Twin Peaks Restaurant
Last inspected: Mar 19, 2026
64
Score
Going back to 2022, Twin Peaks Restaurant has 12 inspections in the public record. The newest entry in the record is dated Mar 19, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly two violations before.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up five times.
That's lower than the typical Pembroke Pines restaurant, which scores around 79. Nothing in the record is alarming, but there's room to improve.
12
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 19, 2026
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
64
Mar 11, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
67
Dec 1, 2025
Complaint Full
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
52
Apr 28, 2025
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 1)Salad sandwich station-; salsa (60F - Cold Holding); mozzarella shredded cheese (52F - Cold Holding), per employee food held less than 4 hours. Employee removed food, placed ice bath and moved to walk in cooler for a quick chill. **Corrective Action Taken**
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cook line -Blue tooth and charger middle of single service plates. Employee removed **Corrected On-Site**
40-06-5
82
Feb 10, 2025
Routine - Food
No violations found.
100
Jan 10, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink. **Warning**
29-34-4
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. Establishment does cook chill for more than 48 hours. Observed Division status shows withdrawn. Date marking labels on bags showed five days for expiration. **Repeat Violation** **Warning**
03G-50-1
Basic - Cleaned and sanitized equipment or utensils not properly stored. Cleaning containers stacked with soiled containers. Cleaning equipment storage rack in rear kitchen. **Warning**
24-07-4
Basic - Current Hotel and Restaurant license not displayed. Not available on site. **Warning**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Rear kitchen- Metallic containers of food stacked wet in cleaning equipment rack. **Warning**
24-08-4
67
Nov 5, 2024
Routine - Food
1 major violation.
View 1 violation
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. Establishment does cook chill for more than 48 hours. Observed Division status shows withdrawn **Warning**
03G-50-1
90
Jan 18, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Rear of kitchen , single service storage. **Warning** - From follow-up inspection 2024-01-18: Observed same **Time Extended**
29-42-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage rack, metal containers stacked wet. Employee moved containers from piles to allow air dry. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-01-18: Observed same **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Bar area, under hand wash sink. **Warning** - From follow-up inspection 2024-01-18: Observed same **Time Extended**
29-11-4
78
Jan 17, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1, 2023. Manager renewed during inspection **Corrected On-Site** **Warning**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. - Expo station-Flip top; blue cheese sauce (47F - Cold Holding); pico de gallo (46F - Cold Holding); jack pepper cheese (47F - Cold Holding) observed open flip tops covered. -eggs wash (52F - Cold Holding); liquified butter (49F - Cold Holding), observed food stored on double panel. -Cook line-cooling drawers ; sliced American cheese (48F - Cold Holding); portioned chicken (47F - Cold Holding), observed cooling drawers left open. Per manager food held less than 4 hours, ice added for a quick chill. -Cook line-; grilled mushrooms (48F - Cold Holding); sautéed onions (49F - Cold Holding); garlic butter (60F - Cold Holding); butter garlic (55F - Cold Holding); butter chipotle (58F - Cold Holding). Advised operation to place items on time since manager stated food last less than 4 hours . **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Rear of kitchen , single service storage. **Warning**
29-42-4
Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Form provided and explained. Establishment does chicken wings. **Corrective Action Taken** **Warning**
03C-90-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage rack, metal containers stacked wet. Employee moved containers from piles to allow air dry. **Corrective Action Taken** **Warning**
24-08-4
Basic - Water leaking from pipe and/or faucet/handle. Bar area, under hand wash sink. **Warning**
29-11-4
50
Jul 26, 2023
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. Expo flip top; home made blue dressing (50F - Cold Holding); pico de gallo (51F - Cold Holding); mozzarella shredded cheese (49F - Cold Holding), per operator food held less than 4 hours, all containers moved to WIC for a quick chill **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided **Corrected On-Site**
31B-02-4
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. Poster emailed to operator **Corrective Action Taken**
11-27-4
Basic - Cutting board has cut marks and is no longer cleanable. Small salad station flip top in cook line.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees wearing watch, after manager instructed, employees removed. **Corrected On-Site**
13-07-4
64
Nov 15, 2022
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. After third attempt, Dishwasher (Chlorine sanitizer 00 ppm). Technician arrived during inspection, chlorine sanitizer at 50 ppm **Corrected On-Site**
22-52-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee begins to work on cook line- fry station placed gloves, without washing hands. After instructed employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site** **Repeat Violation**
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté station; pico de gallo (50F - Cold Holding); mozzarella shredded cheese (52F - Cold Holding) per operator food held for two hours, advised operator to move food tomWIF for a quick chill **Corrective Action Taken**
03A-02-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Three employees with no beard guard restraint
13-04-4
Basic - Floor soiled/has accumulation of debris. -Cook line
36-73-4
Basic - Ice scoop handle in contact with ice. Bar area, employee removed **Corrected On-Site**
10-08-5
Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed to go plates, cups, lids and straw boxes in a room that has bottom and top openings to the outside.
25-11-5
52
Aug 24, 2022
Complaint Full
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee working on line did not wash hands before putting gloves . After instructed employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -grill -Grilled station; butter (80F - Cold Holding); melted butter (70F - Cold Holding), observed food left at ambient temperature, per operator food held less than 1 hours, Employee removed and placed on WIF for a 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. Grill station-sauté mushrooms (70F - Hot Holding); sauté onions (80F); grilled chicken (120F - Hot Holding). Per operator food held less than two hours, operator reheated on grill stove to 165F. **Corrected On-Site**
03B-01-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8/17/2022
53A-03-7
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Next to ice machine water temperature (83F)"&
27-16-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator working on cook line removed watch **Corrected On-Site**
13-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Container of Forks not inverted and seating on bottom shelf next to ice machine, operator removed and stored properly **Corrected On-Site**
25-06-4
Basic - Stored food not covered.cook line, bowl of coleslaw on top of lettuce. Employee removed bowl and placed lettuce on protected container. **Corrected On-Site**
08B-12-5
45
Frequently Asked Questions
When was Twin Peaks Restaurant last inspected?
The most recent health inspection at Twin Peaks Restaurant on file is from Mar 19, 2026. The public record contains 12 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 five times, more than any other issue at Twin Peaks Restaurant.
How does Twin Peaks Restaurant compare to other restaurants in Pembroke Pines?
Twin Peaks Restaurant most recently scored 64 out of 100, which is lower than the Pembroke Pines average of 79.
Has Twin Peaks Restaurant's inspection record improved over time?
No. Recent inspections at Twin Peaks Restaurant have averaged around six violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Twin Peaks Restaurant 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 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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