Twin Peaks Restaurant
Last inspected: Jan 20, 2026
82
Score
Inspectors have visited Twin Peaks Restaurant 11 times, with records going back to 2023. Twin Peaks Restaurant was last inspected on Jan 20, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“No measuring device available” comes up most often, recorded three times in the inspection record.
Twin Peaks Restaurant's latest score is in line with the Davie average of 79. The file should reassure diners considering a visit.
11
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
82
Oct 15, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Warewashing Facilities Maintained and Used
FL-24
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
64
Mar 3, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
52
Oct 24, 2024
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on wall in dishwashing area. -Observed 1 live flying insects in prep area.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed paco and cheese cold held at 49F in flip top cooler at wait station . Per operator, both items transfer from walk-in cooler 2 hours prior to the inspection. Operator transfer both items to walk in freezer for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed mash potatoes hot held on steam table at 119F. Per operator, item placed in unit 3 hours prior to the inspection. Operator reheat mash potato to 175F. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade. Employees wash and sanitize **Corrected On-Site**
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator fixed dispenser. **Corrected On-Site**
31B-05-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available at the time of inspection. **Repeat Violation**
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.
22-20-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed clean plates stored next to hand wash sink. Operator removed plates. **Corrected On-Site**
24-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substance buildup on can opener holster. Operator cleaned and sanitized **Corrected On-Site**
23-03-4
41
Mar 13, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed at small high temperature machine in dishroom.
16-62-1
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed high temperature machine in dishroom not 160°F. Technician corrected during inspection. **Corrected On-Site**
16-54-4
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. Observed salmon with instructions to remove thawing in reduced oxygen package. Operator punctured all packages. **Corrected On-Site**
06-09-1
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed primary dish machine 0 ppm chlorine. Technician corrected to 100 ppm. **Corrected On-Site**
16-55-4
Basic - Waste line missing at soda gun holster. Observed at main bar.
29-17-4
70
Sep 7, 2023
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
67
Apr 20, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Per operator, cook chill ROP method used for foods; ROP foods held for 3-5days, no HAACP plan or variance. Advised operator that establishment must contact district office and apply for HAACP plan and variance and that ROP foods are to be held for up to 48 hrs. **Warning** - From follow-up inspection 2023-04-20: Per operator, corporate for twin peaks follows a HAACP plan approved in Arizona for ROP cook chill process. Advised operator to contact DHR special processes and OPQ for HAACP plan and variance approval in Florida. **Time Extended**
03G-54-1
95
Apr 19, 2023
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw burger patties (46°F - Cold Holding); sliced cheese (46°F - Cold Holding); raw fish (45°F - Cold Holding) at cook line stove cooler. Per operator, foods stored in cooler for approximately 3 hrs. Operator put ice bags on foods to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at outdoor bar used as dump sink. **Warning**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside ice chute in ice machine in kitchen. **Warning**
22-20-5
Basic - Ice scoop handle in contact with ice. Observed Ice scoops in contact with ice in ice bins at both bars. Operator properly stored scoops. **Corrected On-Site** **Warning**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed broken glass at bottom of beverage cooler at indoor bar. Operator removed glass, cleaned, and sanitized during inspection. **Corrected On-Site** **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed Standing water inside true cooler at bottom. Operator cleaned and sanitized during inspection. **Corrected On-Site** **Warning**
29-49-6
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Per operator, cook chill ROP method used for foods; ROP foods held for 3-5days, no HAACP plan or variance. Advised operator that establishment must contact district office and apply for HAACP plan and variance and that ROP foods are to be held for up to 48 hrs. **Warning**
03G-54-1
61
Feb 8, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
90
Jan 26, 2023
Complaint Full
No violations found.
100
Jan 20, 2023
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Twin Peaks Restaurant last inspected?
The most recent health inspection at Twin Peaks Restaurant on file is from Jan 20, 2026. The public record contains 11 inspections in total.
What is the most common violation at Twin Peaks Restaurant?
Across the inspection record, “no measuring device available” has been cited three times, more than any other issue at Twin Peaks Restaurant.
How does Twin Peaks Restaurant compare to other restaurants in Davie?
Twin Peaks Restaurant most recently scored 82 out of 100, which is about the same as the Davie average of 79.
Has Twin Peaks Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Twin Peaks Restaurant have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Twin Peaks Restaurant 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 Restaurant inspected?
Based on the inspection history on file, Twin Peaks Restaurant is inspected around four times per year on average.
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