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The opportunistic pathogen <i>Vibrio parahaemolyticus</i> poses a significant food safety risk worldwide, and understanding its growth in commercially cultivated oysters, especially at temperatures likely to be encountered post-harvest, provides essential information to provide the safe supply of oysters. The Blacklip Rock Oyster (BRO) is an emerging commercial species in tropical northern Australia and as a warm water species, it is potentially exposed to <i>Vibrio</i> spp. In order to determine the growth characteristics of <i>Vibrio parahaemolyticus</i> in BRO post-harvest, four <i>V. parahaemolyticus</i> strains isolated from oysters were injected into BROs and the level of <i>V. parahaemolyticus</i> was measured at different time points in oysters stored at four temperatures. Estimated growth rates were −0.001, 0.003, 0.032, and 0.047 log₁₀ CFU/h at 4 °C, 13 °C, 18 °C, and 25 °C, respectively. The highest maximum population density of 5.31 log₁₀ CFU/g was achieved at 18 °C after 116 h. There was no growth of <i>V. parahaemolyticus</i> at 4 °C, slow growth at 13 °C, but notably, growth occurred at 18 °C and 25 °C. <i>Vibrio parahaemolyticus</i> growth at 18 °C and 25 °C was not significantly different from each other but were significantly higher than at 13 °C (polynomial GLM model, interaction terms between time and temperature groups <i>p</i> < 0.05). Results support the safe storage of BROs at both 4 °C and 13 °C. This <i>V. parahaemolyticus</i> growth data will inform regulators and assist the Australian oyster industry to develop guidelines for BRO storage and transport to maximise product quality and safety.