Twin Peaks
Last inspected: Feb 23, 2026
74
Score
Across the available record, Twin Peaks has 11 inspections on file, the first dated 2022. On Feb 23, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around seven violations each.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing six times across the record.
Restaurants in Orlando average 79, so Twin Peaks trails the local norm. The record is unremarkable in either direction.
11
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 23, 2026
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener has old red sauce left on the blade located in the back prep kitchen. **Corrected On-Site**
22-02-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked containers has raw hamburgers patties stored inside walk in cooler. **Corrected On-Site**
14-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed dried food debris spilled on the bar rails used for alcohol bottles located in patio bar (outside)
23-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black rubber mats used for storage of glasses very sticky in both bars. **Repeat Violation**
23-03-4
74
Nov 10, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature cod 45°f stored on the top reach in cooler less 4 hours recommend quick chill product,rechecked temperature 41.5°f (Cook used ice bags to properly cooled down seafood (cook line) **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed cart blocking the hand wash sink located on the cook line. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Observed no paper towels provided for hand wash sink located on cook line. **Corrected On-Site**
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed build up of on the ceiling inside walk in cooler for beer kegs.
36-34-5
Basic - Floors not maintained smooth and durable. Observed floor tiles missing by the dishmachine and server area, per General Manager floor tiles will be replaced also grout missing.
36-11-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash next to hand wash sink back prep kitchen. **Corrected On-Site**
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black rubber mats used for storage of glass ware very sticky on the counter behind all bars. **Repeat Violation**
23-03-4
Basic - Waste line missing at soda gun holster. Observed soda line missing in the main bar.
29-17-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath pre sink located in the back kitchen.
29-11-4
52
Mar 21, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of Alfredo sauce 118°f, queso cheese 120°f stored on the steam table, Manager found the thermostat turned lower readjusted. Employee placed all items on the grill to properly reheat 165°f **Corrective Action Taken**
03B-01-6
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed employee food handling training for Alexander Petty no date of training filled out on certificate. Manager completed at time of inspection. **Corrected On-Site**
53B-10-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large build up of ice on the back panel of sandwich reach in cooler. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters greasy underneath fire suppression hood system (Cook line) Plastic bar mats very sticky surface has liquor bottles stored on. mats in bars.
23-03-4
Basic - Standing water in floor drain/floor drain draining very slowly. Observed floor drain underneath dish machine draining very slowly.
29-19-4
67
Nov 8, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
37
Apr 16, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - all cutting boards on cook line **Warning** - From follow-up inspection 2024-04-16: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2024-04-16: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2024-04-16: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2024-04-16: **Time Extended**
16-46-4
78
Apr 15, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw shell eggs **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tomato (44F - Cold Holding); - cooked chicken wings (46F - Cold Holding); - steak (47F - Cold Holding); - raw chicken (47F - Cold Holding) Manager states less than 2 hours. Employee put on ice **Corrective Action Taken** **Warning**
03A-02-5
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - all cutting boards on cook line **Warning**
22-02-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado over cooked foods on cooling rack **Corrected On-Site** **Warning**
08B-17-4
47
Nov 1, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Server. **Corrected On-Site** **Warning** - From follow-up inspection 2023-11-01: **Time Extended**
13-06-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch. **Warning** - From follow-up inspection 2023-11-01: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler door is soiled. Wall is soiled by the dishwashing area. Interior of grease cabinets are heavily soiled. Exterior of ice machine door is soiled. **Warning** - From follow-up inspection 2023-11-01: Interior of grease cabinets are heavily soiled. **Time Extended**
23-03-4
82
Oct 31, 2023
Routine - Food
5 critical violations. 6 major violations. 10 minor violations.
