TWISTED BISCUIT DINER
4101 COUNTY ROAD 561, Tavares FL 32778 · 352-508-5331
Last inspected Mar 3, 2026 · 8 visits since December 2023
MAY 24
DEC 24
MAY 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
Dented/rusted cans present. One can of green beans. See stop sale.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Green beans dated 2-23-26
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick cooling. Chicken Salad (47F - Cold Holding) Brisket (50F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets Operator cleaned.
Show the remaining 9 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dish area. Water mark on ceiling tiles in back storage area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on dish drying racks. Operator inverted.
Floor soiled/has accumulation of debris. Floor at cook line Floor underneath dry soda box shelf. Operator cleaned..
In-use knife/knives stored in cracks between pieces of equipment. Knife between cooler at cook line. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line operator cleaned.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at cook line. Operator cleaned.
Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep sink. Operator cleaned.
Wet mop not stored in a manner to allow the mop to dry. 2 wet mops. Operator hung to dry.
Aug 6, 2025□ 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 ▾
Cutting board has cut marks and is no longer cleanable. Long white cutting board on cook line
Floor soiled/has accumulation of debris. Floor at cook line
Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled.
Aug 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority3 Intermediate11 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. cook on cook line handled raw chicken changed gloves no hand wash. Operator spoke with employee and employ washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw communities beef over Fish in walk in cooler. Operator removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded Cheese (47F - Cold Holding); Chicken Salad (49F - Cold Holding) Cooked eggs(47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from day prior. Shredded Cheese (47F - Cold Holding); Chicken Salad (49F - Cold Holding); Eggs (47F - Cold Holding); potato salad (49F - Cold Holding)
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. See stop sale. On pancake mix and eggs. Operator added time mark
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at from counter. Operator date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Sliced soiled
Spray bottle containing toxic substance not labeled. Bottle with blue liquid alive three compartment sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. Long white cutting board on cook line
Employee with no beard guard/restraint while engaging in food preparation. Cook in the kitchen. Operator put on
Employee with no hair restraint while engaging in food preparation. Cook in the kitchen. Operator put on
Equipment and utensils not properly air-dried - wet nesting. Plastic container on dish rack in ware washing area.
Floor soiled/has accumulation of debris. Floor at cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at the end of cook line soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line soiled. Fan guard in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled.
Water leaking from pipe and/or faucet/handle. At three compartment sink
May 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - raw bacon stored over cooked brisket
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Equipment drain line draining into handwash sink. - hand sink at front line next to 3 compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards on cooks line - electric slicer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -chili dated 5/13 operator discarded.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drinks stored next to to go container on front line.
Exterior door has a gap at the threshold that opens to the outside. - back door
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Garland Oven in kitchen area. - microwave in bake area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - wall behind cooking equipment in kitchen area. - dishwasher trays
Standing water in bottom of reach-in-cooler.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - tomato bacon gravy 45° operator discarded ddated prior day
Shell eggs in use or stored with cracks or broken shells. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked sausage patties 45° operator discarded
Equipment drain line draining into handwash sink.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. - Ronnie Mcree
Food-contact surface soiled with food debris, mold-like substance or slime. - drink nozzle at front counter. - electric slicer - white cutting boards on line
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. - 1 new hire
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink stored on storage shelves with food on cooks line.
Exterior door has a gap at the threshold that opens to the outside. -back door
In-use tongs stored on equipment door handle between uses. - tongs hanging on shelf at toaster station
Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on line - top oven on line
May 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -expo person. Operator coached employee
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. - expo person touching face. Operator coached employee.
Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next to clean silverware at host stand.
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of fryers and baskets -can opener
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked pasta, chili, green beans prepared on Sunday.
Spray bottle containing toxic substance not labeled. - spray bottle of clear liquid stored next to clean silverware at host stand. - spray bottle of clear liquid hanging on 3 compartment sink on front line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drink stored on expo table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phone stored at expo window
Employee with no hair restraint while engaging in food preparation. - person at expo work with food orders
Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dishwasher trays - exterior of ice machine.
Feb 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer to rapid chill sour cream 2nd temperature (42F - Cold Holding); chicken salad second temp (42F - Cold Holding) sour cream (54F - Cold Holding); butter (55F - Cold Holding) chicken salad (47F - Cold Holding)
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. Pancake batter. Operator added time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Operator moved to freezer to rapid chill
Toxic substance/chemical improperly stored. Chemical containing chemicals stored next to food under steam well
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bayou Benedict Florida Cracker Benedict
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee with no hair restraint while engaging in food preparation Expediting food.
Equipment and utensils not properly air-dried - wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters solid
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.