TWIN PEAKS
Outlet Boulevard
Daytona Beach, Florida, 32124
Volusia County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 13 health inspection reports
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All Inspection Reports
Inspection on 9/17/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/10/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-57-6:High Priority - - From initial inspection : 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. -manager ran dish machine 3 plus times heat strip fail to turn Warning - From follow-up inspection 2024-09-10: Per manager had tech was here in the past week **Time Extended**
Food safety inspection conducted on 9/10/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 9/3/2024
High Priority
5
Intermediate
1
Basic
4
Total
10
Disposition: Follow-up Inspection Required
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. Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -burners on stove soiled with grease -gaskets soiled on chicken reach in cooler Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Cooked brisket 53f to 58f ,per manager made yesterday , manager voluntarily discarded Warning
- 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. -manager ran dish machine 3 plus times heat strip fail to turn Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -live fly by trash can at rear door Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes 44f less than 4 hours -raw brisket 44f to 45f Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -printer stored on handsink in prep area. Corrected On-Site Warning
Food safety inspection conducted on 9/3/2024 revealed 10 total violations (5 high priority, 1 intermediate, 4 basic).
Inspection on 7/12/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/11/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. -6 dead roaches on floor by ice cream/server station -3 dead roaches on floor under tea station/server station. -2 dead roach on floor at serve station by trash can area. -2 dead roaches on floor in crew area. 3 dead roaches on floor by fry station -2 dead roaches on floor by toaster. -1 roach on floor by char grill - 4 dead roaches on floor by alto sham -4 dead roaches on floor at end of cookline by control panel. -7 dead roaches on floor in warehouse washing area Per manager pest control was here over night. And has scheduled for another treatment next week. Manager cleaned up dead roaches Corrected On-Site Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -5 to 8 flys flying around dirty towels and aprons and trash in partial in closed storage area outside of rear door. Manager sprayed area. Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on panel box in office,manager discarded Corrected On-Site Warning
Food safety inspection conducted on 7/11/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 7/1/2024
High Priority
5
Intermediate
4
Basic
7
Total
16
Disposition: Facility Temporarily Closed
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount Warning
- 35A-03-4:Basic - Dead roaches on premises. -1 dead roach on floor cookline -1 dead roach on wall by hansink end of cookline near warehouse washing. -1 dead on floor under small dish machine Manager cleaned up. Admin Complaint
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -under cooking equipment -under shelves Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -cook line Corrected On-Site Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -wait station Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of floor and seasoning containers - cushions soiled in dining room Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live fly on table in dining room -4 live flies in back dock area,covered partial in closed area out side of rear door. Admin Complaint
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on floor of cookline manager discarded. -2 live roaches on floor by storage shelf with onions.,manager discarded. -1 live roach on wall by dishwasher. Manager discarded - 1 live roach on floor across from ice machine Per manager pest control is coming every other Friday. Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fryer cooler Chicken 46f to 50f less than four hours -bacon 50f manager discarded Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce 115f, mashed potatoes 124f,employee reheating Refried beans 124f,cheese sauce 111f. Warning
- 41-25-4:High Priority - Tracking powder pesticide used inside establishment. -under 3 seat cushions in dining room Warning
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -chicken wings Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -sink by rear door with debris Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -wait station Corrected On-Site Warning
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -wait station hot water turned off Corrected On-Site Warning
Food safety inspection conducted on 7/1/2024 revealed 16 total violations (5 high priority, 4 intermediate, 7 basic).
Inspection on 7/1/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2024-07-01: **Time Extended**
- 03C-89-4:Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -chicken wings Warning - From follow-up inspection 2024-07-01: -per DM will be fully cooking chicken wings. **Time Extended**
Food safety inspection conducted on 7/1/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 2/8/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning - From follow-up inspection 2024-02-08: Per manager on order **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -gasket torn small reach in cooler on cookline -reach in cooler drawer not properly attached,per manager part on order Warning - From follow-up inspection 2024-02-08: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood soiled with grease over fryers Warning - From follow-up inspection 2024-02-08: **Time Extended**
Food safety inspection conducted on 2/8/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 2/6/2024
High Priority
6
Intermediate
1
Basic
8
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. -top of small Dishmachine in warewashing area Warning
- 05-11-4:Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -thermometer hanging from fan in walk in cooler Warning
- 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. Corrected On-Site Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -small cooler on cookline Warning
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning
- 14-11-5:Basic - Equipment in poor repair. -gasket torn small reach in cooler on cookline -reach in cooler drawer not properly attached,per manager part on order Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood soiled with grease over fryers Warning
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. -debris and ice on walk-in freezer floor Warning
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touch hat and clothes with gloved hands continued working with food. Manager had employee wash hand and put new gloves on **Corrective Action Taken** Warning
- 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. -large dish machine , manager is switch to chlorine Warning
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -salmon Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked mushrooms 44f less than 4 hours Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cookiline -Butter and garlic butter Corrected On-Site Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mashed potatoes 109f - 124f ,manager reheating Warning
- 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. -happy hour menu with burgers, provided Warning
Food safety inspection conducted on 2/6/2024 revealed 15 total violations (6 high priority, 1 intermediate, 8 basic).
