Twin Peaks Restaurant
Last inspected: Feb 9, 2026
100
Score
Twin Peaks Restaurant has been inspected nine times since 2022. The most recent visit was on Feb 9, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around four violations compared to roughly seven violations earlier on.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Among Fort Lauderdale restaurants, the typical score is 80; Twin Peaks Restaurant is comfortably above that bar. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
No violations found.
100
Dec 8, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at fry station wings (52-55F - Cold Holding) in over stacked pan per operator removed from walk-in cooler and placed on line less than one hour. Not portion or prepared today. Operator placed in walk-in cooler to chill Observed in flip top unit chopped hard cooked eggs (44F - Cold Holding) per operator held out of temperature less than two hours. Employee voluntarily discarded. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. Prep area. Operator provided. **Corrected On-Site** **Warning**
31B-03-4
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. Operator not keeping track of temperature logs. **Warning**
03G-50-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle in lower portion of fry station. Operator removed. **Corrected On-Site** **Warning**
12B-13-4
Basic - Stored food not covered. Observed container of coleslaw not covered in flip top cooler. Employee covered. **Corrected On-Site** **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed flour not labeled. Operator labeled. **Corrected On-Site** **Warning**
02D-01-5
58
Jul 28, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
47
Dec 5, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
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
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
41
Sep 5, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on flat top sauté mushroom (46-52F - Cold Holding) siting in a container of little ice. Per manager mushroom taken from walk-in cooler to cook line. Not portion or prepared today. Held out of temperature less than two hours. Operator placed ice bag on top. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris, mold-like substance or slime. Operator removed and brought to dish water to be cleaned. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink a bar being used as a dump sink ice cubes in sink. Operator melted the ice. **Corrected On-Site**
31A-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans not properly air-dried - wet nesting.on pot and pan rack.
24-08-4
Basic - Food stored on floor. Box of ketchup spoon floor in storage are. Operator elevated **Corrected On-Site**
08B-38-4
64
Feb 7, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No soap provided at handwash sink. Observed soap dispenser inoperable at bar area. Operator replaced. **Corrected On-Site**
31B-03-4
Basic - Stored food not covered. Observed stored raw chicken tenders @39F not covered. Operator covered. **Corrected On-Site**
08B-12-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wipe cloth under cutting board in kitchen at salad station. Operator removed. **Corrected On-Site**
21-04-4
Basic - Single-service articles improperly stored. Observed single serve containers not turned over. Operator turn over. **Corrected On-Site**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Observed working containers of flour, bread crumb, and rice not in original packaging not labeled. Operator labeled with common name. **Corrected On-Site**
02D-01-5
74
Oct 13, 2023
Complaint Full
4 major violations. 2 minor violations.
View 6 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. Email operator bulletin. **Corrective Action Taken**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Pico de gallo being cooled in deep covered plastic container approximately 10 gallons 62F@ 1:20pm ambient cooling since 12:00 rechecked 57 @2:20pm being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Operator placed container in ice bath. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket in hand washing sink and spray bottle hanging on hand washing sink at the bar. Operator removed items **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink at the service station bar.
31B-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with flour. Operator removed **Corrected On-Site**
10-01-5
Basic - Old labels stuck to food containers after cleaning. Observed old labels on food containers on shelf by three compartment sink. Operator removed labels and had containers cleaned and sanitized **Corrected On-Site**
16-46-4
61
Mar 1, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw fish in cookline drawers. Raw fish stored over cooked chicken in cookline drawers. Reviewed proper refrigerator storage procedures and operator stored all items properly. **Corrected On-Site**
08A-20-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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.
03G-50-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
74
Oct 31, 2022
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Shell eggs in use or stored with cracks or broken shells.- 3 raw shell eggs in the drawers at cook line; See stop sale.
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (42-52F - Cold Holding) at frying station; ice bags not covering all food parts. Food not portioned or prepared today; food out of temperature for less than 1 hour; Operator placed more ice bags ; ribs (48F - Cold Holding) on the speed rack; in walk-in cooler ; as per operator food not prepared or portioned today; food left outside while new food shipment received and stored properly. **Corrective Action Taken** **Corrective Action Taken**
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 200ppm) Operator switched to second dishwasher that sanitized through temperature Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0 ° ) operator fixed during inspection **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime can opener **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prep area Operator provided **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided handwash sink at prep area( water at 83° F) establishment has multiple handwash sinks throughout
27-16-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching flour Operator stored properly **Corrected On-Site**
10-01-5
45
Frequently Asked Questions
When was Twin Peaks Restaurant last inspected?
The most recent health inspection at Twin Peaks Restaurant on file is from Feb 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Twin Peaks Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Twin Peaks Restaurant.
How does Twin Peaks Restaurant compare to other restaurants in Fort Lauderdale?
Twin Peaks Restaurant most recently scored 100 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Twin Peaks Restaurant's inspection record improved over time?
Yes. Recent inspections at Twin Peaks Restaurant have averaged around four violations per visit, down from roughly seven earlier in the 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 three times per year on average.
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