PSL Custom Wine Cellar handles commercial wine cellar construction for restaurants, hotels, clubs and wine shops across Port St. Lucie and the Treasure Coast. A busy service floor puts far more stress on a cellar than a home ever will. Doors open every few minutes, staff need a bottle in seconds, and the cooling has to hold steady through a packed Saturday night in August.
So we build around how your team works. We walk the space during service, count your current inventory and plan the room so the bottles you pour most stay within arm's reach.
Spaces we build for local businesses include:
Most of our commercial installs happen after closing or on slow days, so your kitchen and dining room stay open while the work gets done. We work with owners in Port St. Lucie, Tequesta, Okeechobee and Indiantown.
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These design concepts show how a commercial cellar can fit a hotel lobby, a small wine bar and a busy restaurant kitchen on the Treasure Coast.

DESIGN CONCEPT · JUPITER
A small Jupiter hotel kept its wine in a storage closet behind the front desk, so guests never saw a single bottle. The concept turns a dead corner of the lobby into a glass-front cellar with walnut racking for about 600 bottles, ducted cooling vented through the roof and warm LED strips that glow after dark. The bar team gets a locking door, and guests get something to look at while they check in.
Estimated budget: $52,000
Estimated timeline: 7 to 9 weeks

DESIGN CONCEPT · SEBASTIAN
A wine bar near the Sebastian waterfront was pulling bottles from cardboard cases stacked under the counter. The plan replaces the bare back wall with floor-to-ceiling, label-forward racking behind a sliding glass panel and a split cooling system quiet enough to run on live music nights. It holds about 350 bottles, with the 40 most-poured wines at eye level.
Estimated budget: $27,500
Estimated timeline: 4 to 5 weeks

DESIGN CONCEPT · PORT SALERNO
A seafood restaurant in Port Salerno stored its reds beside the walk-in cooler, where compressor heat kept cooking the bottles. The concept builds a sealed 2x6 room off the kitchen hallway with a full vapor barrier, an insulated exterior-grade door and steel-and-wood racking for 900 bottles. Servers grab whites from the front rack, and the manager keeps the reserve list in a locked section at the back.
Estimated budget: $46,000
Estimated timeline: 6 to 8 weeks

01
We plan the room around your inventory count, your service flow and the space you have to work with. Then our crew handles framing, insulation, the door, cooling and racking as 1 project, so you deal with a single team from layout to final temperature check.
02
Restaurants need bottles close to the floor and well away from kitchen heat. We place the cellar where servers can reach it in a few steps and size the racking for your current list, with room to add 25% more as the program grows.


03
A glass wall turns your wine into part of the room. We use insulated low-E glass and sealed frames so the display holds 55°F under dining room lights, plus LED lighting that shows off labels without warming the bottles.
04
Wine shops need clean sightlines and fast restocking. We build bin racks, case storage and display shelves sized to your SKUs, with labeled rows that make weekly inventory counts quicker for your staff.


05
Racking is built to fit your bottles, including magnums, champagne and full cases. We mix display rows, bulk bins and locked reserve sections to get the most capacity out of every foot of wall.
06
Commercial cellars see far more door traffic, so the cooling has to recover fast. We size ducted or split systems to the real heat load of your room and add alarms that alert your manager if the temperature drifts overnight.

Here is why restaurant owners and hospitality managers across the Treasure Coast call us first.
Built around your service hours:
We install after closing or on slow days, so your doors stay open.
Commercial-grade materials:
Racking, doors and seals made for a door that opens 100 times a night.
A single project lead:
The same person runs your job from first walkthrough to final temperature check.
Inventory-ready layouts:
Labeled racking that makes weekly counts and restocking faster for your staff.
PSL Custom Wine Cellar answers common questions from restaurant, hotel and retail owners planning a commercial cellar.
Most projects we build range from about $25,000 to $60,000, depending on room size, bottle count, glass and the cooling system. You get a fixed written quote after a site walkthrough.
Most commercial cellars take 4 to 9 weeks from approved design to final temperature check. We schedule the noisy work after hours so you can keep serving.
Most commercial rooms need a WhisperKOOL or CellarPro ducted or split system sized to the heat load, plus a full vapor barrier for South Florida humidity. We also add a temperature alarm so your manager knows right away if anything drifts.
Racks are built from mahogany or powder-coated steel that stand up to constant bottle pulls, and the glass is insulated low-E safety glass. Both are planned together so the display looks great and still holds a steady 55°F.
Yes. Each commercial build carries a 2-year workmanship warranty, and the cooling equipment keeps its own manufacturer warranty. Maintenance visits can be booked outside your opening hours.
A restaurant cellar sees far more door traffic and bottle turnover, so it needs faster-recovering cooling, tougher racking and a layout built for quick grabs during service.