TWIN PEAKS RESTAURANT
2224 PALM BEACH LAKES BLVD, West Palm Beach FL 33409 · 561.508.9490
Last inspected Mar 25, 2026 · 9 visits since October 2023
AUG 24
FEB 25
JUL 25
JAN 26
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found One live small flying insect in prep area landing on cooling rack with bacon; no contact on the bacon; one live small flying insect around server station Advised operator to remove fly and sanitize area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026038066 | Mar 24, 2026 | Jun 17, 2026 | $800 |
| 2--2026017022 | Jan 13, 2026 | Mar 23, 2026 | $200 |
| 2--2019064087 | Dec 10, 2019 | Dec 3, 2020 | $200 |
Inspection history
9 visits, newest first
Mar 25, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Buildup of food debris/soil residue on equipment door handles. Reach in raw chicken fry cooler door handled and gaskets soiled with accumulation of food debris, discussed with operator to clean and sanitize.
Mar 24, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee itched cheek and nose and after without washing hands employee placed on gloves and handled ice scoop and bags of ice to place on food products in reach in coolers, discussed with operator employee washed hands and changed gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At cook line cooked onions and mushrooms time marked 10-2 not discarded at end of time marking, discussed with operator, see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler pimento cheese mix (56F - Cold Holding); cream sauce (53F - Cold Holding) per operator products not portioned or prepared today and held in unit for unknown amount of time, discussed with operator, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler pimento cheese mix (56F - Cold Holding); cream sauce (53F - Cold Holding) per operator products not portioned or prepared today and held in unit for unknown amount of time, discussed with operator, see stop sale.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At cook line cooked onions and mushrooms time marked 10-2 not discarded at end of time marking, discussed with operator, see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on cook line table cooked peppers (76F - Hot Holding) per operator products prepared approximately 3.5 hours ago, discussed hot holding with operator who moved product to time is a public health control and time marked product. In steam table at end of cook line cheese sauce (92F - Hot Holding); cooked chicken (101 F - Hot Holding); refried beans (94F - Hot Holding) per operator products prepared in thermo water bath and held in unit for approximately 20 minutes, discussed hot holding with operator who added water to steam table and moved products to reheat to 165F+.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds multiple products on time is a public health control with no written procedures, discussed with operator and emailed copy of time is a public health control form.
Buildup of food debris/soil residue on equipment door handles. Reach in raw chicken fry cooler door handled and gaskets soiled with accumulation of food debris, discussed with operator to clean and sanitize.
Jan 14, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes then picked up plated food; no handwash Operator spoke to employee, employee washed hands
Jan 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 10 high priority.
10 High priority2 Intermediate0 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in cooler: cooked ribs (50F at 1:20 / 45F at 3:05 - Heated Cooling) as per operator since 9:00 am; Product did not cool to 41F in a total of 6 hours. Products were stored stacked on top of each other See stop sale
Dented/rusted cans present. See stop sale. 2 dented cans of jalapeño 6 dented cans of marina
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched their body then grabbed plated food; no handwash Operator spoke to employee and employee washed their hands
Live, small flying insects found One live small flying insect in prep area landing on cooling rack with bacon; no contact on the bacon; one live small flying insect around server station Advised operator to remove fly and sanitize area
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes then picked up plated food; no handwash Operator spoke to employee, employee washed hands
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. At low boy below grill: raw mahi (45F - Cold Holding) stored overnight; cheddar cheese (50F - Cold Holding); shredded pepper jack cheese (50F - Cold Holding) As per operator stored overnight Not prepped or portioned today See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in cooler: cooked ribs (50F at 1:20 / 45F at 3:05 - Heated Cooling) as per operator since 9:00 am; Product did not cool to 41F in a total of 6 hours. Products were stored stacked on top of each other 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. At walk in cooler: canned black beans (46F at 3:17 - Ambient Cooling) as per operator since 10:32am; Product did not cool to 41F in a total of 4 hours. Stored with lid closed At low boy below grill: chopped lettuce (50F at 2:00pm - Ambient Cooling) since 9:00 am; Product did not cool to 41F in a total of 4 hours. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy below grill: raw mahi (45F - Cold Holding) stored overnight; shredded cheddar cheese (50F - Cold Holding); shredded pepper jack cheese (50F - Cold Holding) As per operator stored overnight Not prepped or portioned today See stop sale At low boy below grill: raw salmon (46F - Cold Holding); raw shrimp (46F - Cold Holding); raw steaks (46F - Cold Holding) stored since 11:00 am; Operator placed bags of ice to quick chill the products Not prepped or portioned today
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. Chipotle butter made with unsalted butter Garlic butter made with unsalted butter Unsalted butter Cooked onions Cooked mushrooms Operator placed time mark on products 11am to 3pm
