TWIN PEAKS
1571 OUTLET BLVD, Daytona Beach FL 32117 · 386-368-8946
Last inspected Jul 15, 2026 · 18 visits since July 2023
JUL 24
SEP 24
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. -1 live roach on panel box in office,manager discarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024041879 | Jul 1, 2024 | Dec 11, 2024 | $400 |
Inspection history
18 visits, newest first
Jul 15, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
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
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under grill soiled -vent on reach in cooler soiled
Jul 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
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
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 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 (48F); mozzarella cheese (48F); cooked green beans (49F); cheese (48F); pimento cheese (49F),rice 50f,marinara 49f
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -ROP cheese sauce 161f,160f
Food-contact surface soiled with food debris, mold-like substance or slime. -ice scoop holder
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
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
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. -out side server station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under grill soiled -vent on reach in cooler soiled
Plumbing system in disrepair. -faucet loose at wait station
Jan 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken wings 46f to 47f less than 4 hours, bags of ice placed n chicken wings breaker tripping on reach in cooler
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Butter on cook line
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -ROP reheat marina 156f,salsa 155f,broth 155f,queso 156f per employee placed in hot water bath at 8:45 am
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cook line Cheese sauce 114f,refied beans 124f
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard soiled
Handwash sink not accessible for employee use at all times. -Blue Extension cord in hand sink in prep area
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -yellow floor fans heavily soiled -hood filters soiled over char grill -exterior of four container -soda holster soiled at end of bar,per manager new holster on order
Working containers of food removed from original container not identified by common name. -flour
Jul 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Live, small flying insects found - 2 live small fling insect in kitchen - 1 live fly wait station
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef over raw fish in reach in cooler
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -butters on cookline less than,per manager less than 4 hours
Floor area(s) covered with standing water. -bar per manager just cleaned out a cooler
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled
Water leaking from ice machine. Per manager has work order in for repairs
Sep 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 10, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. -manager ran dish machine 3 plus times heat strip fail to turn
Sep 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Cooked brisket 53f to 58f,per manager made yesterday, manager voluntarily discarded
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. -manager ran dish machine 3 plus times heat strip fail to turn
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -live fly by trash can at rear door
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes 44f less than 4 hours -raw brisket 44f to 45f
Handwash sink used for purposes other than handwashing. -printer stored on handsink in prep area.
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.
Current Hotel and Restaurant license not displayed.
Employee with no beard guard/restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -burners on stove soiled with grease -gaskets soiled on chicken reach in cooler
Jul 12, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 11, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -5 to 8 flys flying around dirty towels and aprons and trash in partial in closed storage area outside of rear door. Manager sprayed area.
Roach activity present as evidenced by live roaches found. -1 live roach on panel box in office,manager discarded
Dead roaches on premises. -6 dead roaches on floor by ice cream/server station -3 dead roaches on floor under tea station/server station. -2 dead roach on floor at serve station by trash can area. -2 dead roaches on floor in crew area. 3 dead roaches on floor by fry station -2 dead roaches on floor by toaster. -1 roach on floor by char grill - 4 dead roaches on floor by alto sham -4 dead roaches on floor at end of cookline by control panel. -7 dead roaches on floor in warehouse washing area Per manager pest control was here over night. And has scheduled for another treatment next week. Manager cleaned up dead roaches
Jul 1, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -chicken wings
Old labels stuck to food containers after cleaning.
Jul 1, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 16 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live fly on table in dining room -4 live flies in back dock area,covered partial in closed area out side of rear door.
Roach activity present as evidenced by live roaches found. -1 live roach on floor of cookline manager discarded. -2 live roaches on floor by storage shelf with onions.,manager discarded. -1 live roach on wall by dishwasher. Manager discarded - 1 live roach on floor across from ice machine Per manager pest control is coming every other Friday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fryer cooler Chicken 46f to 50f less than four hours -bacon 50f manager discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce 115f, mashed potatoes 124f,employee reheating Refried beans 124f,cheese sauce 111f.
Tracking powder pesticide used inside establishment. -under 3 seat cushions in dining room
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -chicken wings
Handwash sink used for purposes other than handwashing. -sink by rear door with debris
No paper towels or mechanical hand drying device provided at handwash sink. -wait station
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -wait station hot water turned off
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
Dead roaches on premises. -1 dead roach on floor cookline -1 dead roach on wall by hansink end of cookline near warehouse washing. -1 dead on floor under small dish machine Manager cleaned up.
