BJ'S RESTAURANT & BREWHOUSE 584
5108 N 9 AVE, Pensacola FL 32504 · 850-512-1480
Last inspected Jul 21, 2026 · 12 visits since July 2023
5 inspections within 19 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. Egg whites at fry station for over 4 hours at 47f.
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Water leaking from pipe and/or faucet/handle. Leak under wash compartment of 3 compartment sink.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 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. Dishmachine highest reading 25ppm. Operator began troubleshooting and observed lots of air bubbles in line. Repair services called.
Handwash sink not accessible for employee use at all times. Handwash sinks at right side of server line and near fry station on cook line made inaccessible due to temporary air conditioning tubing water intake and output in sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink near 3 compartment sink does not have hot water. Highest temperature recorded is 80f. Other handwash sinks have hot water.
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. In walk-in cooler for 2 hours: Mahi at 45f, and tuna steak at 44f. Per manager, door was left open 2 hours prior to inspection for delivery. Manager moved items to freezer to rapidly cool. Mahi at 43f and tuna steak at 37f after 10 minutes.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Open dumpster lid.
Water leaking from pipe and/or faucet/handle. Water leaking from dish pre-rinse sink faucet.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg whites at fry station for over 4 hours at 47f. See stop sale. Spaghetti in cook line reach in cooler drawer at 45f for 10 minutes. Manager closed drawer. Chicken at fry station at 47f. Fish at fry station 44f. Manager moved chicken and fish to reach in freezer to cool off, chicken at 39f, and fish at 40f after 10 minutes.
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg whites at fry station for over 4 hours at 47f. See stop sale. Spaghetti in cook line reach in cooler drawer at 45f for 10 minutes. Manager closed drawer. Chicken at fry station at 47f. Fish at fry station 44f. Manager moved chicken and fish to reach in freezer to cool off, chicken at 39f, and fish at 40f after 10 minutes.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Egg whites at fry station for over 4 hours at 47f.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg whites at fry station for over 4 hours at 47f. See stop sale. Spaghetti in cook line reach in cooler drawer at 45f for 10 minutes. Manager closed drawer. Chicken at fry station at 47f. Fish at fry station 44f. Manager moved chicken and fish to reach in freezer to cool off, chicken at 39f, and fish at 40f after 10 minutes.
Garbage on the ground and/or pad around dumpster. Cardboard and garbage items around dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hostess podium has mold like substance. Per manager, a new hostess station has been ordered.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Opened box of uncooked chicken tenders sitting on top of premade pizza crust in walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes at 54f, chicken at 57f, ham at 55f, meatballs at 58f, buttermilk at 54f, spinach dip at 50, and diced pepperoni at 44f (all for 2 hours). Operator added ice during inspection in attempt to lower temperature.
Handwash sink not accessible for employee use at all times. Observed scrub pads in hand wash sink next to triple sink.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on right side if cooked line was missing paper towels.
Bowl or other container with no handle used to dispense food. Plastic ramekin in spices in barbacoa spice.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled with dust in areas around vents above cook line.
Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting on dry rack next to triple sink.
Food stored on floor. Oil sitting on floor.
Garbage on the ground and/or pad around dumpster.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on condenser and shelves in walk in freezer.
Open dumpster lid.
Stored food not covered. Container of cooked prime rib with no covering in walk in cooler.
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.