BJ'S Restaurant & Brewhouse 546
8761 Vineland Ave, Orlando, FL 32821 · Permanent Food Service · License 5813044
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection5 high priority (3 no follow-up needed, 2 fixed on the spot), 1 intermediate, 1 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 1, 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 priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse. . chicken wing (46-49°F - Cooling)in walk in cooler overnight
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. chicken wing (47°F - Cold Holding).
In cooler drawer on cookline, in unit less than 2 hours, operator placed ice on top
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. chicken wing (46-49°F - Cooling)in walk in cooler overnight
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Ahi tuna raw over cooked tri tip beef in walkin cooler
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
At soda dispenser at server station. Next routine per Tod M
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Chicken in portion bags in deep covered plastic bin
Basic1
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
At bar
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
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.