Black Point Ocean Grill
Last inspected: Apr 23, 2026
45
Score
Public records show 13 inspections at Black Point Ocean Grill stretching back to 2022. The most recent visit was on Apr 23, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near 13 violations each time.
“Nonfood-contact surface soiled with grease” comes up most often, recorded nine times in the inspection record.
That's lower than the typical Cutler Bay restaurant, which scores around 70. Taken together, the history suggests a facility that has struggled with consistency.
13
Inspections
2
Critical latest
1
Major latest
8
Minor latest
Inspection History
Apr 23, 2026
Complaint Full
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (51F - Cooling) on reach in cooler at cook line, as per employee rice was cooked 2 days ago. Employee discarded during inspection. **Corrected On-Site** **Repeat Violation**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (51F - Cooling) on reach in cooler at cook line, as per employee rice was cooked 2 days ago. Employee discarded during inspection. **Repeat Violation**
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork and cooked chicken prepared onsite and held more than 24 hours not date marked on shelves at walk in cooler. **Repeat Violation**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment in poor repair. Observed torn gasket on right door on right reach in cooler across cook line. Also on standing unit across fryers.
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Single-service articles improperly stored. Observed plastic to go cups stored on floor at bar area, employee stored properly. **Corrected On-Site**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water on reach in coolers across cook line.
29-49-6
Basic - Stored food not covered. Observed cooked shrimp and raw tuna containers not covered on shelves at walk in cooler.
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line.
36-02-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary +400ppm); by salad station, employee discarded and replaced with a new solution.Sanitizer Bucket (Quaternary 400ppm) **Corrected On-Site**
21-08-4
45
Apr 17, 2026
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Drawers at cook line: raw salmon (47F - Cold Holding); raw tuna (48F - Cold Holding); raw shrimp (48F - Cold Holding); raw burgers (48F - Cold Holding); raw chicken (49F - Cold Holding); raw red snapper (49F - Cold Holding) as per operator less than 2 hours. Operator starts add ice bags. Also observed at Salad station: ; cooked chicken (46F - Cold Holding); cooked shrimp (46F - Cold Holding); fish dip (46F - Cold Holding); cut lettuce (45F - Cold Holding) as per operator less than 2 hours. Operator add ice bags for rapid cooling. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (45F - Cooling) as per operator rice was cooked yesterday, on shelves at walk in cooler. Operator discarded during inspection. **Corrected On-Site** **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (45F - Cooling) as per operator cooked yesterday. Operator discarded during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting boards at cook line. **Repeat Violation** **Warning**
22-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging food preparation at cook line wearing a watch. **Warning**
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. By dishwashing area. **Warning**
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. Observed on oven handle at cook line. **Warning**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer on drawers at cook line. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line. **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed uncovered drink on shelves at walk in freezer. Employee discarded. **Corrected On-Site** **Warning**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units at cook line. **Repeat Violation** **Warning**
22-16-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line. **Warning**
21-09-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed by salad station, operator stored properly. **Corrected On-Site** **Warning**
21-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle inside flour container, operator stored properly. **Corrected On-Site** **Warning**
10-01-5
35
Dec 29, 2025
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Dented/rusted cans present. See stop sale. Observed dented jalapeño can on rack by walk in cooler entrance. Operator removed during inspection. **Corrected On-Site**
01B-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw salmon on drawers at cook line, operator stored properly during inspection. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shrimp (48F - Cold Holding); cooked pork (48F - Cold Holding) at salad station, as per employee over 4 hours. Operator discarded during inspection. Observed raw tuna still on ROP packages on shelves at walk in cooler across hand. Operator discarded during inspection.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (48F - Cold Holding); cooked pork (48F - Cold Holding) at salad station, as per employee over 4 hours. Operator discarded during inspection. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at salad station.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils inside hand wash sink across dishwasher machine.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed soap spray bottle not identified with common name at kitchen area.
