At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 21, 2023
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Bj's Restaurant & Brewhouse?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 114099.7 CHSC 114099.7How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Bj's Restaurant & Brewhouse's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMar 21, 2023Routine inspectionGreen placard
This one: Green placard, inspected Mar 21, 2023.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierOct 12, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Bar sink measured at ~110F (3 compartment) - repeat violation. Repair to dispense 120F hot water. Operator adjusted water heater at time of inspection.
The department's words
CHSC 114192 Bar sink measured at ~110F (3 compartment) - repeat violation. Repair to dispense 120F hot water. Operator adjusted water heater at time of inspection.
EarlierMar 4, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 11, 2022Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
MAJOR - foods in the middle prep unit measured at 59-64F and operator reports Freon is leaking. All foods in the unit were voluntarily discarded by manager to prevent safety hazard. Potentially hazardous foods must be maintained at 41F or below OR 135F or above. Repair person on site refilled refrigerant and states that the unit needs to be monitored regularly and ideally replaced because leak location is not accessible for repair without breaking wall. For today, foods on the prep table must be discarded after 4 hrs. (new food placed on table during repair) and do not use unit to cold hold until unit is holding at 41F or below. Monitor temperatures hourly, keep a log, and show to inspector upon reinspection. If temperatures go above 41F, discontinue use of unit immediately until repaired. Do NOT keep any food in unit overnight. Unit replacement is highly recommended if this issue has been ongoing - a 2nd reinspection will be conducted in 3 weeks to ensure compliance.
The department's words
CHSC 113996 MAJOR - foods in the middle prep unit measured at 59-64F and operator reports Freon is leaking. All foods in the unit were voluntarily discarded by manager to prevent safety hazard. Potentially hazardous foods must be maintained at 41F or below OR 135F or above. Repair person on site refilled refrigerant and states that the unit needs to be monitored regularly and ideally replaced because leak location is not accessible for repair without breaking wall. For today, foods on the prep table must be discarded after 4 hrs. (new food placed on table during repair) and do not use unit to cold hold until unit is holding at 41F or below. Monitor temperatures hourly, keep a log, and show to inspector upon reinspection. If temperatures go above 41F, discontinue use of unit immediately until repaired. Do NOT keep any food in unit overnight. Unit replacement is highly recommended if this issue has been ongoing - a 2nd reinspection will be conducted in 3 weeks to ensure compliance.
Corrected during the inspection
MAJOR - observed frozen condensate drip in freezer to the right of cookline that has dripped onto bags of food, uncovered frozen potstickers and mozzarella sticks. This food is considered contaminated - approximately 25 mozzarella sticks and ~40 potstickers voluntarily discarded into trash. Keep foods covered to protect from overhead contamination. Repair leaky condenser.
The department's words
CHSC 113980 MAJOR - observed frozen condensate drip in freezer to the right of cookline that has dripped onto bags of food, uncovered frozen potstickers and mozzarella sticks. This food is considered contaminated - approximately 25 mozzarella sticks and ~40 potstickers voluntarily discarded into trash. Keep foods covered to protect from overhead contamination. Repair leaky condenser.
Corrected during the inspection
EarlierFeb 10, 2022Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - foods in the middle prep unit measured at 59-64F and operator reports Freon is leaking. All foods in the unit were voluntarily discarded by manager to prevent safety hazard. Potentially hazardous foods must be maintained at 41F or below OR 135F or above. Repair person on site refilled refrigerant and states that the unit needs to be monitored regularly and ideally replaced because leak location is not accessible for repair without breaking wall. For today, foods on the prep table must be discarded after 4 hrs. (new food placed on table during repair) and do not use unit to cold hold until unit is holding at 41F or below. Monitor temperatures hourly, keep a log, and show to inspector upon reinspection. If temperatures go above 41F, discontinue use of unit immediately until repaired. Do NOT keep any food in unit overnight. Unit replacement is highly recommended if this issue has been ongoing - a 2nd reinspection will be conducted in 3 weeks to ensure compliance.
