Twin Peaks
227 St Rd 436, Altamonte Springs, FL 32714 · Permanent Food Service · License 6900822
What drove the grade
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection3 high priority (2 fixed on the spot), 2 intermediate, 9 basic-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
13 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined.
More time given
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
More time given
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
More time given
Code 03, Food out of temperature: Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first
More time given
Basic9
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
More time given
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
More time given
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
More time given
Code 29, Plumbing and backflow prevention: Water leaking from pipe.
More time given
Standing water in bottom of reach-in-cooler.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
Floor area(s) covered with standing water.
More time given
Light not functioning.
More time given
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
More time given
- First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined.
See stop sale. Product ROP HACCP PLAN has 5 day hold. Exceeded 5 days. Marinara sauce
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
rice, baked potato, cut tomatoes asparagus (50-69°F - Cold Holding) less than 4 hours on the line Placed in another unit to cool. cut tomatoes , corn (52°F - Cold Holding) steak, ribs chicken wings (51°F - Cold Holding) fry station. Less than 4 hours on the line. Manager states doors and doors open during peak time caused temperature to rise.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Staff changed the water at the grill location.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk
Code 03, Food out of temperature: Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first
Product HACCP PLAN has 5 day hold. Exceeded 5 days. Marinara sauce
Basic9
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Avocado
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Plastic containers in storage.
Code 29, Plumbing and backflow prevention: Water leaking from pipe.
Hand sink at back bar.
Standing water in bottom of reach-in-cooler.
Cook line cooler at fry station.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Cook line.
Floor area(s) covered with standing water.
Cook line.
Light not functioning.
Hood
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Back pack on the shelf with single use items. Staff removed.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.