DirtyFLRestaurant Inspection Data

BJ'S RESTAURANT & BREWHOUSE 584

Food safety records indicate BJ'S RESTAURANT & BREWHOUSE 584 in PENSACOLA has 10 inspections with a 3.5/5 overall rating. Food safety practices have remained consistent.

Last inspection: 3 weeks ago · 10 reports on file

5108 North 9th Avenue
Pensacola, Florida, 32504
Escambia County County

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 10 health inspection reports

All Inspection Reports

2/17/2026· 3w ago

Visit ID: 10937644

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

7/23/2025· 7mo ago

Visit ID: 13460266

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

7/14/2025· 8mo ago

Visit ID: 10982583

Follow-up Inspection Required

1 high, 2 int

  • 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. Dishmachine highest reading 25ppm. Operator began troubleshooting and observed lots of air bubbles in line. Repair services called. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sinks at right side of server line and near fry station on cook line made inaccessible due to temporary air conditioning tubing water intake and output in sink. Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink near 3 compartment sink does not have hot water. Highest temperature recorded is 80f. Other handwash sinks have hot water.

1/13/2025· 1y 1mo ago

Visit ID: 8875996

Met Inspection Standards

1 high

  • 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

8/29/2024· 1y 6mo ago

Visit ID: 8735620

Met Inspection Standards

2 basic

  • 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.

1/11/2024· 2y 2mo ago

Visit ID: 8587503

Met Inspection Standards

1 high

  • 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

1/10/2024· 2y 2mo ago

Visit ID: 8580652

Follow-up Inspection Required

1 high

  • 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

12/22/2023· 2y 2mo ago

Visit ID: 8447987

Follow-up Inspection Required

2 high, 2 basic

  • 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

7/19/2023· 2y 7mo ago

Visit ID: 8447872

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

7/18/2023· 2y 7mo ago

Visit ID: 8355207

Follow-up Inspection Required

2 high, 2 int, 8 basic

  • 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.