DirtyFLRestaurant Inspection Data

TWISTED BISCUIT DINER

With 7 inspections documented, TWISTED BISCUIT DINER maintains a 2.1/5 food safety rating in TAVARES. Recent inspections show improving food safety practices.

4101 COUNTY ROAD 561

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/6/2025

Inspection #: Visit ID: 13483076

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Long white cutting board on cook line - From follow-up inspection 2025-08-06: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor at cook line - From follow-up inspection 2025-08-06: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled. - From follow-up inspection 2025-08-06: **Time Extended**

Inspection Date: 8/5/2025

Inspection #: Visit ID: 10884913

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Long white cutting board on cook line
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook in the kitchen. Operator put on Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook in the kitchen. Operator put on Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic container on dish rack in ware washing area.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor at cook line
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at the end of cook line soiled. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line soiled. Fan guard in walk in cooler Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line soiled.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At three compartment sink
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. cook on cook line handled raw chicken changed gloves no hand wash. Operator spoke with employee and employ washed hands. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw communities beef over Fish in walk in cooler. Operator removed. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded Cheese (47F - Cold Holding); Chicken Salad (49F - Cold Holding) Cooked eggs(47F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from day prior. Shredded Cheese (47F - Cold Holding); Chicken Salad (49F - Cold Holding); Eggs (47F - Cold Holding); potato salad (49F - Cold Holding) 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. See stop sale. On pancake mix and eggs. Operator added time mark Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at from counter. Operator date marked. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sliced soiled Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle with blue liquid alive three compartment sink.

Inspection Date: 5/22/2025

Inspection #: Visit ID: 10735781

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drinks stored next to to go container on front line. Corrected On-Site Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Garland Oven in kitchen area. - microwave in bake area. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - wall behind cooking equipment in kitchen area. - dishwasher trays Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw bacon stored over cooked brisket Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Corrected On-Site Repeat Violation
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. - hand sink at front line next to 3 compartment sink. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards on cooks line - electric slicer
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -chili dated 5/13 operator discarded.

Inspection Date: 12/5/2024

Inspection #: Visit ID: 8733311

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink stored on storage shelves with food on cooks line. Corrected On-Site Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -back door
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs hanging on shelf at toaster station Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on line - top oven on line Repeat Violation
  • 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. - tomato bacon gravy 45° operator discarded ddated prior day
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked sausage patties 45° operator discarded
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. - Ronnie Mcree
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - drink nozzle at front counter. - electric slicer - white cutting boards on line Repeat Violation
  • 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. - 1 new hire Corrected On-Site Repeat Violation

Inspection Date: 5/29/2024

Inspection #: Visit ID: 8570102

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drink stored on expo table. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phone stored at expo window Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. - person at expo work with food orders Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dishwasher trays - exterior of ice machine.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -expo person. Operator coached employee Corrected On-Site
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - expo person touching face. Operator coached employee. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next to clean silverware at host stand. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of fryers and baskets -can opener
  • 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.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked pasta, chili, green beans prepared on Sunday. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of clear liquid stored next to clean silverware at host stand. - spray bottle of clear liquid hanging on 3 compartment sink on front line. Corrected On-Site

Inspection Date: 2/8/2024

Inspection #: Visit ID: 8569681

  • N/A:No Violations Were Observed

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8354838

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation Expediting food. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters solid
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer to rapid chill sour cream 2nd temperature (42F - Cold Holding); chicken salad second temp (42F - Cold Holding) sour cream (54F - Cold Holding); butter (55F - Cold Holding) chicken salad (47F - Cold Holding) **Corrective Action Taken**
  • 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. Pancake batter. Operator added time mark. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Operator moved to freezer to rapid chill **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical containing chemicals stored next to food under steam well Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bayou Benedict Florida Cracker Benedict Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.