PIER 14 TAPAS AND COCKTAILS
18 E COMMERCIAL BLVD 14C, Lauderdale-By-The-Se FL 33308 · 954.610.5928
Last inspected May 19, 2026 · 13 visits since September 2023
MAR 24
AUG 24
DEC 24
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Approximately 15 dead roaches on premises at cookline hand washing sink cove molding wall junction.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026047935 | May 19, 2026 | Jul 27, 2026 | $520 |
Inspection history
13 visits, newest first
May 19, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 hoses hooked to mop sink. Reviewed proper procedures with operator.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu - poached egg items and smoked salmon items. Reviewed menu updating with operator.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No plans on file. Bar area altered/expanded and frozen drink machines added.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Show the remaining 1 finding ▾
Current Hotel and Restaurant license not displayed.
Mar 20, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 hoses hooked to mop sink. Reviewed proper procedures with operator.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu - poached egg items and smoked salmon items. Reviewed menu updating with operator.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No plans on file. Bar area altered/expanded and frozen drink machines added.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling tiles missing through kitchen.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Cookline chest freezer - rusted around door opening.
Ice buildup in top of Cookline reach-in freezer.aaq
Waste line missing at soda gun holster. Mid bar.
Mar 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 6 high priority.
6 High priority10 Intermediate9 Basic
Show 25 findings ▾
1. Cookline low boy - Raw smoked salmon stored over/not properly separated from ready-to-eat liquid eggs. 2. Prep area grill drawers - Raw mussels stored over/not properly separated from ready-to-eat cooked ribs. 3.Cookline - grill drawers - Raw beef burgers stored over/not properly separated from ready-to-eat bread. Operator stored all items properly.
Cookline Employee failed to wash hands before putting on gloves to initiate a task working with food. Reviewed proper procedures and employee washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline - left flip top - raw chicken stored over raw shrimp. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - middle flip top - cut tomatoes (47F); ham (57F); cooked spinach (52F). Per operator items placed out approximately 3 hours ago. Items not prepped or portioned today. Observed items in individual pans and placed in hotel pan on top of items in upper section of flip top. Operator placed items in ice bath to quick chill.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 hoses hooked to mop sink. Reviewed proper procedures with operator.
Waiter touched personal cell phone and then handled customer drinks without washing hands. Reviewed proper procedures and employee washed hands.
Clam/mussel/oyster tags not marked with last date served. Reviewed proper procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns. Operator cleaned during inspection.
Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by trash can. Operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu - poached egg items and smoked salmon items. Reviewed menu updating with operator.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink and bar hand sink. Operator replaced paper towels.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No plans on file. Bar area altered/expanded and frozen drink machines added.
No soap provided at handwash sink. Bar hand sink. Operator replaced.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Provided advisory to operator and operator posted.
Spray bottle containing toxic substance not labeled. 2 unlabeled bottles at bar. Operator labeled.
Ceiling tiles missing through kitchen.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Cookline chest freezer - rusted around door opening.
Ice buildup in top of Cookline reach-in freezer.aaq
In-use knife/knives stored in cracks between pieces of equipment - 1. Cookline - knives between visibly soiled knife holder and wall. 2. Colkline - knife stored between 2 flip tops. Operator stored all items properly.
In-use tongs stored on equipment door handle between uses. 4 tongs hanging at Cookline.
No handwashing sign provided at a hand sink used by food employees. Bar hand sink. Operator posted.
Time/temperature control for safety food thawed in an improper manner. Raw shrimp and raw fish thawing in standing water. Reviewed proper procedures and operator removed items.
Waste line missing at soda gun holster. Mid bar.
Jan 13, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Clam/mussel/oyster tags not marked with last date served.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New manager on duty at time of inspection.
Approximately 5 In-use tongs stored on equipment door handle between uses at cookline, operator stored properly.
Ceiling tile missing above reach in bread fridge.
Ceiling/ceiling tile shows damage or is in disrepair. Above ware washing station drying rack
Cove molding at floor/wall juncture missing behind cookline hand washing sink..
