Bj's Restaurant & Brewhouse 557
Last inspected: Nov 12, 2025
100
Score
Public records show nine inspections at Bj's Restaurant & Brewhouse 557 stretching back to 2022. The most recent report on file is from Nov 12, 2025. 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 14 violations to closer to nine violations per visit over the last few inspections.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited six times.
Bj's Restaurant & Brewhouse 557's latest score of 100 sits above the Orlando average of 79. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
No violations found.
100
Oct 30, 2025
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced Ham from 10/23 Cooked pasta from 10/24 at 9am House made cooked Prime rib from 10/23
01B-24-5
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. In bar area **Warning**
22-57-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in back prep area soiled Juicer in back kitchen area soiled
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Next to bar area in front of establishment
41-17-4
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Chemical at 0ppm **Warning**
16-53-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet , operator told employee to remove **Corrected On-Site** **Repeat Violation**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. In back dry storage area **Repeat Violation**
24-08-4
Basic - Food storage container/container lid cracked or broken. In dry equipment area in back prep kitchen , operator discarded broken lids China caps hanging in dish machine area **Corrected On-Site**
14-38-4
Basic - Ice buildup in walk in freezer Ice buildup in reach in ice cream freezer **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooks line soiled
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On side station next to bar area
21-12-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons not fully inverted in expo line
24-05-4
35
Apr 1, 2025
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee on expo station touching clean spoons without washing hands. Chef coached employee to wash hands and use gloves **Corrected On-Site**
12A-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cookline **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. On cookline **Corrected On-Site**
31B-03-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at bar hand wash sink.
31B-06-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go containers on cook-line not inverted Spoons on expo station not stored inverted. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cut Board in prep area have cut marks. **Repeat Violation**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Expo employee wearing bracelets **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting bar glasses and at dish storage area bar. Operator removed items for rewash. **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Lowboy on cookline
14-11-5
Basic - Food stored on floor. Oil next to hand wash sink on cookline **Corrected On-Site**
08B-38-4
Basic - Ice buildup in on walk-in freezer door.
14-69-4
Basic - Light not functioning on exhaust hood on cookline **Repeat Violation**
36-62-4
Basic - Single-service articles not stored inverted or protected from contamination spoons on expo station. **Corrected On-Site**
25-06-4
41
Oct 23, 2024
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee dropped raw burger with gloved hands did not wash hands prior to touching clean drawer. Employee washed hands and changed gloves and sanitizer draw handle. **Corrected On-Site** - From follow-up inspection 2024-10-23: **Time Extended**
12A-09-4
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. - From follow-up inspection 2024-10-23: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards has black marks Soda nozzles in bar area soiled. Can opener soiled. Beverage nozzles at expo soiled - From follow-up inspection 2024-10-23: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-10-23: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-10-23: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons and tongs not stored inverted. **Corrected On-Site** - From follow-up inspection 2024-10-23: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cut Board in prep area have cut marks. - From follow-up inspection 2024-10-23: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. In back kitchen area. **Corrective Action Taken** - From follow-up inspection 2024-10-23: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. Pizza trays broken. - From follow-up inspection 2024-10-23: **Time Extended**
14-13-4
Basic - - From initial inspection : Basic - Garbage can located outside has no lid or lid open/broken. - From follow-up inspection 2024-10-23: **Time Extended**
33-15-4
Basic - - From initial inspection : Basic - Ice buildup in ice cream reach-in freezer has ice build up. Walk-in freezer has ice build up. - From follow-up inspection 2024-10-23: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep table by reach in cooler missing thermometer. Temporary thermostat placed in cooler. **Corrected On-Site** - From follow-up inspection 2024-10-23: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on prep units drawers and doors soiled throughout the establishment. Side of grill has build up. Food and debris under fryer. Vent over ice machine soiled. - From follow-up inspection 2024-10-23: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Cup lids at bar not inverted - From follow-up inspection 2024-10-23: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over microwave. **Corrected On-Site** - From follow-up inspection 2024-10-23: **Time Extended**
40-06-5
37
Oct 18, 2024
Routine - Food
3 critical violations. 3 major violations. 12 minor violations.
