BJ'S Restaurant & Brewhouse 561

8285 Red Bug Lake Rd, Oviedo, FL 32765 · Permanent Food Service · License 6905050

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 16 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 14 basic (3 repeats); basic violations cost 12 at most
-21
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep222026

Routine inspection

17 violations found

First visitSep 22, 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.
17 violations found:
- 3 High priority
- 14 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Buttermilk and sweet buttermilk stored on breading station cold holding for 5 hours at 56°F and 54°F.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Buttermilk and sweet buttermilk stored on breading station cold holding for 5 hours at 56°F and 54°F.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Cooked chicken on cook line hot holding at 100°F for 1 hour, operator discarded
  Fixed on the spot
Basic14
- Code 10, In-use utensils properly stored: In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
  Ice buckets not stored protected by kitchen entrance door. Operator removed
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  On Oven door handle. Operator removed
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employees wearing watches and prepping food
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Equipment in poor repair.
  Broken microwave handle on cook line
  Reach-in cooler shelves with rust that has pitted the surface.
  Reach in cooler by soup station
  Food storage container/container lid cracked or broken.
  Clean containers on dry rack
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Low boys coolers on cook line
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Soiled gaskets on low boys drawers on cook line hot holding Area around soda nozzles by kitchen entrance
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Oven door handles in back area
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  On dry storage shelves in back area
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Low boys On cook line
- Code 36, Floors, walls, ceilings and ventilation: Ventilation inadequate as evidenced by excessive steam or vapors in kitchen.
  Operator replaced belt
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.