DirtyFLRestaurant Inspection Data

TWIN PEAKS

FL 436
Florida, 32701
Seminole County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 1/29/2025

Inspection #: Visit ID: 8832062

  • 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

Inspection Date: 7/18/2024

Inspection #: Visit ID: 8831563

  • 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**

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8787697

  • 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

Inspection Date: 1/22/2024

Inspection #: Visit ID: 8593084

  • 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**

Inspection Date: 1/17/2024

Inspection #: Visit ID: 8445716

  • 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.

Inspection Date: 7/14/2023

Inspection #: Visit ID: 8386644

  • 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.