BLACK POINT OCEAN GRILL

Name: BLACK POINT OCEAN GRILL
Address: 24775 SW 87 AVE, CUTLER BAY, FL, 33032, US
Rating: 56.8

24775 SW 87 AVE, CUTLER BAY, FL 33032

License #2325187

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

56.8 Grade F / 100

Failing Health Score

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Quick take

BLACK POINT OCEAN GRILL in CUTLER BAY currently holds an InspectFL Health Score of 56.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 23, 2026. Across those visits, inspectors documented 38 total violations — 6 critical, 4 major, 28 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[02C-02-5] 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.
[14-11-5] Equipment in poor repair. Observed torn gasket on right door on right reach in cooler across cook line. Also on standing unit across fryers.
[21-08-4] 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)
[25-05-4] Single-service articles improperly stored. Observed plastic to go cups stored on floor at bar area, employee stored properly.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water on reach in coolers across cook line.
[08B-12-5] Stored food not covered. Observed cooked shrimp and raw tuna containers not covered on shelves at walk in cooler.
[01B-02-5] 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.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line.
[03D-02-5] 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.

Administrative complaint recommended
[01B-02-5] 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.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on oven handle at cook line.
[13-07-4] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. By dishwashing area.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer on drawers at cook line.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units at cook line.
[12B-13-4] 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.
[03A-02-5] 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.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed by salad station, operator stored properly.

Inspection Completed - No Further Action
[01B-02-5] 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.
[03A-02-5] 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.
[14-69-4] Ice buildup in walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[08B-38-4] Food stored on floor. Observed a case of butter stored on floor at walk in cooler. Operator stored properly during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at salad station.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed on both reach in coolers at cook line.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed soap spray bottle not identified with common name at kitchen area.
[06-09-1] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed dirty utensils inside hand wash sink across dishwasher machine.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on all units at cook line and at salad station.

Community reaction

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Community pulse