Twisted Biscuit Diner
Last inspected: Mar 3, 2026
37
Score
The health department has logged 10 inspections at Twisted Biscuit Diner, the earliest from 2022. The newest entry in the record is dated Mar 3, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around 12 violations each.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged seven times.
Compared to other Tavares restaurants (averaging 66), there's room to close the gap. The pattern in the record is worth a careful look.
10
Inspections
3
Critical latest
1
Major latest
9
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. One can of green beans. See stop sale.
01B-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Green beans dated 2-23-26
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick cooling. Chicken Salad (47F - Cold Holding) Brisket (50F - Cold Holding) **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets Operator cleaned. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between cooler at cook line. Operator removed. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line operator cleaned. **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at cook line. Operator cleaned. **Corrected On-Site** **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep sink. Operator cleaned. **Corrected On-Site**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. 2 wet mops. Operator hung to dry. **Corrected On-Site**
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned. **Corrected On-Site**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dish area. Water mark on ceiling tiles in back storage area.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on dish drying racks. Operator inverted. **Corrected On-Site**
24-05-4
Basic - Floor soiled/has accumulation of debris. Floor at cook line Floor underneath dry soda box shelf. Operator cleaned.. **Corrected On-Site** **Repeat Violation**
36-73-4
37
Aug 6, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Long white cutting board on cook line - From follow-up inspection 2025-08-06: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor at cook line - From follow-up inspection 2025-08-06: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled. - From follow-up inspection 2025-08-06: **Time Extended**
36-27-5
86
Aug 5, 2025
Routine - Food
5 critical violations. 3 major violations. 11 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. On pancake mix and eggs. Operator added time mark **Corrected On-Site**
03F-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. cook on cook line handled raw chicken changed gloves no hand wash. Operator spoke with employee and employ washed hands. **Corrected On-Site**
12A-07-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw communities beef over Fish in walk in cooler. Operator removed. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded Cheese (47F - Cold Holding); Chicken Salad (49F - Cold Holding) Cooked eggs(47F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from day prior. Shredded Cheese (47F - Cold Holding); Chicken Salad (49F - Cold Holding); Eggs (47F - Cold Holding); potato salad (49F - Cold Holding) **Warning**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at from counter. Operator date marked. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sliced soiled **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle with blue liquid alive three compartment sink.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Long white cutting board on cook line
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook in the kitchen. Operator put on **Corrected On-Site**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook in the kitchen. Operator put on **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic container on dish rack in ware washing area.
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor at cook line
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at the end of cook line soiled. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line soiled. Fan guard in walk in cooler **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line soiled.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. At three compartment sink
29-11-4
20
May 22, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw bacon stored over cooked brisket **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Corrected On-Site** **Repeat Violation**
01B-02-5
Intermediate - Equipment drain line draining into handwash sink. - hand sink at front line next to 3 compartment sink. **Repeat Violation**
31A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards on cooks line - electric slicer
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -chili dated 5/13 operator discarded.
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drinks stored next to to go container on front line. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door **Repeat Violation**
35B-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Garland Oven in kitchen area. - microwave in bake area. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - wall behind cooking equipment in kitchen area. - dishwasher trays **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
39
Dec 5, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
27
May 29, 2024
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -expo person. Operator coached employee **Corrected On-Site**
12A-07-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - expo person touching face. Operator coached employee. **Corrected On-Site**
12A-10-4
High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next to clean silverware at host stand. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of fryers and baskets -can opener
22-02-4
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.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked pasta, chili, green beans prepared on Sunday. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of clear liquid stored next to clean silverware at host stand. - spray bottle of clear liquid hanging on 3 compartment sink on front line. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drink stored on expo table. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phone stored at expo window **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. - person at expo work with food orders **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dishwasher trays - exterior of ice machine.
23-03-4
29
Feb 8, 2024
Routine - Food
No violations found.
100
Dec 8, 2023
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Chemical containing chemicals stored next to food under steam well **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer to rapid chill sour cream 2nd temperature (42F - Cold Holding); chicken salad second temp (42F - Cold Holding) sour cream (54F - Cold Holding); butter (55F - Cold Holding) chicken salad (47F - Cold Holding) **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pancake batter. Operator added time mark. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Operator moved to freezer to rapid chill **Corrective Action Taken**
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bayou Benedict Florida Cracker Benedict **Warning**
02B-01-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters solid
23-03-4
Basic - Employee with no hair restraint while engaging in food preparation Expediting food. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
39
Apr 5, 2023
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage Gravy 124° Operator reheated to 171° **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer hanging on can opener bracket **Corrected On-Site**
41-10-4
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. 11 new employees
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in chicken flour and seafood Flour. **Corrected On-Site**
14-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler in bake area. **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher trays.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Bulk chicken flour, seafood Flour, pasta **Corrected On-Site**
02D-01-5
39
Dec 29, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta and meatloaf. Manager determined correct time. **Corrected On-Site**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over pass through window. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer gasket on cookline.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar.
02D-01-5
74
Frequently Asked Questions
When was Twisted Biscuit Diner last inspected?
The most recent health inspection at Twisted Biscuit Diner on file is from Mar 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Twisted Biscuit Diner?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Twisted Biscuit Diner.
How does Twisted Biscuit Diner compare to other restaurants in Tavares?
Twisted Biscuit Diner most recently scored 37 out of 100, which is lower than the Tavares average of 66.
Has Twisted Biscuit Diner's inspection record improved over time?
Results have been roughly steady. Inspections at Twisted Biscuit Diner have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Twisted Biscuit Diner 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 Twisted Biscuit Diner inspected?
Based on the inspection history on file, Twisted Biscuit Diner is inspected around three times per year on average.
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