Pier 14 Tapas and Cocktails
Last inspected: Mar 20, 2026
50
Score
Pier 14 Tapas and Cocktails appears in inspection records 13 times, starting in 2022. Inspectors last stopped by on Mar 20, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around 11 violations lately compared to roughly six violations before.
The most common issue across all inspections has been “no paper towels”, showing up three times.
Pier 14 Tapas and Cocktails' latest score of 50 falls below the Lauderdale-By-The-Se average of 76. Taken together, the history suggests a facility that has struggled with consistency.
13
Inspections
1
Critical latest
3
Major latest
5
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2026-03-20: Observed same. **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2026-03-20: Observed same. **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - 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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-20: Observed same. Reviewed procedures with operator. **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2026-03-20: Observed same. **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Ceiling tiles missing through kitchen. **Warning** - From follow-up inspection 2026-03-20: Observed same. **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2026-03-20: Observed same. **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Cookline chest freezer - rusted around door opening. **Warning** - From follow-up inspection 2026-03-20: Observed same. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in top of Cookline reach-in freezer.aaq **Warning** - From follow-up inspection 2026-03-20: Observed same. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. Mid bar. **Warning** - From follow-up inspection 2026-03-20: Observed same. **Time Extended**
29-17-4
50
Mar 19, 2026
Routine - Food
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
10
Jan 13, 2026
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2026-01-13: Observed same. **Admin Complaint**
01C-03-4
Intermediate - - From initial inspection : Intermediate - 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/ **Warning** - From follow-up inspection 2026-01-13: Observed same. 8 food handlers. PIC - Jorge Aguilar **Admin Complaint**
53A-05-6
Intermediate - - From initial inspection : Intermediate - 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/. **Warning** - From follow-up inspection 2026-01-13: Bar altered. No plans submitted. **Admin Complaint**
51-16-7
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2026-01-13: Observed same. **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Approximately 5 In-use tongs stored on equipment door handle between uses at cookline, operator stored properly. **Corrected On-Site** **Warning** - From follow-up inspection 2026-01-13: Observed same. **Admin Complaint**
10-20-4
Basic - - From initial inspection : Basic - Ceiling tile missing above reach in bread fridge. **Warning** - From follow-up inspection 2026-01-13: Observed same. **Admin Complaint**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above ware washing station drying rack **Warning** - From follow-up inspection 2026-01-13: Observed same. **Admin Complaint**
36-32-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture missing behind cookline hand washing sink.. **Warning** - From follow-up inspection 2026-01-13: Observed same. **Admin Complaint**
36-03-4
Basic - - From initial inspection : Basic - Water leaking from hand washing sink faucet at cookline. **Warning** - From follow-up inspection 2026-01-13: Observed same. **Admin Complaint**
29-11-4
52
Sep 16, 2025
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
47
Apr 15, 2025
Routine - Food
No violations found.
100
Feb 5, 2025
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
Insects, Rodents, and Animals Not Present
FL-38
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
43
Jan 3, 2025
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** - From follow-up inspection 2025-01-03: Observed same **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -Cookline; used to fill container of water. Reviewed proper handwashing sink usage. **Warning** - From follow-up inspection 2025-01-03: -Cookline hand washing sink; Employee washed rang in hand washing sink, reviewed proper hand washing sink usage with employee. **Time Extended** **Corrected On-Site**
31A-11-4
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-01-03: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Ceiling tile missing. -Kitchen right of entry and left of entry -Ware washing station. **Warning** - From follow-up inspection 2025-01-03: Observed same. **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling vents soiled with accumulated dust, or mold-like substance. **Warning** - From follow-up inspection 2025-01-03: Observed same **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -Reach in cooler #28 gaskets. -Breading station gaskets. **Warning** - From follow-up inspection 2025-01-03: Observed same **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food stored on floor. -Walk in freezer; bulk ice on floor. -Dry storage room; bulk flour stored on floor. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-03: Observed same; -Dry storage room; bulk flour stored on floor. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -Left Cookline **Warning** - From follow-up inspection 2025-01-03: Observed same **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -Cookline; Standing water at bottom of front line reach in cooler. **Warning** - From follow-up inspection 2025-01-03: Observed at left cook line reach in cooler **Time Extended**
29-49-6
55
Dec 13, 2024
Routine - Food
10 critical violations. 13 major violations. 12 minor violations.
