BJ'S RESTAURANT & BREWHOUSE 558
1807 PALM BEACH LAKES BLVD, West Palm Beach FL 33401 · 561-693-0450
Last inspected Jul 27, 2026 · 10 visits since July 2023
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
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.
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Handwash sink used for purposes other than handwashing. Operator has one hand sink used for water for temporary portable air-conditioning.
Time/temperature control for safety food thawed in an improper manner. Observed chicken defrosting on speed rack at room temperature. Operator placed back in refrigerator.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observed at reach in cooler Dairy (47F - Cold Holding); coleslaw (48F - Cold Holding). Operator stated less then two hours and return to walkin. Cooler. 2)** observed at bar; watermelon (52F - Cold Holding) in garnish tray. Operator stated less then 2 hour and discarded Operator in future will leave watermelon garnish in refrigerator Corrective Action Taken**
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager could not find high temperature thermometer.
No soap provided at handwash sink. Observed glasses at bar hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at bar,debris on side of lowboy refrigerator.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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.
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/
Employee with no hair restraint while engaging in food preparation. Observed one employee without hair restraints at cook line engaging in food preparation.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food thawed in an improper manner. Observed chicken wings defrosting at room temperature. Operator placed in refrigerator
Working containers of food removed from original container not identified by common name. Observed these bottles with oil and water not labeled
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
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.
Spray bottle of Windex improperly stored in wait station over sanitized utensils. Operator removed bottle.
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.
Spray bottle containing windex not labeled in wait area. Operator labeled.
Bowl or other container with no handle used to dispense lemon on cook line. Operator removed bowl.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee with no hair restraint while engaging in food preparation. Observe one employee without hair restraint.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded.
Show 2 findings ▾
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)
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.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
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.
Floor tiles missing and/or in disrepair. Observe hole in floor by pizza oven.
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.