TWIN PEAKS RESTAURANT
2000 South University Drive
Florida, 33324
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/3/2025
High Priority
1
Intermediate
4
Basic
2
Total
7
Inspection Details:
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple clothes in preparation area. Operator placed in buckets Corrected On-Site
- 02D-01-5:Basic - Working containers of food flour and salt removed from original container not identified by common name. Operator labeled Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cod fillet over cooked lobster meat on speed rack in walk-in cooler. Operator inverted items. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris, mold-like substance or slime. Employee clean and sanitized Corrected On-Site Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Food tray cover across hand washing on cook line. Employee removed Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Small high temperature dish machine. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In door bar. Operator provided Corrected On-Site
Food safety inspection conducted on 3/3/2025 revealed 7 total violations (1 high priority, 4 intermediate, 2 basic).
Inspection on 10/24/2024
High Priority
3
Intermediate
3
Basic
3
Total
9
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed clean plates stored next to hand wash sink. Operator removed plates. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substance buildup on can opener holster. Operator cleaned and sanitized Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on wall in dishwashing area. -Observed 1 live flying insects in prep area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed paco and cheese cold held at 49F in flip top cooler at wait station . Per operator, both items transfer from walk-in cooler 2 hours prior to the inspection. Operator transfer both items to walk in freezer for quick chill. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed mash potatoes hot held on steam table at 119F. Per operator, item placed in unit 3 hours prior to the inspection. Operator reheat mash potato to 175F. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade. Employees wash and sanitize Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available at the time of inspection. Repeat Violation
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator fixed dispenser. Corrected On-Site
Food safety inspection conducted on 10/24/2024 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).
Inspection on 3/13/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 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. Observed salmon with instructions to remove thawing in reduced oxygen package. Operator punctured all packages. Corrected On-Site
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed primary dish machine 0 ppm chlorine. Technician corrected to 100 ppm. Corrected On-Site
- 29-17-4:Basic - Waste line missing at soda gun holster. Observed at main bar.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed at small high temperature machine in dishroom.
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed high temperature machine in dishroom not 160°F. Technician corrected during inspection. Corrected On-Site
Food safety inspection conducted on 3/13/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 9/7/2023
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook put gloves on, grab a raw burger patty, season the patty, put the patty on the flat top grill, and then begin working with ready to eat foods without hand wash or glove change. Relayed to manager hand washing required when changing tasks.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Observed grilled jalapeños (93°F - Hot Holding) on flip top cooler at cook line. Per operator, food out of temperature for approximately 2hrs. Operator put jalapeños back on grill to reheat to 165°F or above for hot holding 2) Observed garlic butter (78°F - Cold Holding) at cook line. Per operator m food out of temperature for approximately 2 hours. Operator put butter in cooler to quick chill. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of food debris on can opener in kitchen. Operator removed can opener and put in dish pit to be washed, rinsed, and sanitized. **Corrective Action Taken**
Food safety inspection conducted on 9/7/2023 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).