Water leaking from hand washing sink faucet at cookline.
Sep 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded.
0 High priority4 Intermediate7 Basic
Show 11 findings ▾
Clam/mussel/oyster tags not marked with last date served.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New manager on duty at time of inspection.
Approximately 15 dead roaches on premises at cookline hand washing sink cove molding wall junction.
Approximately 5 In-use tongs stored on equipment door handle between uses at cookline, operator stored properly.
Ceiling tile missing above reach in bread fridge.
Ceiling/ceiling tile shows damage or is in disrepair. Above ware washing station drying rack
Cove molding at floor/wall juncture missing behind cookline hand washing sink..
No handwashing sign provided at a hand sink used by food employees at bar.
Water leaking from hand washing sink faucet at cookline.
Apr 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority5 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Cook line reach in cooler; raw shrimp over ready to eat heavy cream. Operator stored properly.
Clams tag removed from original container prior to container being emptied. Operator placed tag with batch at cook line reach in drawer.
Handwash sink used for purposes other than handwashing. -Cookline -Ware washing station Used as storage for bucket operator removed
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Nonservice animals in the food establishment or on premises. -Exterior Dining area; approximately 3 dogs
Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. -3 dog observed in exterior dining area.
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. -Walk in cooler -Cookline Operator removed from packaging
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above left side cook line.
Old labels stuck to food containers after cleaning. -Walk in cooler
Standing water in bottom of reach-in-cooler. -Cookline
Jan 3, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Handwash sink used for purposes other than handwashing. -Cookline; used to fill container of water. Reviewed proper handwashing sink usage.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling tile missing. -Kitchen right of entry and left of entry -Ware washing station.
Ceiling vents soiled with accumulated dust, or mold-like substance.
Equipment in poor repair. -Reach in cooler #28 gaskets. -Breading station gaskets.
Food stored on floor. -Walk in freezer; bulk ice on floor. -Dry storage room; bulk flour stored on floor.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -Left Cookline
Standing water in bottom of reach-in-cooler. -Cookline; Standing water at bottom of front line reach in cooler.
Dec 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 35 recorded, 10 high priority.
10 High priority13 Intermediate12 Basic
Show 35 findings ▾
Cookline employee failed to wash hands before putting on gloves to initiate a task of preparing customers ready to eat food order. Reviewed proper hand washing and glove usage with employee. Employee washed hands and put on new gloves.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dish washing area; Dishwasher (Chlorine 0ppm), operator primed sanitizer solution, Dishwasher (Chlorine 100ppm)
Employee touched face and then engaged in handling clean equipment items without washing hands. -Reviewed proper hand washing with employee, employee washed hands.
Employee washed hands with cold water. -Cookline employee washed hands at cookline with cold water, water 80F operator advised hot water unable to turn on.
Raw animal food stored over ready-to-eat food. -Left Cookline drawer; Raw shellfish over ready to eat cooked ribs. -Walk in cooler; Raw ground beef over ready to eat cooked ribs. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Walk in cooler; Raw chicken over raw fish, operator stored properly.
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. -Cookline flip top; cooked onions (50F - Cold Holding) held in unit overnight,item not prepared or portioned today. see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline flip top; cooked onions (50F - Cold Holding) held in unit overnight,item not prepared or portioned today. see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -Cookline; cut tomatoes 53F at 10:00 (Cooling for 2hrs) to 50F at 11:50am, cut lettuce 50F at 10:00 (Cooling for 2hrs) to 48F at 11:50am. At this rate proper cooling will not occur. Operator placed items in reach in freezer to quick chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Cookline; Sanitizer Bucket (Chlorine 200ppm), operator remade solution, Sanitizer Bucket (Chlorine 100ppm)
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. -Cookline; Sanitizer Bucket (Chlorine 200ppm).
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clams/mussels tag removed from original container prior to container being emptied. Operator placed original tag in batch at left cookline.
Handwash sink not accessible for employee use at all times. -Front line; bulk to go containers blocking sink. Operator removed.
Handwash sink used for purposes other than handwashing. -Cookline; used to fill container of water. Reviewed proper handwashing sink usage.
