DirtyFLRestaurant Inspection Data

BLU OCEAN GRILLE

BLU OCEAN GRILLE maintains a 2.6/5 food safety rating based on 8 health department inspections in PORT ST LUCIE. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

8500 SW AMERICA WALKS BLVD

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

1/30/2026· 1mo ago

Visit ID: 13483425

Met Inspection Standards

2 high, 3 int, 7 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In sugar. Removed by Chef. Corrected On-Site
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Inside and outside bar dish machine are not in use. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Box of wheat thins at bar on top of bar equipment. Chef removed. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Small reach on cooler gaskets at bar.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At outside bar.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Small reach on cooler on cook line raw fish over dressings and sauces. Inspector moved and educated. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Glass cleaner hanging off near liquor bottles at bar.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Inside bar. And, outside bar.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At outside bar.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Maleena.

8/5/2025· 7mo ago

Visit ID: 10898139

Met Inspection Standards

1 high, 3 int, 2 basic

  • 16-55-4:Basic - 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 run dish washer at bar. Operator placed tape on it. Waiting to get fixed.
  • 36-62-4:Basic - Light not functioning. 2 light bulbs under hood. 1 under hood back of kitchen. Corrected On-Site Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken 100F hot holding. Advised to reheat to 165F then hot hold at 135F. Rechecked found at 175F. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice chips and lemons in sink at bar. Removed by Server. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. A.S, T.C.

4/8/2025· 11mo ago

Visit ID: 10810103

Met Inspection Standards

1 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom. - From follow-up inspection 2025-04-08: **Time Extended**

3/31/2025· 11mo ago

Visit ID: 8997475

Follow-up Inspection Required

2 high, 3 int, 4 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom.
  • 06-09-1:Basic - 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. 1 salmon raw.
  • 36-62-4:Basic - Light not functioning. 2 light bulbs under hood system. Corrected On-Site
  • 29-03-4:Basic - Water draining onto floor surface. Glass dish machine at bar actively leaks when running.
  • 22-41-4:High Priority - 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. Found at 25 ppm. Reran and primed 2x still found at 25 ppm. Three compartment sink is set up. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 raw salmon ROP.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream 3 containers. Chef date marked. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar sink. Corrected On-Site

12/6/2024· 1y 3mo ago

Visit ID: 8997982

Met Inspection Standards

1 int

  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2024-10-08: **Time Extended** - From follow-up inspection 2024-12-06: Must date tags last date used **Time Extended**

10/8/2024· 1y 5mo ago

Visit ID: 8997177

Follow-up Inspection Required

1 high, 2 int

  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning - From follow-up inspection 2024-10-08: Vacuum breakers are on order. **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2024-10-08: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke on menu. Informed Sous Chef. Warning - From follow-up inspection 2024-10-08: **Time Extended**

10/7/2024· 1y 5mo ago

Visit ID: 8729768

Follow-up Inspection Required

3 high, 9 int, 4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Corrected On-Site Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Upstairs bar Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made ranch 9-21. Manager discarded. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41F sour cream (46F - Cold Holding); Caesar dressing (46F - Cold Holding); cut tomatoes (52F - Cold Holding); mozzarella cheese (48F - Cold Holding); feta (48F - Cold Holding). Sous Chef stated items olaced in cooler this morning, all items must be rapidly chilled. Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Prep area hand sink blocked by trash cans. Corrected On-Site Warning
  • 31B-02-4:Intermediate - In the social room there is no paper towels or mechanical hand drying device, hand wash sign or soap provided at handwash sink. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke on menu. Informed Sous Chef. Warning
  • 53A-05-6:Intermediate - 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/ Warning
  • 16-37-1:Intermediate - No high temp test kit provided when using high temp dish machine for warewashing. Warning
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels. Sous Chef Found tags and applied to product. Corrected On-Site Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice made Saturday Corrected On-Site Warning
  • 22-02-4:Intermediate - Soda gun soiled main bar. Corrected On-Site Warning

6/4/2024· 1y 9mo ago

Visit ID: 8676188

Met Inspection Standards

2 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In test kitchen
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Both coolers in bar.