4 Rivers Smokehouse
Last inspected: Mar 31, 2026
55
Score
Going back to 2022, 4 Rivers Smokehouse has 10 inspections in the public record. The latest inspection on file is from Mar 31, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly three violations before.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited four times.
That's lower than the typical Orlando restaurant, which scores around 79. Nothing in the record is alarming, but there's room to improve.
10
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Facility is not complying with approved plan Cooking brisket, cutting briskets, trims of brisket being ground and ROP bagged at 41f and then frozen. Date prepped/bagged and frozen 3/15/26. Guacamole blended with fresh garlic, oil and other items. Bagged/ROP cold and frozen.
01B-13-4
High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Facility is not complying with approved plan Cooking brisket, cutting briskets, trims of brisket being ground and ROP bagged at 41f and then frozen. Date prepped/bagged and frozen 3/15/26. Guacamole blended with fresh garlic, oil and other items. Bagged/ROP cold and frozen. Additionally facility is resealing left over hot foods for future use.
03G-48-2
Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Manager was able to provide monitoring for the facility but only electronically. Some charts missing Verified by information. Approved plan is for only manual charts. Facility needs to update HACCP plan to add electronica logs.
03G-49-2
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and walls in back area of smoker and at prep area has dust build up
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has lime scale build up
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler has a build up **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Low boy reach in cooler at cook line has food debris build up
22-16-4
55
Dec 11, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter at cook line to be left out on time plan. Butter at cook line is from yesterday. Butter was placed back into walk in cooler over night to be reused today. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter at cook line to be left out on time plan. Butter at cook line is from yesterday. Butter was placed back into walk in cooler over night to be reused today. Manager discarded item **Corrected On-Site**
03F-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Whole briskets in hot box for 30 mins after cooking at 120-125f. Corrective action taken to reheat briskets **Corrective Action Taken**
03B-01-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill Debris in cooler drawers under grill **Repeat Violation**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under hand sink at cook line
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizing buckets 50ppm Quat. **Corrected On-Site**
21-08-4
55
Apr 24, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded brisket ( on prep table since 11am per operator) (76 F)
01B-02-5
High Priority - Live, small flying insects found Two live flying insects in kitchen back of the house area.
35A-02-7
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above clean containers and utensils by dish machine.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer and reach in cooler on cooks line.
23-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer by walk in cooler,operator cleaned and sanitized door handles. **Corrected On-Site**
23-24-4
64
Oct 29, 2024
Routine - Food
No violations found.
100
Aug 20, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. ROP individual bags of cook chill sweet potatoes, green beans and collard greens are not labeled when cooked. Per HACCP approved by DBPR, each bag should be labeled with information Per cook Green beans and sweet potatoes made on Friday 8/15/24. Collard greens made on 8/20 in the morning. **Warning**
03G-48-2
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1lb vegan burnt ends due re sealing ROP bag after bagged reheated and open for hot holding. HACCP has reheated and hot held to serve only **Warning**
01B-13-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle not labeled on bottom of prep table across from office and bottle next to bread **Warning**
41-17-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. ROP individual bags of cook chill sweet potatoes, green beans and collard greens are not labeled when cooked. Per HACCP approved by DBPR, each bag should be labeled with information Per cook Green beans and sweet potatoes made on Friday 8/15/24. Collard greens made on 8/20 in the morning. **Warning**
02C-02-5
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. ROP individual bags of cook chill sweet potatoes, green beans and collard greens are not labeled when cooked. Per HACCP approved by DBPR, each bag should be labeled with information Per cook Green beans and sweet potatoes made on Friday 8/15/24. Collard greens made on 8/20 in the morning. **Warning**
03G-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
52
Apr 16, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Some items in cooler at cook line across from Hot box between 47-50f. All items only in cooler for 1 hour. Corrective action taken by manager placed all items in ice to recover products to 41f or below **Corrective Action Taken**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill at cook line Air filter covers at ice machine have a dust build up
23-03-4
78
Dec 5, 2023
Routine - Food
No violations found.
100
Dec 4, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at cook line used as a dump sink, ice in basin of hand sink
31A-11-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-56-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person **Repeat Violation**
13-04-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Few open drinks in kitchen area **Corrected On-Site**
12B-12-5
74
Jan 20, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
55
Jul 20, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was 4 Rivers Smokehouse last inspected?
The most recent health inspection at 4 Rivers Smokehouse on file is from Mar 31, 2026. The public record contains 10 inspections in total.
What is the most common violation at 4 Rivers Smokehouse?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at 4 Rivers Smokehouse.
How does 4 Rivers Smokehouse compare to other restaurants in Orlando?
4 Rivers Smokehouse most recently scored 55 out of 100, which is lower than the Orlando average of 79.
Has 4 Rivers Smokehouse's inspection record improved over time?
No. Recent inspections at 4 Rivers Smokehouse have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at 4 Rivers Smokehouse means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is 4 Rivers Smokehouse inspected?
Based on the inspection history on file, 4 Rivers Smokehouse is inspected around three times per year on average.
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