BJ's Restaurant & Brewhouse

A°

14950 W Mcdowell Rd, Goodyear 85395

Food Establishment - Eating & Drinking · Permit FD-84319

Score based on 9 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 24, 2026.

Excellent

Goodyear restaurant avg: 98

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Score over time

Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history9 on record

2026

Jun 9, 2026RoutinecleanA°

No County legal action will result from this inspection.No violations noted at time of inspection.

Feb 20, 2026RoutinecleanA°

No County legal action will result from this inspection.

2025

Sep 17, 2025Routine1 coreall corrected on siteA°

Predefined Comment: No County legal action will result from this inspection.Reviewed facility's procedures and protocols for:--Plumbing Installed; Proper Backflow Devices (i.e. - mop sink hose);--Cleaning of food contact surfaces (i.e. - manual can opener)____________________Provided following MCESD handout(s) via email:Chemical Dispenser Y-Valve;Parasite Destruction; Roast Requirements

#45 — Single-Use/Single-Service Articles; Properly Stored, UsedCore4-904.11

Inspector's notes

Single-service articles, clean utensils not dispensed in a manner to minimize contamination. (i.e. cutlery). Display cutlery in a manner in which mouth parts are presented away from user. Corrective Action: Corrected at time of inspection.

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4-904.11 - Core: Kitchenware and Tableware-Preventing Contamination; Single Use/Single Service Items

May 27, 2025Routine3 coreA°

Predefined Comment: No County legal action will result from this inspection.Reviewed facility's procedures and protocols for:--Food Separated and Protected (i.e. - raw chicken in walk-in cooler)

#44 — Utensils, Equipment and Linens; Properly Stored, Dried, HandledCore4-901.11

Inspector's notes

Food containers found stacked wet in drying area.

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4-901.11 - Core: Equipment and Utensils, Air-Drying Required Predefined Comment: All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Correct prior to next routine inspection.

#47 — Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and UsedCore4-501.12

Inspector's notes

Green cutting board surfaces in bar area have scratched or scored cutting surfaces that are prevalent.

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4-501.12 - Core: Cutting Surfaces Predefined Comment: All equipment must be maintained in good repair at all times. Repair/replace cutting surfaces that are not in good repair or easily cleanable. Corrective Action: Correct prior to next routine inspection.

#49 — Non-Food-Contact Surfaces CleanCore4-601.11

Inspector's notes

Storage shelving in walk-in cooler and door handles of refrigeration equipment has buildup of residues.

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4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Predefined Comment: Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Jan 16, 2025RoutinecleanA°

Predefined Comment: No County legal action will result from this inspection.Reviewed facility's procedures and protocols for:--Clean equipment and utensils shall be stored in a self-draining position that allows air drying; and covered or inverted;--Hands Clean and Properly Washed (i.e. - warewashing area)

2024

Sep 9, 2024RoutinecleanA°

Predefined Comment: No County legal action will result from this inspection.

May 21, 2024RoutinecleanA°

This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.Reviewed facility's procedures and protocols for:--Hands clean & properly washed (i.e. - warewashing/loading and unloading dishwashers)--Proper date marking & disposition (i.e. - proper filling out date labels)Provided following MCESD handout(s) via email:--MCEHC changes (i.e.-Certified Food Protection Manager must be present during all hours of operation)"On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181."No County legal action will result from this inspection.Emailed inspection report.Award: Not Participating,Signer: Deliyonne Hoggs

Jan 22, 2024Routine1 priority1 foundationall corrected on siteB°

This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.Reviewed facility's procedures and protocols for:--Proper cooling time & temperaturesProvided following MCESD handout(s) via email:--MCEHC changes (i.e.-Certified Food Protection Manager must be present during all hours of operation)--Cooling Guide and Cooling Acute Guide (English and Spanish)"On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181."No County legal action will result from this inspection.Emailed inspection report.Award: Not Participating,Signer: Chris Liscombe

#16 — Food-Contact Surfaces: Cleaned and SanitizedPriority4-501.114

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Chemical sanitizer level measured at 200ppm chlorine in mechanical dishwasher via testing strip Chemical sanitizer must be at proper chemical sanitizing level for proper sanitizing of food equipment. Adjust chemical sanitizing solution to proper chemical concentration. ----------- PIC made service call for mechanical dishwasher at time of inspection. Facility will use manual ware washing at three compartment sink until mechanical dishwasher is serviced and is working at proper chemical sanitizing level. Correct By: Corrected At Time Of Inspection

#33 — Proper Cooling Methods Used; Adequate Equipment for Temperature ControlPriority foundation3-501.15

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Cooked chicken wings found covered in plastic containers in walk-in cooler at 50*F - 58*F with in adequate time stamping. After conversation with PIC and food employees, cooked chicken wings were prepared yesterday and cooled were combined with cooked chicken wings earlier in day. It was determined that facility's explanation of cooling procedures appear to be an approved cooling methods and the wings were within cooling time and temperature parameters (i.e. - 3rd hour of hour of 4 hour process). Wings were placed on a flat plan in a single layer and placed in walk-in freezer for rapid cooling at time of inspection. Proper verification of the cooling process must be followed to assure proper cooling time and temperatures are met. Correct By: Corrected At Time Of Inspection

2023

Aug 3, 2023Routine1 priority1 coreB°

This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.A pattern of non-compliance is developing for Priority violation #20, 3-501.16(A)(2) and (B)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge, Gabe H. Failure to correct repeat violations may result in legal action. The person in charge declined the An Active Managerial Control Intervention Visit. Additional information is available at the MCESD website, www.esd.maricopa.gov. such as templates and guidance materials. It is also recommended you view the Department’s Cutting Edge Training Video- Section (3). https://www.youtube.com/watch?v=gbNeqXGTrj8Additional resources to help you and/or your facility achieve Active Managerial Control practices can be viewed at: https://www.maricopa.gov/4533/English-AMC-ToolboxReviewed facility's procedures and protocols for:--Food-contact surfaces: cleaned & sanitized (i.e.- chemical and hot water sanitizing)Provided following MCESD handout(s) via email:--MCEHC changes (i.e.-Certified Food Protection Manager must be present during all hours of operation)--Legal Process"The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824."No County legal action will result from this inspection.Emailed inspection report.Award: Not Participating,Signer: Deliyonne Hoggs

#22 — Proper Cold Holding TemperaturesPriority3-501.16

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. TCS foods found in lo-boy food refrigeration unit found at internal temperatures of 48*F-50*F. Per PIC, foods had been in unit less than 4 hours. Properly hold TCS foods at 41*F or below for cold holding. ------------ PIC had food employee immediately place foods in unit on ice for rapid cooling at time of inspection. Do not use unit to house TCS foods until unit can maintain foods at 41*F or below. Correct By: Corrected At Time Of Inspection

#47 — Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and UsedCore4-501.11

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Mechanical dishwasher at bar not reaching proper sanitizing temperature during testing cycles. Repair mechanical dishwasher prior to use to assure food contact surfaces are properly sanitized. ----------- Drink ware at bar will be addressed using main kitchen ware washing. Correct By: Correct Prior To Next Routine Inspection

Nearby restaurants

Other places to eat within a short walk, with their current scores.

Data from Maricopa County Environmental Services public records, last checked Sep 24, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →