Twin Peaks Restaurant

The inspector came back and found the problems fixed.

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooled potatoes yesterday morning, employee dated them
  • Basic: Working containers of food removed from original container not identified by common name. Red powder, employee wrote fry salt
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. 56f milk was and egg wash, less than 4 hrs, employee forgot to add ice on, all other foods have have on, employee added ice bag, got to 41f, 52f cheeses, cooked onions, pico de gallo, cooked wings, in drawer unit at 50f
  • Intermediate: 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. Log last entry was on 8/6/26, explained to manager and talked to PJ
• Thermometers provided and accurate
  • Intermediate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F. Drawer unit at 60f and ambient reading 38f, employee had ice on all except two batters, employee placed another thermometer
• Bare hand contact with ready-to-eat food
  • High priority: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server grabbed cut lemon for drink, explained to her and she discarded it and got gloves
• Handwashing and hygienic practices
  • High priority: 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 placed dirty dishes in dish machine and then grabbed clean dishes, explained to him and he washed hands
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table in back, employee placed it on bottom shelf
• Food-contact surfaces designed and maintained
  • Basic: Food storage container/container lid cracked or broken. Cracked container fro sliced steak in walk on cooler
  • Basic: Hood filter missing from automatic fire suppression/exhaust system. Gap in between hood filters, back hood, also at mane cook line
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris on exterior of warewashing machine. Small dish machine has old build up on top
  • Basic: Old food stuck to clean dishware/utensils. On clean container by break area
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. A few things in hand sink by dish machine, employee moved it
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 2 live flies by hand sink next to cook line
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty burnt by cook line
  • Basic: Floor soiled/has accumulation of debris. Under shelf by dish machine, old food debris and broken dishes
• Other sanitary and safe operation
  • Basic: Carbon dioxide/helium tanks not adequately secured. In water heater room
• Manager certification and employee training
  • Intermediate: Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager here that touches food for a year, another manager/owner here stated his is expired but you don't have the certificate on him, Russell and Will
  • Intermediate: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Three employees expired on 8/2026

The inspector came back and found the problems fixed.

Problems were found that had to be fixed. The inspector will come back to check.

• Clean equipment storage and air drying
  • Basic: Cleaned and sanitized equipment or utensils not properly stored. Lids stored on floor
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 3 live flies

Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. 52f cheese, cooked onions, pico de gallo, cooked wings, in drawer unit by oven
  • Intermediate: 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. Stated filling cooling log but last entry was on 8/6, talked to PJ

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. No foods stored in cooler at this time
  • Intermediate: 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.
  • Intermediate: 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.
• Clean clothes, hair restraints, jewelry
  • Basic: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. Large white container with white substances inside per manager its flour. manager printed name sticker and placed on container.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Rice 47f cooked green beans46f steak 48f raw chicken 45f raw salmon 44f raw shrimp 45f in drawer cooler under cook line, ice placed items
  • Intermediate: 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. Per manager a log has not been done but will start doing
  • Intermediate: 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. Per manager no monitoring system on food cooler only on beer cooler
• Food protection and cross-contamination
  • Basic: Food not stored at least 6 inches off of the floor. Bags of salt for water filter system on floor in water heater area
• In-use utensils properly stored
  • Basic: In-use knife/knives stored in cracks between pieces of equipment. Knives stored between cooler, moved
• Clean clothes, hair restraints, jewelry
  • Basic: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female Cook on line wearing a watch Male cook on line wearing rubber bracelets
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled with with substance
• Clean equipment storage and air drying
  • Basic: Clean equipment/utensils not stored at least 6 inches above the floor. Clean Cooler lids stored on floor next to chicken breading station. Moved to dish area to wash
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker needed on NON-Chemical side of splitter
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Handsink at bar blocked with red sanitizer
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Handsink across from manager office no paper towels, handsink near back door no paper towels, manager provided
  • Intermediate: No soap provided at handwash sink. No soap at handsink at bar
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found 3 live flies near cooked onions 1 live near cook line 4 live near handsink across from office 3 live in back dry storage area
  • High priority: Rodent activity present as evidenced by rodent droppings found. 11 rodent dropping under clean dishes rack in dish area near hole in wall with trap tape over 16 rodent dropping in outside dry storage under bagged clean aprons Approximately 50rodent droppings in water heater out side storage area
  • High priority: Rodent rub marks present along walls/ceilings. Hole in Metal wall in back dish area with rat trap coming hole, sticky rat trap chewed threw with fur attached to trap
  • Basic: Dead rodent present. Dead rodent on floor next to bag of filter salt in back water heater area
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal backpack stored on sauce shelf next to chicken strip cooler, back moved.