TWIN PEAKS RESTAURANT

Name: TWIN PEAKS RESTAURANT
Address: 16411 CORPORATE COMMERCE WAY, FORT MYERS, FL, 33913, US
Rating: 67.7

16411 CORPORATE COMMERCE WAY, FORT MYERS, FL 33913

License #4606813

🍽️ American ℹ️

67.7 Grade F / 100

Failing Health Score

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Latest inspection

May 8, 2026 · 7 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TWIN PEAKS RESTAURANT in FORT MYERS currently holds an InspectFL Health Score of 67.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 8, 2026. Across those visits, inspectors documented 38 total violations — 14 critical, 7 major, 17 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on May 8, 2026 shows 7 observation rows: no critical rows, 4 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

TWIN PEAKS RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[10-08-5] 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.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no choking poster. Emailed operator choking handout.
[14-33-4] 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.
[03G-29-5] 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.
[31A-11-4] 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.
[35A-01-4] Nonservice animals in the food establishment or on premises. Observed non service dog in the restaurant and the mens restroom.
[03G-49-2] 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.

Disposition: Met Inspection Standards
[06-09-1] 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.
[12A-02-4] 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.
[03G-15-5] 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.
[12A-13-4] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cart of dishes in front of handwash sink dishwashing area. Operator cleared for use.
[31A-11-4] Handwash sink used for purposes other than handwashing. Used to rinse bar equipment in front outside bar.