DirtyFLRestaurant Inspection Data

BJ'S RESTAURANT & BREWHOUSE 546

Vineland Road
Orlando, Florida, 32811
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 1/22/2025

Inspection #: Visit ID: 10757389

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler drawers on cookline - From follow-up inspection 2025-01-22: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Day dot on lexan at dish - From follow-up inspection 2025-01-22: **Time Extended**
  • 25-06-4:Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Lids at soup station Corrected On-Site - From follow-up inspection 2025-01-22: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar - From follow-up inspection 2025-01-22: **Time Extended**

Inspection Date: 1/10/2025

Inspection #: Visit ID: 8831946

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler drawers on cookline
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Day dot on lexan at dish
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Lids at soup station Corrected On-Site
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In kitchen Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar

Inspection Date: 7/18/2024

Inspection #: Visit ID: 8831577

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At mop area Corrected On-Site - From follow-up inspection 2024-07-18: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar - From follow-up inspection 2024-07-18: **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rib (44-50F - Cooling) in walk-in overnight - From follow-up inspection 2024-07-18: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rib (44-50F - Cooling) overnight in walk-in cooler - From follow-up inspection 2024-07-18: **Time Extended**
  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rib (44-50F - Cooling) bagged while warm, condensation on interior, piled into a plastic cambro - From follow-up inspection 2024-07-18: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Glass racks in front of Han sink at dish Corrected On-Site - From follow-up inspection 2024-07-18: **Time Extended**

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8768648

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At mop area Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rib (44-50F - Cooling) in walk-in overnight
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rib (44-50F - Cooling) overnight in walk-in cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corn (47F - Cold Holding); cut cabbage (42-48F - Cold Holding); coleslaw (42-48F - Cold Holding) top of make table on cookline. Operator states in unit less then 4 hours. Will exchange with cold product **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rib (44-50F - Cooling) bagged while warm, condensation on interior, piled into a plastic cambro
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Glass racks in front of Han sink at dish Corrected On-Site

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8450292

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Several in kitchen
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Server line.
  • 29-18-4:Basic - Drain cover(s) missing. Dishmachine area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Salad reach in cooler.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Bar Corrected On-Site

Inspection Date: 7/24/2023

Inspection #: Visit ID: 8449988

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At expo. Corrected On-Site - From follow-up inspection 2023-07-24: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Items in sink, spray bottle, plastic apron Corrected On-Site - From follow-up inspection 2023-07-24: **Time Extended**

Inspection Date: 7/20/2023

Inspection #: Visit ID: 8370503

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At expo. 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. Tested at 0ppm Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cous cous (47F - Cold Holding); ; meatballs(44-47F - Cold Holding); pasta (46F - Cold holding) top of make table salad side. Cooler drawers on cookline raw ground beef (50-54F - Cold Holding); raw chicken (44F - Cold Holding); sliced cheeses (53F - Cold Holding); goyza (50F - Cold Holding) operator states all items in units less then 4 hours, placed items on ice **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Items in sink, spray bottle, plastic apron Corrected On-Site