. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At cook line handwash sink, no soap. Manager supplied. Corrected On-Site

5/2/2024· 1y 11mo ago

Visit ID: 8585357

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

2/13/2024· 2y 2mo ago

Visit ID: 8444548

Met Inspection Standards

2 int, 10 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area, employee drink on shelf above prep table. Manager had employee move drink. 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. At prep area, cell,phone and backpack on shelf above prep table. Manager had employee move to proper storage. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple containers stacked before air drying. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor at walkway from cook line to prep area.
  • 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor and floor drains in dish area. Repeat Violation
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Multiple plastic containers and lids cracked or melted. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, sides/gap of fryers have build up. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Lid open on dumpster.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler drawers on cook line have build up of food debris. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on counter at bar. Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by back door, no paper towels. Manager stocked during inspection. Corrected On-Site

1/5/2024· 2y 3mo ago

Visit ID: 8585235

Follow-up Inspection Required

1 high

  • 28-27-5:High Priority - Grease interceptor/trap overflowing onto floor/ground. Per manager the grease trap outside in front of dumpster enclosure was overflowing earlier in the day. Plumbers and sewage maintenance emptied out grease trap. No grease trap overflowing during inspection. Small amounts of visible reside still around grease trap. Employee began cleaning up residue during inspection. **Corrective Action Taken** Warning

7/13/2023· 2y 9mo ago

Visit ID: 8371284

Met Inspection Standards

2 high, 10 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in back mop sink area. Manager states roof was leaking and tile will be replaced when repairs completed. **Corrective Action Taken**
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drink in reach in freezer on cook line. Drink removed. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near prep area. Manager coached employee on air drying. **Corrective Action Taken** Repeat Violation
  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor and floor drain under server station in kitchen. Repeat Violation
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Multiple lids in walk in cooler and prep areas.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of pizza conveyor oven on cook line. Manager states oven will be cleaned Sunday. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in middle of bar. Hand washing sink in men's restroom in dining area. Inspector emailed sign. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in kitchen. Multiple gaskets for reach in coolers/freezers in kitchen. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler drawers on cook line.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. White wet wiping cloth at end of bar. Cloth moved and stored correctly. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling soiled items at one end of dish machine and immediately handled clean items on the other end without washing hands. Inspector coached employee on proper hand washing procedures. **Corrective Action Taken**
  • 08A-16-5:High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. In walk in cooler, raw shrimp stored over raw sushi grade tuna. Items moved and stored correctly. Corrected On-Site