Twin Peaks
1571 Outlet Blvd, Daytona Beach, FL 32117 · Permanent Food Service · License 7407848
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection4 high priority (fixed by the Sep 14 follow-up), 4 intermediate, 4 basic-28
- Extension granted on Jul 15, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 14, 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 visitJul 15, 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.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 03, Food out of temperature: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
Viewed thermometer logs. Viewed more logs. Per manager some logs got wet and were discarded
More time given
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitJul 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Waitstation cooler Shredded pepper jack 57f,sour sour cream 55f, tcs tartar sauce 55f,tcs ranch dressing 51f per manager in cooler over night ,per manager breaker trip Small prep cooler: cold holding: cheddar cheese (48°F); mozzarella cheese (48°F); cooked green beans (49°F); cheese (48°F); pimento cheese (49°F),rice 50f,marinara 49f
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
-ROP cheese sauce 161f,160f
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.
-no copy of HACCP plan
Intermediate4
Code 03, Food out of temperature: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
-reheating charts with no corrected action -no thermometer calibration log
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-ice scoop holder
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
-outside server station
No soap provided at handwash sink.
-out side server station
Basic4
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-shelf under grill soiled -vent on reach in cooler soiled
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
-faucet loose at wait station
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
-out side server station
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.
- 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.