Twin Peaks Restaurant

440 SW 145th Ave, Pembroke Pines, FL 33027 · Permanent Food Service · License 1624270

High-priority violations on 3+ inspections

Official report

out of 100

Grade A

Safety score 90 of 100

Latest visit: Nov 4, 2026 (3 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 4 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 complaint inspection
2 high priority (fixed on the spot), 3 basic (1 repeat)
-10
Safety score90

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

3 inspections · 6 visits

Latest inspection

Nov42026

Complaint inspection

5 violations found

First visitNov 4, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
- 2 High priority
- 3 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food not prepared or portioned today. 1)salad station- ; Swiss cheese (55°F - Cold Holding); salsa (50°F), per employee food held less than 4 hours, manager removed food from u it, add iced and stored on number 2 salad flip top for a quick chill.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: 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.
  Employee wearing gloves, grabbed raw burger, then discarded gloves touching garbage trash, after , wear gloves without washing hands first. After manager educated employee on proper hand wash procedures , employee discarded gloves and washed hands.
  Fixed on the spot
Basic3
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Bar area- handle touching ice. Employee removed.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  3 cutting boards along cook line, build up of food spills, grease and soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Outer sides of ice machine. Employee cleaned and sanitized
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 2

Sep242026F57Complaint inspection11 violations, 6 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 25, 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
First visitSep 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 6 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Butter sauce, butter chipotle, butter garlic parsley, grilled mushrooms, grilled onions.placed on time from 9:12 am to 1:12 pm. Actual time, 2:00 pm. See stop sale.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
  Butter sauce, butter chipotle, butter garlic parsley, grilled mushrooms, grilled onions.placed on time from 9:12 am to 1:12 pm. Actual time, 2:00 pm. See stop sale.
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee touched neck, then wear gloves and start making a customer sandwich, using same gloves. After manager educated employee on proper hand wash procedures , employee discarded gloves, washed hands and put in new pair of gloves.
  Fixed on the spot
  Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee wearing gloves touched apron, then grabbed clean utensil and clean plate to serve mash potatoes. After manager educated employee on proper hand wash procedures., employee discarded gloves, washed hands and put in new pair of gloves.
  Fixed on the spot
  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee used cell phone, wear gloves, then grabbed canister handle to retrieve fried chicken, using same gloves. After manager educated employee on proper hand wash procedures , employee discarded gloves, washed hands and put in new pair of gloves.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  -Two flyings insects over breaded station wall. -One flying insect around dry storage area in rear kitchen
  Administrative complaint
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Packaged food not labeled as specified by law.
  Container of sugar no labeled, employee placed label.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Front bar, employee provided.
  Fixed on the spot
Basic3
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Bar area- cut oranges- cut lemons no cover
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
  Cook line -One dead fly on top of outlet cover, above breaded station -Three dead flies on wall behind breaded station.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Dishwasher area, employee dried floor
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

Aug312026C75Complaint inspection11 violations, 3 high priority · 2 follow-up visits Fixed at follow-up

2nd follow-up visitSep 8, 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
1st follow-up visitSep 1, 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.
3 violations still not corrected:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed same
  More time given
Basic2
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed same
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed same, under 3 compartment sink, drain is clogged
  More time given
Official report, on the Florida DBPR website
First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 3 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. TPHC- 4 hours- Assorted butters/ grilled onions/grilled mushrooms. Time labels indicate 4 hours - from 10:38 am to 2:38 pm. Liquified butter, garlic butter, chipotle butter, regular butter , grilled mushrooms, grilled onions.Actual time 4:30 pm . See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food not prepared or portioned today. -Expo station-house made blue cheese dressing (51°F - Cold Holding); pico de gallo (50°F - Cold Holding) -1)Salad station-; pico de gallo (49°F - Cold Holding); pepper cheese (48°F - Cold Holding) -Fry station; precooked chicken wings (45°F - Cold Holding); raw chicken breast (51°F - Cold Holding) -4 cooling drawers-; pico de gallo (47°F - Cold Holding); mix shredded cheese (48°F - Cold Holding); sliced yellow cheese (49°F - Cold Holding); raw salmon (45°F - Cold Holding) Per employee food held less than 4 hours, ice bath added to all food containers for a quick chill.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
  TPHC- 4 hours- Assorted butters/ grilled onions/grilled mushrooms. Time labels indicate 4 hours - from 10:38 am to 2:38 pm. Liquified butter, garlic butter, chipotle butter, regular butter , grilled mushrooms, grilled onions.Actual time 4:30 pm . See stop sale.
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Dishwasher area, leaking pipe.
  No soap provided at handwash sink.
  Bar area-
Basic6
- Code 08, Food protection and cross-contamination: Stored food not covered.Bar area- compartments of cut lemons and cut oranges not protected.
- Code 10, In-use utensils properly stored: In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.ice cream scoop turned off, employee removed ice cream scoop, cleaned and turned on dipper well.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Cook line, employee removed.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Under hand wash sink in dishwasher area, pipe leaking into floor.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Dining room- Right side-Wet floor due to leaking of AC , per manager due to condensation when weather is too hot and bar has a large open window to the outside.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed ceiling tiles from AC are dripping water into floor around right side- dining room tables, in front of bar. Advised operator isolated areas, as possible, until AC gets repaired.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.