Blue Pointe Oyster Bar
Last inspected: Sep 30, 2025
82
Score
Across the available record, Blue Pointe Oyster Bar has eight inspections on file, the first dated 2022. The most recent report on file is from Sep 30, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around four violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
Blue Pointe Oyster Bar scores about where you'd expect for a Fort Myers restaurant. The record reflects steady performance over time.
8
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 30, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near cook line; raw chicken breast (46F - Cold Holding). Per operator raw chicken breast stored in reach-in cooler for 2 hours. Operator moved raw chicken to freezer. **Corrective Action Taken**
03A-02-5
Basic - In-use tong stored on equipment door handle between uses at cook line. Operator moved tong to proper storage. **Corrected On-Site**
10-20-4
82
Jul 7, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Spray bottle containing toxic substance not labeled at front counter. Operator labeled spray bottle. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled with food debris at bar.
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured at prep area.
51-11-4
Basic - Equipment in poor repair. Reach-in cooler at cook line; door handler broken.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses at front counter. Operator removed tongs. **Corrected On-Site**
10-20-4
70
Dec 11, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Operator cleaned can opener at time of inspection. **Corrected On-Site**
22-02-4
Basic - In-use tong stored on equipment door handle between uses at server station. Operator removed tong. **Corrected On-Site**
10-20-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored with clean plates at service station. Operator removed sanitizing bucket to proper storage. **Corrected On-Site**
21-44-1
82
Aug 1, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
70
Jan 17, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket next to drinking water jar. Operator removed it. **Corrected On-Site**
41-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine chute has mold like substance.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots, pans, ice buckets not stored inverted or in a protected manner. Ice buckets not inverted. Operator put as inverted. **Corrected On-Site**
24-05-4
78
Oct 4, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw grouper 50F cold hold less than 4 hours. Operator put bags of ice on top and put lids on containers. Observed Butter 47F cold hold, lobster tails 46F cold hold less than 4 hours. Operator just had delivery and turned down walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar. Operator placed paper towels at sink. **Corrected On-Site**
31B-02-4
Basic - Plumbing system in disrepair. Observed toilet in men's restroom not flushing. Operator fixed. **Corrected On-Site**
29-08-4
Basic - Working containers of food removed from original container not identified by common name. Flour bins.
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust substance. Kitchen.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
12B-12-5
Basic - Ice buildup in ice cream reach-in freezer.
14-69-4
58
Feb 16, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (52 F - Cold Holding). Per operator coleslaw has been out for 2.5 hours. Operator put in ice bath to rapidly chill. Temperature taken again 30 minutes later coleslaw (38 F - Cold Holding) **Corrected On-Site**
03A-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Lobster thawing in standing water. Operator drained water and put lobster under cold running water. **Corrected On-Site**
06-01-5
82
Sep 9, 2022
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching raw fish and not changing gloves and washing hands before putting on new gloves. Educated employee. Employee washed hands and put on new gloves. **Corrected On-Site**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter 45F cold hold, tomato paste 45F cold hold, raw grouper 45F cold hold. Operator just had delivery. Operator turned down walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar. Operator placed paper towels at hand wash sink. **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled utensils stored in hand wash sink at oyster bar. Operator removed utensils. **Corrected On-Site**
31A-11-4
Intermediate - No hot running water on right side of three-compartment sink.
27-06-4
Basic - Covered waste receptacle not provided in women's bathroom individual stalls.
32-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored on shelving near food items. Operator placed employee belongings on bottom shelf. **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit door.
35B-01-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Single-service articles improperly stored on floor.
25-05-4
Basic - Accumulation of gray/green-like substance in the interior of the ice machine/bin.
22-20-5
35
Frequently Asked Questions
When was Blue Pointe Oyster Bar last inspected?
The most recent health inspection at Blue Pointe Oyster Bar on file is from Sep 30, 2025. The public record contains eight inspections in total.
What is the most common violation at Blue Pointe Oyster Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Blue Pointe Oyster Bar.
How does Blue Pointe Oyster Bar compare to other restaurants in Fort Myers?
Blue Pointe Oyster Bar most recently scored 82 out of 100, which is about the same as the Fort Myers average of 81.
Has Blue Pointe Oyster Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Blue Pointe Oyster Bar have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Blue Pointe Oyster Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Blue Pointe Oyster Bar inspected?
Based on the inspection history on file, Blue Pointe Oyster Bar is inspected around three times per year on average.
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