TWIN PEAKS RESTAURANT
6401 NORTH ANDREWS AVE, Fort Lauderdale FL 33309 · 954-727-9800
Last inspected Aug 13, 2026 · 10 visits since October 2023
SEP 24
DEC 24
JUL 25
DEC 25
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. Approximately 16 small flying insects on wall in prep area. Approximately 4 on dry seasoning shelf (seasonings) in prep area. Did not observe any land on food or food contact surfaces. Operator began exterminating flies and cleaning the areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 13, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. No thermometer calibration log, incomplete cooling logs for cook/chill.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. No continuous electronic monitoring or data log where cook/chill items are stored.
Aug 12, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects found. Approximately 16 small flying insects on wall in prep area. Approximately 4 on dry seasoning shelf (seasonings) in prep area. Did not observe any land on food or food contact surfaces. Operator began exterminating flies and cleaning the areas.
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. No thermometer calibration log, incomplete cooling logs for cook/chill.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. No continuous electronic monitoring or data log where cook/chill items are stored.
Aug 11, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 9 high priority.
9 High priority1 Intermediate3 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook entered kitchen, put on glove and touched ready to eat foods without first washing hands. Reviewed proper procedures and cook washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw chicken, then changed gloves and handled ready to eat food without first washing hands. Reviewed proper procedures and cook washed hands.
Live, small flying insects found. Approximately 16 small flying insects on wall in prep area. Approximately 4 on dry seasoning shelf (seasonings) in prep area. Did not observe any land on food or food contact surfaces. Operator began exterminating flies and cleaning the areas.
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. No thermometer calibration log, incomplete cooling logs for cook/chill.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Per operator, Cookline - chipotle butter and garlic butter placed on time as a public health control at 10am. Current time 3:50pm. See stop sale.
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. Cookline - left flip top- lower section - sliced turkey (54-55F); cheese (48F); cut lettuce (55-57F). Per operator items placed in unit over 5 hours ago. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - Open top unit - batter with cream (49-50F); cooked wings (41-45F). Per operator holding approximately 3 hours. No items prepped or portioned today. Operator placed in ice bath to quick chill. 2. Cookline - left flip top- lower section - sliced turkey (54-55F); cheese (48F); cut lettuce (55-57F). Per operator items placed in unit over 5 hours ago. No items prepped or portioned today. See stop sale.
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. Per operator, Cookline - chipotle butter and garlic butter placed on time as a public health control at 10am. Current time 3:50pm. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - brisket (124-126F - Hot Holding). Per operator holding 2 hours. Reviewed hot holding. Operator voluntarily discarded.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. No continuous electronic monitoring or data log where cook/chill items are stored.
In-use ice scoop stored in visibly soiled container between uses. Operator removed and cleaned.
In-use knife/knives stored in cracks between pieces of equipment. Cookline - knives stored between flip top and prep table. Operator removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator changed solution. Quaternary 400ppm.
Feb 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at fry station wings (52-55F - Cold Holding) in over stacked pan per operator removed from walk-in cooler and placed on line less than one hour. Not portion or prepared today. Operator placed in walk-in cooler to chill Observed in flip top unit chopped hard cooked eggs (44F - Cold Holding) per operator held out of temperature less than two hours. Employee voluntarily discarded.
No soap provided at handwash sink. Prep area. Operator provided.
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. Operator not keeping track of temperature logs.
Employee with no beard guard/restraint while engaging in food preparation.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle in lower portion of fry station. Operator removed.
Stored food not covered. Observed container of coleslaw not covered in flip top cooler. Employee covered.
Working containers of food removed from original container not identified by common name. Observed flour not labeled. Operator labeled.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed gravy (89F - Cooling) in covered container in walk-in cooler @ 2:30 per operator cooling since 12:30 gravy not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed gravy (89F - Cooling) in covered container in walk-in cooler @ 2:30 per operator cooling since 12:30 gravy not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at fry station egg batter (44F - Cold Holding) per operator held out of temperature less than 3 hours. Operator voluntarily discarded.
No paper towels or mechanical hand drying device provided at handwash sink. Located at the bar. Operator replaced
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on shelf with clean equipment at dishwasher. Employee removed.
In-use knife/knives stored in cracks between pieces of equipment. Eli station between small flip top and counter. Operator removed.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Turned off at front counter it. Operator turned on.
Working containers of food flour and sugar removed from original container not identified by common name. Employee labeled
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler pico de gallo (48-51F - ambient Cooling) in deep covered hotel pan cooling per operator cooling since 10:45am. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed pico de gallo (48-51F - ambient Cooling) in deep covered hotel pan cooling per operator cooling since 10:45am. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed onions (85F - Hot Holding); mushroom (85F - Hot Holding) stored in pan on shelf in front of flat top. Per operator held out of temperature less than 1 hour. Operator placed on flat top stove to reheat.
No soap provided at handwash sink. Prep area
Buildup of food debris/soil residue on equipment door handles. Low boy at fry station
Equipment in poor repair. microwave handle on cook line attached by one screw
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with flour. Employee removed
Interior of microwave has accumulation of black substance/grease/food debris. On cook line.
Open dumpster lid. Operator closed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Working containers of food removed from original container not identified by common name. Sugar and flour. Operator labeled
Sep 5, 2024Inspection 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. Observed on flat top sauté mushroom (46-52F - Cold Holding) siting in a container of little ice. Per manager mushroom taken from walk-in cooler to cook line. Not portion or prepared today. Held out of temperature less than two hours. Operator placed ice bag on top.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris, mold-like substance or slime. Operator removed and brought to dish water to be cleaned.
Handwash sink used for purposes other than handwashing. Observed hand washing sink a bar being used as a dump sink ice cubes in sink. Operator melted the ice.
Equipment and utensils not properly air-dried - wet nesting. Observed pans not properly air-dried - wet nesting.on pot and pan rack.
Food stored on floor. Box of ketchup spoon floor in storage are. Operator elevated
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No soap provided at handwash sink. Observed soap dispenser inoperable at bar area. Operator replaced.
In-use wet wiping cloth/towel used under cutting board. Observed wipe cloth under cutting board in kitchen at salad station. Operator removed.
Single-service articles improperly stored. Observed single serve containers not turned over. Operator turn over.
Stored food not covered. Observed stored raw chicken tenders @39F not covered. Operator covered.
Working containers of food removed from original container not identified by common name. Observed working containers of flour, bread crumb, and rice not in original packaging not labeled. Operator labeled with common name.
Oct 13, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
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. Email operator bulletin.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Pico de gallo being cooled in deep covered plastic container approximately 10 gallons 62F@ 1:20pm ambient cooling since 12:00 rechecked 57 @2:20pm being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Operator placed container in ice bath.
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket in hand washing sink and spray bottle hanging on hand washing sink at the bar. Operator removed items
No soap provided at handwash sink at the service station bar.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with flour. Operator removed
Old labels stuck to food containers after cleaning. Observed old labels on food containers on shelf by three compartment sink. Operator removed labels and had containers cleaned and sanitized
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.