BJ'S RESTAURANT & BREWHOUSE 542
15022 MAX LEGGETT PKWY, Jacksonville FL 32218 · 904.751-4935
Last inspected Jun 10, 2026 · 13 visits since July 2023
OCT 24
APR 25
AUG 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Grease interceptor/trap overflowing onto floor/ground. Per manager the grease trap outside in front of dumpster enclosure was overflowing earlier in the day. Plumbers and sewage maintenance emptied out grease trap. No grease trap overflowing during inspection. Small amounts of visible reside still around grease trap. Employee began cleaning up residue during inspection.
★ 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 |
|---|---|---|---|
| 5--2022043154 | Jul 5, 2022 | Oct 6, 2022 | $400 |
Inspection history
13 visits, newest first
Jun 10, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 9, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in bottom section of reach-in cooler across from fry station, tuna (47-50F - Cold Holding); cut lettuce (47F - Cold Holding); wings (49F - Cold Holding). Ambient temperature 49f. Manager stated items placed in cooler 1 hour prior. At cook line in bottom section of reach-in cooler, spinach dip (55-57F - Cold Holding). Manager stated items placed in cooler 1.5 hours earlier. Unit turned off. Manager removed all items from coolers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At wait station steam table, broccoli cheese soup (127F - Hot Holding). Operator stated items placed in service 1.5 hours. Operator moved to be reheated.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At bar, heavy cream not dated. Employee not sure when cream was opened. Operator voluntarily discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area on lower shelf, diver has food debris on blade and plunger. Operator moved to be cleaned.
Equipment and utensils not properly air-dried - wet nesting. At prep area, multiple plastic containers stacked before air drying. Manager moved to air dry.
Hood filter missing from automatic fire suppression/exhaust system. At cook line, 2 hood filters missing. Operator stated they removed to clean.
Old labels stuck to food containers after cleaning. In prep area, multiple plastic containers have old labels/residue.
Plumbing system in disrepair. At cook line fry station, handwash sink faucet does not shut off fully.
Mar 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 24, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Dishwasher (Chlorine 0ppm). Manager placed new container of sanitizer on line, ran machine multiple times, retested at Oppm. Manager called for service. Triple sink set up to sanitize.
Mar 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 7 high priority.
7 High priority5 Intermediate3 Basic
Show 15 findings ▾
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. Dishwasher (Chlorine 0ppm). Manager placed new container of sanitizer on line, ran machine multiple times, retested at Oppm. Manager called for service. Triple sink set up to sanitize.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish area, employee handled dirty dishes to place on rack, then handled clean dishes to live to sanitizer sink with no handwash.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At bar, observed employee cutting fruit and placing in plastic container with no gloves. Manager spoke to employee.
Live, small flying insects found. Observed 1 flying insect at prep area.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line fry station reach-in freezer, open bag of fries sitting on container of raw chicken. Manager moved fries.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line fry station, cream (46f, 50F - Cold Holding). Items sitting on top of ice. Manager stated items out 1 hour. Employee added water to make ice bath, cream 42f after 30 minutes.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In wait station steam table, chili (127F - Hot Holding). Manager stated chili in warmer 1 hour. Chili moved to stove to reheat, 167f after 45 minutes.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One manager present stated he has been employed for 1 year, no Certified Food Manager available.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area on lower shelf, plunger block on diced has food debris. Manager moved to be cleaned. At wait station, top plate in right side soda dispenser ice bin has black mold-like substance.
Handwash sink does not have enough water pressure to properly wash hands. Multiple handwash sinks throughout kitchen area lack water pressure on hot water, slight stream or drip.
Handwash sink used for purposes other than handwashing. At dish area, pump sprayer and box of gloves stored in handwash sink. Manager removed items.
No soap provided at handwash sink. At cook line handwash sink by fryers, no soap.
Carbon dioxide/helium tanks not adequately secured. At mop sink area, 2 tanks not secured. Manager placed chain around tanks.
Equipment and utensils not properly air-dried - wet nesting. Multiple plastic containers stacked before air drying.
Single-service articles not stored inverted or protected from contamination. At prep area, aluminum pans on top shelf not inverted. Manager inverted.
Aug 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. At bar, 2 soda guns have build up at nozzle. Employee cleaned during inspection.
Handwash sink used for purposes other than handwashing. At fry station on cook line, wisk and plastic containers in handwash sink. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line pass thru across from fry station, cell phone and keys on pass thru counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At prep area, lids on bulk flour containers have build up. At wait station, interior of slide top,reach-in cooler soiled. Reach-in cooler is not in use at time of inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. At bar, double door reach-in cooler by service end of bar has soiled bottom shelf.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At prep area, handwash sink near walk-in cooler slow draining.
