TITIE RESTAURANT & LOUNGE

Name: TITIE RESTAURANT & LOUNGE
Address: 300 W SUNRISE BLVD STE 6, FORT LAUDERDALE, FL, 33311, US
Rating: 43.9

300 W SUNRISE BLVD STE 6, FORT LAUDERDALE, FL 33311

License #1611153

🍺 Bar/Pub ℹ️

43.9 Grade F / 100

Failing Health Score

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Latest inspection

April 1, 2026 · 6 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

TITIE RESTAURANT & LOUNGE in FORT LAUDERDALE currently holds an InspectFL Health Score of 43.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on April 1, 2026. Across those visits, inspectors documented 91 total violations — 14 critical, 20 major, 57 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 13, 2023

The latest inspection on April 1, 2026 shows 6 observation rows: no critical rows, 1 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

92%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

TITIE RESTAURANT & LOUNGE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees phone stored over the prep area in the kitchen. Operator stored employees phone properly.
[14-36-5] Exterior of refrigerator or freezer in disrepair/has exposed insulation. Observed on the outside of the chest freezer in the prep area rust and insulation are exposed.
[36-17-5] Floor tiles missing and/or in disrepair in the dishwashing and kitchen area.
[14-20-4] Ripped/worn tin foil used as shelf cover in the prep area. Operator removed tin foil.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 200ppm). Operator corrected to 100ppm.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked goat made yesterday without a date mark. Operator date marked properly.

Disposition: Emergency order recommended
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-36-4] Ceiling tile missing in kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in prep area heavily soiled with dust.
[35A-03-4] Dead roaches on premises. 5 dead in trap in water heater room. No door between water heater room and kitchen. 2 dead roach behind fryer.
[14-11-5] Equipment in poor repair. Missing leg on mop sink.
[36-73-4] Floor soiled/has accumulation of debris. Excessive amounts of grease and food debris behind equipment on cook lime. Excessive amounts of trash and food debris behind reach in freezers.
[36-17-5] Floor tiles missing and/or in disrepair throughout kitchen and prep areas. Standing water under cracked tiles in prep area.
[33-20-4] Grease on the ground and/or pad around grease receptacle. No grease receptacle observed. Observed old grease stored in 5 gallon jugs on rear pad. Observed grease on ground by fence.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. 1. Kitchen hoods heavily soiled with grease. 2. Missing catch pan Kitchen hoods.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in back kitchen.
[29-08-4] Plumbing system in disrepair. Hand sink draining on to floor in water heater room. Mop sink by back door not hooked up.
[33-34-4] Storage area not maintained clean and organized. Outside area where hose is located, evidence of grease and debris on fence.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat commercially processed vegetables in reach in freezer.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach in water heater room on door panel. No door between water heater room and kitchen. 2 live in trap in water heater room. No door between water heater room and kitchen. 1 live roach on cook line next to stove and steam table. 6 live roaches behind white reach in freezer in prep area. 2 lives roaches on wall above grey reach in freezer.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Approximately 25 dropping observed underneath two door stainless reach in cooler.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine bucket at kitchen prep area 200 ppm. Operator diluted solution, retesting at 100ppm.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in back kitchen. Operator provided.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Snapper prepped more than 36 hours not date marked.

Disposition: Emergency order recommended
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Over prep area.
[14-11-5] Equipment in poor repair. Chest freezer - torn gaskets.
[36-73-4] Floor soiled/has accumulation of debris. Behind all chest freezers.
[36-24-5] Hole in or other damage to wall. By cookline hand sink.
[29-11-4] Water leaking from pipe and/or faucet/handle. Under cookline hand sink.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 small flying insects landing on prep table in kitchen prep area.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chest freezer - raw fish stored over cooked oxtail. Operator stored all items properly.
[35A-05-4] Roach activity present as evidenced by live roaches found. Approximately 5 live roaches on wall next to and under triple sink in kitchen.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings along wall next to kitchen prep area Atosa reach in. Operator removed droppings.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Front counter - glass door - pikliz - cooling for 3 hours at 2pm (51F - Cooling) at 2:35pm 52F. Reviewed proper cooling procedures and operator moved item to prep area reach in to quick chill.
[11-27-4] 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 for operator.
[53B-01-5] 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.