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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
TWIN PEAKS RESTAURANT in HOLLYWOOD currently holds an InspectFL Health Score of 57.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 13, 2026. Across those visits, inspectors documented 42 total violations — 10 critical, 13 major, 19 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on October 13, 2026 shows 5 observation rows: 2 critical, 2 major, and 1 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
TWIN PEAKS RESTAURANT has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [06-09-2] 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. See stop sale. In lowboy drawer unit at cookline, fully thawed mahi still in vacuum packaging.
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. See stop sale. In lowboy drawer unit at cookline, fully thawed mahi still in vacuum packaging.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline LINE ICE BATH - shredded cheese (43-52F - Cold Holding); house pico de gallo (40-52F - Cold Holding). Per employee not prepped or portioned today and up in uncut from 12:00pm. Observed containers on top of ice and not enough ice in unit. Manager added ice to fully surround both to allow to rechill.
- [03G-19-5] Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Walk in cooler has no continuous monitoring system in place for the holding of ROP items with 5 day shelf life.
- [03G-18-5] Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. No records on file for any temperatures taken during the cooling process for all cook chill items.
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