PIERRE'S
81600 OVERSEAS HWY, Islamorada FL 33036 · 305-664-3225
Last inspected Jun 4, 2026 · 7 visits since December 2023
MAY 24
DEC 24
MAY 25
OCT 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in the walk in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2021017503 | Jan 28, 2021 | Jun 30, 2021 | $160 |
Inspection history
7 visits, newest first
Jun 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored in same container as ready-to-eat food. raw beef in container with cooked shrimp and lobster
Stop Sale issued on time/temperature control for safety food due to temperature abuse. escargot (46*F - Cold Holding); onions (48*F - Cold Holding); pasta (42*F - Cold Holding); butter (47*F - Cold Holding); potatoes (46*F - Cold Holding); fresh garlic in oil (47*F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. escargot (46*F - Cold Holding); onions (48*F - Cold Holding); pasta (42*F - Cold Holding); butter (47*F - Cold Holding); potatoes (46*F - Cold Holding); fresh garlic in oil (47*F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Show the remaining 2 findings ▾
oyster tags not marked with last date served.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (44F - Cold Holding); (44F - Cold Holding); cheese (44F - Cold Holding); Beef (44F - Cold Holding) the walk-in cooler thermostat was adjusted to lower temperature Fish 41F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
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. Walk in cooler is at 44 F. the walk-in cooler thermostat was adjusted to lower temperature 38 F ambient temp after adjusting thermostat
Food stored on floor in kitchen
Portable fire extinguisher gauge in red zone. For reporting purposes only.
May 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stored covered and cooling in lift lid unit, overnight at 51F fingerling potatoes
Raw animal food stored in same container as ready-to-eat food. Beans soaking in container that is stored on sheet pan with raw oysters.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Fingerling potatoes Stored covered and cooling in lift lid unit, overnight at 51F. potatoes (51*F - Cooling); duck liver (51*F - Cold Holding); escargot (61*F - Cold Holding); cooked potatoes (55*F - Cold Holding); scallops (50*F)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes (51*F - Cooling); duck liver (51*F - Cold Holding); escargot (61*F - Cold Holding); cooked potatoes (55*F - Cold Holding); scallops (50*F)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fingerling potatoes Stored covered and cooling in lift lid unit, overnight at 51F
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and blade are soiled with food debris
No soap provided at handwash sink.in prep kitchen
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Lift lid unit on the cooling upstairs is not cold holding at 41F or below
Equipment in poor repair. Prep room dish machine is not working, all dish ware is washed in triple sink or upstairs dish machine
In-use utensil stored in sanitizer between uses.
Reach-in cooler shelves with rust that has pitted the surface. Upstairs kitchen
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in the walk in cooler
Clam/mussel/oyster tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine upstairs
In-use ice paddle stored on soiled surface between uses.
May 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw beef over raw seafood in walk-in cooler
Raw oystersstored over/not properly separated from ready-to-eat food, cooked shrimp
Raw shell eggs stored over or with unwashed produce in produce walk-in cooler
Food-contact surface soiled with food debris, mold-like substance or slime.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seafood tower raw items not identified on menu
No paper towels or mechanical hand drying device provided at handwash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upstairs ice machine in wait area
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.
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.
No handwashing sign provided at a hand sink used by food employees. Upstairs bar
Plumbing system in disrepair. Handwash sink and triple sink are not draining properly at upstairs bar.
Standing water in bottom of reach-in-cooler.
Mar 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded.
0 High priority4 Intermediate8 Basic
Show 12 findings ▾
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed sou vide poultry, lobster, octopus in walk-in cooler held more than 48 hours and no HACCP.
Establishment not maintaining clam/mussel/oyster tags for 90 days. All tags have been discarded.
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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants.
Chic towels, Cloth, used as a food-contact surface cover raw tuna
Floor area(s) covered with standing water. Water draining onto floor from reach in cooler on cook line
Food stored outside. Observed a stand up refrigerator stored outside upstairs.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. At bar
Standing water in bottom of reach-in-cooler unit on cookline upstairs
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.observed ROP of raw beef, and lamb in reach in cooler without proper labeling of production time date and product.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observe ROP raw beef, raw lamb not removed from package within 48 hours
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.