Twin Peaks Restaurant
6401 North Andrews Ave, Fort Lauderdale, FL 33309 · Permanent Food Service · License 1624858
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 11 complaint inspection9 high priority (6 fixed by the Oct 13 follow-up, 3 fixed on the spot), 1 intermediate, 3 basic-33
- Administrative complaint on Aug 11, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsComplaint inspection
- 3rd follow-up visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 2nd follow-up visitAug 13, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.
More time given
Intermediate1
Code 03, Food out of temperature: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
More time given
- 1st follow-up visitAug 12, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.
Observed same.
More time given
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately 4 small flying insects on wall in prep area. 1 small flying insect on wall in expo area. 1 small flying insect above batter station on Cookline. 1 small fling insect by bread storage at Cookline. Did not observe any land on food or food contact surfaces. Operator began removing insects at call back inspection.
Administrative complaint
Intermediate1
Code 03, Food out of temperature: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
Observed same
More time given
- First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Cookline - left flip top- lower section - sliced turkey (54-55°F); cheese (48°F); cut lettuce (55-57°F). Per operator items placed in unit over 5 hours ago. No items prepped or portioned today. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
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. Per operator, Cookline - chipotle butter and garlic butter placed on time as a public health control at 10am. Current time 3:50pm. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Cookline - Open top unit - batter with cream (49-50°F); cooked wings (41-45°F). Per operator holding approximately 3 hours. No items prepped or portioned today. Operator placed in ice bath to quick chill. 2. Cookline - left flip top- lower section - sliced turkey (54-55°F); cheese (48°F); cut lettuce (55-57°F). Per operator items placed in unit over 5 hours ago. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cookline - brisket (124-126°F - Hot Holding). Per operator holding 2 hours. Reviewed hot holding. Operator voluntarily discarded.
Fixed on the spot
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.
Per operator, Cookline - chipotle butter and garlic butter placed on time as a public health control at 10am. Current time 3:50pm. See stop sale.
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.
No thermometer calibration log, incomplete cooling logs for cook/chill.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Cook entered kitchen, put on glove and touched ready to eat foods without first washing hands. Reviewed proper procedures and cook washed hands.
Fixed on the spot
Employee switched from working with raw food to ready-to-eat food without washing hands.
Cook touched raw chicken, then changed gloves and handled ready to eat food without first washing hands. Reviewed proper procedures and cook washed hands.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately 16 small flying insects on wall in prep area. Approximately 4 on dry seasoning shelf (seasonings) in prep area. Did not observe any land on food or food contact surfaces. Operator began exterminating flies and cleaning the areas.
Administrative complaint
Intermediate1
Code 03, Food out of temperature: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
No continuous electronic monitoring or data log where cook/chill items are stored.
Basic3
Code 10, In-use utensils properly stored: In-use ice scoop stored in visibly soiled container between uses.
Operator removed and cleaned.
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Cookline - knives stored between flip top and prep table. Operator removed.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator changed solution. Quaternary 400ppm.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.