Bj's Restaurant & Brewhouse 500
Last inspected: Mar 4, 2026
86
Score
Going back to 2022, Bj's Restaurant & Brewhouse 500 has 14 inspections in the public record. The most recent report on file is from Mar 4, 2026. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around five violations compared to roughly 12 violations earlier on.
The most common issue across all inspections has been “water leaking from pipe and/or faucet/handle”, showing up four times.
Bj's Restaurant & Brewhouse 500's latest score of 86 sits above the Daytona Beach average of 71. Taken together, the history is a positive one.
14
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Complaint Partial
1 critical violation.
View 1 violation
Food Received at Proper Temperature
FL-12
86
Dec 12, 2025
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Cleanable and Properly Maintained
FL-49
58
Jul 2, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found -1 fly by fryers - 1 fly by ice machine -1 fly in by dish machine **Warning** - From follow-up inspection 2025-07-02: -fly prep area **Time Extended**
35A-02-7
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2025-07-02: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -hood over dish machine with rust -door hinges to cooler under beer taps broken **Warning** - From follow-up inspection 2025-07-02: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cookline and prep area stove burners soiled with grease **Warning** - From follow-up inspection 2025-07-02: Improved **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2025-07-02: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine **Warning** - From follow-up inspection 2025-07-02: **Time Extended**
36-27-5
67
Jul 1, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
27
Jan 3, 2025
Routine - Food
3 critical violations. 12 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. -pledge and window cleaner stored on lids -manager discarded **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw tuna over cooked chicken wings **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler drawers ,chicken 47f-50,,hamburger 48f per manager less than 4 hours placed in walk in cooler
03A-02-5
Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine soiled
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. -holding mop room door open
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling soiled in mop sink room
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on prep table **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. -hood above dish machine rusted
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket salad on salad cooler and pizza cooler -burners soiled with grease -char grill with build up of grease -glass at bottom of glass cooler at bar
23-03-4
Basic - Single-service articles improperly stored. -box of Togo containers on floor at old wait station
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. -water leaking/dripping under dish machine where racks are placed
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet towels in reach in cooler **Corrected On-Site**
21-12-4
Basic - Worn, torn and/or soiled floors/carpeting. -floor by electrical closet -floor soiled under dish machine -floor soiled under some equipment at bar
36-10-4
35
Jul 12, 2024
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
41
Oct 26, 2023
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-10-26: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -hood over dish machine rusted and pieces of rust falling on to top of dishmachine **Warning** - From follow-up inspection 2023-10-26: Improved **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. -caulking on shield for Cookline handsink has mold like substance -Grease buildup on stove -Grease building up on pipes at cookline -grease build up under salamander abov top and grill **Warning** - From follow-up inspection 2023-10-26: Hood filter time extension Other items improved **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -ware washing area **Warning** - From follow-up inspection 2023-10-26: Improved **Time Extended**
36-27-5
78
Oct 24, 2023
Complaint Full
3 critical violations. 4 major violations. 13 minor violations.
View 20 violations
High Priority - 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. -bar **Warning**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salmon and shrimp 45f employee placed bags of ice on top -Reach in cooler across from stove Meat balls ,cut cabbage,corn -45to 52f, per manager check temperature this morning and was below 41f,less than 4 hours. Per manager has called tech. Added more ice bags **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 119f manager reheating **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grease build up on pizza trays **Warning**
22-02-4
Intermediate - 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/ **Warning**
53A-05-6
Intermediate - 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. -some employees **Warning**
11-26-1
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. **Warning**
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount of mold like substance area area that ice dispenses **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine **Warning**
16-21-4
Basic - Employee beverage container in a cold holding unit with food to be served to customers. -Gatorade **Corrected On-Site** **Warning**
12B-13-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Equipment in poor repair. -hood over dish machine rusted and pieces of rust falling on to top of dishmachine **Warning**
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board. -Cookline **Warning**
21-04-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -cookline **Warning**
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. -warewashing area **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. -caulking on shield for Cookline handsink has mold like substance -Grease buildup on stove -Grease building up on pipes at cookline -grease build up under salamander abov top and grill **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. -salad cooler **Warning**
29-49-6
Basic - Standing water in floor drain/floor drain draining very slowly. -floor drain corner of wall by dishmachine and under 3 compartment sink **Corrected On-Site** **Warning**
29-19-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -ware washing area **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -top of dishmachine **Warning**
21-12-4
22
Aug 4, 2023
Complaint Partial
2 minor violations.
