Twin Peaks Restaurant
Last inspected: Sep 11, 2025
37
Score
Twin Peaks Restaurant has been inspected eight times since 2022. On Sep 11, 2025, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Restaurants in Fort Myers average 80, so Twin Peaks Restaurant trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
5
Critical latest
2
Major latest
1
Minor latest
Inspection History
Sep 11, 2025
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Bartender handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed bartender handling dirty dishware then prepare drinks at front outside bar. Spoke with operator regarding proper handwash procedures.
12A-02-4
High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. On back prep line, cooked smoked beef (103F - Cooling) being packaged after cooling below 135F. Spoke with operator, operator opened bags to reheat beef above 165F before beginning to repack. **Corrective Action Taken**
03G-15-5
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. Observed employee remove item dropped on floor then begin plating food on cook line. Spoke with operator opened bags, employee properly washed hands before returning to work. **Corrective Action Taken**
12A-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler far right cook line:; sour cream (58F - Cold Holding); cooked pickled onions (63F - Cold Holding) stored overnight per operator made. Operated discarded foods.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler far right cook line:; sour cream (58F - Cold Holding); cooked pickled onions (63F - Cold Holding) stored overnight per operator made. Operator discarded foods.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Used to rinse bar equipment in front outside bar.
31A-11-4
Intermediate - Handwash sink not accessible for employee use at all times. Cart of dishes in front of handwash sink dishwashing area. Operator cleared for use. **Corrected On-Site**
31A-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 in walk-in cooler mahi still partially frozen. Operated immediately opened all bags for proper thawing. **Corrected On-Site**
06-09-1
37
Dec 6, 2024
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Dec 4, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 small flying insects in front left corner of inside bar, with one dead inside bottle of vodka. See stop sale. **Admin Complaint**
35A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. iIn front left corner of inside bar one dead small flying insect inside bottle of vodka. **Admin Complaint**
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table by flat grill cooked onions (98F - Hot Holding) for one hour per operator. Operator returned to flat top for rapid reheating. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added to mop sink, missing vacuum breaker on attached green hose left side. Showed picture of vacuum breaker to person in charge and explained use. **Repeat Violation** **Warning**
29-42-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink in corner of prep sign in disrepair and not functioning. **Warning**
27-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up on front service line, forks and spoons. **Warning**
24-18-4
Basic - Accumulation of debris on top of warewashing machines in main dishwashing area. **Warning**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling next to fryer station in kitchen soiled with accumulated grease, dust. **Warning**
36-34-5
43
Aug 15, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter across from fryer:; sour cream (68F - Cold Holding); housemade buttermilk ranch (67F - Cold Holding); pimento cheese (58F - Cold Holding); cream cheese sauce (60F - Cold Holding) for 90 minutes per operator. Operator labeled all items for 4 hour discard using time as a public health control. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added missing one vacuum breaker.
29-42-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents in dishwasher area.
36-34-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line salad station. Operator removed knives. **Corrected On-Site**
10-17-4
Basic - Old food stuck to clean dishware/utensils on dish rack behind cook line.
16-48-4
Basic - Single-service articles improperly stored. Coffee filters uncovered on front line, operator placed in bag.
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on wall under sinks in dishwashing area.
36-27-5
58
Feb 20, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On storage shelf - wing sauce - spicy garlic (68 F - Cold Holding). Per operator sauce is prepared in house with fresh sautéed garlic and was prepared on 02-17-2024 @ 8:34 AM.
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drink from water bottle remove and replace cap with gloved hands and return to work. Discussed with operator the need for hand washing and glove change. **Corrective Action Taken**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On storage shelf - wing sauce - spicy garlic (68 F - Cold Holding). Per operator sauce is prepared in house with fresh sautéed garlic and was prepared on 02-17-2024 @ 8:34 AM.
01B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside large ice maker at end of expo line. Repeat from 07-14-2023 **Repeat Violation**
22-20-5
Basic - Cast iron used as a food-contact surface other than only for cooking. Cast iron skillet used as serving plate for cooked meatballs and is not used throughout the cooking process, per operator
14-27-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinking for water bottle in prep area.
12B-02-4
Basic - Ice scoop handle in contact with ice. Behind bar in ice well at front of bar. Repeat from 07-14-2023 **Repeat Violation**
10-08-5
52
Jul 14, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temp dish machine.
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside large ice machine at tend of expo line.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Sandwich boards used for plating and serving have deep groves.
14-09-4
Basic - Ice scoop handle in contact with ice. Ice scoop laying in beverage ice at far ice bin behind bar. Operator moved ice scoop. **Corrected On-Site**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. No sign at hand sink in cooks line.
31B-04-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm); operator replaced sanitizer to achieve: Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
21-07-4
70
Mar 15, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sauted onions (96F - Hot Holding) 1 hour .Operator placed to reheat on stove **Corrective Action Taken**
03B-01-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ribs cooked more than 24 hours not date marked.
02C-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents in dishwashing area over clean utensils soiled with dust accumulation.
36-34-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall in dishwashing area soiled with mold like substance.And wall behind mop sink. **Repeat Violation**
36-27-5
58
Oct 26, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
70
Frequently Asked Questions
When was Twin Peaks Restaurant last inspected?
The most recent health inspection at Twin Peaks Restaurant on file is from Sep 11, 2025. The public record contains eight 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 Myers?
Twin Peaks Restaurant most recently scored 37 out of 100, which is lower than the Fort Myers average of 80.
Has Twin Peaks Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Twin Peaks Restaurant have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Twin Peaks Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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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