Pierres
Last inspected: Oct 15, 2025
61
Score
Pierres appears in inspection records eight times, starting in 2023. Inspectors last stopped by on Oct 15, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
The pattern that stands out is “vacuum breaker missing at hose bibb”, which has been cited two times.
Compared to other Islamorada restaurants (averaging 69), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Oct 15, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - 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
03A-02-5
Basic - Food stored on floor in kitchen
08B-38-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
24-27-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
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. Walk in cooler is at 44 F. the walk-in cooler thermostat was adjusted to lower temperature 38 F ambient temp after adjusting thermostat **Corrective Action Taken**
14-74-7
61
May 1, 2025
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
High Priority - 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
03D-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - 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)
03A-02-5
High Priority - 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)
01B-02-5
High Priority - 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 .
08A-08-5
Intermediate - No soap provided at handwash sink.in prep kitchen
31B-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
01C-10-4
Intermediate - 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
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and blade are soiled with food debris
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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. Lift lid unit on the cooling upstairs is not cold holding at 41F or below
14-74-7
Basic - Equipment in poor repair. Prep room dish machine is not working, all dish ware is washed in triple sink or upstairs dish machine
14-11-5
Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
10-18-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Upstairs kitchen
14-33-4
25
Dec 6, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Adequate Handwashing Facilities Supplied and Accessible
FL-10
70
May 2, 2024
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - 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 **Corrected On-Site**
08A-20-5
High Priority - Raw shell eggs stored over or with unwashed produce in produce walk-in cooler
08A-04-5
High Priority - Raw oystersstored over/not properly separated from ready-to-eat food, cooked shrimp **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. **Corrective Action Taken**
22-02-4
Intermediate - 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
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Plumbing system in disrepair. Handwash sink and triple sink are not draining properly at upstairs bar.
29-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upstairs ice machine in wait area
22-20-5
Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. **Corrected On-Site**
24-28-4
Basic - 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. **Corrected On-Site**
12B-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. Upstairs bar
31B-04-4
35
Mar 29, 2024
Routine - Food
No violations found.
100
Dec 5, 2023
Routine - Food
4 major violations. 8 minor violations.
View 12 violations
Intermediate - 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. **Warning**
03G-09-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. All tags have been discarded . **Warning**
01C-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. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - 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. **Warning**
03G-50-1
Basic - 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 **Warning**
03G-54-1
Basic - 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. **Warning**
03G-53-1
Basic - Chic towels , Cloth , used as a food-contact surface cover raw tuna **Warning**
21-05-5
Basic - Standing water in bottom of reach-in-cooler unit on cookline upstairs
29-49-6
Basic - No handwashing sign provided at a hand sink used by food employees. At bar **Warning**
31B-04-4
Basic - No Heimlich maneuver/choking sign posted. **Corrective Action Taken**
51-13-4
Basic - Food stored outside. Observed a stand up refrigerator stored outside upstairs . **Warning**
08B-42-4
Basic - Floor area(s) covered with standing water . Water draining onto floor from reach in cooler on cook line
36-22-4
45
Jun 23, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
82
Jan 17, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
50
Frequently Asked Questions
When was Pierres last inspected?
The most recent health inspection at Pierres on file is from Oct 15, 2025. The public record contains eight inspections in total.
What is the most common violation at Pierres?
Across the inspection record, “vacuum breaker missing at hose bibb” has been cited two times, more than any other issue at Pierres.
How does Pierres compare to other restaurants in Islamorada?
Pierres most recently scored 61 out of 100, which is lower than the Islamorada average of 69.
Has Pierres' inspection record improved over time?
Results have been roughly steady. Inspections at Pierres have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pierres means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Pierres inspected?
Based on the inspection history on file, Pierres is inspected around three times per year on average.
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