Floor soiled/has accumulation of debris. -under cooking equipment -under shelves
In-use knife/knives stored in cracks between pieces of equipment. -cook line
No handwashing sign provided at a hand sink used by food employees. -wait station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of floor and seasoning containers - cushions soiled in dining room
Old labels stuck to food containers after cleaning.
Feb 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. -gasket torn small reach in cooler on cookline -reach in cooler drawer not properly attached,per manager part on order
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood soiled with grease over fryers
Feb 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority1 Intermediate8 Basic
Show 15 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touch hat and clothes with gloved hands continued working with food. Manager had employee wash hand and put new gloves on
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. -large dish machine, manager is switch to chlorine
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -salmon
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked mushrooms 44f less than 4 hours
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cookiline -Butter and garlic butter
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mashed potatoes 109f - 124f,manager reheating
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -happy hour menu with burgers, provided
Accumulation of debris inside warewashing machine. -top of small Dishmachine in warewashing area
Ambient air thermometer not located in the warmest part of the cold holding unit. -thermometer hanging from fan in walk in cooler
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.
Cutting board has cut marks and is no longer cleanable. -small cooler on cookline
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. -gasket torn small reach in cooler on cookline -reach in cooler drawer not properly attached,per manager part on order
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood soiled with grease over fryers
Worn, torn and/or soiled floors/carpeting. -debris and ice on walk-in freezer floor
Sep 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
In-use tongs stored on equipment handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of flour container
Jul 31, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of flour container
Wall soiled with accumulated grease, food debris, and/or dust. - dish machine area
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -less than 150 ppm
Jul 25, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority5 Intermediate8 Basic
Show 14 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - dish ware and pans being run through Dishmachine that was not sanitizing, placed to air dry without sanitizing
Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. - no written procedures available - chicken wings
Food-contact surface soiled with food debris, mold-like substance or slime. - ice machine
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment handle between uses.
No handwashing sign provided at a hand sink used by food employees. - Cookline - server area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of flour container
Wall soiled with accumulated grease, food debris, and/or dust. - dish machine area
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -less than 150 ppm
Working containers of food removed from original container not identified by common name. - spices, cookline - flour, breadcrumbs, wheeled container
Jul 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 7 high priority.
7 High priority9 Intermediate11 Basic
Show 27 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. - employee touched clothing, then changed gloves without washing hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - dish ware and pans being run through Dishmachine that was not sanitizing, placed to air dry without sanitizing
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - blue cheese, 50F; chopped tomatoes 44F; roasted corn 50F; boiled egg 50F; pico 49F; black beans 46F; -marinara 57F, ham, 51F, meatballs, 51F, overnight in pizza prep cooler; - shredded cheese, 44F, pizza prep cooler
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - raw chicken breast strips/tenders, 44-48F, 4.5 hours,deep containers, prep unit. Corrective action taken: product moved to freezer for temperature recovery - sliced tomatoes 47-48F, ambient cooling 5.75 hours, walk in cooler - sliced tomatoes 47-48F, ambient cooling 6 hours, prep cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Cajun butter, 88F, butter, 88F; off temperature control 5.5 hours; - garlic butter, 84F, off temperature control less than 1 hour
Vacuum breaker missing on splitter added to mop sink faucet.
Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. - no written procedures available - chicken wings
Food-contact surface soiled with food debris, mold-like substance or slime. - ice machine
Handwash sink not accessible for employee use at all times. - ice barrel used for cooling of reduced oxygen packaging foods blocking back hand sink - large plastic tub covering handsink in server area
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. - cookline - server area
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
No soap provided at handwash sink. - cookline - server area
Spray bottle containing toxic substance not labeled. - in bar
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - purse by straws in bar
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment handle between uses.
No handwashing sign provided at a hand sink used by food employees. - Cookline - server area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of flour container
Old food stuck to clean dishware/utensils. - ladles
Wall soiled with accumulated grease, food debris, and/or dust. - dish machine area
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -less than 150 ppm
Working containers of food removed from original container not identified by common name. - spices, cookline - flour, breadcrumbs, wheeled container
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.