Blu Ocean Grille

8500 SW America Walks Blvd, Port St Lucie, FL 34987 · Permanent Food Service · License 6605253

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Aug 19, 2026

What drove the grade

Live, small flying insects found.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
2 high priority (1 fixed by the Aug 19 follow-up, 1 fixed on the spot), 3 intermediate (fixed on the spot), 5 basic (1 repeat)
-18
Safety score82

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

Inspection history

1 inspection · 2 visits

Aug182026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitAug 19, 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 36, Floors, walls, ceilings and ventilation: Light not functioning.
  More time given
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
  More time given
Official report, on the Florida DBPR website
First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 2 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. 1 crushed pineapple.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  2 in kitchen area. 15 at inside bar. Employees are actively removing by cleaning and sanitizing area. Operator is not currently open/operating. Rechecked bar, Operator removed all 15.
  Fixed on the spot
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.
  Cooked potatoes from Saturday. Chef dated.
  Fixed on the spot
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Gallon of milk opened since Sunday per Chef. Chef dated.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener. Chef moved to 3 bay sink to clean and sanitize.
  Fixed on the spot
Basic5
- Code 06, Food properly thawed: 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.
  See stop sale. 2 portions of raw salmon. Education provided. Removed by Chef.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Unable to test at inside bar. And 2 at outside bar.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
- Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
  5 light bulbs total under hood system.
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
  Light very dull had to leave door open to see what I was taking a temperature. Chef stated they are having it get fixed.
  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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.