Twin Peaks
Last inspected: Jan 28, 2026
100
Score
The health department has logged 16 inspections at Twin Peaks, the earliest from 2023. The newest entry in the record is dated Jan 28, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around four violations each.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded seven times.
Compared to the broader Daytona Beach restaurant scene, where the average is 71, this is a stronger showing. Overall, the inspection record reads well.
16
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
No violations found.
100
Jan 27, 2026
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
32
Jul 23, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Non-Food Contact Surfaces Clean
FL-23
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
52
Sep 17, 2024
Routine - Food
No violations found.
100
Sep 10, 2024
Routine - Food
1 critical violation.
View 1 violation
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**
22-57-6
86
Sep 3, 2024
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
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**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
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**
35A-02-6
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**
22-57-6
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**
03D-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -printer stored on handsink in prep area. **Corrected On-Site** **Warning**
31A-11-4
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**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site** **Warning**
13-04-4
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**
23-03-4
35
Jul 12, 2024
Complaint Partial
No violations found.
100
Jul 11, 2024
Complaint Partial
1 critical violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
70
Jul 1, 2024
Complaint Full
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Sewage and Wastewater Properly Disposed
FL-27
22
Feb 8, 2024
Routine - Food
3 minor violations.
View 3 violations
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**
13-04-4
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**
14-11-5
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**
23-03-4
86
Feb 6, 2024
Routine - Food
6 critical violations. 1 major violation. 8 minor violations.
View 15 violations
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**
12A-28-4
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**
22-57-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -salmon **Warning**
01D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked mushrooms 44f less than 4 hours **Warning**
03A-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**
03F-02-5
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**
03B-01-6
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**
02B-02-5
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**
14-11-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Cutting board has cut marks and is no longer cleanable. -small cooler on cookline **Warning**
14-09-4
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**
06-09-1
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -thermometer hanging from fan in walk in cooler **Warning**
05-11-4
Basic - Accumulation of debris inside warewashing machine. -top of small Dishmachine in warewashing area **Warning**
16-03-4
Basic - Worn, torn and/or soiled floors/carpeting. -debris and ice on walk-in freezer floor **Warning**
36-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood soiled with grease over fryers **Warning**
23-03-4
25
Sep 22, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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**
16-62-1
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**
10-20-4
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**
23-03-4
82
Jul 31, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
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**
16-62-1
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**
53B-01-5
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**
11-26-1
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**
24-08-4
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**
10-20-4
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**
23-03-4
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**
36-27-5
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**
21-08-4
58
Jul 25, 2023
Routine - Food
1 critical violation. 5 major violations. 8 minor violations.
View 14 violations
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**
22-45-4
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**
03C-96-4
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**
22-02-4
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**
16-62-1
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**
53B-01-5
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**
11-26-1
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**
36-27-5
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**
23-03-4
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**
31B-04-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment handle between uses. **Warning** - From follow-up inspection 2023-07-25: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2023-07-25: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-07-25: **Time Extended**
50-09-4
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**
02D-01-5
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**
21-08-4
35
Jul 24, 2023
Routine - Food
7 critical violations. 9 major violations. 11 minor violations.
View 27 violations
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**
12A-07-5
High Priority - Vacuum breaker missing on splitter added to mop sink faucet. **Warning**
29-42-4
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**
03B-01-6
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**
03D-06-5
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**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
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**
22-45-4
Intermediate - Spray bottle containing toxic substance not labeled. - in bar **Warning**
41-17-4
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**
03C-96-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice machine **Warning**
22-02-4
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**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - cookline - server area **Warning**
31B-02-4
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**
53B-01-5
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**
11-26-1
Intermediate - No soap provided at handwash sink. - cookline - server area **Warning**
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. - Cookline - server area **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of flour container **Warning**
23-03-4
Basic - Old food stuck to clean dishware/utensils. - ladles **Corrected On-Site** **Warning**
16-48-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - dish machine area **Warning**
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -less than 150 ppm **Warning**
21-08-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
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**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - In-use tongs stored on equipment handle between uses. **Warning**
10-20-4
Basic - Working containers of food removed from original container not identified by common name. - spices, cookline - flour, breadcrumbs, wheeled container **Warning**
02D-01-5
8
Mar 7, 2023
Food-Licensing Inspection
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Server station,cookline
31B-02-4
Intermediate - No soap provided at handwash sink. -server station,Cookline
31B-03-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. -server station,cookline
31B-04-4
67
Frequently Asked Questions
When was Twin Peaks last inspected?
The most recent health inspection at Twin Peaks on file is from Jan 28, 2026. The public record contains 16 inspections in total.
What is the most common violation at Twin Peaks?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Twin Peaks.
How does Twin Peaks compare to other restaurants in Daytona Beach?
Twin Peaks most recently scored 100 out of 100, which is higher than the Daytona Beach average of 71.
Has Twin Peaks' inspection record improved over time?
Results have been roughly steady. Inspections at Twin Peaks have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Twin Peaks means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Twin Peaks inspected?
Based on the inspection history on file, Twin Peaks is inspected around six times per year on average.
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