DirtyFLRestaurant Inspection Data

BLUE POINTE BAR AND GRILL

18701 Southeast Federal Highway
Florida, 33469
Martin County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 6/27/2025

Inspection #: Visit ID: 10868493

  • 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. At reach in cooler at prep area- salmon bearing label not removed from packaging -see stop sale.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and prep counter at cookline- operator removed.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler- In use avocados with stickers- still attached- operator removed and removed.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- employee handled dirty dishes than proceeded to handle clean dishes without washing their hands. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At reach in cooler at prep area- salmon bearing label not removed from packaging -see stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- sliced cheese 50- cold holding, raw burger 50F- cold holding- food not prepared or portioned today- food out temperature for 45 minutes- food over stacked above fill line- operator moved to reach in cooler to quick chill. Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At area table on prep table- Hollandaise sauce 120F- hot holding- food out of temperature for 1 hour- operator placed to be reheated.
  • 01C-05-4:Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Oyster tags not marked with last date served.

Inspection Date: 11/18/2024

Inspection #: Visit ID: 8831950

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over guacamole and mushrooms low boy cooler in prep area. Raw scallop over cooked shrimp at walk in cooler. Operator stored all products properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by double stack oven: lobster (50F - Cold Holding) Observed in overstocked pan. Operator placed overstocked portion inside cooler; pina colada sauce (51F - Cold Holding) Unit not functioning properly. Operator placed on time control for remaining 2 hours. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in: beef skewers (50F - Cooling) at 3:10; cooling since 1:30 - 49F at 3:44 At current rate of cooling product will not reach 41F within 4 hours. Operator iced down product. **Corrective Action Taken**
  • 02A-01-4:Intermediate - 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. Emailed to operator and posted during inspection. Corrected On-Site

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8772130

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed plantain defrosting at room temperature at cook line. Operator moved to refrigerator Corrected On-Site
  • 29-03-4:Basic - Water draining onto floor surface. Observed 3 compartment sink leaking.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flip top refrigerator ; coleslaw overnight (50F - Cold Holding).
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top refrigerator ; coleslaw overnight (50F - Cold Holding). See stop sale
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed a few without last date marked
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection Date: 2/22/2024

Inspection #: Visit ID: 8371686

  • 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. Tuna 43°F in walk in cooler kept inside sealed package since yesterday. See stop sale
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Tuna 43°F in walk in cooler kept inside sealed package since yesterday.
  • 01B-02-5:High Priority - 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 degrees Fahrenheit. Cooked plantains 50°F, in flip top cooler at cook line. Not prepped or cooked today. Stored double panned in the top part of cooler, since yesterday.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked plantains 50°F, in flip top cooler at cook line. Not prepped or cooked today. Stored double panned in the top part of cooler, since yesterday. See stop sale.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche containing undercooked cobia and Blue Pointe Oysters served raw not identified on menu. Operator identified during inspection. Corrected On-Site

Inspection Date: 7/19/2023

Inspection #: Visit ID: 8447839

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep table at cook line; on drying clean dish rack at three compartment sink ; next to flat breads by ovens Operator removed Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment- between reach in cooler and chest freezer at cook line; Operator removed Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- spatulas at 90 F on the grill Operator discarded water Corrected On-Site
  • 14-20-4:Basic - Ripped/worn plastic covers used as shelf covers in walk-in cooler
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner- scallops in standing water at three compartment sink Operator moved to walk-in cooler Corrected On-Site Repeat Violation
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw coconut shrimp no commercially packaged over potatoes tots not commercially packaged at reach in freezer at cook line; operator reversed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (41-50F - Cold Holding); roasted garlic oil (77F - Cold Holding) by pizza oven. Food taken out if cooler in the morning and left at room temperature; food out of temperature for less than 2 hours; food moved in ice and moved to cooler; in unit #2 at cook line across from the grill; food overstocked Foods not prepared or portioned today; foods out of temperature for approximately 1 hour; Operator made smaller portions and moved foods on the bottom of cooler to quick chill; **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- plantains; chicken tenders and garlic butter at cook line; as per operator foods outside since10:00am; operator time marked ; Corrected On-Site Repeat Violation Admin Complaint
  • 01C-03-4:Intermediate - Oyster tags not marked with last date served.