BLACK POINT OCEAN GRILL

Name: BLACK POINT OCEAN GRILL
Address: 24775 SW 87 AVE, CUTLER BAY, FL, 33032, US
Rating: 0

24775 SW 87 AVE, CUTLER BAY, FL 33032

License #2325187

🦞 Seafood ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

April 23, 2026 · 11 findings · 2 critical

Complaint Full

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BLACK POINT OCEAN GRILL in CUTLER BAY currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on April 23, 2026. Across those visits, inspectors documented 148 total violations — 17 critical, 27 major, 104 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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 shows 11 observation rows: 2 critical, 1 major, and 8 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

148

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

BLACK POINT OCEAN GRILL has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[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.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[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.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line.
[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.
[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.

Disposition: Warning Issued
[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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. By dishwashing area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on oven handle at cook line.
[10-01-5] 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.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer on drawers 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.
[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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units 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.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed by salad station, operator stored properly.
[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 (45F - Cooling) as per operator rice was cooked yesterday, on shelves at walk in cooler. Operator discarded during inspection.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting boards at cook line.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[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.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
[14-38-4] Food storage container/container lid cracked or broken. Observed broken lid on 2 white bin containers by walk in cooler entrance.
[08B-38-4] Food stored on floor. Observed a case of butter stored on floor at walk in cooler. Operator stored properly 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.
[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.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed on both reach in coolers 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.
[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.
[08A-20-5] 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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at salad station.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed dirty utensils inside hand wash sink across dishwasher machine.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed soap spray bottle not identified with common name at kitchen area.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observe throughout kitchen.
[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. Observe swordfish fillets still on ROP packages at cook line. Operator cut packages during inspection.
[14-11-5] 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.
[10-07-4] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets in all units at cook line.
[14-17-4] Reach in cooler shelves with rust that has pitted the surface at cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observe in all units at kitchen area.
[06-01-5] 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.
[21-08-4] 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)
[08A-14-5] 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.
[03A-02-5] 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.
[03B-01-6] 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.
[01C-05-4] 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-03-4] Clam/mussel/oyster tags not marked with last date served. Observe on some oyster tags.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Observe by 3 compartment sink. Employee restocked soap during inspection.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[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 packages still on ROP at cook line, Chef cut packages during inspection.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
[14-38-4] 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.
[10-06-5] 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.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at salad station. Employee removed wc during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units throughout kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units at cook line.
[08B-12-5] Stored food not covered. Observed several food containers at walk in cooler not covered.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen and dishwasher area.
[03A-02-5] 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.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed on oysters tags.
[22-02-4] 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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
[02A-01-4] 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.
[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 clam chowder soup not date marked at walk in cooler, as per Chef over 24 hours. Chef dated soup during inspection.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled handles in all units at cook line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by cook line.
[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 inside reach in cooler at cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at salad station.
[14-11-5] Equipment in poor repair. Observed 2 door reach in cooler interior in poor condition at cook line.
[36-22-4] Floor area(s) covered with standing water. Observed inside walk in cooler, also by dishwasher area.
[08B-38-4] Food stored on floor. Observed portioned sauces containers stored on walk in cooler floor. Also observed food cases stored on walk in freezer floor .
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed white fish fillets 46° F cold holding inside 3 compartment sink, as per employee less than 1 hour, employee moved fish to walk in cooler during inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp and raw chicken breast (frozen) in standing water on preparation table by cook line. As per employee less than 2 hours. Employee moved food to walk in cooler during inspection.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed some tags missing last served day.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, cutting boards at cook line and white bin containers by dry storage area.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed on oyster container inside reach in cooler at preparation area.
[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 homemade sauces not date marked inside walk in cooler, as per employee from previous day. Also observed opened milk gallon not date marked inside reach in cooler by salad station.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in sugar white bin container.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed in all units throughout kitchen. Also observed soiled walk in cooler/freezer handles.
[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 tuna in ROP packages in reach in cooler at cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks on preparation table at cook line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back door next to dishwasher area.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler.
[36-11-4] Floors not maintained smooth and durable. Observed at kitchen area.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed next to salad station.
[08B-38-4] Food stored on floor. Observed portioned sauces container stored on walk in cooler floor.
[10-06-5] 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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units throughout kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed on 3 door reach in cooler at cook line.
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at salad station.
[08B-12-5] 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.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed at salad station.
[22-41-4] 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
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[02B-01-5] 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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soiled interior on both ice machine.
[14-01-5] 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.
[14-74-7] 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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back door next to dishwasher machine.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed in preparation area.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed soiled floor at walk in freezer.
[36-11-4] Floors not maintained smooth and durable. Observed in kitchen area.
[08B-38-4] Food stored on floor. Observed food cases stored on floor of walk in freezer. Manager rearranged properly.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units in kitchen area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of 3 door unit at kitchen area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed 3 door reach in cooler, also on quesadillas station.
[06-01-5] 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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind 3 compartment sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] 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.
[03A-02-5] 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.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed missing some dates on October tags.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
[01C-01-4] 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.
[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 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.