DirtyFLRestaurant Inspection Data

TWIN PEAKS RESTAURANT

Based on 6 health inspections, TWIN PEAKS RESTAURANT in FORT MYERS has earned a 2.1/5 food safety rating. Recent inspections indicate some food safety concerns.

16411 Corporate Commerce Way
Fort Myers, Florida, 33913
Lee County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/11/2025

Inspection #: Visit ID: 10883509

  • 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 in walk-in cooler mahi still partially frozen. Operated immediately opened all bags for proper thawing. Corrected On-Site
  • 12A-02-4:High Priority - Bartender handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed bartender handling dirty dishware then prepare drinks at front outside bar. Spoke with operator regarding proper handwash procedures.
  • 03G-15-5:High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. On back prep line, cooked smoked beef (103F - Cooling) being packaged after cooling below 135F. Spoke with operator, operator opened bags to reheat beef above 165F before beginning to repack. **Corrective Action Taken**
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee remove item dropped on floor then begin plating food on cook line. Spoke with operator opened bags, employee properly washed hands before returning to work. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler far right cook line:; sour cream (58F - Cold Holding); cooked pickled onions (63F - Cold Holding) stored overnight per operator made. Operated discarded foods.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler far right cook line:; sour cream (58F - Cold Holding); cooked pickled onions (63F - Cold Holding) stored overnight per operator made. Operator discarded foods.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cart of dishes in front of handwash sink dishwashing area. Operator cleared for use. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to rinse bar equipment in front outside bar.

Inspection Date: 12/6/2024

Inspection #: Visit ID: 10734435

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling next to fryer station in kitchen soiled with accumulated grease, dust. Warning - From follow-up inspection 2024-12-06: **Time Extended**

Inspection Date: 12/4/2024

Inspection #: Visit ID: 8861176

  • 16-21-4:Basic - Accumulation of debris on top of warewashing machines in main dishwashing area. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling next to fryer station in kitchen soiled with accumulated grease, dust. Warning
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up on front service line, forks and spoons. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 small flying insects in front left corner of inside bar, with one dead inside bottle of vodka. See stop sale. Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. iIn front left corner of inside bar one dead small flying insect inside bottle of vodka. Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table by flat grill cooked onions (98F - Hot Holding) for one hour per operator. Operator returned to flat top for rapid reheating. Corrected On-Site Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added to mop sink, missing vacuum breaker on attached green hose left side. Showed picture of vacuum breaker to person in charge and explained use. Repeat Violation Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink in corner of prep sign in disrepair and not functioning. Warning

Inspection Date: 8/15/2024

Inspection #: Visit ID: 8719198

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents in dishwasher area.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line salad station. Operator removed knives. Corrected On-Site
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils on dish rack behind cook line.
  • 25-05-4:Basic - Single-service articles improperly stored. Coffee filters uncovered on front line, operator placed in bag.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on wall under sinks in dishwashing area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter across from fryer:; sour cream (68F - Cold Holding); housemade buttermilk ranch (67F - Cold Holding); pimento cheese (58F - Cold Holding); cream cheese sauce (60F - Cold Holding) for 90 minutes per operator. Operator labeled all items for 4 hour discard using time as a public health control. Corrected On-Site Repeat Violation
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added missing one vacuum breaker.

Inspection Date: 2/20/2024

Inspection #: Visit ID: 8445471

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside large ice maker at end of expo line. Repeat from 07-14-2023 Repeat Violation
  • 14-27-4:Basic - Cast iron used as a food-contact surface other than only for cooking. Cast iron skillet used as serving plate for cooked meatballs and is not used throughout the cooking process, per operator
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drinking for water bottle in prep area.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Behind bar in ice well at front of bar. Repeat from 07-14-2023 Repeat Violation
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drink from water bottle remove and replace cap with gloved hands and return to work. Discussed with operator the need for hand washing and glove change. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On storage shelf - wing sauce - spicy garlic (68 F - Cold Holding). Per operator sauce is prepared in house with fresh sautéed garlic and was prepared on 02-17-2024 @ 8:34 AM.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On storage shelf - wing sauce - spicy garlic (68 F - Cold Holding). Per operator sauce is prepared in house with fresh sautéed garlic and was prepared on 02-17-2024 @ 8:34 AM.

Inspection Date: 7/14/2023

Inspection #: Visit ID: 8340989

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside large ice machine at tend of expo line.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Sandwich boards used for plating and serving have deep groves.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop laying in beverage ice at far ice bin behind bar. Operator moved ice scoop. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No sign at hand sink in cooks line.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm); operator replaced sanitizer to achieve: Sanitizer Bucket (Quaternary 200ppm) 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 for high temp dish machine.