T.I.T.T.S Chicken
Last inspected: Mar 16, 2026
47
Score
T.I.T.T.S Chicken has been inspected eight times since 2022. The most recent report on file is from Mar 16, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around 10 violations lately compared to roughly six violations before.
When inspectors have written things up, “no soap provided at handwash sink” has been the most frequent reason, cited four times.
By comparison, the average Miami facility scores 74, putting T.I.T.T.S Chicken on the weaker side. The pattern in the record is worth a careful look.
8
Inspections
1
Critical latest
4
Major latest
4
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over relish at RUC at cook line. Eggs were removed. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed cup inside HWS at warewashing area. Cup was removed.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine or quaternary test strips available. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS at cook line. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at HWS at warewashing area.
31B-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at bathroom closest to dining area.
32-04-4
Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor next to ice machine. Bucket was removed. **Corrected On-Site**
10-14-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at RIC next to hot holding unit at front counter.
05-09-4
Basic - Single-service articles improperly stored. Observed single service packaging stored on floor at dry storage area at second floor.
25-05-4
47
Dec 1, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at bathroom door closest to dining room area. **Warning** - From follow-up inspection 2025-12-01: Observed at bathroom door closest to dining room area. **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed next to ice machine. **Warning** - From follow-up inspection 2025-12-01: Observed next to ice machine. **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-01: No Heimlich maneuver/choking sign posted. **Time Extended**
51-13-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed flour not labeled at preparation area. **Warning** - From follow-up inspection 2025-12-01: Observed flour not labeled at preparation area. **Time Extended**
02D-01-5
82
Nov 17, 2025
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bread with melted cheese on top with a cold holding temperature of 80F. As per operator, less than 2 hours. Product was moved to reach-in cooler for rapid cooling. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink splitter. **Warning**
29-42-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine with a 0 ppm chlorine concentration. **Warning**
22-49-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available. **Warning**
16-37-1
Intermediate - 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. Observed Steven and Giselle working for more than 60 days with no food handler's certification. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. Observed at hand washing at ware washing area. **Warning**
31B-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at bathroom door closest to dining room area. **Warning**
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed next to ice machine. **Warning**
51-11-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at metal containers at ware washing area shelf. **Warning**
24-08-4
Basic - Food stored on floor. Observed box of frying oil on floor at preparation area. **Repeat Violation** **Warning**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation** **Warning**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in freezer gasket soiled at cook line. **Warning**
23-03-4
Basic - Plumbing system in disrepair. Observed hand washing sink pipe leaking at cook line. **Warning**
29-08-4
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 raw chicken not labeled with production time at reach-in cooler at cook line. Coached operator on correct procedure. **Warning**
03G-53-1
Basic - Working containers of food removed from original container not identified by common name. Observed flour not labeled at preparation area. **Warning**
02D-01-5
29
Feb 10, 2025
Complaint Full
2 major violations. 5 minor violations.
View 7 violations
Intermediate - 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 to operator via email. **Repeat Violation**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Observed oil container and rice container stored on floor at cook line.
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
51-13-4
Basic - Single-service articles improperly stored. Observed single service boxes stored on floor at 2 floor storage area.
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service utensils not inverted at front counter.
25-06-4
64
Jan 23, 2025
Food-Licensing Inspection
2 major violations.
View 2 violations
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.
11-26-1
Intermediate - 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.
11-27-4
82
Aug 12, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
29
Mar 3, 2023
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled. Observed microwave interior soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink in front service area with no hot water, when hot water valve opens no hot water comes out at all. Operator re opened valve. **Corrected On-Site**
27-16-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
Basic - Plumbing system in disrepair. Observed plumbing line under hand sink at front service area in disrepair.
29-08-4
Basic - Standing water in floor drain/floor drain draining very slowly. Observed at floor drain under three compartment sink in kitchen.
29-19-4
50
Sep 13, 2022
Routine - Food
6 major violations. 5 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed basket of fruits stored blocking hand sink at front service area. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front service hand sink and kitchen hand sink.
31B-02-4
Intermediate - No soap provided at handwash sink. At front service hand sink.
31B-03-4
Intermediate - Packaged food not labeled as specified by law. Observed commercially processed empanadas and waffles missing labeling information as specified by law.
02D-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at front service hand sink shut off. Operator turned hot water back on. **Corrected On-Site**
27-16-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sinks soiled. Observed exterior of reach in cooler soiled.
23-03-4
Basic - Plumbing system in disrepair. Observed waste water line at hand sink in front service area in disrepair.
29-08-4
43
Frequently Asked Questions
When was T.I.T.T.S Chicken last inspected?
The most recent health inspection at T.I.T.T.S Chicken on file is from Mar 16, 2026. The public record contains eight inspections in total.
What is the most common violation at T.I.T.T.S Chicken?
Across the inspection record, “no soap provided at handwash sink” has been cited four times, more than any other issue at T.I.T.T.S Chicken.
How does T.I.T.T.S Chicken compare to other restaurants in Miami?
T.I.T.T.S Chicken most recently scored 47 out of 100, which is lower than the Miami average of 74.
Has T.I.T.T.S Chicken's inspection record improved over time?
No. Recent inspections at T.I.T.T.S Chicken have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at T.I.T.T.S Chicken means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is T.I.T.T.S Chicken inspected?
Based on the inspection history on file, T.I.T.T.S Chicken is inspected around two times per year on average.
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