Twin Peaks Restaurant
Last inspected: Apr 20, 2026
82
Score
Twin Peaks Restaurant appears in inspection records seven times, starting in 2024. Inspectors last stopped by on Apr 20, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly six violations before.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited three times.
That falls roughly in the middle of the pack for Naples restaurants. Taken together, the history is a positive one.
7
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored directly over ready to eat pickled jalapeños **Corrected On-Site**
08A-05-6
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handles. Observed operator correct violations in order to meet inspection standards. **Corrected On-Site**
10-20-4
82
Sep 22, 2025
Routine - Food
No violations found.
100
Sep 19, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
Hot and Cold Water Available; Adequate Pressure
FL-25
Personal Cleanliness
FL-40
52
Feb 5, 2025
Complaint Full
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker on splitter at mop sink. Educated operator on need of vacuum breaker and installation.
29-42-4
High Priority - Toxic substance/chemical improperly stored. Observed cans of cleaner stored in expo area on shelf single use items and above ketchup packets. Operator moved for proper storage. **Corrected On-Site**
41-10-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on char grill handle. Instructed employees on proper storage. Employees removed and placed for proper cleaning and storage. Repeat 01/30/2025 **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed waitstaff and bar tenders with no hair restraints. Staff was observed running food from kitchen and handling unwrapped items. Per operator this franchise company has been open 15 years and nothing has ever been cited , it is a company policy that they wear the hair down.
13-03-4
67
Jan 30, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
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 load dish machine with gloved hands and then without a glove change and hand washing, employee was observed unlaoding clean and sanitized dishes from machine . This is a repeat violation from previous inspection dated 08-06-2024 **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored directly over cooked, ready to eat chicken wings in walk in cooler This is a repeat violation from previous inspection dated 08-06-2024. Operator moved food to proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - No soap provided at handwash sink. No soap at hand washing sink at outside bar. Operatpr refilled soap. **Corrected On-Site**
31B-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on char grill handle on cooks line. Operator moved to proper storage **Corrected On-Site**
10-20-4
64
Aug 6, 2024
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
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 dish machine operator load soiled plates into dish machine and without a glove change or hand washing, removed cleaned and sanitized plates. Discussed proper procedure with operator **Corrective Action Taken**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored directly above prepared ribs and prepared chicken wings in walk in cooler. Operator moved foods to proper storage. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Twelve (12) pounds of salmon thawed in walk in cooler and still under reduced oxygen packaging that is clearly,labeled "removed from vacuum package prior to thawing.
01B-13-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. Provided operator with DBPR Form HR 5030-103 and they were signed during inspection.
11-26-1
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. HACCP plan has been received by Tallahassee but not yet approved. **Corrective Action Taken**
03G-50-1
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Spray bottle containing sanitizer, per operator, unlabeled.
41-21-4
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. Twelve (12) pounds of salmon thawed in walk in cooler and still under reduced oxygen packaging that is clearly,labeled "removed from vacuum package prior to thawing.
06-09-1
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well used for ice cream scoops, water not running and milk solids present. Operator turned in water. **Corrected On-Site**
10-03-4
39
Apr 9, 2024
Food-Licensing Inspection
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
78
Frequently Asked Questions
When was Twin Peaks Restaurant last inspected?
The most recent health inspection at Twin Peaks Restaurant on file is from Apr 20, 2026. The public record contains seven inspections in total.
What is the most common violation at Twin Peaks Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Twin Peaks Restaurant.
How does Twin Peaks Restaurant compare to other restaurants in Naples?
Twin Peaks Restaurant most recently scored 82 out of 100, which is about the same as the Naples average of 81.
Has Twin Peaks Restaurant's inspection record improved over time?
Yes. Recent inspections at Twin Peaks Restaurant have averaged around three violations per visit, down from roughly six 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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