TWIN PEAKS RESTAURANT
16411 CORPORATE COMMERCE WAY, Fort Myers FL 33913 · 239.437.6599
Last inspected May 8, 2026 · 7 visits since July 2023
FEB 24
AUG 24
DEC 24
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition. iIn front left corner of inside bar one dead small flying insect inside bottle of vodka.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025004079 | Dec 4, 2024 | Feb 10, 2025 | $200 |
| 7--2017006703 | Jan 26, 2017 | Mar 20, 2017 | $200 |
Inspection history
7 visits, newest first
May 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program. Observed no training documentation present at establishment for people responsible for cook chill process.
Handwash sink used for purposes other than handwashing. Observed handwashing sink at the inside bar being used as a dump sink. Operator removed discarded coasters.
Nonservice animals in the food establishment or on premises. Observed non service dog in the restaurant and the men's restroom.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Observed no cook chill temperature check log present.
Show the remaining 3 findings ▾
Ice scoop handle in contact with ice. Observed ice scoop handle in the ice at both the inside and outside bars. Operator removed ice scoops.
No Heimlich maneuver/choking sign posted. Observed no choking poster. Emailed operator choking handout.
Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves where the bar glasses are kept inverted rusted in the inside bar.
Sep 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Bartender handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed bartender handling dirty dishware then prepare drinks at front outside bar. Spoke with operator regarding proper handwash procedures.
Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. On back prep line, cooked smoked beef (103F - Cooling) being packaged after cooling below 135F. Spoke with operator, operator opened bags to reheat beef above 165F before beginning to repack.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee remove item dropped on floor then begin plating food on cook line. Spoke with operator opened bags, employee properly washed hands before returning to work.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler far right cook line:; sour cream (58F - Cold Holding); cooked pickled onions (63F - Cold Holding) stored overnight per operator made. Operated discarded foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler far right cook line:; sour cream (58F - Cold Holding); cooked pickled onions (63F - Cold Holding) stored overnight per operator made. Operator discarded foods.
Handwash sink not accessible for employee use at all times. Cart of dishes in front of handwash sink dishwashing area. Operator cleared for use.
Handwash sink used for purposes other than handwashing. Used to rinse bar equipment in front outside bar.
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 in walk-in cooler mahi still partially frozen. Operated immediately opened all bags for proper thawing.
Dec 6, 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 ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling next to fryer station in kitchen soiled with accumulated grease, dust.
Dec 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 small flying insects in front left corner of inside bar, with one dead inside bottle of vodka. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. iIn front left corner of inside bar one dead small flying insect inside bottle of vodka.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table by flat grill cooked onions (98F - Hot Holding) for one hour per operator. Operator returned to flat top for rapid reheating.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added to mop sink, missing vacuum breaker on attached green hose left side. Showed picture of vacuum breaker to person in charge and explained use.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink in corner of prep sign in disrepair and not functioning.
Accumulation of debris on top of warewashing machines in main dishwashing area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling next to fryer station in kitchen soiled with accumulated grease, dust.
Silverware/utensils stored upright with the food-contact surface up on front service line, forks and spoons.
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter across from fryer:; sour cream (68F - Cold Holding); housemade buttermilk ranch (67F - Cold Holding); pimento cheese (58F - Cold Holding); cream cheese sauce (60F - Cold Holding) for 90 minutes per operator. Operator labeled all items for 4 hour discard using time as a public health control.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added missing one vacuum breaker.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents in dishwasher area.
In-use knife/knives stored in cracks between pieces of equipment. Cook line salad station. Operator removed knives.
Old food stuck to clean dishware/utensils on dish rack behind cook line.
Single-service articles improperly stored. Coffee filters uncovered on front line, operator placed in bag.
Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on wall under sinks in dishwashing area.
Feb 20, 2024Inspection 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 ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drink from water bottle remove and replace cap with gloved hands and return to work. Discussed with operator the need for hand washing and glove change.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On storage shelf - wing sauce - spicy garlic (68 F - Cold Holding). Per operator sauce is prepared in house with fresh sautéed garlic and was prepared on 02-17-2024 @ 8:34 AM.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On storage shelf - wing sauce - spicy garlic (68 F - Cold Holding). Per operator sauce is prepared in house with fresh sautéed garlic and was prepared on 02-17-2024 @ 8:34 AM.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside large ice maker at end of expo line. Repeat from 07-14-2023
Cast iron used as a food-contact surface other than only for cooking. Cast iron skillet used as serving plate for cooked meatballs and is not used throughout the cooking process, per operator
Employee eating in a food preparation or other restricted area. Employee drinking for water bottle in prep area.
Ice scoop handle in contact with ice. Behind bar in ice well at front of bar. Repeat from 07-14-2023
Jul 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temp dish machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside large ice machine at tend of expo line.
Cutting board has cut marks and is no longer cleanable. Sandwich boards used for plating and serving have deep groves.
Ice scoop handle in contact with ice. Ice scoop laying in beverage ice at far ice bin behind bar. Operator moved ice scoop.
No handwashing sign provided at a hand sink used by food employees. No sign at hand sink in cooks line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm); operator replaced sanitizer to achieve: Sanitizer Bucket (Quaternary 200ppm)
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.