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: canned black beans (46F at 3:17 - Ambient Cooling) as per operator since 10:32am; Product did not cool to 41F in a total of 4 hours. Stored with lid closed At low boy below grill: chopped lettuce (50F at 2:00pm - Ambient Cooling) since 9:00 am; Product did not cool to 41F in a total of 4 hours. Stored with lid closed See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table across stove: jalapeño sauce (128F - Hot Holding) as per operator stored since 11:20 am At Mini steam table: fried beans (122F - Hot Holding); house made marinara sauce (128F - Hot Holding); meatballs (93F - Hot Holding); as per operator stored since 11:00 am Operator placed products to reheat to 165F
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed procedure form to operator
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, observed multiple bags with sauces, pot roast, cooked beef, with a stamp of 5 days Observed vacuum sealed bag of milk, jalapeño cheese Advised operator to remove this product from vacuum sealed bag Please contact Jose.Quinones@myfloridalicense.com to find out about status of plan Advised operator to discontinue of this special process until plan is approved
Jul 15, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 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. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 100ppm.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and then handled beverages and plated food while delivering to customers without washing hands. Operator discussed with employee who then washed hands.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Bartender handled soiled dishes, utensils and glasses while removing from bar top and then handled clean utensils and glasses to scoop ice and prepare drinks for new customers without washing hands. Operator discussed with employee who then washed hands.
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. Multiple cook chill, reduced oxygen packaged items in walk-in cooler label illegible. Advised Operator to label legibly.
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at expo line handled cell phone and then put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
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. Employee handled soiled dishes while scraping, washing and rinsing and then handled clean and sanitized dishes while removing from dishwasher, placing to dry/store without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; cooked mushrooms (46F - Cold Holding); cooked onions (48F - Cold Holding). Operator stated not prepared or portioned today, held over ice for less than 1 hour, submerged in ice.
No soap provided at outside bar hand wash sink. Operator provided soap.
Interior of refrigerator or freezer in disrepair/has exposed insulation. At frying station make top cooler; exposed insulation along make top interior. Advised Operator to repair/replace.
Unpackaged food not protected from environmental sources of contamination during preparation. At outside bar; washed/cut celery, washed/cut fruit, ready to eat olives uncovered on bar top exposed to environmental sources of contamination. Advised Operator to cover items.
Aug 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Displayed food not properly protected from contamination. At outside bar top; displayed cut fruit/cut celery/ready to eat olives uncovered. Operator covered items.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee exited restaurant interior to outdoor bar and began preparing drinks without washing hands. Discussed with Operator who discussed with employee who then washed hands.
Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used to store pan. Operator removed.
No soap provided at handwash sink. At outside bar hand wash sink; no soap. Operator provided soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned/sanitized.
Interior of refrigerator or freezer in disrepair/has exposed insulation. At frying station make top cooler; exposed insulation along make top interior. Advised Operator to repair/replace.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler; unwashed mushrooms/tomatoes/asparagus stored over cooked rice/cheese sauce. Operator moved unwashed produce.
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; mechanically tenderized raw beef stored over raw pork ribs. Operator moved mechanically tenderized beef below pork.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table; pot roast (115F - Hot Holding); meatballs (111F - Hot Holding). Operator stated items were reheated prior to being placed in steam table, being held in overfilled pans for 1 hour, moved to be reheated to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled with food debris/mold-like substance. Operator moved to be washed, rinsed and sanitized.
No soap provided at handwash sink. At outside bar hand wash sink; no soap. Operator provided soap.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cook line hand washing sink; paper towel dispenser jammed/unable to dispense paper towels. Operator unjammed/able to dispense.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior. Advised Operator to clean/sanitize.
Stored food not covered. At inside bar and outside bar; ready to eat drink garnishes stored on bar top uncovered. Operator covered.
Oct 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 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. Grill station drawers - cooked chicken wings (48F - Cold Holding) not portioned or prepared today held over 4 hours - 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. Walk in cooler - pico de gallo (52F - Cold Holding) at 3:30pm prepared at 10:00am - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill station drawers - cooked chicken wings (48F - Cold Holding) operator states not portioned or prepared today held over 4 hours - 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. Walk in cooler - pico de gallo (52F - Cold Holding) at 3:30pm prepared at 10:00am - see stop sale
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.
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. All the below have gone through a cook Chill Cooked chicken thighs prepared Thursday and dated to be used by Monday (5 days), green chili chicken soup prepared Tuesday with a used by date of Saturday (5 days), packaged salsa prepared on Thursday with a use by date of Monday (5days)
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.