BJ'S RESTAURANT & BREWHOUSE 467
8002 CITRUS PARK TOWN CENTER, Tampa FL 33625 · 813-852-1910
Last inspected Jul 21, 2026 · 8 visits since August 2023
AUG 24
FEB 25
NOV 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. 1 small flying insect in dish area, 2 in food prep area, not landing on food contact surfaces. Reviewed with manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021029225 | May 3, 2021 | Oct 19, 2021 | $400 |
Inspection history
8 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Handwash sink not accessible for employee use at all times. Hand washing sink near dish pit has been blocked by glass tray holders. Manager unblocked sink at time of inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired for Courtney W., Jacqueline R., Jeremiah V.
Accumulation of black mold-like substance in the interior of the ice machine.
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched phone than put gloves on. Employee went to wash hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in top table cook line feta cheese 58F employee moved to walk in cooler to rapid cool down
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine interior
Standing water in bottom of reach-in-cooler. Cooks line far end left side
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Dented/rusted cans present. See stop sale. Observed dented can of jalapeños, manager discarded item
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed police Fish (53F - Cold Holding) placed in 10:40;first temp taken2:35, in reach in on the left side of the line next to fryer. Manager discarded item.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Mar 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting pans in dish area.
Feb 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Presence of insects, rodents, or other pests. 1 small flying insect in dish area, 2 in food prep area, not landing on food contact surfaces. Reviewed with manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ribs at 47 F in cooler under 3 hours. Manager placed in freezer quick chill down
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked potatoes 121 F in drawer opposite grill. Manager voluntarily discarded potatoes
Toxic substance/chemical improperly stored next to glasses at bar. Bug spray and sanitizer spray.
Handwash sink not accessible for employee use at all times. Trash can in front of handwash sink. Reviewed with manager hand wash sink should be accessible at all times, manager moved trash can.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at 75, run for two minutes in women's restroom. Discussed with manager.
Equipment and utensils not properly air-dried - wet nesting pans in dish area.
Food-contact surface not smooth and easily cleanable. Grooved and chipped wood cutting board on cooks line, reviewed with manager.
Silverware/utensils stored upright with the food-contact surface up in storage area by large ice machine.
Standing water in bottom of reach-in-cooler on cookline.
Waste line missing at soda gun holster on both bar areas. Reviewed with manager.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at pizza station - Cold Holding: shredded cheddar 45 F, shredded mozzarella 45 F, shredded pepperoni 48 F. Operator placed ice bags on items, re temped: shredded cheddar 43 F, shredded mozzarella 42 F, shredded pepperoni 43 F.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nuzzle soiled with slimy substance at bar.
Food storage container/container lid cracked or broken. Broken lid covered beef brisket in walk-in cooler. Broken container used in reach-in cooler at pizza station. Operator discarded broken items.
Interior of microwave has accumulation of black substance/grease/food debris. All 3 microwaves at cook line.
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food reheated in a microwave oven for hot holding not stirred/rotated. Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cooked rice 98 F and cheese sauce 82 F stored in steam table on cook line. Operator reheat in microwave at time of inspection. Re temp: cooked rice 192F, cheese sauce 191F.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer blade soiled with old food debris. Employee clean at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Aug 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of sliced tomatoes. Stop Sale issued due to food not being in a wholesome, sound condition. A chunk of pepperoni contaminated with blood like substance on raw steaks.
Raw animal food stored in same container as ready-to-eat food. Observed a chunk of pepperoni opened and stored in a bath of blood like substance on top of a case of raw steaks in walk-in cooler. Operator discarded pepperoni at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at pizza station: shredded mozzarella cheese 51 F. Operator placed ice bag on it at time of inspection. Re temped: 42-43F.
Damaged/spoiled/recalled food not properly segregated. A dented can of sliced tomatoes stored on shelf with other canned food. Operator segregated for return.
Food storage container/container lid cracked or broken. Observed 2 plastic containers with broken brims holding food items on reach-in cooler at pizza station. Operator replaced containers.
Interior of microwave has accumulation of black substance/grease/food debris.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.