TWIN PEAKS
Food safety records indicate TWIN PEAKS in ALTAMONTE SPRINGS has 8 inspections with a 2.5/5 overall rating. Recent inspections show improving food safety practices.
Last inspection: 1 months ago · 8 reports on file
FL 436
Florida, 32701
Seminole County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 8 health inspection reports
All Inspection Reports
1/27/2026· 1mo ago
Visit ID: 13506369
Follow-up Inspection Required1 high, 2 int, 2 basic
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -missing from salad cooler. Operator replaced. Corrected On-Site Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -salad cooler. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -black beans (61F - Cold Holding); cut lettuce (50F - Cold Holding) less than 4 hours in salad cooler. Operator iced products that are double panned, will monitor interior temperature. **Corrective Action Taken** Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -operator ordered heat test strips for glass washer during inspection. **Corrective Action Taken** Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -brisket chili bagged and sealed above 135° cooling in ice bath. Product date marked for 4 days. Establishment does not have an approved HACCP plan. Warning
8/27/2025· 6mo ago
Visit ID: 10931365
Met Inspection Standards2 high, 1 int, 1 basic
- 03G-53-1: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. -queso ingredients vacuum packaged and removed from package within 48 hours, label does not indicate date and time to be removed from package. Operator will correct issue.
- 35A-02-7:High Priority - Live, small flying insects found. -1 small flying insect on clean pan near prep area. Operator washed, rinsed and sanitized pan. -2 small flying insects near soiled glassware in dish room. Operator removed.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -corn (59F - Cold Holding); diced egg (60F - Cold Holding); cut tomato (56F - Cold Holding); blue cheese crumbles (61F - Cold Holding) in salad cooler on cook line. Per operator, all food at proper temperature at opening line check. Product moved to walk-in cooler for temperature recovery, unit will be monitored. Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -probe thermometer not able to run through dish machine per manager, no heat test strips.
1/29/2025· 1y 1mo ago
Visit ID: 8832062
Met Inspection Standards1 high, 2 basic
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -missing at front bar. Corrected On-Site
- 29-08-4:Basic - Plumbing system in disrepair. -spray hose fixture at glass washer leaking.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -meatballs (47F - Cold Holding); shredded cheese (48F - Cold Holding); black beans (46F - Cold Holding); salmon (46F - Cold Holding) in walk-in cooler less than 3 hours. Per operator product at proper temperature at 7:30 temp check. Recommend walk-in cooler remain closed as much as possible while stocking cook line. Repeat Violation
7/18/2024· 1y 7mo ago
Visit ID: 8831563
Met Inspection Standards1 basic
- 29-19-4:Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. -floor drain under glass washing machine not draining. Standing water in full drain. - From follow-up inspection 2024-07-18: **Time Extended**
7/17/2024· 1y 7mo ago
Visit ID: 8787697
Follow-up Inspection Required3 high, 2 basic
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -mahi in walk in cooler fully thawed. Operator slit bags. **Corrective Action Taken** Repeat Violation
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. -floor drain under glass washing machine not draining. Standing water in full drain.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm. No hose in the sanitizer bucket. Recheck 50ppm. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -partial flat of raw shell eggs above milk, cheese. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wings (50F - Cold Holding); corn (60F - Cold Holding); black beans (62F - Cold Holding); blue cheese crumbles (55F - Cold Holding); cut lettuce (50F - Cold Holding); chicken (47F - Cold Holding); ribs (48F - Cold Holding); pico (50F - Cold Holding); sliced beef (175F - Cooking); lobster mayo (48F - Cold Holding); cut cabbage (47F - Cold Holding); grilled onions (47F - Cold Holding) in multiple coolers on cook line. Product moved from walk in cooler less than 4 hours ago. Product iced. Repeat Violation Warning
1/22/2024· 2y 1mo ago
Visit ID: 8593084
Met Inspection Standards2 basic
- 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. -large lid on chicken in walk-in cooler cracked. Replacement ordered per operator. - From follow-up inspection 2024-01-22: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wheels of cooking equipment has grease build up. -food debris under dishmachine. - From follow-up inspection 2024-01-22: **Time Extended**
1/17/2024· 2y 1mo ago
Visit ID: 8445716
Follow-up Inspection Required3 high, 1 int, 5 basic
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -pan in panko Corrected On-Site
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon packages in cook line drawer not cut.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. -large lid on chicken in walk-in cooler cracked. Replacement ordered per operator.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -tongs on cook line in water77°f. Removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wheels of cooking equipment has grease build up. -food debris under dishmachine.
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -strip did not turn black, gauge indicated max rinse 119°f. Operator checked breaker,heat booster breaker blown. Recheck 160+.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -for salmon that may be served undercooked. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -all items in cold drawers under charbroiler; ribs, veggie burgers, salmon, wings, black beans, corn (52-54F - Cold Holding). Product out of temperature less than 4 hours. All food removed from unit. Warning
- 11-26-1: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. -some missing. Operator will print additional forms and have missing employees read and sign.
7/14/2023· 2y 8mo ago
Visit ID: 8386644
Met Inspection Standards1 high, 1 int, 3 basic
- 36-36-4:Basic - Ceiling tile missing. -above east end of cookline after repair.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. -small amount of standing water in bottom of ice scoop holder. Operator washed, rinsed and sanitized scoop and holder. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -in chicken cooler on cook line. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 small flying insect in prep area. Not on food or food contact surface.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -missing from on-line menu.