View 21 violations
High Priority - Employee touched bare hand and then handled clean dishes without washing hands. **Corrected On-Site** **Warning**
12A-10-4
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.Glass dishmachine. **Warning**
22-57-6
High Priority - One Live, small flying insect at dishwashing area **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored next to raw chicken in walk in cooler. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Chicken,46 f at chicken station,cheese,45 f,corn,52 f,pico de gallo,46 ,chicken,45 f at cooks line area.Advised operator to ice. **Repeat Violation** **Warning**
03A-02-5
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 servers station. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Server. **Corrected On-Site** **Warning**
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large and small white cutting boards are soiled. Interior of spray hose is soiled. Ice scoop holders are soiled throughout the establishment. **Warning**
22-02-4
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 soap provided at handwash sink.Cooks line area. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Butter at cooks line. **Warning**
03F-10-5
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Sanitizer bucket stored next to clean linen in kitchen. **Corrected On-Site** **Warning**
21-44-1
Basic - Small plates not properly protected or inverted to prevent contamination.Patio area. **Warning**
24-11-4
Basic - Unwashed cilantro stored over prepped vegetables in walk in cooler. **Warning**
08B-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin . **Warning**
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Clean pans not stored inverted or in a protected manner. **Corrected On-Site** **Warning**
24-05-4
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 - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch. **Warning**
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler door is soiled. Wall is soiled by the dishwashing area. Interior of grease cabinets are heavily soiled. Exterior of ice machine door is soiled. **Warning**
23-03-4
16
May 31, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Dishmachine has no data plate/operating specifications. Observed no specifications plate or label is missing on the main dishmachine. **Warning** - From follow-up inspection 2023-05-31: Checked specification label has not been provided for the dishmachine. **Time Extended**
16-01-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed four rusty shelves inside walk in cooler, per Manager on order. **Warning** - From follow-up inspection 2023-05-31: Checked rusty shelves still remain in the walk in cooler, spoke to Manager will have replaced or resurface Will check by next routine inspection. **Time Extended**
14-17-4
90
Mar 23, 2023
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 cracked eggs stored in the carton in the reach in cooler drawers. **Warning**
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature spring mix 48°f stored inside reach in cooler, less than 4 hours recommend to quick chill product. **Corrective Action Taken** **Warning**
03A-02-5
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. Observed no employee working has a copy food handling training. **Warning**
53B-01-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed copies of food handling training must use the original copy. **Warning**
53B-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed 3 white cutting boards on the cook line has red stains left on the surface. Recommend to resurface or replace. Observed dipper well has mold like growth server area **Warning**
22-02-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked plastic containers used on the Cook line, Manager replaced at time of inspection **Corrected On-Site** **Warning**
14-16-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device to check hot water sanitizing machine. **Warning**
16-62-1
Basic - Clean utensils stored between equipment and wall. Observed knife in between reach in cooler and stored on side of counter.(cook line) **Warning**
24-14-4
Basic - Dishmachine has no data plate/operating specifications. Observed no specifications plate or label is missing on the main dishmachine. **Warning**
16-01-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while cooking on the grill. **Warning**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic lids wet stacked hanging on storage rack. **Warning**
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed plastic bowl inside bread crumbs back prep area.,Manager removed. **Corrected On-Site** **Warning**
10-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed four rusty shelves inside walk in cooler, per Manager on order. **Warning**
14-17-4
33
Dec 15, 2022
Food-Licensing Inspection
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed five flying insects in the floor drain in the main bar, Manager ask employee to pour hot water in the floor drain, notify current pest control service to treatment in the bar. Spoke to Supervisor on duty Diann next routine inspection.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature chicken wings 45°f, corn salsa 47°f less than 4 hours stored inside reach in refrigerator drawers on the cook line, recommend to quick chill product.
03A-02-5
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. Checked dishmachine three times not sanitizing properly, recommend to use 3 compartment sink wash,rinse and sanitizer, Manager notify dishmachine company. company repairing the dishmachine at time of inspection electrical problems found. **Corrective Action Taken**
22-57-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards soiled has red stains left on the surface ( cook line)
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided for hand wash sink in the main bar area. **Corrected On-Site**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet plastic containers stacked on storage shelves located prep kitchen.
24-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler around frame of doors has mold like growth on cook line.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall inside walk in cooler and ceiling soiled has mold like growth, yeast near the beer lines.
36-27-5
45
Frequently Asked Questions
When was Twin Peaks last inspected?
The most recent health inspection at Twin Peaks on file is from Feb 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Twin Peaks?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Twin Peaks.
How does Twin Peaks compare to other restaurants in Orlando?
Twin Peaks most recently scored 74 out of 100, which is lower than the Orlando average of 79.
Has Twin Peaks' inspection record improved over time?
Results have been roughly steady. Inspections at Twin Peaks have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Twin Peaks means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Twin Peaks inspected?
Based on the inspection history on file, Twin Peaks is inspected around three times per year on average.
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