Bj's Restaurant & Brewhouse 450
Last inspected: Mar 26, 2026
70
Score
Across the available record, Bj's Restaurant & Brewhouse 450 has 11 inspections on file, the first dated 2022. The most recent visit was on Mar 26, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to four violations per visit.
Looking across the full record, “food storage container/container lid cracked or broken” is the recurring theme, flagged four times.
That's lower than the typical Orlando restaurant, which scores around 79. Nothing in the record is alarming, but there's room to improve.
11
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncooked chicken tenders over French fries at reach in freezer next to cook line**Corrected On-Site**
08A-02-6
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank next to kitchen door exit
51-11-4
Basic - Food storage container/container lid cracked or broken. Cracked lids on Rice and pasta containers at walk in cooler
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 119F at cook line.
10-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers at prep station
24-08-4
70
Mar 10, 2026
Food-Licensing Inspection
No violations found.
100
Oct 7, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - bottle containing toxic substance not labeled. Soap in a bottle. Staff added name. **Corrected On-Site**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in storage. Staff turned the containers on the side. **Corrective Action Taken**
24-08-4
Basic - Equipment in poor repair. Table cooler located on the cook line.
14-11-5
Basic - Food storage container/container lid cracked or broken. Large plastic lexon bins coated in dry storage area. **Repeat Violation**
14-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located on the cook line. Staff cleaned. **Corrected On-Site**
22-08-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink located on the cook line.
29-11-4
70
Apr 2, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cut tomatoes in walk in cooler has prepared use by date of 3/23. Operator immediately removed to be discarded **Corrective Action Taken**
01B-24-5
Intermediate - 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.
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. -portion cup used to scoop strawberries. Operator immediately removed **Corrected On-Site**
14-01-5
Basic - Food storage container/container lid cracked or broken. 2 containers of Butter cracked. Advised to move into other containers
14-38-4
70
Nov 12, 2024
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Insects, Rodents, and Animals Not Present
FL-38
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
43
Jan 19, 2024
Complaint Full
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Charbroiler soiled with old food debris and grease
22-02-4
Basic - Food storage container/container lid cracked or broken. Container in walk-in cooler holding chicken wings cracked
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooktop utensils in water 70F
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline soiled.
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. On bar. **Repeat Violation**
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at bar.
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in reach-in cooler by ice machine. **Corrected On-Site**
12B-13-4
Basic - Unnecessary items/unused equipment on the premises. Stand up reach-in cooler not being used
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind stovetop in back prep area next to steam cookers **Repeat Violation**
36-27-5
61
Nov 17, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Sink at bar.
31B-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cups on table wit clean dishes in dishwasher area. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Establishment pans on clean storage rack. **Repeat Violation**
24-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light under bar counter. One light on server line in kitchen and one light in back of kitchen.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top back of kitchen old food debris.
23-03-4
74
Jun 8, 2023
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
64
Sep 21, 2022
Complaint Full
2 critical violations. 7 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
50
Aug 1, 2022
Complaint Full
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. meatballs (50F - Cold Holding); diced tomatoes (50F - Cold Holding); Israeli couscous (50F - Cold Holding); soba noodles (50F - Cold Holding); feta (50F - Cold Holding); sausage (50F - Cold Holding); sliced cheese (58F - Cold Holding) in make table on cookline, operator states items placed in table over 4 hours prior. raw hamburger (47F - Cold Holding); sliced cheese (50F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatballs (50F - Cold Holding); diced tomatoes (50F - Cold Holding); Israeli couscous (50F - Cold Holding); soba noodles (50F - Cold Holding); feta (50F - Cold Holding); sausage (50F - Cold Holding); sliced cheese (58F - Cold Holding) in make table on cookline, operator states items placed in table over 4 hours prior. raw hamburger (47F - Cold Holding); sliced cheese (50F - Cold Holding) **Warning**
03A-02-5
Intermediate - 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. Display read rinse at 154°F
22-56-4
Intermediate - No soap provided at handwash sink. Behind bar
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. At bar
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
52
Jul 13, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Bj's Restaurant & Brewhouse 450 last inspected?
The most recent health inspection at Bj's Restaurant & Brewhouse 450 on file is from Mar 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at Bj's Restaurant & Brewhouse 450?
Across the inspection record, “food storage container/container lid cracked or broken” has been cited four times, more than any other issue at Bj's Restaurant & Brewhouse 450.
How does Bj's Restaurant & Brewhouse 450 compare to other restaurants in Orlando?
Bj's Restaurant & Brewhouse 450 most recently scored 70 out of 100, which is lower than the Orlando average of 79.
Has Bj's Restaurant & Brewhouse 450's inspection record improved over time?
Yes. Recent inspections at Bj's Restaurant & Brewhouse 450 have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bj's Restaurant & Brewhouse 450 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bj's Restaurant & Brewhouse 450 inspected?
Based on the inspection history on file, Bj's Restaurant & Brewhouse 450 is inspected around three times per year on average.
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