TWIN PEAKS RESTAURANT
440 SW 145TH AVE, Pembroke Pines FL 33027
Last inspected Mar 19, 2026 · 11 visits since July 2023
JAN 25
APR 25
DEC 25
MAR 26
MAR 26
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. License expired on December 1, 2023. Manager renewed during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Mar 19, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in salad station two drawer cooler cooked ground beef (64F - Cold Holding). Per operator item was not prepared or portioned today. Item was held in cooler over night exceeding 6 hours. Manager discarded ground beef during the inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun at inside bar surface soiled with food debris, mold-like substance or slime. Manager cleaned and sanitized during the inspection.
Cutting board has cut marks and is no longer cleanable. White Cutting board at cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at pizza flat bread station - employee open cup of lemon-aid stored over preparation table. Employee removed and stored in designated area.
Show the remaining 2 findings ▾
Food not stored at least 6 inches off of the floor. Observed in walk in cooler - bucket of pickled chips stored on floor. Manager elevated during the inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dump sink at bar inside. Manager cleaned during the inspection.
Mar 11, 2026Inspection 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 ▾
Dented/rusted cans present. See stop sale. Observed two dented cans of peeled tomatoes on dry storage shelf. See stop sale.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory to operator. Operator printed and posted during inspection.
Food storage container/container lid cracked or broken. Observed to plastic bin lids broken, inside walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.
Water leaking from pipe and/or faucet/handle. Observed dump sink faucet leaking, at bar.
Dec 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
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. Grill station-grilled mushrooms/onions/garlic butter and chipotle butter. Manager discarded at will. New food containers placed with proper time mark.
Handwash sink not accessible for employee use at all times. Dishwasher area-Stacked cases of glasses in front of sink, employee removed.
Lack of toilet tissue at each toilet. Women bathrooms One single toilet room, employee replaced.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Women restrooms
Employee with no beard guard/restraint while engaging in food preparation. One employee working in cook line, manager provided.
Equipment in poor repair. Cook line-broken flip top cover.
Time/temperature control for safety food thawed in an improper manner. Several Angus steak beef on standing water, employee removed the water and placed on cold holding running water.
Wiping cloth sanitizing solution stored on the floor. Cook line floor, employee removed.
Apr 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 1)Salad sandwich station-; salsa (60F - Cold Holding); mozzarella shredded cheese (52F - Cold Holding), per employee food held less than 4 hours. Employee removed food, placed ice bath and moved to walk in cooler for a quick chill.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cook line -Blue tooth and charger middle of single service plates. Employee removed
Feb 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
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. Establishment does cook chill for more than 48 hours. Observed Division status shows withdrawn. Date marking labels on bags showed five days for expiration.
Cleaned and sanitized equipment or utensils not properly stored. Cleaning containers stacked with soiled containers. Cleaning equipment storage rack in rear kitchen.
Current Hotel and Restaurant license not displayed. Not available on site.
Equipment and utensils not properly air-dried - wet nesting. Rear kitchen- Metallic containers of food stacked wet in cleaning equipment rack.
Jan 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Establishment does cook chill for more than 48 hours. Observed Division status shows withdrawn
Nov 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Establishment does cook chill for more than 48 hours. Observed Division status shows withdrawn
Jan 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Rear of kitchen, single service storage.
Equipment and utensils not properly air-dried - wet nesting. Clean storage rack, metal containers stacked wet. Employee moved containers from piles to allow air dry.
Water leaking from pipe and/or faucet/handle. Bar area, under hand wash sink.
Jan 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on December 1, 2023. Manager renewed during inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. - Expo station-Flip top; blue cheese sauce (47F - Cold Holding); pico de gallo (46F - Cold Holding); jack pepper cheese (47F - Cold Holding) observed open flip tops covered. -eggs wash (52F - Cold Holding); liquified butter (49F - Cold Holding), observed food stored on double panel. -Cook line-cooling drawers; sliced American cheese (48F - Cold Holding); portioned chicken (47F - Cold Holding), observed cooling drawers left open. Per manager food held less than 4 hours, ice added for a quick chill. -Cook line-; grilled mushrooms (48F - Cold Holding); sautéed onions (49F - Cold Holding); garlic butter (60F - Cold Holding); butter garlic (55F - Cold Holding); butter chipotle (58F - Cold Holding). Advised operation to place items on time since manager stated food last less than 4 hours.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Rear of kitchen, single service storage.
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Form provided and explained. Establishment does chicken wings.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Clean storage rack, metal containers stacked wet. Employee moved containers from piles to allow air dry.
Water leaking from pipe and/or faucet/handle. Bar area, under hand wash sink.
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo flip top; home made blue dressing (50F - Cold Holding); pico de gallo (51F - Cold Holding); mozzarella shredded cheese (49F - Cold Holding), per operator food held less than 4 hours, all containers moved to WIC for a quick chill
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator
No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided
Cutting board has cut marks and is no longer cleanable. Small salad station flip top in cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees wearing watch, after manager instructed, employees removed.
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.