The department's words
CHSC 113996 MAJOR - foods in the middle prep unit measured at 59-64F and operator reports Freon is leaking. All foods in the unit were voluntarily discarded by manager to prevent safety hazard. Potentially hazardous foods must be maintained at 41F or below OR 135F or above. Repair person on site refilled refrigerant and states that the unit needs to be monitored regularly and ideally replaced because leak location is not accessible for repair without breaking wall. For today, foods on the prep table must be discarded after 4 hrs. (new food placed on table during repair) and do not use unit to cold hold until unit is holding at 41F or below. Monitor temperatures hourly, keep a log, and show to inspector upon reinspection. If temperatures go above 41F, discontinue use of unit immediately until repaired. Do NOT keep any food in unit overnight. Unit replacement is highly recommended if this issue has been ongoing - a 2nd reinspection will be conducted in 3 weeks to ensure compliance.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - observed frozen condensate drip in freezer to the right of cookline that has dripped onto bags of food, uncovered frozen potstickers and mozzarella sticks. This food is considered contaminated - approximately 25 mozzarella sticks and ~40 potstickers voluntarily discarded into trash. Keep foods covered to protect from overhead contamination. Repair leaky condenser.
The department's words
CHSC 113980 MAJOR - observed frozen condensate drip in freezer to the right of cookline that has dripped onto bags of food, uncovered frozen potstickers and mozzarella sticks. This food is considered contaminated - approximately 25 mozzarella sticks and ~40 potstickers voluntarily discarded into trash. Keep foods covered to protect from overhead contamination. Repair leaky condenser.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 22, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Clean up spilled liquid residue inside of drinking glass unit to the left of hand sink next to double door entrance to kitchen. All equipment shall be kept clean.
The department's words
CHSC 114175 Clean up spilled liquid residue inside of drinking glass unit to the left of hand sink next to double door entrance to kitchen. All equipment shall be kept clean.
EarlierJan 12, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 23, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Three door refrigeration unit at chef's line measured at an ambient temperature of 55F. Manager voluntarily condemned and destroyed potentially hazardous salad dressings. This is a repeat violation, repair the fridge or discontinue use. Signage shall be provided stating that no potentially hazardous foods be kept in the unit.
The department's words
CHSC 113996 Three door refrigeration unit at chef's line measured at an ambient temperature of 55F. Manager voluntarily condemned and destroyed potentially hazardous salad dressings. This is a repeat violation, repair the fridge or discontinue use. Signage shall be provided stating that no potentially hazardous foods be kept in the unit.
EarlierDec 17, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 3 door refrigeration unit at the chef's line holding at an ambient temperature of 55F. Food measured at 56-58F. Manager voluntarily condemned and destroyed: cheese, anchovies and dressing. Refrigerator may be used to store uncut produce; signage was provided for specific use allowed in interim. Work order placed for refrigeration, refrigeration should be replaced as work orders have consistently been placed for the same unit to prevent food borne illness or intoxication.
The department's words
CHSC 113996 Observed 3 door refrigeration unit at the chef's line holding at an ambient temperature of 55F. Food measured at 56-58F. Manager voluntarily condemned and destroyed: cheese, anchovies and dressing. Refrigerator may be used to store uncut produce; signage was provided for specific use allowed in interim. Work order placed for refrigeration, refrigeration should be replaced as work orders have consistently been placed for the same unit to prevent food borne illness or intoxication.
EarlierJan 17, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Garlic butter and tomatoes on cook line were 49F. If going to use time as a public health control to keep at room temperature, 4 hour discard time must be posted. Item had been out since 11:00, was rapidly cooled and must be discarded in 1 hour. Corrected on site.
The department's words
CHSC 113996 Garlic butter and tomatoes on cook line were 49F. If going to use time as a public health control to keep at room temperature, 4 hour discard time must be posted. Item had been out since 11:00, was rapidly cooled and must be discarded in 1 hour. Corrected on site.
EarlierJan 10, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Cold hold items at far left prep table at 46 F, reduce to 41 or less. Possibly reduce volume of food in container.
The department's words
CHSC 113996 Cold hold items at far left prep table at 46 F, reduce to 41 or less. Possibly reduce volume of food in container.
Replace faucet handle at 3 compartment warewash sink.
The department's words
CHSC 114190 Replace faucet handle at 3 compartment warewash sink.