View 2 violations
Basic - Employee with ineffective hair restraint while engaging in food preparation. **Corrected On-Site**
13-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
90
Jul 28, 2023
Routine - Food
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2023-07-24: **Time Extended** - From follow-up inspection 2023-07-28: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -hood rusting over Dishmachine **Warning** - From follow-up inspection 2023-07-24: **Time Extended** - From follow-up inspection 2023-07-28: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -walk in freezer floor **Warning** - From follow-up inspection 2023-07-24: **Time Extended** - From follow-up inspection 2023-07-28: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of oven in prep area **Warning** - From follow-up inspection 2023-07-24: **Time Extended** - From follow-up inspection 2023-07-28: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove soiled with grease -area were thermostat is located on sand which cooler heavily soiled -top of stove ion prep area soiled with grease **Warning** - From follow-up inspection 2023-07-24: **Time Extended** - From follow-up inspection 2023-07-28: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -water leaking from faucet on cookline **Warning** - From follow-up inspection 2023-07-24: **Time Extended** - From follow-up inspection 2023-07-28: **Time Extended**
29-11-4
74
Jul 24, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - 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. -Bar **Warning** - From follow-up inspection 2023-07-24: Eco lad on Site **Time Extended**
22-57-6
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -bar **Warning** - From follow-up inspection 2023-07-24: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2023-07-24: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -hood rusting over Dishmachine **Warning** - From follow-up inspection 2023-07-24: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -walk in freezer floor **Warning** - From follow-up inspection 2023-07-24: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of oven in prep area **Warning** - From follow-up inspection 2023-07-24: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove soiled with grease -area were thermostat is located on sand which cooler heavily soiled -top of stove ion prep area soiled with grease **Warning** - From follow-up inspection 2023-07-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -water leaking from faucet on cookline **Warning** - From follow-up inspection 2023-07-24: **Time Extended**
29-11-4
58
Jul 21, 2023
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High Priority - 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. -Bar **Warning**
22-57-6
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -chowder 124-156f -Alfredo sauce 109f **Warning**
03B-15-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 3 flies by linen bag **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sandwich cooler Cabbage x 2,avocado with tomatoes 48f,spinach dip 44f,cut lettuce 52f,pot stickers pork and beef 49f per manager in cooler over night and took temperatures this morning and where good -manager voluntarily discarded -True cooler avocado with tomato 44f -reach in drawers chicken, cooked onions ,sliced cheese 45f to 50f less than 2 hours per employee was in walk in cooler over night -cooler next to drink station - butter 58f,milk 60f manager discarded Walk in cooler cooked chicken 46f manager states cart was out of walk in cooler while truck was put away. **Warning**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -bar **Warning**
16-62-1
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -sandwich/app cooler **Warning**
05-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -first soda nozzle at bar **Warning**
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Equipment in poor repair. -hood rusting over Dishmachine **Warning**
14-11-5
Basic - Floors not maintained smooth and durable. -walk in freezer floor **Warning**
36-11-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -butter **Corrected On-Site** **Warning**
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of oven in prep area **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -Waitstation **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove soiled with grease -area were thermostat is located on sand which cooler heavily soiled -top of stove ion prep area soiled with grease **Warning**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. -water leaking from faucet on cookline **Warning**
29-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
26
Jan 18, 2023
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
32
Oct 18, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
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
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Cleanable and Properly Maintained
FL-49
Toilet Rooms Maintained
FL-53
58
Frequently Asked Questions
When was Bj's Restaurant & Brewhouse 500 last inspected?
The most recent health inspection at Bj's Restaurant & Brewhouse 500 on file is from Mar 4, 2026. The public record contains 14 inspections in total.
What is the most common violation at Bj's Restaurant & Brewhouse 500?
Across the inspection record, “water leaking from pipe and/or faucet/handle” has been cited four times, more than any other issue at Bj's Restaurant & Brewhouse 500.
How does Bj's Restaurant & Brewhouse 500 compare to other restaurants in Daytona Beach?
Bj's Restaurant & Brewhouse 500 most recently scored 86 out of 100, which is higher than the Daytona Beach average of 71.
Has Bj's Restaurant & Brewhouse 500's inspection record improved over time?
Yes. Recent inspections at Bj's Restaurant & Brewhouse 500 have averaged around five violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Bj's Restaurant & Brewhouse 500 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bj's Restaurant & Brewhouse 500 inspected?
Based on the inspection history on file, Bj's Restaurant & Brewhouse 500 is inspected around four times per year on average.
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