PIER 14 TAPAS AND COCKTAILS
18 E COMMERCIAL BLVD 14C · LAUDERDALE-BY-THE-SE · Broward County · FL 33308
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
35 full violation description(s) documented by the inspector during this visit.
High Priority 10
12A-07-5High 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**
22-41-4High 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**
12A-25-4High 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-19-4High 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**
08A-05-6High 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-20-5High 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**
01B-02-5High 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**
03A-02-5High 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**
03D-06-5High 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**
41-27-4High 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**
Intermediate 13
16-33-4Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. -Cookline; Sanitizer Bucket (Chlorine 200ppm). **Warning**
01C-05-4Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-10-4Intermediate – 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**
31A-09-4Intermediate – 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-11-4Intermediate – Handwash sink used for purposes other than handwashing. -Cookline; used to fill container of water. Reviewed proper handwashing sink usage. **Warning**
02B-01-5Intermediate – Menu does not identify raw fish items covered by the consumer advisory. Operator began marking raw items. **Corrective Action Taken** **Warning**
16-37-1Intermediate – No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Operator provided. **Corrected On-Site** **Warning**
53A-05-6Intermediate – 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**
31B-02-4Intermediate – 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**
03F-10-5Intermediate – 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**
53B-13-5Intermediate – 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**
31B-06-4Intermediate – Soap dispenser at handwash sink not working/unable to dispense soap. -Ware washing station -Front line. Operator provided. **Corrected On-Site** **Warning**
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Cookline hand washing sink water 80F. **Warning**
Basic 12
36-36-4Basic – Ceiling tile missing. -Kitchen right of entry and left of entry -Ware washing station. **Warning**
36-34-5Basic – Ceiling vents soiled with accumulated dust, or mold-like substance. **Warning**
06-09-1Basic – 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**
12B-07-4Basic – 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**
08B-49-4Basic – 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**
14-11-5Basic – Equipment in poor repair. -Reach in cooler #28 gaskets. -Breading station gaskets. **Warning**
08B-38-4Basic – Food stored on floor. -Walk in freezer; bulk ice on floor. -Dry storage room; bulk flour stored on floor. **Repeat Violation** **Warning**
10-07-4Basic – 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**
38-07-4Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -Left Cookline **Warning**
21-10-4Basic – Soiled dry wiping cloth in use. -Cookline **Warning**
29-49-6Basic – Standing water in bottom of reach-in-cooler. -Cookline; Standing water at bottom of front line reach in cooler. **Warning**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. -Cookline; Operator stored in solution. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on September 19, 2026 11:39 AM.
Violation category totals
3 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.