Bj's Restaurant & Brewhouse 561
Last inspected: Dec 23, 2025
47
Score
Bj's Restaurant & Brewhouse 561 has been inspected 10 times since 2022. The most recent report on file is from Dec 23, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
“Floor area(s) covered with standing water” comes up most often, recorded three times in the inspection record.
Compared to other Oviedo restaurants (averaging 63), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Dec 23, 2025
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
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
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
47
Jul 28, 2025
Complaint Full
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
70
Jan 24, 2025
Routine - Food
1 major violation. 11 minor violations.
View 12 violations
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with clear liquid at bar not labeled
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine buildup of food debris
16-21-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -stainless steel ceiling above dish machine rust and pitied surface, no longer easily cleanable
36-37-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -pans under meat slicer wet nesting **Corrective Action Taken**
24-08-4
Basic - Floor area(s) covered with standing water. -standing water on floor in front of water softener -behind drain in right side corner of dish machine
36-22-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -ice buildup on blower unit in WIF
14-69-4
Basic - Old food stuck to clean dishware/utensils. -multiple pans under meat slicer
16-48-4
Basic - Old labels stuck to food containers after cleaning. -multiple clean pans under meat slicer
16-46-4
Basic - Single-service articles improperly stored. -pizza boxes stored on floor next to soda syrup rack **Corrected On-Site**
25-05-4
Basic - Water draining onto floor surface. -water from pre rinse sink in dish pit draining onto floor
29-03-4
Basic - Water leaking from pipe and/or faucet/handle. -faucet at dish sick leaking
29-11-4
52
Aug 19, 2024
Routine - Food
1 critical violation.
View 1 violation
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 dish machine not reaching 160F **Repeat Violation** **Warning** - From follow-up inspection 2024-08-08: **Time Extended** - From follow-up inspection 2024-08-19: Dishmachine at bar during sanitize cycle reaches max temp of 147F **Admin Complaint**
22-57-6
86
Aug 8, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Lighting Adequate; Required Shields in Place
FL-36
74
Aug 7, 2024
Routine - Food
7 critical violations. 4 major violations. 6 minor violations.
View 17 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 dish machine not reaching 160F **Repeat Violation** **Warning**
22-57-6
High Priority - Presence of insects, rodents, or other pests. 35+ants on wall Single service Togo containers Prep table **Warning**
35A-09-4
High Priority - Roach activity present as evidenced by live roaches found. One live roach under handwash sink at wait table **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. underside of cookline cooler labeled do not use holding Rice at 70F. Underside of cookline cooler holding tomatoes 56F, ribs 63F and 59F, rice at 50F+. Operator stated he did not know how long items have been in units. Stop sale issued Operator discarded Walk in cooler holding meatballs. 44-45F. Not prepped day of inspection **Warning**
03A-02-5
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken wings in the oven after 1.5 hour cook time, done according to operator, 145F. Operator returned to oven several times and the maximum temperature reached was 159F after an additional 30 minutes, then 15 minutes, then several more. Operator stated they will not pull from oven until 165F is reached. Advised to service oven **Corrective Action Taken** **Warning**
03C-44-5
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Corn 7/30 **Warning**
01B-28-5
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. Dishwasher does not possess food handler training Has not signed employee health reportimg agreement **Warning**
11-26-1
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ribs at start inspection at 44-45F, rechecked an hour and a half later, 43-45F **Warning**
03D-15-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to fryer **Corrected On-Site** **Warning**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Sauce cup used a scoop **Warning**
14-01-5
Basic - Ceiling/ceiling tile shows leakage due to weather damage. In front of ice machine, water in light shield dropping onto the floor. **Warning**
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items above makeline **Warning**
40-06-5
Basic - Floor area(s) covered with standing water. Alcohol cooler has standing water all over floor **Warning**
36-22-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind flattop has accumulation of food debris Floor under grate at dish pit has large accumulation off food and grease **Warning**
23-03-4
17
Feb 6, 2024
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - rice for hot hold (77f-82f - Reheating). Employee put back in microwave for further reheating . Final temp reading 177f **Corrected On-Site**
03E-02-5
High Priority - Vacuum breaker missing at hose bibb. Back area mop sink faucet
29-34-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - bar dishwasher high temp not reaching 165
16-55-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor area(s) covered with standing water. - in water softener area
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink in bar area **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters in prep area heavy coating of dust
23-03-4
Basic - Old food stuck to clean dishware/utensils.
16-48-4
50
Sep 11, 2023
Complaint Full
1 critical violation. 6 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
55
May 5, 2023
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
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
Lighting Adequate; Required Shields in Place
FL-36
45
Nov 1, 2022
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw stored over pizza dough in Walk-in cooler .
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored on front counter and on counter across from soda station. **Corrected On-Site**
41-10-4
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine
22-47-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Matt Byler
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Electric slicer
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware stored at rolling station
24-18-4
41
Frequently Asked Questions
When was Bj's Restaurant & Brewhouse 561 last inspected?
The most recent health inspection at Bj's Restaurant & Brewhouse 561 on file is from Dec 23, 2025. The public record contains 10 inspections in total.
What is the most common violation at Bj's Restaurant & Brewhouse 561?
Across the inspection record, “floor area(s) covered with standing water” has been cited three times, more than any other issue at Bj's Restaurant & Brewhouse 561.
How does Bj's Restaurant & Brewhouse 561 compare to other restaurants in Oviedo?
Bj's Restaurant & Brewhouse 561 most recently scored 47 out of 100, which is lower than the Oviedo average of 63.
Has Bj's Restaurant & Brewhouse 561's inspection record improved over time?
Results have been roughly steady. Inspections at Bj's Restaurant & Brewhouse 561 have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Bj's Restaurant & Brewhouse 561 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bj's Restaurant & Brewhouse 561 inspected?
Based on the inspection history on file, Bj's Restaurant & Brewhouse 561 is inspected around three times per year on average.
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