Blue Pointe Bar and Grill
Last inspected: Oct 30, 2025
37
Score
Going back to 2022, Blue Pointe Bar and Grill has nine inspections in the public record. The latest inspection on file is from Oct 30, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to five violations before.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 76, which Blue Pointe Bar and Grill's 37 doesn't quite reach. There are enough flags in the record to merit a second thought.
9
Inspections
3
Critical latest
1
Major latest
0
Minor latest
Inspection History
Oct 30, 2025
Complaint Full
3 critical violations. 1 major violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Approved Thawing Methods Used
FL-31
37
Oct 1, 2025
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
41
Jun 27, 2025
Complaint Full
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- employee handled dirty dishes than proceeded to handle clean dishes without washing their hands. **Corrective Action Taken**
12A-13-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At reach in cooler at prep area- salmon bearing label not removed from packaging -see stop sale.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- sliced cheese 50- cold holding, raw burger 50F- cold holding- food not prepared or portioned today- food out temperature for 45 minutes- food over stacked above fill line- operator moved to reach in cooler to quick chill. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At area table on prep table- Hollandaise sauce 120F- hot holding- food out of temperature for 1 hour- operator placed to be reheated.
03B-01-6
Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler- In use avocados with stickers- still attached- operator removed and removed.
08B-39-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and prep counter at cookline- operator removed.
10-17-4
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. At reach in cooler at prep area- salmon bearing label not removed from packaging -see stop sale.
06-09-1
39
Nov 18, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
58
Jul 17, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Equipment Adequate to Maintain Product Temperature
FL-29
55
Feb 22, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Tuna 43°F in walk in cooler kept inside sealed package since yesterday.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked plantains 50°F, in flip top cooler at cook line. Not prepped or cooked today. Stored double panned in the top part of cooler, since yesterday.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked plantains 50°F, in flip top cooler at cook line. Not prepped or cooked today. Stored double panned in the top part of cooler, since yesterday. See stop sale.
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche containing undercooked cobia and Blue Pointe Oysters served raw not identified on menu. Operator identified during inspection. **Corrected On-Site**
02B-01-5
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. Tuna 43°F in walk in cooler kept inside sealed package since yesterday. See stop sale
06-09-1
55
Jul 19, 2023
Complaint Full
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw coconut shrimp no commercially packaged over potatoes tots not commercially packaged at reach in freezer at cook line; operator reversed **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (41-50F - Cold Holding); roasted garlic oil (77F - Cold Holding) by pizza oven. Food taken out if cooler in the morning and left at room temperature; food out of temperature for less than 2 hours; food moved in ice and moved to cooler; in unit #2 at cook line across from the grill; food overstocked Foods not prepared or portioned today; foods out of temperature for approximately 1 hour; Operator made smaller portions and moved foods on the bottom of cooler to quick chill; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- plantains; chicken tenders and garlic butter at cook line; as per operator foods outside since10:00am; operator time marked ; **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment- between reach in cooler and chest freezer at cook line; Operator removed **Corrected On-Site**
10-17-4
Basic - Time/temperature control for safety food thawed in an improper manner- scallops in standing water at three compartment sink Operator moved to walk-in cooler **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- spatulas at 90 F on the grill Operator discarded water **Corrected On-Site**
10-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep table at cook line; on drying clean dish rack at three compartment sink ; next to flat breads by ovens Operator removed **Corrected On-Site**
12B-07-4
Basic - Ripped/worn plastic covers used as shelf covers in walk-in cooler
14-20-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
43
Nov 14, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink at the bar removed. As per bartender sink removed last week due to plumbing issues. **Warning** - From follow-up inspection 2022-11-14: Hand sink is on order per operator , will be installed by next week. **Time Extended**
31A-04-4
90
Aug 4, 2022
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- chicken tenders and egg wash at cook line on four hour plan ; As per operator food on time since 10:00. Operator time marked foods; **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (40-48F - Cold Holding); streak skewers (44-45F - Cold Holding); in reach in cooler at cook line; Food not prepared or portioned today; Food out of temperature for less than 4 hours; Foods moved to walk-in cooler to quick chill **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari stored above chicken wings in reach in cooler at cook line; Operator reversed. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line soiled;
22-02-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Cobra in ceviche is raw and not identified on the menu
02B-04-5
Intermediate - oysters tag removed from original container prior to container being emptied. Operator placed tag with the container. **Corrected On-Site**
01C-10-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues/ mold like growth - all at cook line;
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Flour in the kitchen; Operator labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
43
Frequently Asked Questions
When was Blue Pointe Bar and Grill last inspected?
The most recent health inspection at Blue Pointe Bar and Grill on file is from Oct 30, 2025. The public record contains nine inspections in total.
What is the most common violation at Blue Pointe Bar and Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Blue Pointe Bar and Grill.
How does Blue Pointe Bar and Grill compare to other restaurants in Tequesta?
Blue Pointe Bar and Grill most recently scored 37 out of 100, which is lower than the Tequesta average of 76.
Has Blue Pointe Bar and Grill's inspection record improved over time?
No. Recent inspections at Blue Pointe Bar and Grill have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Blue Pointe Bar and 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 Blue Pointe Bar and Grill inspected?
Based on the inspection history on file, Blue Pointe Bar and Grill is inspected around three times per year on average.
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