View 35 violations
High Priority - 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. **Corrective Action Taken** **Warning**
03D-06-5
High Priority - 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. **Warning**
03A-02-5
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Cookline; Sanitizer Bucket (Chlorine 200ppm), operator remade solution, Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Warning**
41-27-4
High Priority - 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. **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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. **Warning**
12A-19-4
High Priority - Employee touched face and then engaged in handling clean equipment items without washing hands. -Reviewed proper hand washing with employee, employee washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - 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) **Corrected On-Site** **Warning**
22-41-4
High Priority - 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. **Warning**
12A-07-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Cookline hand washing sink water 80F. **Warning**
27-16-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. -Cookline; Sanitizer Bucket (Chlorine 200ppm). **Warning**
16-33-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Clams/mussels tag removed from original container prior to container being emptied. Operator placed original tag in batch at left cookline. **Corrected On-Site** **Warning**
01C-10-4
Intermediate - Handwash sink not accessible for employee use at all times. -Front line; bulk to go containers blocking sink. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -Cookline; used to fill container of water. Reviewed proper handwashing sink usage. **Warning**
31A-11-4
Intermediate - Menu does not identify raw fish items covered by the consumer advisory. Operator began marking raw items. **Corrective Action Taken** **Warning**
02B-01-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Operator provided. **Corrected On-Site** **Warning**
16-37-1
Intermediate - 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 **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Front line -Ware washing station Operator provided **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - 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. **Corrected On-Site** **Warning**
03F-10-5
Intermediate - 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. **Warning**
53B-13-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -Ware washing station -Front line. Operator provided. **Corrected On-Site** **Warning**
31B-06-4
Basic - Food stored on floor. -Walk in freezer; bulk ice on floor. -Dry storage room; bulk flour stored on floor. **Repeat Violation** **Warning**
08B-38-4
Basic - Equipment in poor repair. -Reach in cooler #28 gaskets. -Breading station gaskets. **Warning**
14-11-5
Basic - Ceiling tile missing. -Kitchen right of entry and left of entry -Ware washing station. **Warning**
36-36-4
Basic - Ceiling vents soiled with accumulated dust, or mold-like substance. **Warning**
36-34-5
Basic - 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.**Corrective Action Taken** **Corrected On-Site** **Repeat Violation** **Warning**
06-09-1
Basic - 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. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Wait station reach in cooler; operator stored properly. **Corrected On-Site** **Warning**
08B-49-4
Basic - 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 **Corrected On-Site** **Warning**
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -Left Cookline **Warning**
38-07-4
Basic - Soiled dry wiping cloth in use. -Cookline **Warning**
21-10-4
Basic - Standing water in bottom of reach-in-cooler. -Cookline; Standing water at bottom of front line reach in cooler. **Warning**
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Cookline; Operator stored in solution. **Corrected On-Site** **Warning**
21-12-4
3
Aug 15, 2024
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served.observe with oysters and clams.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at dishwasher hand sink. Operators placed paper towels at sink. **Corrected On-Site**
31B-02-4
Intermediate - Observe can opener soiled with food debris, mold-like substance or slime. Operator washed and sanitized **Corrected On-Site**
22-02-4
Intermediate - 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.
27-16-4
Basic - 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. **Corrected On-Site**
06-09-1
Basic - Food stored on floor. Observe bags of ice on floor in walkin freezer
08B-38-4
61
Mar 6, 2024
Food-Licensing Inspection
3 critical violations. 2 minor violations.
View 5 violations
High Priority - 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. **Corrected On-Site**
22-41-4
High Priority - 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. **Corrected On-Site**
08A-20-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (chlorine- over 200ppm). Operator made new solution. Chlorine 100ppm. **Corrected On-Site**
41-27-4
Basic - Time/temperature control for safety food thawed in an improper manner. Seafood thawing in standing water. Operator turned on cold water to continue thawing. **Corrected On-Site**
06-01-5
Basic - 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.
40-06-5
58
Sep 26, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2023-09-26: Observed same. **Time Extended**
53B-13-5
90
Sep 25, 2023
Routine - Food
5 critical violations. 7 major violations. 4 minor violations.
View 16 violations
High Priority - 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. **Warning**
03A-02-5
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Corrected On-Site** **Warning**
12A-09-4
High Priority - 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. **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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. **Corrected On-Site** **Warning**
12A-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - 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. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Stalks of celery in dish area hand sink. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - 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. **Corrected On-Site** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Cookline hand sink. Operator replaced. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - 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. **Warning**
53B-13-5
Basic - 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. **Warning**
14-74-7
Basic - 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. **Warning**
06-09-1
Basic - Standing water in bottom of reach-in-cooler. Low boy under conveyer toaster. **Warning**
29-49-6
Basic - 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. **Corrected On-Site** **Warning**
21-08-4
19
Oct 14, 2022
Food-Licensing Inspection
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
47
Frequently Asked Questions
When was Pier 14 Tapas and Cocktails last inspected?
The most recent health inspection at Pier 14 Tapas and Cocktails on file is from Mar 20, 2026. The public record contains 13 inspections in total.
What is the most common violation at Pier 14 Tapas and Cocktails?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Pier 14 Tapas and Cocktails.
How does Pier 14 Tapas and Cocktails compare to other restaurants in Lauderdale-By-The-Se?
Pier 14 Tapas and Cocktails most recently scored 50 out of 100, which is lower than the Lauderdale-By-The-Se average of 76.
Has Pier 14 Tapas and Cocktails' inspection record improved over time?
No. Recent inspections at Pier 14 Tapas and Cocktails have averaged around 11 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Pier 14 Tapas and Cocktails means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Pier 14 Tapas and Cocktails inspected?
Based on the inspection history on file, Pier 14 Tapas and Cocktails is inspected around four times per year on average.
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