Blue Pointe Oyster Bar

13499 US Hwy 41 Ste 141, Fort Myers, FL 33907 · Permanent Food Service · License 4605456

Official report

out of 100

Grade A

Safety score 91 of 100

Latest visit: Nov 2, 2026 (5 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 4 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
2 high priority (1 fixed by the Nov 2 follow-up, 1 fixed on the spot), 3 basic
-9
Safety score91

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Oct292026

Routine inspection

5 violations found · Inspector came back once

Follow-up visitNov 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at prep area.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of grease under cooking equipments and coolers near cook line.
  More time given
Official report, on the Florida DBPR website
First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
- 2 High priority
- 3 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler near cook line; raw burger patties (57°F - Cold Holding); raw haddock fish (53°F - Cold Holding); raw chicken (51°F - Cold Holding); cheese (53°F - Cold Holding); raw grouper (47°F - Cold Holding); raw calamari (51°F - Cold Holding). Per operator all items stored in reach in cooler for one hour. Operator removed all items to walk in cooler.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing on fitting/splitter added to mop sink faucet.
Basic3
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at prep area.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Outside of the ice machine soiled with green/black mold like substance.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of grease under cooking equipments and coolers near cook line.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul152026A91Routine inspection5 violations, 2 high priority No follow-up needed

First visitJul 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
- 2 High priority
- 3 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler near cook line; raw fish (46°F - Cold Holding); raw chicken (46°F - Cold Holding). Per operator all items stored in reach in cooler for one hour. Operator removed all items to reach in freezer.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing on fitting/splitter added to mop sink faucet.
Basic3
- Code 10, In-use utensils properly stored: In-use tong stored on equipment door handle between uses at cook line.
  Operator removed tong to proper storage.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Reach in cooler gasket in disrepair near cook line.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tank not adequately secured near prep area.
  Operator secured the tank.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.