DirtyFLRestaurant Inspection Data

BJ'S RESTAURANT & BREWHOUSE 558

BJ'S RESTAURANT & BREWHOUSE 558 maintains a 3.6/5 food safety rating based on 7 health department inspections in WEST PALM BEACH. Recent inspections indicate some food safety concerns.

Last inspection: 8 months ago · 7 reports on file

1807 Palm Beach Lakes Boulevard
West Palm Beach, Florida, 33401
Palm Beach County County

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 7 health inspection reports

All Inspection Reports

7/7/2025· 8mo ago

Visit ID: 10869923

Met Inspection Standards

1 high, 1 int, 1 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee without hair restraints at cook line engaging in food preparation.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at bar cut watermelon (52F - Cold Holding) less then on hour and operator placed in refrigerator. **Corrective Action Taken**
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

6/18/2025· 8mo ago

Visit ID: 8821800

Met Inspection Standards

2 basic

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken wings defrosting at room temperature. Operator placed in refrigerator Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed these bottles with oil and water not labeled

9/27/2024· 1y 5mo ago

Visit ID: 8896128

Met Inspection Standards

3 high, 1 int, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense lemon on cook line. Operator removed bowl. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish washer cleaned bowl and utensil with soap and placed on shelf to dry, without sanitizing. Operator placed bowl and utensils in dish area to be washed in dish machine. **Corrective Action Taken**
  • 41-10-4:High Priority - Spray bottle of Windex improperly stored in wait station over sanitized utensils. Operator removed bottle. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings 50F-53F on cook line next to grill, on ice for less than one hour. Ice level to low, barely touching the bottom of container. Operator added ice and submerged container. At the end of inspection wings temped 42F. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing windex not labeled in wait area. Operator labeled. Corrected On-Site

7/3/2024· 1y 8mo ago

Visit ID: 8721563

Met Inspection Standards

2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observe one employee without hair restraint.

1/10/2024· 2y 2mo ago

Visit ID: 8585308

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

1/5/2024· 2y 2mo ago

Visit ID: 8444364

Follow-up Inspection Required

2 int

  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observe at bar bar dishwasher (Temperature lessthen 160) Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observe at bar dishwasher person in charge did not have any way to test high temperature dishwasher with termo lables or high temperature dishwasher thermometer. Warning

7/13/2023· 2y 8mo ago

Visit ID: 8343673

Met Inspection Standards

1 high, 1 basic

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observe hole in floor by pizza oven.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe chicken, black beans (120-125F - Hot Holding). Operator reheated to above 165°F. Corrected On-Site