BJ'S RESTAURANT & BREWHOUSE 561
Dr. Edward Stoner Way
Florida, 32765
Seminole County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/24/2025
High Priority
0
Intermediate
1
Basic
11
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine buildup of food debris
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -stainless steel ceiling above dish machine rust and pitied surface, no longer easily cleanable
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -pans under meat slicer wet nesting **Corrective Action Taken**
- 36-22-4:Basic - Floor area(s) covered with standing water. -standing water on floor in front of water softener -behind drain in right side corner of dish machine
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -ice buildup on blower unit in WIF
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. -multiple pans under meat slicer
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. -multiple clean pans under meat slicer
- 25-05-4:Basic - Single-service articles improperly stored. -pizza boxes stored on floor next to soda syrup rack Corrected On-Site
- 29-03-4:Basic - Water draining onto floor surface. -water from pre rinse sink in dish pit draining onto floor
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -faucet at dish sick leaking
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with clear liquid at bar not labeled
Food safety inspection conducted on 1/24/2025 revealed 12 total violations (0 high priority, 1 intermediate, 11 basic).
Inspection on 8/19/2024
High Priority
1
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 dish machine not reaching 160F Repeat Violation Warning - From follow-up inspection 2024-08-08: **Time Extended** - From follow-up inspection 2024-08-19: Dishmachine at bar during sanitize cycle reaches max temp of 147F Admin Complaint
- 45-02-4:- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. - From follow-up inspection 2024-08-08: **Time Extended** - From follow-up inspection 2024-08-19: **Time Extended**
Food safety inspection conducted on 8/19/2024 revealed 2 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 8/8/2024
High Priority
1
Intermediate
1
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows leakage due to weather damage. In front of ice machine, water in light shield dropping onto the floor. Warning - From follow-up inspection 2024-08-08: **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 dish machine not reaching 160F Repeat Violation Warning - From follow-up inspection 2024-08-08: **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. Warning - From follow-up inspection 2024-08-08: **Time Extended**
- 45-02-4:- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. - From follow-up inspection 2024-08-08: **Time Extended**
Food safety inspection conducted on 8/8/2024 revealed 4 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 8/7/2024
High Priority
7
Intermediate
4
Basic
6
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Sauce cup used a scoop Warning
- 36-32-5:Basic - Ceiling/ceiling tile shows leakage due to weather damage. In front of ice machine, water in light shield dropping onto the floor. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items above makeline Warning
- 36-22-4:Basic - Floor area(s) covered with standing water. Alcohol cooler has standing water all over floor Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind flattop has accumulation of food debris Floor under grate at dish pit has large accumulation off food and grease Warning
- 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken wings in the oven after 1.5 hour cook time, done according to operator, 145F. Operator returned to oven several times and the maximum temperature reached was 159F after an additional 30 minutes, then 15 minutes, then several more. Operator stated they will not pull from oven until 165F is reached. Advised to service oven **Corrective Action Taken** Warning
- 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Corn 7/30 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 dish machine not reaching 160F Repeat Violation Warning
- 35A-09-4:High Priority - Presence of insects, rodents, or other pests. 35+ants on wall Single service Togo containers Prep table Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One live roach under handwash sink at wait table Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. underside of cookline cooler labeled do not use holding Rice at 70F. Underside of cookline cooler holding tomatoes 56F, ribs 63F and 59F, rice at 50F+. Operator stated he did not know how long items have been in units. Stop sale issued Operator discarded Walk in cooler holding meatballs. 44-45F. Not prepped day of inspection Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ribs at start inspection at 44-45F, rechecked an hour and a half later, 43-45F Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to fryer Corrected On-Site 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. Dishwasher does not possess food handler training Has not signed employee health reportimg agreement Warning
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only.
Food safety inspection conducted on 8/7/2024 revealed 18 total violations (7 high priority, 4 intermediate, 6 basic).
Inspection on 2/6/2024
High Priority
2
Intermediate
0
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 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. - bar dishwasher high temp not reaching 165
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 36-22-4:Basic - Floor area(s) covered with standing water. - in water softener area
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink in bar area Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters in prep area heavy coating of dust
- 16-48-4:Basic - Old food stuck to clean dishware/utensils.
- 33-16-4:Basic - Open dumpster lid. Corrected On-Site
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - rice for hot hold (77f-82f - Reheating). Employee put back in microwave for further reheating . Final temp reading 177f Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb. Back area mop sink faucet
- 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. - gas water heater with btu rating of 499,999 and max psi rating of 160.
Food safety inspection conducted on 2/6/2024 revealed 11 total violations (2 high priority, 0 intermediate, 8 basic).
Inspection on 9/11/2023
High Priority
1
Intermediate
0
Basic
9
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - through kitchen
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. - small blue cutting board
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 16-48-4:Basic - Old food stuck to clean dishware/utensils.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. - butter cooler
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. - hand wash sink next to employee area
- 08B-74-1:Basic - Water softener salt (food) stored in a location that is not clean and dry.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cook line cooler - rice 46f-48f <4 hours. Operator brought to freezer for rapid cooling
Food safety inspection conducted on 9/11/2023 revealed 10 total violations (1 high priority, 0 intermediate, 9 basic).