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna still on ROP packages on shelves at walk in cooler across hand. Operator discarded during inspection. **Corrected On-Site**
06-09-1
Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
36-01-4
Basic - Food storage container/container lid cracked or broken. Observed broken lid on 2 white bin containers by walk in cooler entrance.
14-38-4
Basic - Food stored on floor. Observed a case of butter stored on floor at walk in cooler. Operator stored properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on all units at cook line and at salad station. **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Observed on both reach in coolers at cook line.
29-49-6
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
21-09-4
25
Feb 11, 2025
Complaint Full
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observe on oyster tags. - From follow-up inspection 2025-02-11:
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe on some oyster tags. **Repeat Violation** - From follow-up inspection 2025-02-11:
01C-03-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observe throughout kitchen. **Repeat Violation** - From follow-up inspection 2025-02-11: Still observe. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets in all units at cook line. **Repeat Violation** - From follow-up inspection 2025-02-11: Still observe. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach in cooler shelves with rust that has pitted the surface at cook line. - From follow-up inspection 2025-02-11: Still observed. **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe in all units at kitchen area. **Repeat Violation** - From follow-up inspection 2025-02-11: Still observe. **Time Extended**
22-16-4
67
Feb 10, 2025
Complaint Full
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observe raw shrimp stored above cheese sauce on reach in cooler at cook line. Employee stored properly during inspection. **Corrected On-Site**
08A-14-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked pasta (48F - Cold Holding) on reach in cooler at cook line, as per employee less than 1.5 hours,employee removed some bags from container and stored at walk in cooler. butter blend (67F - Cold Holding) observe next to grill at cook line, as per employee less than 1.5 hours, operator moved butter bland to reach in cooler. Also observe in 2 door reach in cooler at cook line : breaded raw mahi (54F - Cold Holding); breaded raw grouper fillets (54F - Cold Holding); breaded raw shrimp (53F - Cold Holding); spinach dip (55F - Cold Holding) as per manager less than 1 hour, operator moved all trays with food from reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe plantains (128F - Hot Holding) on steam table less than 2 hours, operator discarded during inspection. **Corrected On-Site**
03B-01-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe on some oyster tags. **Repeat Violation**
01C-03-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observe by 3 compartment sink. Employee restocked soap during inspection. **Corrected On-Site**
31B-06-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observe on oyster tags.
01C-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observe throughout kitchen. **Repeat Violation**
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observe swordfish fillets still on ROP packages at cook line. Operator cut packages during inspection. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Equipment in poor repair. Observe 2 door reach in cooler not working at cook line, as per operator work order is placed and technician is arriving today.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensil in standing water at 108° F, at cook line, employee removed container during inspection. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets in all units at cook line. **Repeat Violation**
23-03-4
Basic - Reach in cooler shelves with rust that has pitted the surface at cook line.
14-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe in all units at kitchen area. **Repeat Violation**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observe raw calamari (frozen) on preparation table, operator moved raw calamari and stored inside walk in cooler to be prepared. **Corrective Action Taken**
06-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observe ); Sanitizer Bucket (Quaternary 50ppm); operator discarded and replaced with a new solution.Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
21-08-4
30
Jan 29, 2025
Routine - Food
1 critical violation. 5 major violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (47F - Cold Holding); raw scallops (46F - Cold Holding) at cook line, as per chef less than 3 hours. Chef add ice bags to containers. raw shrimp (42F - Cold Holding); raw scallops (42F - Cold Holding) also observed butter blend (87F - Cold Holding) next to stove at cook line, as per chef less than 2 hours, butter was moved to reach in cooler interior. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed on oysters tags.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at cook line, also soiled food containers at walk in cooler.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
16-37-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided sign to operator, operator printed and posted. **Corrected On-Site**
02A-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed clam chowder soup not date marked at walk in cooler, as per Chef over 24 hours. Chef dated soup during inspection. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Stored food not covered. Observed several food containers at walk in cooler not covered.
