BJ'S RESTAURANT & BREWHOUSE 584
5108 North 9th Avenue
Pensacola, Florida, 32504
Escambia County County
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 7 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/13/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler for 2 hours: Mahi at 45f, and tuna steak at 44f. Per manager, door was left open 2 hours prior to inspection for delivery. Manager moved items to freezer to rapidly cool. Mahi at 43f and tuna steak at 37f after 10 minutes. Corrected On-Site
Food safety inspection conducted on 1/13/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 8/29/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 33-16-4:Basic - Open dumpster lid.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water leaking from dish pre-rinse sink faucet.
Food safety inspection conducted on 8/29/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 1/11/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg whites at fry station for over 4 hours at 47f. See stop sale. Spaghetti in cook line reach in cooler drawer at 45f for 10 minutes. Manager closed drawer. Chicken at fry station at 47f. Fish at fry station 44f. Manager moved chicken and fish to reach in freezer to cool off, chicken at 39f, and fish at 40f after 10 minutes. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2024-01-10: Spaghetti at 37f. Items out of temperature for 1 hour: Egg whites at fry station at 47f, chicken at fry station at 45f, fish at fry station at 44f. Operator applied ice bags to items to help cook them. Admin Complaint - From follow-up inspection 2024-01-11: Fry station is down for repairs and not stored in fry station reach in cooler. Admin Complaint
Food safety inspection conducted on 1/11/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 1/10/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg whites at fry station for over 4 hours at 47f. See stop sale. Spaghetti in cook line reach in cooler drawer at 45f for 10 minutes. Manager closed drawer. Chicken at fry station at 47f. Fish at fry station 44f. Manager moved chicken and fish to reach in freezer to cool off, chicken at 39f, and fish at 40f after 10 minutes. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2024-01-10: Spaghetti at 37f. Items out of temperature for 1 hour: Egg whites at fry station at 47f, chicken at fry station at 45f, fish at fry station at 44f. Operator applied ice bags to items to help cook them. Admin Complaint
Food safety inspection conducted on 1/10/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 12/22/2023
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Cardboard and garbage items around dumpster. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hostess podium has mold like substance. Per manager, a new hostess station has been ordered. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Egg whites at fry station for over 4 hours at 47f.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg whites at fry station for over 4 hours at 47f. See stop sale. Spaghetti in cook line reach in cooler drawer at 45f for 10 minutes. Manager closed drawer. Chicken at fry station at 47f. Fish at fry station 44f. Manager moved chicken and fish to reach in freezer to cool off, chicken at 39f, and fish at 40f after 10 minutes. **Corrective Action Taken** Repeat Violation Warning
Food safety inspection conducted on 12/22/2023 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 7/19/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/19/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/18/2023
High Priority
2
Intermediate
2
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic ramekin in spices in barbacoa spice.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled with dust in areas around vents above cook line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting on dry rack next to triple sink.
- 08B-38-4:Basic - Food stored on floor. Oil sitting on floor.
- 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 condenser and shelves in walk in freezer.
- 33-16-4:Basic - Open dumpster lid.
- 08B-12-5:Basic - Stored food not covered. Container of cooked prime rib with no covering in walk in cooler.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Opened box of uncooked chicken tenders sitting on top of premade pizza crust in walk in freezer.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes at 54f, chicken at 57f, ham at 55f, meatballs at 58f, buttermilk at 54f, spinach dip at 50, and diced pepperoni at 44f (all for 2 hours). Operator added ice during inspection in attempt to lower temperature. **Corrective Action Taken** Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed scrub pads in hand wash sink next to triple sink. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on right side if cooked line was missing paper towels.
Food safety inspection conducted on 7/18/2023 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).