Black Point Ocean Grill
24775 SW 87 Ave, Cutler Bay, FL 33032 · Permanent Food Service · License 2325187
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection4 high priority (3 fixed by the Nov 5 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 1 repeat), 5 basic (2 repeats)-29
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 16, Dishwashing facilities and test kits: Warewashing machine not automatically dispensing the detergent and/or the sanitizer.
More time given
Basic3
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Still observed water leaking from spray hose by dishmachine..
More time given
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Still observed
More time given
Floor area(s) covered with standing water.
Still observed standing water on floor at washing area. Still observed standing water on floor inside walk in cooler.
More time given
- First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: 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°F. Observed across cook line yellow rice (60°F - Cold Holding) as per operator since the night before. Observed at prep area fish dip (49°F - Cold Holding); as per operator for less than 2 hrs. Operator placed in a different cooler for rapid cooling. Observed also at prep area cooked chicken (53°F - Cold Holding); cooked shrimp (53°F - Cold Holding); spring mix (50°F - Cold Holding); cut romaine (48°F - Cold Holding); shredded (48°F - Cold Holding) as per operator since the day before.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed across cook line yellow rice (60°F - Cold Holding) as per operator since the night before. Observed at prep area fish dip (49°F - Cold Holding); as per operator for less than 2 hrs. Operator placed in a different cooler for rapid cooling. Observed also at prep area cooked chicken (53°F - Cold Holding); cooked shrimp (53°F - Cold Holding); spring mix (50°F - Cold Holding); cut romaine (48°F - Cold Holding); shredded (48°F - Cold Holding) as per operator since the day before.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed bleach stored on top of ice machine by beer walk in cooler. Operator removed bleach.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed expired since 10/1/26.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed chicken wings not date marked inside walk in cooler. As per operator for more than a day. Operator dated onsite.
Fixed on the spotRepeat violation
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed black beans opened for more than a day without date mark inside reach in cooler at prep area. Operator dated onsite.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Warewashing machine not automatically dispensing the detergent and/or the sanitizer.
Observed Dishwasher (Chlorine 0ppm).
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed mashed potatoes, mahi, chicken wings not covered inside walk in cooler. Operator covered during inspection.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed water leaking from spray hose by dishmachine.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed at cook line.
Repeat violation
Floor area(s) covered with standing water.
Observed standing water on floor at washing area. Observed standing water on floor inside walk in cooler.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.