08B-12-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Repeat Violation**
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna packages still on ROP at cook line, Chef cut packages during inspection. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
35B-01-4
Basic - Food storage container/container lid cracked or broken. Observed butter blend broken container at walk in cooler, also observed white bin corn flakes broken lid, at dry storage area.
14-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on butter blend container, employee removed spoon during inspection. **Corrected On-Site**
10-06-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at salad station. Employee removed wc during inspection. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units throughout kitchen. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units at cook line. **Repeat Violation**
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen and dishwasher area.
36-02-5
32
Jul 3, 2024
Complaint Full
2 major violations. 8 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
29
Apr 30, 2024
Routine - Food
1 critical violation. 2 major violations. 18 minor violations.
View 21 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed
22-41-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers raw tuna dishes not identified on menus.
02B-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed in sugar white bin container. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed in all units throughout kitchen. Also observed soiled walk in cooler/freezer handles.
23-24-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna in ROP packages in reach in cooler at cook line. **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks on preparation table at cook line. **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door next to dishwasher area. **Repeat Violation**
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler.
36-01-4
Basic - Floors not maintained smooth and durable. Observed at kitchen area. **Repeat Violation**
36-11-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed next to salad station. **Corrected On-Site**
35B-08-4
Basic - Food stored on floor. Observed portioned sauces container stored on walk in cooler floor. **Corrected On-Site**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in butter spread container in walk in cooler. **Corrected On-Site**
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units throughout kitchen. **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed on 3 door reach in cooler at cook line. **Repeat Violation**
14-33-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at salad station. **Corrected On-Site**
21-11-4
Basic - Stored food not covered. Observed butter spread container not covered inside walk in cooler, also observed cut water melon container not covered inside reach in cooler at preparation area. **Corrected On-Site**
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at salad station. **Corrected On-Site**
21-38-4
29
Jan 11, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door next to dishwasher machine. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-11: Still observed. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed in preparation area. **Warning** - From follow-up inspection 2024-01-11: **Time Extended**
36-08-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed in kitchen area. **Warning** - From follow-up inspection 2024-01-11: Still observed. **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed 3 door reach in cooler, also on quesadillas station. **Warning** - From follow-up inspection 2024-01-11: Still observed rusted shelves. **Time Extended**
14-33-4
82
Nov 8, 2023
Routine - Food
3 critical violations. 4 major violations. 14 minor violations.
View 21 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger patties stored above cooked pork in shelves inside walk in cooler. Manager stored properly during inspection. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish (47F - Cold Holding); raw shrimp (47F - Cold Holding) in drawers under flat grill, as per Manager less than 2 hours. Manager moved food containers to walk in cooler. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed missing some dates on October tags. **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. **Warning**
22-02-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed in oyster container in reach in cooler near walk in cooler. Manager discarded during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
01C-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not date marked, as per Manager over 24 hours inside walk in cooler. Also bean salsa not date marked inside 3 door unit at kitchen area. **Corrected On-Site** **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soiled interior on both ice machine. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl inside crema dipping sauce in reach in cooler at cook line. Manager removed from container during inspection. **Warning**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed raw fish (47F - Cold Holding); raw shrimp (47F - Cold Holding) in drawers under flat grill, as per Manager less than 2 hours. Manager moved food containers to walk in cooler. Manager stated is a technician coming to check unit. **Corrective Action Taken** **Repeat Violation** **Warning**
14-74-7
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door next to dishwasher machine. **Repeat Violation** **Warning**
35B-01-4
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed in preparation area. **Warning**
36-08-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed soiled floor at walk in freezer. **Warning**
36-01-4
Basic - Floors not maintained smooth and durable. Observed in kitchen area. **Warning**
36-11-4
