BLUE POINTE BAR AND GRILL
18701 SE FEDERAL HWY, Tequesta FL 33469 · 561-701-2730
Last inspected Jun 17, 2026 · 8 visits since July 2023
NOV 24
JUN 25
OCT 25
OCT 25
JUN 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flip top refrigerator; coleslaw overnight (50F - Cold Holding).
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025083728 | Oct 1, 2025 | Dec 18, 2025 | $200 |
| 2--2023042294 | Jul 19, 2023 | Aug 21, 2023 | $400 |
| 2--2021035953 | Jul 30, 2021 | Sep 9, 2021 | $800 |
| 2--2021021508 | May 6, 2021 | Jun 9, 2021 | $400 |
Inspection history
8 visits, newest first
Jun 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food on cook line. Cook walked on cook line put gloves on and wiped his face, employee then proceeded to place Mac n cheese into microwave. Employee went to wash his hands and changed gloves.
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. Grouper 42F-43F in walk in cooler since yesterday or the day before, no longer frozen.
Time/temperature control for safety coleslaw and cut melon identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control was 1 hour ago in wait area. Cook timed.
Food-contact surface soda guns at bar soiled with mold-like substance or slime.
Show the remaining 4 findings ▾
Handwash sink used for purposes other than handwashing used as a dump sink as evidence ice cubes inside sink. Sink also used to rinse containers, across triple sink. Employee used triple sink to rinse and discarded ice cubes.
No paper towels or mechanical hand drying device provided at handwash sink across triple sink. Operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin both ice machines.
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. Grouper 42F-43F in walk in cooler since yesterday or the day before, no longer frozen. See stop sale
Oct 30, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna over spinach dip at walk in cooler. Operator stored products properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw scallops at reach in cooler on cook line. Operator stored products properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Black beans opened 10/23 at walk in cooler.
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. bar beverage cooler: half&half (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bar beverage cooler: half&half (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. flip top on cook line: chicken wings (46F - Cold Holding) Observed overstocked over rim of food storage pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Operator cut portion in half and placed in lower portion of cooler.
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. Butter missing time stamp at cook line. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar.
Oct 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw scallops over sauerkraut at low boy cooler in prep area. Operator stored products properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Cooked black beans made 9/23, bruschetta topping (diced tomatoes) made 9/23 at walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by char grill: Fish (50F - Cold Holding); beef patties (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator added ice bags to product.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose Bibb by outdoor walk in coolers.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in cooler: horseradish sauce (sour cream) (50F - Cooling) at 2:14; cooling since 1:29 - 50F at 2:50 Observed in deep container with tight fitting lid. At current rate of cooling product will not reach 41F within 4 hours. Operator placed product on ice bath inside cooler.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance on interior of Both ice machines on side of building.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to 200ppm quaternary sanitizer.
Jun 27, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
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.
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.
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.
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.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Oyster tags not marked with last date served.
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.
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.
Raw fruits/vegetables not washed prior to preparation. At flip top cooler- In use avocados with stickers- still attached- operator removed and removed.
Nov 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
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.
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.
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.
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.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flip top refrigerator; coleslaw overnight (50F - Cold Holding).
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
Clam/mussel/oyster tags not marked with last date served. Observed a few without last date marked
No probe thermometer provided to measure temperature of food products.
Time/temperature control for safety food thawed in an improper manner. Observed plantain defrosting at room temperature at cook line. Operator moved to refrigerator
Water draining onto floor surface. Observed 3 compartment sink leaking.
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
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.
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.
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.
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.
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
Jul 19, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
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
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;
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;
Oyster tags not marked with last date served.
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
In-use knife/knives stored in cracks between pieces of equipment- between reach in cooler and chest freezer at cook line; Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit- spatulas at 90 F on the grill Operator discarded water
Ripped/worn plastic covers used as shelf covers in walk-in cooler
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
Walk-in cooler interior/shelves have accumulation of soil residues.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.