BJ'S RESTAURANT & BREWHOUSE 546
8761 VINELAND AVE, Orlando FL 32821 · 714-500-2410
Last inspected Feb 17, 2026 · 9 visits since July 2023
FEB 24
JUL 24
JAN 25
SEP 25
FEB 26
— STEADY
5 inspections within 37 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rib (44-50F - Cooling) overnight in walk-in cooler
★ 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 |
|---|---|---|---|
| 4--2021041898 | Jul 27, 2021 | Sep 27, 2021 | $400 |
Inspection history
9 visits, newest first
Feb 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In shredded cheese at pizza station
Old labels stuck to food containers after cleaning. On large cambro on dish shelf
Sep 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler drawers on cookline
Old labels stuck to food containers after cleaning. Day dot on lexan at dish
Single-service articles not stored inverted or protected from contamination. Lids at soup station
Jan 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In kitchen
No paper towels or mechanical hand drying device provided at handwash sink. At bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler drawers on cookline
Old labels stuck to food containers after cleaning. Day dot on lexan at dish
Single-service articles not stored inverted or protected from contamination. Lids at soup station
Jul 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rib (44-50F - Cooling) in walk-in overnight
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rib (44-50F - Cooling) overnight in walk-in cooler
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rib (44-50F - Cooling) bagged while warm, condensation on interior, piled into a plastic cambro
Handwash sink not accessible for employee use at all times. Glass racks in front of Han sink at dish
Carbon dioxide/helium tanks not adequately secured. At mop area
No handwashing sign provided at a hand sink used by food employees. At bar
Jul 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rib (44-50F - Cooling) in walk-in overnight
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rib (44-50F - Cooling) overnight in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corn (47F - Cold Holding); cut cabbage (42-48F - Cold Holding); coleslaw (42-48F - Cold Holding) top of make table on cookline. Operator states in unit less then 4 hours. Will exchange with cold product
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rib (44-50F - Cooling) bagged while warm, condensation on interior, piled into a plastic cambro
Handwash sink not accessible for employee use at all times. Glass racks in front of Han sink at dish
Carbon dioxide/helium tanks not adequately secured. At mop area
No handwashing sign provided at a hand sink used by food employees. At bar
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
No soap provided at handwash sink. Bar
Buildup of food debris/soil residue on equipment door handles. Several in kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Server line.
Drain cover(s) missing. Dishmachine area.
No handwashing sign provided at a hand sink used by food employees. Bar
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. Salad reach in cooler.
Jul 24, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Items in sink, spray bottle, plastic apron
No handwashing sign provided at a hand sink used by food employees. At expo.
Jul 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 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. Tested at 0ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cous cous (47F - Cold Holding);; meatballs(44-47F - Cold Holding); pasta (46F - Cold holding) top of make table salad side. Cooler drawers on cookline raw ground beef (50-54F - Cold Holding); raw chicken (44F - Cold Holding); sliced cheeses (53F - Cold Holding); goyza (50F - Cold Holding) operator states all items in units less then 4 hours, placed items on ice
Handwash sink not accessible for employee use at all times. Items in sink, spray bottle, plastic apron
No handwashing sign provided at a hand sink used by food employees. At expo.
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.