BJ'S RESTAURANT & BREWHOUSE 557
8103 INTERNATIONAL DR, Orlando FL 32819 · 321.732.8190
Last inspected Jun 4, 2026 · 8 visits since August 2023
APR 24
OCT 24
APR 25
OCT 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 3 small flies in bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Displayed food not properly protected from contamination. Cut lemons and limes not protected next to soda machine, operator covered
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable. Red cutting boards, operator discarded grooved cutting boards
Equipment and utensils not properly air-dried - wet nesting.
Show the remaining 3 findings ▾
Ice buildup in reach-in freezer for ice cream by expo line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath soda nozzles by expo line
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine
Nov 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. In bar area
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced Ham from 10/23 Cooked pasta from 10/24 at 9am House made cooked Prime rib from 10/23
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in back prep area soiled Juicer in back kitchen area soiled
Spray bottle containing toxic substance not labeled. Next to bar area in front of establishment
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Chemical at 0ppm
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons not fully inverted in expo line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet, operator told employee to remove
Equipment and utensils not properly air-dried - wet nesting. In back dry storage area
Food storage container/container lid cracked or broken. In dry equipment area in back prep kitchen, operator discarded broken lids China caps hanging in dish machine area
Ice buildup in walk in freezer Ice buildup in reach in ice cream freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooks line soiled
Wet wiping cloth not stored in sanitizing solution between uses. On side station next to bar area
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee on expo station touching clean spoons without washing hands. Chef coached employee to wash hands and use gloves
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cookline
No soap provided at handwash sink. On cookline
Soap dispenser at handwash sink not working/unable to dispense soap at bar hand wash sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go containers on cook-line not inverted Spoons on expo station not stored inverted.
Cutting board has cut marks and is no longer cleanable. Cut Board in prep area have cut marks.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Expo employee wearing bracelets
Equipment and utensils not properly air-dried - wet nesting bar glasses and at dish storage area bar. Operator removed items for rewash.
Equipment in poor repair. Lowboy on cookline
Food stored on floor. Oil next to hand wash sink on cookline
Ice buildup in on walk-in freezer door.
Light not functioning on exhaust hood on cookline
Single-service articles not stored inverted or protected from contamination spoons on expo station.
Oct 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate11 Basic
Show 15 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee dropped raw burger with gloved hands did not wash hands prior to touching clean drawer. Employee washed hands and changed gloves and sanitizer draw handle.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards has black marks Soda nozzles in bar area soiled. Can opener soiled. Beverage nozzles at expo soiled
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons and tongs not stored inverted.
Cutting board has cut marks and is no longer cleanable. Cut Board in prep area have cut marks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over microwave.
Equipment and utensils not properly air-dried - wet nesting. In back kitchen area.
Food-contact surface not smooth and easily cleanable. Pizza trays broken.
Garbage can located outside has no lid or lid open/broken.
Ice buildup in ice cream reach-in freezer has ice build up. Walk-in freezer has ice build up.
No conspicuously located ambient air temperature thermometer in holding unit. Prep table by reach in cooler missing thermometer. Temporary thermostat placed in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on prep units drawers and doors soiled throughout the establishment. Side of grill has build up. Food and debris under fryer. Vent over ice machine soiled.
Single-service articles not stored inverted or protected from contamination. Cup lids at bar not inverted
Oct 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
Sewage/wastewater not free flowing through floor drains located underneath pre-rinse and dishwashing causing solid water on to floor. Operator use wet vac, drain is now free flowing Dishwasher dispensing waste water on floor due to broken pipe.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee dropped raw burger with gloved hands did not wash hands prior to touching clean drawer. Employee washed hands and changed gloves and sanitizer draw handle.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit Per operator less than 4 hours, operator reheated. beans (131F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards has black marks Soda nozzles in bar area soiled. Can opener soiled. Beverage nozzles at expo soiled
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons and tongs not stored inverted.
Cutting board has cut marks and is no longer cleanable. Cut Board in prep area have cut marks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over microwave.
Equipment and utensils not properly air-dried - wet nesting. In back kitchen area.
Food-contact surface not smooth and easily cleanable. Pizza trays broken.
Garbage can located outside has no lid or lid open/broken.
Ice buildup in ice cream reach-in freezer has ice build up. Walk-in freezer has ice build up.
No conspicuously located ambient air temperature thermometer in holding unit. Prep table by reach in cooler missing thermometer. Temporary thermostat placed in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on prep units drawers and doors soiled throughout the establishment. Side of grill has build up. Food and debris under fryer. Vent over ice machine soiled.
Plumbing system in disrepair. Pipe broken under dishwasher
Single-service articles not stored inverted or protected from contamination. Cup lids at bar not inverted
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale.
Dishmachine chlorine sanitizer not at proper minimum strength. Tested 0 ppm. Primed, rechecked at 100 ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 3 small flies in bar
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw chicken breasts, 47F, fry prep cooler less than 2 hours. Corrective action: product iced - pasta, 44-47F, low boy less than 4 hours; corrective action taken: product discarded
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice bin at server area - ice machine
Accumulation of debris on exterior of warewashing machine.
Single-service articles improperly stored. - cases of single service utensils on the floor in upstairs area
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Aug 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach in cooler less than 4 hours per operator. Rice 47F Removed and placed in walk in freezer.
Accumulation of black/green mold-like substance in the interior of the ice machine
Equipment and utensils not properly air-dried - wet nesting.
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses. Hanging in between equipment at prep
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler at cook line. Inside of reach in coolers
Standing water in bottom of reach-in-cooler at bar.
Stored food not covered. Chicken wings and meatballs cooled from previous day on sheet rack.
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.