BJ'S Restaurant & Brewhouse 486
6611 W Newberry Rd, Gainesville, FL 32605 · Permanent Food Service · License 1103183
What drove the grade
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Aug 24 complaint inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-14
- Violations at the Oct 27 complaint check2 basic-2
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint check
- First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic2
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed : at the entrance to the beer walk-in cooler, the wall is showing dried dripping marks over the door and there is a line of dark discoloration where the wall meet the ceiling. A work order for this area was placed on 10- 15- 2026 per a viewed work order email.
Fixed on the spot
Ceiling/ceiling tile shows damage or is in disrepair.
Observed : in the side storage area where to go items are stored and silverware is stored and rolled,(off of dining area 3)multiple ceiling tiles are discolored and in disrepair. Some tiles are peeling loose. Per an emailed work order, this area has been requested to be repaired, via a viewed emailed.
Fixed on the spot
Earlier inspections 1
B86Complaint inspection7 violations, 3 high priority No follow-up needed
- First visitAug 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed cook line staff adjust hat with gloves on, then back to work handling food service utensils. The manager discussed this with the cook, and they washed hands and added fresh gloves.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed : in the clean dish pans in the side wait station, 2 knives and 1 fork that were soiled. You cannot sanitize a soiled item. These were moved to the dish pit.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed : degreaser spray on the shelf next to the clean dish rack. This was moved below to cleaning supplies.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed : on the cook line, the top plate had food crumbs on it. The plate was carried to the dish pit.
Fixed on the spot
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed : brown liquid in a squeeze bottle on the cook line, no label. The honey label was re-added.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed : kitchen cloth used under a prep cutting board on the back line. The cloth was removed.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed : the middle pipe under the 3 sink constantly leaks water.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.