PIER 14 TAPAS AND COCKTAILS

Name: PIER 14 TAPAS AND COCKTAILS
Address: 18 E COMMERCIAL BLVD 14C, LAUDERDALE-BY-THE-SE, FL, 33308, US
Rating: 15.4

18 E COMMERCIAL BLVD 14C, LAUDERDALE-BY-THE-SE, FL 33308

License #1623430

🫔 Latin American ℹ️

15.4 Grade F / 100

Failing Health Score

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Latest inspection

May 19, 2026 · 5 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PIER 14 TAPAS AND COCKTAILS in LAUDERDALE-BY-THE-SE currently holds an InspectFL Health Score of 15.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 124 total violations — 22 critical, 49 major, 53 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 15, 2025

The latest inspection on May 19, 2026 shows 5 observation rows: 1 critical, 3 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

124

Coverage note

Inspector notes linked where available

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DBPR

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Community pulse

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PIER 14 TAPAS AND COCKTAILS has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[29-42-4] 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.
[02B-01-5] 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.
[51-16-7] 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.
[53B-13-5] 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.

Disposition: Warning Issued
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink and bar hand sink. Operator replaced paper towels.
[36-36-4] Ceiling tiles missing through kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-11-5] Equipment in poor repair. Cookline chest freezer - rusted around door opening.
[14-69-4] Ice buildup in top of Cookline reach-in freezer.aaq
[10-17-4] 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.
[10-20-4] In-use tongs stored on equipment door handle between uses. 4 tongs hanging at Cookline.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Bar hand sink. Operator posted.
[06-01-5] 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.
[29-17-4] Waste line missing at soda gun holster. Mid bar.
[08A-05-6] 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.
[12A-07-5] Cookline Employee failed to wash hands before putting on gloves to initiate a task working with food. Reviewed proper procedures and employee washed hands.
[08A-20-5] 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.
[03A-02-5] 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.
[29-42-4] 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.
[12A-29-4] Waiter touched personal cell phone and then handled customer drinks without washing hands. Reviewed proper procedures and employee washed hands.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Reviewed proper procedures.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns. Operator cleaned during inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by trash can. Operator removed.
[02B-01-5] 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.
[51-16-7] 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.
[31B-03-4] No soap provided at handwash sink. Bar hand sink. Operator replaced.
[53B-13-5] 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.
[02A-01-5] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. 2 unlabeled bottles at bar. Operator labeled.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. -Kitchen right of entry and left of entry -Ware washing station.
[36-34-5] Ceiling vents soiled with accumulated dust, or mold-like substance.
[06-09-1] 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.
[12B-07-4] 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.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -Wait station reach in cooler; operator stored properly.
[14-11-5] Equipment in poor repair. -Reach in cooler #28 gaskets. -Breading station gaskets.
[08B-38-4] Food stored on floor. -Walk in freezer; bulk ice on floor. -Dry storage room; bulk flour stored on floor.
[10-07-4] 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
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -Left Cookline
[21-10-4] Soiled dry wiping cloth in use. -Cookline
[29-49-6] Standing water in bottom of reach-in-cooler. -Cookline; Standing water at bottom of front line reach in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -Cookline; Operator stored in solution.
[12A-07-5] 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.
[22-41-4] 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)
[12A-25-4] Employee touched face and then engaged in handling clean equipment items without washing hands. -Reviewed proper hand washing with employee, employee washed hands.
[12A-19-4] 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.
[08A-05-6] 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.
[08A-20-5] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[03D-06-5] 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.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Cookline; Sanitizer Bucket (Chlorine 200ppm), operator remade solution, Sanitizer Bucket (Chlorine 100ppm)
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. -Cookline; Sanitizer Bucket (Chlorine 200ppm).
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-10-4] Clams/mussels tag removed from original container prior to container being emptied. Operator placed original tag in batch at left cookline.
[31A-09-4] Handwash sink not accessible for employee use at all times. -Front line; bulk to go containers blocking sink. Operator removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. -Cookline; used to fill container of water. Reviewed proper handwashing sink usage.
[02B-01-5] Menu does not identify raw fish items covered by the consumer advisory. Operator began marking raw items.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Operator provided.
[53A-05-6] 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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -Front line -Ware washing station Operator provided
[03F-10-5] 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.
[53B-13-5] 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.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. -Ware washing station -Front line. Operator provided.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Cookline hand washing sink water 80F.