DirtyFLRestaurant Inspection Data

TWISTED BISCUIT DINER

4101 COUNTY ROAD 561

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

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.