+1 to what Don said. I think the important word for 14B is "OR", so while there is a little less wiggle room, there is still quite a bit:
Aroma: "...A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/OR fruity character derived from American hops."
Flavor: "....Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney OR fruity aspects"
Like Don, I'm not going to dock a well made beer in those styles for fruitier hop profile. A well made beer that fits the criteria will score well. When it comes to BOS, the subtleties are what make the winners stand out. Balance is usually king. All the "parts" of the beer should work together.
All that said, keep in mind that fruity flavors, particularly lighter, tropical fruits, lend an overall increased perception of sweetness. In other words, residual sweetness is usually magnified when there are increased fruit flavors, and can send a beer out of balance. What I'm getting at here, is that you'll want to attenuate it really well, using a clean yeast strain, and maybe even plus up on the bittering a little bit (just a few extra ibu's) to help maintain balance against the increased fruit flavors. A tiny bit of acidity to keep the beer slightly tart in the finish will help too.
(BJCP Master Judge)