Apr 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
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. Dishwasher (Chlorine 0ppm). Operator had dishwasher start sanitizing in triple sink. Operator called for service.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At bar, employee placed dirty dishes in bus tub, handled customer drink glass, making fresh drink in glass, no handwash after handling dirty dishes.
Toxic substance/chemical improperly stored. At prep table by ice machine, bottle of degreaser stored on table with tortilla strips. Operator moved to proper storage.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, on lower shelf, dicer block has food debris. Operator moved to be cleaned.
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/ Operator stated he was just promoted to manager, no Certified Food Manager present with 15 employee food handlers present.
No paper towels or mechanical hand drying device provided at handwash sink. At wait station handwash sink, no paper towels
No soap provided at handwash sink. At frying station handwash sink, no soap.
Equipment and utensils not properly air-dried - wet nesting. In prep area on clean dish shelves, multiple plastic containers stacked before air drying. Operator moved some to air dry.
Equipment in poor repair. At cook line, under counter reach-in cooler drawers at flattop in disrepair. Operator stated they have a work order placed for service.
No handwashing sign provided at a hand sink used by food employees. At bar handwash sink, no sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple reach-in cooler gaskets soiled.
Open dumpster lid. One lid open on dumpster. Operator closed.
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
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. Dishwasher (Chlorine 0ppm); Operator primed pump, retested- Dishwasher (Chlorine 100ppm)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line reach-in cooler, seared tuna (47F - Cold Holding); raw tuna (46F - Cold Holding). Employee stated items in cooler overnight and not removed today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach-in cooler, seared tuna (47F - Cold Holding); raw tuna (46F - Cold Holding). Employee stated items in cooler overnight and not removed today.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, multiple cutting boards have black stains. At prep area, dicer blade and plunger have food debris. Operator had dicer washed.
Handwash sink used for purposes other than handwashing. At cook line, employee rinsed knife in handwash sink. At wait station, plastic lids in handwash sink. Operator removed lids.
No soap provided at handwash sink. At cook line handwash sink, no soap. Manager supplied.
Equipment and utensils not properly air-dried - wet nesting. In prep area, on clean dish shelves, containers stacked before air drying. Operator spoke to dish washer, explained to let dry before stacking.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line reach-in cooler, scoop,in artichoke dip has handle touching product. Operator removed scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, ledges of conveyer oven have build up of food debris. At cook line, multiple reach-in cooler gaskets soiled.
Working containers of food removed from original container not identified by common name. At prep area, on upper shelf, container identified as BJ's seasoning not labeled. Operator labeled.
May 2, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate10 Basic
Show 12 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by back door, no paper towels. Manager stocked during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area, employee drink on shelf above prep table. Manager had employee move drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area, cell,phone and backpack on shelf above prep table. Manager had employee move to proper storage.
Equipment and utensils not properly air-dried - wet nesting. Multiple containers stacked before air drying.
Floor area(s) covered with standing water. Standing water on floor at walkway from cook line to prep area.
Floors, walls and/or ceilings soiled/has accumulation of debris. Floor and floor drains in dish area.
Food storage container/container lid cracked or broken. Multiple plastic containers and lids cracked or melted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, sides/gap of fryers have build up.
Open dumpster lid. Lid open on dumpster.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler drawers on cook line have build up of food debris.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on counter at bar.
Jan 5, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Grease interceptor/trap overflowing onto floor/ground. Per manager the grease trap outside in front of dumpster enclosure was overflowing earlier in the day. Plumbers and sewage maintenance emptied out grease trap. No grease trap overflowing during inspection. Small amounts of visible reside still around grease trap. Employee began cleaning up residue during inspection.
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate10 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling soiled items at one end of dish machine and immediately handled clean items on the other end without washing hands. Inspector coached employee on proper hand washing procedures.
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. In walk in cooler, raw shrimp stored over raw sushi grade tuna. Items moved and stored correctly.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in back mop sink area. Manager states roof was leaking and tile will be replaced when repairs completed.
Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drink in reach in freezer on cook line. Drink removed.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near prep area. Manager coached employee on air drying.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor and floor drain under server station in kitchen.
Food storage container/container lid cracked or broken. Multiple lids in walk in cooler and prep areas.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of pizza conveyor oven on cook line. Manager states oven will be cleaned Sunday.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in middle of bar. Hand washing sink in men's restroom in dining area. Inspector emailed sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in kitchen. Multiple gaskets for reach in coolers/freezers in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler drawers on cook line.
Wet wiping cloth not stored in sanitizing solution between uses. White wet wiping cloth at end of bar. Cloth moved and stored correctly.
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.