CUTLER BAY, FL. Inspectors visited Black Point Ocean Grill at 24775 SW 87 Ave on April 23 and documented that no one on staff could demonstrate allergen awareness, meaning employees serving food to customers with life-threatening allergies had no verified knowledge of how to protect them.
That was one of eight high-severity violations cited that day. The restaurant remained open.
What Inspectors Found
The April 23 inspection produced a list that reads less like a collection of isolated oversights and more like a portrait of a kitchen operating without basic safety infrastructure. There was no written employee health policy, and employees were not reporting illness symptoms. Inspectors also cited improper handwashing technique, meaning employees were washing hands but not in a way that actually removes pathogens.
Food contact surfaces were not properly cleaned or sanitized. The restaurant was also using time as a public health control without doing so properly, a method that allows food to sit in the bacterial growth zone without refrigeration, but only if strict time limits are tracked and enforced.
There was no consumer advisory posted for raw or undercooked items, a requirement that exists specifically to warn pregnant women, elderly diners, and immunocompromised customers about the risks of dishes like raw oysters or undercooked fish. At a seafood grill, that omission is not a technicality.
The two intermediate violations included improper sewage or wastewater disposal and inadequate ventilation and lighting.
What These Violations Mean
The allergen violation is the one most likely to send a customer to an emergency room without warning. Food allergies affect 32 million Americans, and allergic reactions cause 30,000 emergency room visits and roughly 150 deaths each year. At a restaurant where no staff member can demonstrate allergen awareness, a customer who asks whether a dish contains shellfish or tree nuts is relying on a guess.
The illness-reporting and health policy violations compound each other. Without a written policy, employees have no formal guidance about when to stay home. Without active reporting, a worker with Norovirus can transmit the virus through every dish they touch. Norovirus is responsible for 20 million cases of foodborne illness in the United States annually, and a single infected food worker in a busy kitchen can infect dozens of customers in a single shift.
Improper handwashing technique is a violation that catches people off guard because employees were washing their hands. But technique matters. Studies show that improper technique, such as skipping soap, rinsing too briefly, or skipping drying, leaves enough pathogens on hands to contaminate food. Combined with unsanitized food contact surfaces, the contamination pathways multiply.
The sewage disposal violation adds a different category of risk entirely. Improper wastewater handling introduces the possibility of fecal contamination reaching surfaces or food in the facility, a condition that can spread E. coli, Hepatitis A, and other pathogens that survive for hours on kitchen surfaces.
The Longer Record
The April 23 inspection did not happen in isolation. State records show Black Point Ocean Grill has been inspected 33 times and has accumulated 370 total violations. The restaurant has never been emergency-closed.
Three days before the April 23 visit, on April 20, inspectors cited two high-severity violations. Three days before that, on April 17, there were nine high-severity violations and one intermediate. The pattern across 2025 and 2026 is consistent: inspectors return, find high-severity violations in quantity, and the restaurant stays open.
The January 29, 2025 inspection produced 11 high-severity violations and two intermediate ones. The April 30, 2024 inspection also produced 11 high-severity violations. The July 3, 2024 inspection found eight high-severity violations. In the eight most recent inspections on record, the lowest single-visit high-severity count was two, and the restaurant has never reached zero high-severity violations in that span.
The Pattern
What the record shows is not a restaurant that slipped once. It is a restaurant that has been cited for high-severity violations across eight consecutive inspection periods stretching back to at least April 2024, with totals ranging from two to eleven high-severity findings per visit.
The specific violations on April 23, including no allergen awareness, no health policy, employees not reporting illness, and improper handwashing, are systemic. They are not the result of a single employee making a mistake on a bad day. They reflect the absence of training, documentation, and management oversight.
The person in charge was either not present or not performing duties. That violation, the first item on the inspector's list, may explain the rest.
Black Point Ocean Grill remained open after the April 23 inspection. As of that date, it had accumulated 370 violations across 33 inspections and had never been ordered closed.