View 18 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee dropped raw burger with gloved hands did not wash hands prior to touching clean drawer. Employee washed hands and changed gloves and sanitizer draw handle. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit Per operator less than 4 hours, operator reheated. beans (131F - Hot Holding) **Corrected On-Site**
03B-01-6
High Priority - Sewage/wastewater not free flowing through floor drains located underneath pre-rinse and dishwashing causing solid water on to floor. Operator use wet vac, drain is now free flowing Dishwasher dispensing waste water on floor due to broken pipe. **Warning** **Warning**
28-26-5
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.
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.
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards has black marks Soda nozzles in bar area soiled. Can opener soiled. Beverage nozzles at expo soiled
22-02-4
Basic - Ice buildup in ice cream reach-in freezer has ice build up. Walk-in freezer has ice build up.
14-69-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons and tongs not stored inverted. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cut Board in prep area have cut marks.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over microwave. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. In back kitchen area. **Corrective Action Taken**
24-08-4
Basic - Food-contact surface not smooth and easily cleanable. Pizza trays broken.
14-13-4
Basic - Garbage can located outside has no lid or lid open/broken.
33-15-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep table by reach in cooler missing thermometer. Temporary thermostat placed in cooler. **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on prep units drawers and doors soiled throughout the establishment. Side of grill has build up. Food and debris under fryer. Vent over ice machine soiled.
23-03-4
Basic - Plumbing system in disrepair. Pipe broken under dishwasher **Warning**
29-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Cup lids at bar not inverted
25-06-4
26
Apr 18, 2024
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Tested 0 ppm. Primed, rechecked at 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 3 small flies in bar
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw chicken breasts, 47F, fry prep cooler less than 2 hours. Corrective action: product iced - pasta, 44-47F, low boy less than 4 hours; corrective action taken: product discarded **Corrective Action Taken**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice bin at server area - ice machine
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Single-service articles improperly stored. - cases of single service utensils on the floor in upstairs area
25-05-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site**
21-08-4
45
Aug 26, 2023
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
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
61
Feb 16, 2023
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at crafted station Soda gun at service well in bar. Water sprayer at bar. **Corrected On-Site**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Main ice machine
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Brown and green cutting board. **Repeat Violation**
14-09-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on all reach in cooler on cook line.
23-03-4
Basic - Silverware ready for service not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
70
Oct 11, 2022
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. One can of mandarin oranges dented at the seam at the dry item shelf in prep area. **Repeat Violation**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Nashville butter 46F on cooks,line Raw chicken at breaded station 48 Whipped butter at server station 45F Both less than four hours and placed in walk in cooler to rapid chill 35 minutes later Nashville butter 40F Whipped butter 41F Operator discarded chicken **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) slicer soiled
22-02-4
Intermediate - No soap provided at handwash sink in the prep area of the kitchen **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at the bar in the bin closest to keg walk in cooler
22-20-5
Basic - Blue Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans under prep table **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Gaskets torn in reach in freezer on cooks line next Angela
14-11-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use tongs stored on garish caddy hanging above soda machine on server side of expo. **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning at the bar **Repeat Violation**
16-46-4
43
Frequently Asked Questions
When was Bj's Restaurant & Brewhouse 557 last inspected?
The most recent health inspection at Bj's Restaurant & Brewhouse 557 on file is from Nov 12, 2025. The public record contains nine inspections in total.
What is the most common violation at Bj's Restaurant & Brewhouse 557?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Bj's Restaurant & Brewhouse 557.
How does Bj's Restaurant & Brewhouse 557 compare to other restaurants in Orlando?
Bj's Restaurant & Brewhouse 557 most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has Bj's Restaurant & Brewhouse 557's inspection record improved over time?
Yes. Recent inspections at Bj's Restaurant & Brewhouse 557 have averaged around nine violations per visit, down from roughly 14 earlier in the record.
What does a low risk rating mean?
A low risk rating at Bj's Restaurant & Brewhouse 557 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 557 inspected?
Based on the inspection history on file, Bj's Restaurant & Brewhouse 557 is inspected around three times per year on average.
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