BLACK POINT OCEAN GRILL

Name: BLACK POINT OCEAN GRILL
Address: 24775 SW 87 AVE, CUTLER BAY, FL, 33032, US
Rating: 59.3

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

59.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

BLACK POINT OCEAN GRILL in CUTLER BAY currently holds an InspectFL Health Score of 59.3 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 36 total violations — 6 critical, 4 major, 26 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 23, 2026 included 2 critical violations, 1 major, and 7 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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water on reach in coolers across cook line.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[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)
[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.
[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.
[25-05-4] Single-service articles improperly stored. Observed plastic to go cups stored on floor at bar area, employee stored properly.
[08B-12-5] Stored food not covered. Observed cooked shrimp and raw tuna containers not covered on shelves at walk in cooler.

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

Inspection Completed - No Further Action
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed on both reach in coolers at cook line.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at salad station.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed soap spray bottle not identified with common name at kitchen area.
[08B-38-4] Food stored on floor. Observed a case of butter stored on floor at walk in cooler. Operator stored properly during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed dirty utensils inside hand wash sink across dishwasher machine.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed dented jalapeño can on rack by walk in cooler entrance. Operator removed during inspection.
[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.
[14-38-4] Food storage container/container lid cracked or broken. Observed broken lid on 2 white bin containers by walk in cooler entrance.
[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.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse