TWIN PEAKS
227 ST RD 436, Altamonte Springs FL 32714 · 386-795-1007
Last inspected Jul 30, 2026 · 11 visits since July 2023
JUL 24
JAN 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 small flying insect in prep area. Not on food or food contact surface.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Staff changed the water at the grill location.
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
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
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
Show the remaining 9 findings ▾
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.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers in storage.
Floor area(s) covered with standing water. Cook line.
Floor tiles missing and/or in disrepair. Cook line.
Ice buildup in walk-in freezer.
Light not functioning. Hood
Raw fruits/vegetables not washed prior to preparation. Avocado
Standing water in bottom of reach-in-cooler. Cook line cooler at fry station.
Water leaking from pipe. Hand sink at back bar.
Jul 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Staff changed the water at the grill location.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice, baked potato, cut tomatoes asparagus (50-69F - Cold Holding) less than 4 hours on the line Placed in another unit to cool. cut tomatoes, corn (52F - Cold Holding) steak, ribs chicken wings (51F - Cold Holding) fry station. Less than 4 hours on the line. Manager states doors and doors open during peak time caused temperature to rise.
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
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
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
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.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers in storage.
Floor area(s) covered with standing water. Cook line.
Floor tiles missing and/or in disrepair. Cook line.
Ice buildup in walk-in freezer.
Light not functioning. Hood
Raw fruits/vegetables not washed prior to preparation. Avocado
Standing water in bottom of reach-in-cooler. Cook line cooler at fry station.
Water leaking from pipe. Hand sink at back bar.
Apr 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -black beans (61F - Cold Holding); cut lettuce (50F - Cold Holding) less than 4 hours in salad cooler. Operator iced products that are double panned, will monitor interior temperature.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -operator ordered heat test strips for glass washer during inspection.
No conspicuously located ambient air temperature thermometer in holding unit. -missing from salad cooler. Operator replaced.
Standing water in bottom of reach-in-cooler. -salad cooler.
Jan 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -black beans (61F - Cold Holding); cut lettuce (50F - Cold Holding) less than 4 hours in salad cooler. Operator iced products that are double panned, will monitor interior temperature.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -operator ordered heat test strips for glass washer during inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -brisket chili bagged and sealed above 135° cooling in ice bath. Product date marked for 4 days. Establishment does not have an approved HACCP plan.
No conspicuously located ambient air temperature thermometer in holding unit. -missing from salad cooler. Operator replaced.
Standing water in bottom of reach-in-cooler. -salad cooler.
Aug 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Live, small flying insects found. -1 small flying insect on clean pan near prep area. Operator washed, rinsed and sanitized pan. -2 small flying insects near soiled glassware in dish room. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -corn (59F - Cold Holding); diced egg (60F - Cold Holding); cut tomato (56F - Cold Holding); blue cheese crumbles (61F - Cold Holding) in salad cooler on cook line. Per operator, all food at proper temperature at opening line check. Product moved to walk-in cooler for temperature recovery, unit will be monitored.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -probe thermometer not able to run through dish machine per manager, no heat test strips.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -queso ingredients vacuum packaged and removed from package within 48 hours, label does not indicate date and time to be removed from package. Operator will correct issue.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -meatballs (47F - Cold Holding); shredded cheese (48F - Cold Holding); black beans (46F - Cold Holding); salmon (46F - Cold Holding) in walk-in cooler less than 3 hours. Per operator product at proper temperature at 7:30 temp check. Recommend walk-in cooler remain closed as much as possible while stocking cook line.
No handwashing sign provided at a hand sink used by food employees. -missing at front bar.
Plumbing system in disrepair. -spray hose fixture at glass washer leaking.
Jul 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Standing water in floor drain/floor drain draining very slowly. -floor drain under glass washing machine not draining. Standing water in full drain.
Jul 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm. No hose in the sanitizer bucket. Recheck 50ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. -partial flat of raw shell eggs above milk, cheese.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wings (50F - Cold Holding); corn (60F - Cold Holding); black beans (62F - Cold Holding); blue cheese crumbles (55F - Cold Holding); cut lettuce (50F - Cold Holding); chicken (47F - Cold Holding); ribs (48F - Cold Holding); pico (50F - Cold Holding); sliced beef (175F - Cooking); lobster mayo (48F - Cold Holding); cut cabbage (47F - Cold Holding); grilled onions (47F - Cold Holding) in multiple coolers on cook line. Product moved from walk in cooler less than 4 hours ago. Product iced.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -mahi in walk in cooler fully thawed. Operator slit bags.
Standing water in floor drain/floor drain draining very slowly. -floor drain under glass washing machine not draining. Standing water in full drain.
Jan 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Food storage container/container lid cracked or broken. -large lid on chicken in walk-in cooler cracked. Replacement ordered per operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wheels of cooking equipment has grease build up. -food debris under dishmachine.
Jan 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -strip did not turn black, gauge indicated max rinse 119°f. Operator checked breaker,heat booster breaker blown. Recheck 160+.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -for salmon that may be served undercooked.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -all items in cold drawers under charbroiler; ribs, veggie burgers, salmon, wings, black beans, corn (52-54F - Cold Holding). Product out of temperature less than 4 hours. All food removed from unit.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -some missing. Operator will print additional forms and have missing employees read and sign.
Bowl or other container with no handle used to dispense food. -pan in panko
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon packages in cook line drawer not cut.
Food storage container/container lid cracked or broken. -large lid on chicken in walk-in cooler cracked. Replacement ordered per operator.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -tongs on cook line in water77°f. Removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wheels of cooking equipment has grease build up. -food debris under dishmachine.
Jul 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 small flying insect in prep area. Not on food or food contact surface.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -missing from on-line menu.
Ceiling tile missing. -above east end of cookline after repair.
In-use ice scoop stored on soiled surface between uses. -small amount of standing water in bottom of ice scoop holder. Operator washed, rinsed and sanitized scoop and holder.
No conspicuously located ambient air temperature thermometer in holding unit. -in chicken cooler on cook line.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.