Basic - Food stored on floor. Observed food cases stored on floor of walk in freezer. Manager rearranged properly. **Corrected On-Site** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units in kitchen area. **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of 3 door unit at kitchen area. **Warning**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed 3 door reach in cooler, also on quesadillas station. **Warning**
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed conch (frozen) in standing water at 3 compartment sink. Also raw chicken (frozen) in cart at kitchen area. Manager moved food to walk in cooler during inspection. **Corrective Action Taken** **Warning**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind 3 compartment sink. **Warning**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
21
Apr 27, 2023
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2023-04-27: Clam/mussel/oyster tags not marked with last date served. **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside, one located next to dishwasher machine. **Warning** - From follow-up inspection 2023-04-27: Exterior door has a gap at the threshold that opens to the outside, one located next to dishwasher machine. **Warning** **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed at preparation area. **Warning** - From follow-up inspection 2023-04-27: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed at preparation area. **Time Extended**
36-08-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-27: Floors not maintained smooth and durabl **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gasket soiled throughout the kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-27: Observed reach in coolers gasket soiled throughout the kitchen. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. One located at the pantry. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-27: Reach-in cooler shelves with rust that has pitted the surface. One located at the pantry. **Repeat Violation** **Warning** **Time Extended**
14-33-4
70
Apr 26, 2023
Complaint Full
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (49-48 F - Cold Holding) at walk in cooler. As per manager from the day before. Manager discarded the cooked rice. **Corrective Action Taken** **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (51 F - Cold Holding); raw fish (50 F - Cold Holding); raw chicken (52 F - Cold Holding); raw hamburger (53 F - Cold Holding) at drawers reach in cooler. As per manager for less than two hours. And cooked rice (49-48 F - Cold Holding) at walk in cooler. As per manager from the day before. Manager moved the products to a walk-in freezer for rapid cooling. And discarded the cooked rice. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (125 F - Hot Holding); lobster bisque (109 F - Hot Holding) at steam table. As per manager for less than three hours. Manager moved the products to be reheating. **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. As per the manager the establishment offers Oysters occasionally. Consumer advisory was provided, printed and posted. **Corrected On-Site** **Warning**
02A-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler drawers not maintained the products under 41°F. Observed raw salmon (51 F - Cold Holding); raw fish (50 F - Cold Holding); raw chicken (52 F - Cold Holding); raw hamburger (53 F - Cold Holding) at drawers reach in cooler. **Warning**
14-74-7
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw fish inside of reduced oxygen packaged bearing a label thawed at walk-in cooler. Operator cut the individual packages. **Corrected On-Site** **Warning**
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside, one located next to dishwasher machine. **Warning**
35B-01-4
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed at preparation area. **Warning**
36-08-4
Basic - Floors not maintained smooth and durable. **Repeat Violation** **Warning**
36-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives between preparation table and sandwiches machine. **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed several tongs stored on ovens doors. **Warning**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a utensil handle inside of flour container. Manager moved the handle. **Corrected On-Site** **Repeat Violation** **Warning**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gasket soiled throughout the kitchen. **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. One located at the pantry. **Repeat Violation** **Warning**
14-33-4
Basic - Stored food not covered. Observed cooked pork not covered at walk in cooler. Operator covered the product. **Corrected On-Site** **Repeat Violation** **Warning**
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. Operator moved the sanitizer bucket. **Corrected On-Site** **Warning**
21-38-4
29
Oct 14, 2022
Routine - Food
3 critical violations. 9 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
37
Frequently Asked Questions
When was Black Point Ocean Grill last inspected?
The most recent health inspection at Black Point Ocean Grill on file is from Apr 23, 2026. The public record contains 13 inspections in total.
What is the most common violation at Black Point Ocean Grill?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited nine times, more than any other issue at Black Point Ocean Grill.
How does Black Point Ocean Grill compare to other restaurants in Cutler Bay?
Black Point Ocean Grill most recently scored 45 out of 100, which is lower than the Cutler Bay average of 70.
Has Black Point Ocean Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Black Point Ocean Grill have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Black Point Ocean Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Black Point Ocean Grill inspected?
Based on the inspection history on file, Black Point Ocean Grill is inspected around four times per year on average.
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