Menu does not identify raw fish items covered by the consumer advisory. Operator began marking raw items.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Operator provided.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC; Christian Jacques
No paper towels or mechanical hand drying device provided at handwash sink. -Front line -Ware washing station Operator provided
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -Provided operator with form, operator filled out form.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Soap dispenser at handwash sink not working/unable to dispense soap. -Ware washing station -Front line. Operator provided.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Cookline hand washing sink water 80F.
Ceiling tile missing. -Kitchen right of entry and left of entry -Ware washing station.
Ceiling vents soiled with accumulated dust, or mold-like substance.
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. -Cookline; raw fish still in commercially processed reduced oxygen package. Per operator taken out of freezer approximately 2 hours ago. Reviewed proper thawing for reduced oxygen packaged fish, operator cut packages.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Cookline; uncovered coffee cup on flip top lid, operator discarded.
Employee personal food not properly identified and segregated from food to be served to the public. -Wait station reach in cooler; operator stored properly.
Equipment in poor repair. -Reach in cooler #28 gaskets. -Breading station gaskets.
Food stored on floor. -Walk in freezer; bulk ice on floor. -Dry storage room; bulk flour stored on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Left Cookline utensils in water 87F, operator placed on heat source. Water 160F
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -Left Cookline
Soiled dry wiping cloth in use. -Cookline
Standing water in bottom of reach-in-cooler. -Cookline; Standing water at bottom of front line reach in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. -Cookline; Operator stored in solution.
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not marked with last date served.observe with oysters and clams.
No paper towels or mechanical hand drying device provided at handwash sink. Observe at dishwasher hand sink. Operators placed paper towels at sink.
Observe can opener soiled with food debris, mold-like substance or slime. Operator washed and sanitized
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observe at bar hand wash sink hot water shut off.
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. Observe with tuna. Operators removed ROP.
Food stored on floor. Observe bags of ice on floor in walkin freezer
Mar 6, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Main dish machine - Dishwasher main (Chlorine 0ppm). Operator added solution and primed unit. Chlorine 100ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline drawers - Raw beef burgers stored over raw fish. Operator stored all items properly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (chlorine- over 200ppm). Operator made new solution. Chlorine 100ppm.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items on alcohol bottles at bar.
Time/temperature control for safety food thawed in an improper manner. Seafood thawing in standing water. Operator turned on cold water to continue thawing.
Sep 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Sep 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority7 Intermediate4 Basic
Show 16 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped face and head with towel then proceeded to touch raw fish without washing hands. Reviewed proper handwashing and employee properly washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored in pan on top of ready to ready to eat onions and pickles in cookline flip top. Operator stored all items properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched trash can with gloved hands and proceeded to plate cooked food without removing gloves and washing hands. Reviewed proper procedures and cook washed hands and changed gloves.
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. Prep area - flip top - cream cheese (57F); pico (64F); coke soaw (67F); spinach dip (67F). Per operator items were held in this unit overnight - over 4 hours. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - drawers - raw beef burgers (46-47F); raw fish (44-45F). Per operator items were pulled from walk in cooler less than an hour ago. Observed drawers not closing tightly. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved items to walk in to quick chill. Prep area - flip top - cream cheese (57F); pico (64F); coke soaw (67F); spinach dip (67F). Per operator items were held in this unit overnight - over 4 hours. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See stop sale.
Clam/mussel/oyster tags not marked with last date served.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
Handwash sink used for purposes other than handwashing. Stalks of celery in dish area hand sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM. Provided Food Employee Reporting Agreements to operator and employees filled out during inspection.
No soap provided at handwash sink. Cookline hand sink. Operator replaced.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cookline - drawers - raw beef burgers (46-47F); raw fish (44-45F). Per operator items were pulled from walk in cooler less than an hour ago. Observed drawers not closing tightly. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below.
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.
Standing water in bottom of reach-in-cooler. Low boy under conveyer toaster.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline and prep area - Sanitizer Buckets (Quaternary 0ppm). Operator switched to chlorine 100ppm.
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.