DirtyFLRestaurant Inspection Data

TWIN PEAKS RESTAURANT

2224 Palm Beach Lakes Boulevard
West Palm Beach, Florida, 33409
Palm Beach County County

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 7/15/2025

Inspection #: 3646877

Inspection Date: 2/20/2025

Inspection #: Visit ID: 8869947

  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. At frying station make top cooler; exposed insulation along make top interior. Advised Operator to repair/replace. Repeat Violation
  • 08B-60-4:Basic - Unpackaged food not protected from environmental sources of contamination during preparation. At outside bar; washed/cut celery, washed/cut fruit, ready to eat olives uncovered on bar top exposed to environmental sources of contamination. Advised Operator to cover items.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at expo line handled cell phone and then put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 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. Employee handled soiled dishes while scraping, washing and rinsing and then handled clean and sanitized dishes while removing from dishwasher, placing to dry/store without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; cooked mushrooms (46F - Cold Holding); cooked onions (48F - Cold Holding). Operator stated not prepared or portioned today, held over ice for less than 1 hour, submerged in ice. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at outside bar hand wash sink. Operator provided soap. Corrected On-Site Repeat Violation

Inspection Date: 8/23/2024

Inspection #: Visit ID: 8719235

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned/sanitized. Corrected On-Site Repeat Violation
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. At frying station make top cooler; exposed insulation along make top interior. Advised Operator to repair/replace.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler; unwashed mushrooms/tomatoes/asparagus stored over cooked rice/cheese sauce. Operator moved unwashed produce. Corrected On-Site
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. At outside bar top; displayed cut fruit/cut celery/ready to eat olives uncovered. Operator covered items. Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee exited restaurant interior to outdoor bar and began preparing drinks without washing hands. Discussed with Operator who discussed with employee who then washed hands. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used to store pan. Operator removed. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At outside bar hand wash sink; no soap. Operator provided soap. Corrected On-Site Repeat Violation

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8519755

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior. Advised Operator to clean/sanitize.
  • 08B-12-5:Basic - Stored food not covered. At inside bar and outside bar; ready to eat drink garnishes stored on bar top uncovered. Operator covered.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; mechanically tenderized raw beef stored over raw pork ribs. Operator moved mechanically tenderized beef below pork. 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. At cook line steam table; pot roast (115F - Hot Holding); meatballs (111F - Hot Holding). Operator stated items were reheated prior to being placed in steam table, being held in overfilled pans for 1 hour, moved to be reheated to 165F. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled with food debris/mold-like substance. Operator moved to be washed, rinsed and sanitized. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At outside bar hand wash sink; no soap. Operator provided soap. Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cook line hand washing sink; paper towel dispenser jammed/unable to dispense paper towels. Operator unjammed/able to dispense. Corrected On-Site

Inspection Date: 10/6/2023

Inspection #: Visit ID: 8341032

  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. All the below have gone through a cook Chill Cooked chicken thighs prepared Thursday and dated to be used by Monday (5 days), green chili chicken soup prepared Tuesday with a used by date of Saturday (5 days), packaged salsa prepared on Thursday with a use by date of Monday (5days)
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill station drawers - cooked chicken wings (48F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler - pico de gallo (52F - Cold Holding) at 3:30pm prepared at 10:00am - see stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill station drawers - cooked chicken wings (48F - Cold Holding) operator states not portioned or prepared today held over 4 hours - see stop sale.
  • 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. Walk in cooler - pico de gallo (52F - Cold Holding) at 3:30pm prepared at 10:00am - see stop sale
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.