EarlierSep 5, 2017Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 29, 2017Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJun 12, 2017Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed batter used for dipping raw fish at 49-50F in top of batter station refrigerator. Observed raw fish at 51F, raw chicken at 48F, and raw calamari between 45-48F. Ensure all potentially hazardous foods are cold held at 41F or below. This is the 2nd cold hold violation for this refrigeration unit. Thermostat at time of inspection read 39F. Have unit repaired to cold hold 41F or below. Only fill drop pans of batter half full to ensure the ice cold hold method used on the top of unit stays in contact with all parts of the batter. Batter, fish, chicken, and calamari discarded. If unit is cited for cold holding violations on future inspections the unit will be required to be replaced. Noted: PIC stated that the unit is unplugged every night for cleaning. Ensure the unit is plugged back in and allowed time to cool to 41F before stocking potentially hazardous foods in it.
The department's words
CHSC 113996 Observed batter used for dipping raw fish at 49-50F in top of batter station refrigerator. Observed raw fish at 51F, raw chicken at 48F, and raw calamari between 45-48F. Ensure all potentially hazardous foods are cold held at 41F or below. This is the 2nd cold hold violation for this refrigeration unit. Thermostat at time of inspection read 39F. Have unit repaired to cold hold 41F or below. Only fill drop pans of batter half full to ensure the ice cold hold method used on the top of unit stays in contact with all parts of the batter. Batter, fish, chicken, and calamari discarded. If unit is cited for cold holding violations on future inspections the unit will be required to be replaced. Noted: PIC stated that the unit is unplugged every night for cleaning. Ensure the unit is plugged back in and allowed time to cool to 41F before stocking potentially hazardous foods in it.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Observed employee spray off and touch dirty dishes to load dishwasher then go to put clean dishes away with same gloves. To prevent cross contamination to clean dishes employees are required to take gloves off and wash hands after handling dirty dishes and before putting clean dishes away. Discussed with employee and PIC. Hands washed.
The department's words
CHSC 113953.3 Observed employee spray off and touch dirty dishes to load dishwasher then go to put clean dishes away with same gloves. To prevent cross contamination to clean dishes employees are required to take gloves off and wash hands after handling dirty dishes and before putting clean dishes away. Discussed with employee and PIC. Hands washed.
Missing paper towels at hand sink in bar. Ensure all hand sinks are supplied with soap and paper towels at all times. Note: Bar employee was not familiar with which sink was designated as the hand sink. Ensure employees know and use designated hand sink.
The department's words
CHSC 113953.2 Missing paper towels at hand sink in bar. Ensure all hand sinks are supplied with soap and paper towels at all times. Note: Bar employee was not familiar with which sink was designated as the hand sink. Ensure employees know and use designated hand sink.
Observed cooked portioned pulled pork in cook line cold hold drawers at 63F. Observed cooked portioned pulled pork at 71F and 63F in walk-in cooler. Time stamp on the pulled pork was 70F at 12pm. Temperature recorded at time of inspection 71F 2 hrs 45mins later. Discussed with PIC process for making pulled pork. Ensure to be accurate on documenting time and temperature. If potentially hazardous foods warm into the danger zone after preparation or adding a warm ingredient ensure to properly cool back down to 41F or below before storing in deep containers or covering. Portioned pulled pork spread out on a sheet pan and placed into the freezer to rapidly cool to 41F or below. 2. Observed canned tomatoes in container draining at room temperature at 67F on counter. PIC was not sure how long tomatoes were out. Maybe an hour. Facilities have a 2 hour allowed prep time for prepping food. If potentially hazardous foods warm into the danger zone during preparation ensure to properly cool back down to 41F or below before covering or storing in deep containers. Ensure employees are aware of times and temperatures of in prep foods. Potentially hazardous foods taken from ambient room temperature must be cooled to 41F or below with in 4 hours. Tomatoes moved to walk-in. Note: Observed large mixing bowl of avocado cream cheese mix at 58F and egg wash at 60F. Avocado mix was sitting in a bowl of ice ineffectively attempting to cold hold. Egg wash sitting on counter Employee actively working with avocado mix and egg wash. Again if PHF warms into danger zone during prep ensure to properly cool back down. When using ice to cold hold ensure the ice is level with the food product cold holding.
