Twin Peaks Restaurant
1903 Hollywood Blvd, Hollywood, FL 33020 · Permanent Food Service · License 1618450
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection2 high priority (1 fixed on the spot), 2 intermediate, 1 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
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. See stop sale. In lowboy drawer unit at cookline, fully thawed mahi still in vacuum packaging.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In cookline LINE ICE BATH - shredded cheese (43-52°F - Cold Holding); house pico de gallo (40-52°F - Cold Holding). Per employee not prepped or portioned today and up in uncut from 12:00pm. Observed containers on top of ice and not enough ice in unit. Manager added ice to fully surround both to allow to rechill.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food.
No records on file for any temperatures taken during the cooling process for all cook chill items.
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
Walk in cooler has no continuous monitoring system in place for the holding of ROP items with 5 day shelf life.
Basic1
Code 06, Food properly thawed: 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.
See stop sale. In lowboy drawer unit at cookline, fully thawed mahi still in vacuum packaging.
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.
- Stop sale
- An order that the food can’t be sold or served.