Inspection on 9/22/2023
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment handle between uses. Warning - From follow-up inspection 2023-07-25: **Time Extended** - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of flour container Warning - From follow-up inspection 2023-07-25: **Time Extended** - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-07-25: **Time Extended** - From follow-up inspection 2023-07-31: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended**
Food safety inspection conducted on 9/22/2023 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 7/31/2023
High Priority
0
Intermediate
3
Basic
5
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2023-07-25: **Time Extended** - From follow-up inspection 2023-07-31: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment handle between uses. Warning - From follow-up inspection 2023-07-25: **Time Extended** - From follow-up inspection 2023-07-31: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of flour container Warning - From follow-up inspection 2023-07-25: **Time Extended** - From follow-up inspection 2023-07-31: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - dish machine area Warning - From follow-up inspection 2023-07-25: **Time Extended** - From follow-up inspection 2023-07-31: **Time Extended**
- 21-08-4:Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -less than 150 ppm Warning - From follow-up inspection 2023-07-25: Sink and surface sanitizer no test strips Manager stated switching back to Quat **Time Extended** - From follow-up inspection 2023-07-31: -operator doesn't have appropriate test strips **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-07-25: **Time Extended** - From follow-up inspection 2023-07-31: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-07-25: **Time Extended** - From follow-up inspection 2023-07-31: Training schedule for next week. **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-07-25: **Time Extended** - From follow-up inspection 2023-07-31: **Time Extended**
Food safety inspection conducted on 7/31/2023 revealed 8 total violations (0 high priority, 3 intermediate, 5 basic).
Inspection on 7/25/2023
High Priority
1
Intermediate
5
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-07-25: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2023-07-25: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment handle between uses. Warning - From follow-up inspection 2023-07-25: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - Cookline - server area Warning - From follow-up inspection 2023-07-25: Server area **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of flour container Warning - From follow-up inspection 2023-07-25: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - dish machine area Warning - From follow-up inspection 2023-07-25: **Time Extended**
- 21-08-4:Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -less than 150 ppm Warning - From follow-up inspection 2023-07-25: Sink and surface sanitizer no test strips Manager stated switching back to Quat **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. - spices, cookline - flour, breadcrumbs, wheeled container Warning - From follow-up inspection 2023-07-25: **Time Extended**
- 22-45-4:High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - dish ware and pans being run through Dishmachine that was not sanitizing, placed to air dry without sanitizing Warning - From follow-up inspection 2023-07-25: Heat strip fail to turn , Manager change to chlorine 0 ppm Manager has called tech **Time Extended**
- 03C-96-4:Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. - no written procedures available - chicken wings Warning - From follow-up inspection 2023-07-25: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice machine Warning - From follow-up inspection 2023-07-25: Improved **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-07-25: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-07-25: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-07-25: **Time Extended**
Food safety inspection conducted on 7/25/2023 revealed 14 total violations (1 high priority, 5 intermediate, 8 basic).
Inspection on 7/24/2023
High Priority
7
Intermediate
9
Basic
11
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - purse by straws in bar Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
- 10-20-4:Basic - In-use tongs stored on equipment handle between uses. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - Cookline - server area Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of flour container Warning
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. - ladles Corrected On-Site Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - dish machine area Warning
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -less than 150 ppm Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. - spices, cookline - flour, breadcrumbs, wheeled container Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - employee touched clothing, then changed gloves without washing hands Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - dish ware and pans being run through Dishmachine that was not sanitizing, placed to air dry without sanitizing Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - blue cheese, 50F; chopped tomatoes 44F; roasted corn 50F; boiled egg 50F; pico 49F; black beans 46F; -marinara 57F, ham, 51F, meatballs, 51F, overnight in pizza prep cooler; - shredded cheese, 44F, pizza prep cooler Warning
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - raw chicken breast strips/tenders, 44-48F, 4.5 hours,deep containers, prep unit. Corrective action taken: product moved to freezer for temperature recovery - sliced tomatoes 47-48F, ambient cooling 5.75 hours, walk in cooler - sliced tomatoes 47-48F, ambient cooling 6 hours, prep cooler Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Cajun butter, 88F, butter, 88F; off temperature control 5.5 hours; - garlic butter, 84F, off temperature control less than 1 hour Warning
- 29-42-4:High Priority - Vacuum breaker missing on splitter added to mop sink faucet. Warning
- 03C-96-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. - no written procedures available - chicken wings Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice machine Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - ice barrel used for cooling of reduced oxygen packaging foods blocking back hand sink - large plastic tub covering handsink in server area Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - cookline - server area Warning
- 53B-01-5: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. 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. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. - cookline - server area Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. - in bar Warning
Food safety inspection conducted on 7/24/2023 revealed 27 total violations (7 high priority, 9 intermediate, 11 basic).