The department's words
CHSC 114002 Observed cooked portioned pulled pork in cook line cold hold drawers at 63F. Observed cooked portioned pulled pork at 71F and 63F in walk-in cooler. Time stamp on the pulled pork was 70F at 12pm. Temperature recorded at time of inspection 71F 2 hrs 45mins later. Discussed with PIC process for making pulled pork. Ensure to be accurate on documenting time and temperature. If potentially hazardous foods warm into the danger zone after preparation or adding a warm ingredient ensure to properly cool back down to 41F or below before storing in deep containers or covering. Portioned pulled pork spread out on a sheet pan and placed into the freezer to rapidly cool to 41F or below. 2. Observed canned tomatoes in container draining at room temperature at 67F on counter. PIC was not sure how long tomatoes were out. Maybe an hour. Facilities have a 2 hour allowed prep time for prepping food. If potentially hazardous foods warm into the danger zone during preparation ensure to properly cool back down to 41F or below before covering or storing in deep containers. Ensure employees are aware of times and temperatures of in prep foods. Potentially hazardous foods taken from ambient room temperature must be cooled to 41F or below with in 4 hours. Tomatoes moved to walk-in. Note: Observed large mixing bowl of avocado cream cheese mix at 58F and egg wash at 60F. Avocado mix was sitting in a bowl of ice ineffectively attempting to cold hold. Egg wash sitting on counter Employee actively working with avocado mix and egg wash. Again if PHF warms into danger zone during prep ensure to properly cool back down. When using ice to cold hold ensure the ice is level with the food product cold holding.
1. Frontline under counter work top refrigeration on fryer side condenser leaking. Repair. Leak 2. Metal bristle brush used for grill observed with loose metal bristles. Due to physical hazard from loose bristle replace brush. 3. Drawer seal cracked and no longer seals on batter station refrigeration drawers. Replace.
The department's words
CHSC 114175 1. Frontline under counter work top refrigeration on fryer side condenser leaking. Repair. Leak 2. Metal bristle brush used for grill observed with loose metal bristles. Due to physical hazard from loose bristle replace brush. 3. Drawer seal cracked and no longer seals on batter station refrigeration drawers. Replace.
1. Observed ice scoops stored in ice bins with handle in contact with the ice. Ensure to store scoop with handle sticking out. 2. No tongs provided at fruit garnishes for drinks in bar or back soda stations. Ensure to provide tongs to prevent servers from handling drink garnishes with out washing their hands. Discussed with PIC.
The department's words
CHSC 114119 1. Observed ice scoops stored in ice bins with handle in contact with the ice. Ensure to store scoop with handle sticking out. 2. No tongs provided at fruit garnishes for drinks in bar or back soda stations. Ensure to provide tongs to prevent servers from handling drink garnishes with out washing their hands. Discussed with PIC.
EarlierOct 4, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed raw fish in 2 drawer cooler by fryer at 50-52F. Unit was not turned on prior to placing raw fish in unit. Ensure all potentially hazardous foods are cold held at 41F or below. Fish only in unit for 30 mins and moved to walk-in.
The department's words
CHSC 113996 Observed raw fish in 2 drawer cooler by fryer at 50-52F. Unit was not turned on prior to placing raw fish in unit. Ensure all potentially hazardous foods are cold held at 41F or below. Fish only in unit for 30 mins and moved to walk-in.
Observed bagged commercial soup on speed rack at 62F thawing at room temperature. Ensure to thaw foods in refrigeration or under cold running water keeping product 41F or below. Soup immediately reheated to 165F.
The department's words
CHSC 114020 Observed bagged commercial soup on speed rack at 62F thawing at room temperature. Ensure to thaw foods in refrigeration or under cold running water keeping product 41F or below. Soup immediately reheated to 165F.
Observed raw fish stored over and next to ready to eat food. Store raw meat below and away from ready to eat foods. Raw fish relocated.
The department's words
CHSC 113986 Observed raw fish stored over and next to ready to eat food. Store raw meat below and away from ready to eat foods. Raw fish relocated.
EarlierJan 5, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Ice machine needs doors replaced, plastic cracked. Debris observed under machine and drain running slow - corrected on site.
The department's words
CHSC 114130 Ice machine needs doors replaced, plastic cracked. Debris observed under machine and drain running slow - corrected on site.
Corrected during the inspection
Hot water pressure low at one bar sink, investigate and repair/restore pressure.
The department's words
CHSC 114190 Hot water pressure low at one bar sink, investigate and repair/restore pressure.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L11258.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.