Twin View Restaurant & Bar
1590 Evermore Way, Orlando, FL 32836 · Permanent Food Service · License 5815912
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection2 high priority (no follow-up needed, 1 repeat), 3 intermediate (1 fixed on the spot), 2 basic-18
- Safety score82
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 visitSep 24, 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.
7 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 on time/temperature control for safety food due to temperature abuse.
Crab cakes 49°F stored in reach in cooler drawers more than 4 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Checked temperature butter 55°F stored inside walk in cooler less than 4 hours per Employee butter was stored at room temperature recommend using time as public health control. Temperature crab cakes 49°F labeled 9/22 stored inside reach in cooler drawers.( issued stop sale )
Repeat violation
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Observed oyster tags not marked with last date served Spoke to Chef concerning the issue.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Observed oyster tags not in chronological order in the kitchen.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed large white cutting boards soiled has black discoloration left the surface main cook line. White cutting boards soiled behind the main bar, stewarding changed at time of inspection.
Fixed on the spot
Basic2
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed top panel of ice machine has condensation and mold like growth on the surface.
Code 27, Water source: Self-closing metering faucet does not provide water for at least 15 seconds.
Checked the hand wash sink located on expo line Engineering notify at time of inspection.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.