Cleaning Blackstone Griddle - Am I Doing This Right?

In my own experience, I’d be less concerned with the small surface imperfections “but” I feel you’d have fewer if you’d have spent more time seasoning it more thoroughly.
The entire surface, side to side, front to back, including the vertical surfaces should be nearly black.
You may want to get a pumice stone type of cleaner to get it smooth again and oil the $hit out of it, turn the burners on high and let it smoke off.
Oil it again, 100% of all surfaces, vertical and flat, turn it up again on high and don’t be afraid to let it burn.
Finish by wiping a coat of oil on and cover it up.

Take it from someone who had imperfections and completely stripped it with wire wheels. Just keep cooking! Mine looks like it’s been through a war and cooks just as well as when my seasoning was “perfect”. I’ve had mine for a few years and it’ll just take way too much time to keep it looking like the Blackstone promo videos.

Treat it just like a cast iron skillet.