DirtyFLRestaurant Inspection Data

BJ'S RESTAURANT & BREWHOUSE 474

BJ'S RESTAURANT & BREWHOUSE 474 has 7 health inspections on file for its KISSIMMEE location, with an overall rating of 3.0/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

Osceola Parkway
Kissimmee, Florida, 34741
Osceola County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

1/23/2026· 1mo ago

Visit ID: 13457339

Met Inspection Standards

1 int, 3 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Several tongs on faucet handle on cooks line. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Employee restroom,at bar and at ware washing area.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet at wait station.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink dispenser nozzle at bar soiled. Operator cleaned. Corrected On-Site

7/9/2025· 8mo ago

Visit ID: 10937270

Met Inspection Standards

2 int, 7 basic

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine concentration at 150. Advised operator to adjust flow for a lesser concentration.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee engaging in food preparation without restraint. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Several pans on storage shelf not properly air-dried.
  • 14-11-5:Basic - Equipment in poor repair. One microwave missing handle and one with a loose handle. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around fan and door of walk-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of reach-in cooler on cooks line soiled with food debris. Corrected On-Site
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Floor soiled with oil in front of fryers on cooks line. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Bar. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At Bar. Corrected On-Site

1/21/2025· 1y 1mo ago

Visit ID: 10758632

Met Inspection Standards

2 basic

  • 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Buildup in dish washing machine. - From follow-up inspection 2025-01-21: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. One microwave missing handle and one with a loose handle. - From follow-up inspection 2025-01-21: **Time Extended**

1/13/2025· 1y 1mo ago

Visit ID: 10755607

Follow-up Inspection Required

1 high, 2 int, 8 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Buildup in dish washing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cardboard scoop in seasoned flour. Corrected On-Site Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing dangling bracelet and ring. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. One microwave missing handle and one with a loose handle.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Several containers cracked. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pull-out drawers dirty on cook line.
  • 08B-12-5:Basic - Stored food not covered. Reach in freezer on cook line has uncovered food.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet at the hand sink in the bar.
  • 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. tested 3 cycles 0ppm Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Server rinsed serving tray in hand sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand sink in back of kitchen. Corrected On-Site

9/23/2024· 1y 5mo ago

Visit ID: 8730608

Met Inspection Standards

9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Flat container used to scoop flour. Corrected On-Site
  • 16-45-4:Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bar tender, cutting fruit. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken.
  • 14-42-4:Basic - Hood filters in dishwashing area missing from hood. Hood filters over grease laden cooking equipment maybe placed incorrectly.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving where clean dishes are stored in dishwasher area.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Corrected On-Site
  • 33-06-4:Basic - Trash receptacles not provided where needed in establishment. Kitchen, inside near door. Corrected On-Site

4/10/2024· 1y 11mo ago

Visit ID: 8512210

Met Inspection Standards

1 high, 4 basic

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean dish storage area shelving moderately soiled.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls around office area of kitchen moderately soiled.
  • 29-17-4:Basic - Waste line missing at soda gun holster. Bar area
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prime rib not cooled to 41 or colder after sliced for cold holding. Advised rapid chill to 41 or colder **Corrective Action Taken**

9/28/2023· 2y 5mo ago

Visit ID: 8351832

Met Inspection Standards

1 high, 1 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine chlorine tested 2 times at 400-500 ppm. Advised rinsing in 3 bin sink and calling for service. **Corrective Action Taken**