Bj's Restaurant & Brewhouse 546
Last inspected: Feb 17, 2026
90
Score
Bj's Restaurant & Brewhouse 546 has been inspected 11 times since 2022. The latest inspection on file is from Feb 17, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been favorable: violation counts have eased from around five violations to closer to two violations per visit over the last few inspections.
When inspectors have written things up, “no handwashing sign provided at a hand sink used” has been the most frequent reason, cited six times.
The city-wide average for Orlando sits at 79, putting Bj's Restaurant & Brewhouse 546 on the better side of that line. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In shredded cheese at pizza station **Corrected On-Site**
10-06-5
Basic - Old labels stuck to food containers after cleaning. On large cambro on dish shelf **Corrected On-Site**
16-46-4
90
Sep 11, 2025
Routine - Food
No violations found.
100
Jan 22, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar - From follow-up inspection 2025-01-22: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler drawers on cookline - From follow-up inspection 2025-01-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Day dot on lexan at dish - From follow-up inspection 2025-01-22: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Lids at soup station **Corrected On-Site** - From follow-up inspection 2025-01-22: **Time Extended**
25-06-4
78
Jan 10, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In kitchen **Warning**
22-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
31B-02-4
Basic - Single-service articles not stored inverted or protected from contamination. Lids at soup station **Corrected On-Site**
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler drawers on cookline
23-03-4
Basic - Old labels stuck to food containers after cleaning. Day dot on lexan at dish
16-46-4
67
Jul 18, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
55
Jul 17, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rib (44-50F - Cooling) in walk-in overnight
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rib (44-50F - Cooling) overnight in walk-in cooler
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corn (47F - Cold Holding); cut cabbage (42-48F - Cold Holding); coleslaw (42-48F - Cold Holding) top of make table on cookline. Operator states in unit less then 4 hours. Will exchange with cold product **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rib (44-50F - Cooling) bagged while warm, condensation on interior, piled into a plastic cambro
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Glass racks in front of Han sink at dish **Corrected On-Site**
31A-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. At mop area **Corrected On-Site**
51-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar
31B-04-4
47
Feb 13, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - No soap provided at handwash sink. Bar **Corrected On-Site**
31B-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Several in kitchen
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Server line.
36-34-5
Basic - Drain cover(s) missing. Dishmachine area.
29-18-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Corrected On-Site**
31B-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Salad reach in cooler.
22-16-4
67
Jul 24, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Items in sink, spray bottle, plastic apron **Corrected On-Site** - From follow-up inspection 2023-07-24: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At expo. **Corrected On-Site** - From follow-up inspection 2023-07-24: **Time Extended**
31B-04-4
86
Jul 20, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - 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. Tested at 0ppm **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cous cous (47F - Cold Holding); ; meatballs(44-47F - Cold Holding); pasta (46F - Cold holding) top of make table salad side. Cooler drawers on cookline raw ground beef (50-54F - Cold Holding); raw chicken (44F - Cold Holding); sliced cheeses (53F - Cold Holding); goyza (50F - Cold Holding) operator states all items in units less then 4 hours, placed items on ice **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Items in sink, spray bottle, plastic apron **Corrected On-Site**
31A-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. At expo. **Corrected On-Site**
31B-04-4
64
Mar 23, 2023
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes stuck to spoon stored outside of product 82° removed by manager **Corrected On-Site**
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened liquid egg product, not date marked from when it was opened.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at the bar soiled, corrected
22-02-4
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. Needed paperwork was given to operator to put into place for hostess and dish washer.
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dean expired 11-22-21; Daniel expired 8-14-21; George's expired 6/27/21; Shelly expired 8/5/21; Tanisha 3/11/22;
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Dispensing area, ceiling and walls/corners of ice bin of ice machine soiled with black mold like substance. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverages on pass line side, stored over to go containers. **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. And food storage containers stored on top shelf not inverted, both corrected. **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor drain near the walk in cooler soiled with trash and old food BP debris .
36-73-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler unit at salad station.uprightbric at pizza station rusted shelving.
14-36-5
Basic - No handwashing sign provided at a hand sink used by food employees. At bar. **Repeat Violation**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in cooler at appetizer station soiled.
22-16-4
41
Aug 3, 2022
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Employee touched face and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - informed manager of observation
12A-25-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Chicken breast at 57F -Operator threw away chicken **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked chicken breast 57 F operator does not now what time nor date chicken was from, operator discarded product **Repeat Violation**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - Operator added paper towels **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. - operator labeled container **Corrected On-Site**
41-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - food build up in microwave above appetizer line
22-08-4
Basic - Light not functioning. - over reach in freezer
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets have build up of debris
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Silverware/utensils stored upright with the food-contact surface up.
24-18-4
Basic - Working containers of food removed from original container not identified by common name. -white powdery substance in clear container on cook line - Operator labeled container **Corrected On-Site**
02D-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. -bar hand washing sink - Operator placed sign **Corrected On-Site**
31B-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -mold build up in Ice Shute
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee removed beverage **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor. - oil stored on floor in back of the house - operator removed oil **Corrected On-Site**
08B-38-4
30
Frequently Asked Questions
When was Bj's Restaurant & Brewhouse 546 last inspected?
The most recent health inspection at Bj's Restaurant & Brewhouse 546 on file is from Feb 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at Bj's Restaurant & Brewhouse 546?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited six times, more than any other issue at Bj's Restaurant & Brewhouse 546.
How does Bj's Restaurant & Brewhouse 546 compare to other restaurants in Orlando?
Bj's Restaurant & Brewhouse 546 most recently scored 90 out of 100, which is higher than the Orlando average of 79.
Has Bj's Restaurant & Brewhouse 546's inspection record improved over time?
Yes. Recent inspections at Bj's Restaurant & Brewhouse 546 have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Bj's Restaurant & Brewhouse 546 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 546 inspected?
Based on the inspection history on file, Bj's Restaurant & Brewhouse 546 is inspected around three times per year on average.
Nearby Restaurants