Titanic Brewing and Restaurant

5813 Ponce de Leon Blvd, Miami, FL 33146 · Permanent Food Service · License 2326544

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Sep 9, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed by the Sep 9 follow-up · 17 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 routine inspection
3 high priority (fixed by the Sep 9 follow-up, 1 repeat), 2 intermediate (1 repeat), 13 basic (10 repeats); basic violations cost 12 at most
-30
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep82026

Routine inspection

18 violations found · Inspector came back once

Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
10 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 9 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic9
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  At one of callback still observed.
  More time given
  Beverage tubing/cold plate not separated from stored ice.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
  More time given
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Ceiling tile missing.
  More time given
  Unclean building components, attachments or fixtures.
  More time given
Official report, on the Florida DBPR website
First visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
- 3 High priority
- 2 Intermediate
- 13 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at waiter station shredded cheese (73°F - Cold Holding), as per operator less than 2 hours. Observed at reach in cooler, grilled chicken (48°F - Cold Holding); raw beef burger (51°F - Cold Holding); mahi mahi (49°F - Cold Holding); salmon (53°F - Cold Holding) as per operator less than 2 hours from walk in cooler. Operator removed and placed items into walk in cooler.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed next to cook line grill mixed corn (93°F - Hot Holding).
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed at reach in cooler raw beef stored over grilled chicken. Observed at reach in freezer raw shrimp and beef stored over fries.
  Repeat violation
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed for prepared items of chicken, potatoes pasta in walk in cooler not date marked.
  Repeat violation
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed expired for employees, Alexandra Chace and Brandon Fraum,
Basic13
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed at bar area pitchers of water stored on counter uncovered. Observed at reach in cooler containers of chicken, fish poison de gallo stored uncovered.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed condiment cups used as scoops in flip top cooler.
  Repeat violation
  Beverage tubing/cold plate not separated from stored ice.
  Observed at bar ice bin.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed pans and plates stored on shelf prep line table
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at handwashing sink at bar area.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  Observed in walk in cooler.
  Floor area(s) covered with standing water.
  Observed at dish area.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed throughout kitchen area.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed throughout kitchen area
  Repeat violation
  Ceiling tile missing.
  Observed at corner of cook line near hood system.
  Repeat violation
  Unclean building components, attachments or fixtures.
  Observed wire storage shelves attached to wall at cook line soiled with dust and grease build up.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee bag stored on top of box of tortillas.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.