4 Rivers
Last inspected: Mar 9, 2026
43
Score
Public records show 11 inspections at 4 Rivers stretching back to 2022. Inspectors last stopped by on Mar 9, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to 10 violations.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited five times.
Restaurants in Tampa average 79, so 4 Rivers trails the local norm. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
3
Critical latest
0
Major latest
8
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw frozen fish over ready to eat Beans in reach in freezer next to triple sink in large storage room, manager rearranged items appropriately. **Corrected On-Site**
08A-05-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch phone with gloves on , no handwashing, employee washed hands and changed gloves. **Corrective Action Taken**
12A-29-4
High Priority - Dented/rusted cans present. See stop sale. 7 pound can of jellied cranberry sauce, dented, and damaged, 7 pound can old Jalepenos dented , manager discarded item. **Corrective Action Taken**
01B-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of white substance inside ice machine located in back of the kitchen. **Repeat Violation** **Warning**
22-20-5
Basic - Current Hotel and Restaurant license not displayed, manager printed out and hung up current license at time of inspection. **Corrected On-Site**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable, on cooks line close to service window , across from flattop grill, discussed with the manager the importance of smooth cleanable surfaces.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee during on shelf above prep table on the front line close to service window , manager relocated drink to proper location. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic pans stacked wet in ware washing drying each across from triple sink , manager separated pans to dry. **Corrected On-Site**
24-08-4
Basic - Standing water in bottom of reach-in-cooler, on front line under service window, manager said they are having it fixed.
29-49-6
Basic - Trash receptacles not provided where needed in establishment. Employee unisex bathroom located in kitchen area did not have a lid on trash can to accommodate feminine products , manager bought and placed trash can with lid at time of inspection. **Corrected On-Site**
33-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry.stored in mop bucket in storage room, manager discarded the mop head. **Corrected On-Site**
42-01-4
43
Nov 21, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. - From follow-up inspection 2025-11-21: **Time Extended**
11-07-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards throughout establishment soiled. **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee protein shake stored on shelf inside catering Walk in cooler. **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
08B-49-4
74
Nov 6, 2025
Routine - Food
3 critical violations. 6 major violations. 5 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee did not wash hands and wore gloves after putting on a hat. Discussed with employee and manager. Employee washed hands and wore new gloves during time of inspection. **Corrected On-Site** **Warning**
12A-07-5
High Priority - 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. No time mark for cooked brisket on front line. Manager added time during time of inspection. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp Dish machine sanitizing at 132F. Discussed with manager to used three compartment sink until repairs are made. Three compartment sink Quaternary ammonia sanitizer treated at 400ppm. **Warning**
22-49-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Inside employee bathroom. **Warning**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Not hot water at Employee handwash sink adjacent to Dish machine. Faucet broken. **Warning**
27-16-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards throughout establishment soiled. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Slopped spoon and equipment stored inside hand washing sinks at bakery and Dish machine area. Employee removed all items during time of inspection. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee protein shake stored on shelf inside catering Walk in cooler. **Warning**
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee in back kitchen behind front line. Employee wore a hat during time of inspection. **Corrected On-Site** **Warning**
13-03-4
Basic - Food stored on floor. Box of bananas stored on floor of catering Walk in cooler. Employee relocated bananas onto shelf during time of inspection. **Corrected On-Site** **Warning**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bakery section Employee handwash sink and inside employee restroom. **Warning**
31B-04-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
27
Mar 12, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. brisket (115 - Hot Holding) on cutting block. Employee discarded.see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brisket (115 - Hot Holding) on cutting block. Employee discarded.see stop sale.
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer at 3-compartment sink tested at 500ppm. Employee discarded water, refilled, and tested at 200ppm. **Corrected On-Site**
41-18-4
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. Dish machine tested at 167F. Inspector requested that the operator set up the 3-compartment sink for sanitation until dish machine is repaired. Employee set up 3-compartment sink and tested at 200ppm. **Corrective Action Taken**
22-56-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table on cookline adjacent to grill top .
21-12-4
Basic - Clean linens stored on floor 6 bags of clean linens stored on floor in chemical storage room. Employee placed on shelf. **Corrected On-Site**
21-17-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape of handle on reachin freezer on cookline next to fryers.
14-71-4
Basic - Food storage container/container lid cracked or broken. Cracked plastic lids in bulk sugar
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup along door frame of 3-door reachin freezer in dish area.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles on cookline. Employee removed. **Corrected On-Site**
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employe can of Diet Pepsi stored on shelf in walk-in cooler. Employee removed. **Corrected On-Site**
12B-13-4
Basic - Single-service articles improperly stored. Box of deli containers stored on floor in dry storage room. Employee placed on shelf. **Corrected On-Site**
25-05-4
39
Nov 22, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
64
Mar 7, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets are torn inside small reach in cooler in food preparation area. Ice machine door falls off upon opening. - From follow-up inspection 2024-03-07: **Time Extended**
14-11-5
95
Mar 5, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temperature dishwasher rinse cycle at 150F after running dishwasher 5 times. Had a discussion with operator about using 3 compartment sink until dishwasher is working properly. **Warning**
16-54-4
Basic - Equipment in poor repair. Gaskets are torn inside small reach in cooler in food preparation area. Ice machine door falls off upon opening.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Employee removed tongs and placed at dishwasher. **Corrected On-Site**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler on cooks line. Employee cleaned out water from inside reach in cooler. **Corrected On-Site**
29-49-6
70
Jul 11, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 125 f operator placed in oven 165 f **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Dented cans present. See stop sale. Jalapeños 4 cans savor brand dry storage rack by opening entrance of kitchen
01B-01-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.provided by email
11-27-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans present. See stop sale. Jalapeños 4 cans savor brand dry storage rack by opening entrance of kitchen
08B-20-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 200 ppm **Corrected On-Site**
21-08-4
61
Jan 27, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed on gloves no hand washing.
12A-07-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen. 1 live flie in back smoker room.
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit by hand washing sink.Baked beans 112 f sweet potatoes 112 f collard greens 113 f 2nd temp sweet potatoes 171.f baked beans 170 f collard greens 166 f **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle area. Smoker racks inside. Soda dispenser ice machine cute soiled. Employee cleaned chute at time of inspection. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Scratch pap in hand washing sink up front.
31A-11-4
Intermediate - 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. Missing for 1 employee.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine top exterior soiled.
23-03-4
Basic - Plumbing system in disrepair. Hand washing sink in catering room valle not functioning properly. 1st temp at 73 f operator fixed to 100 f. Operator adjusted valle.
29-08-4
41
Aug 1, 2022
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: on heat Lamp table prime rib 118 operator reheated to 165 f **Corrected On-Site** - From follow-up inspection 2022-08-01: Hot holding: no foods on heat lamp during time of callback. **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand washing sink in catering room. Observed at 80 f **Repeat Violation** - From follow-up inspection 2022-08-01: **Time Extended**
27-16-4
78
Jul 28, 2022
Complaint Full
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hat and began touching clean knife. Discussed with operator the importance of hand washing. Employee washed hands. **Corrective Action Taken**
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler on servers line coleslaw 47 pico 52 f coleslaw 52 f operator placed in reach in freezer 2nd temp all foods to 43 f Walk in cooler was turned off at 10 am and turned back on around 12:00 pm operator stated the walk in cooler was frozen over Cold holding: green beans 47 f pulled chicken 45 f cheese grits 46 f brisket 46 f pulled chicken 46 f inspector Inspector advised operator to put ice on all food items. Cold holding reach in cooler by catering roomby salads 45 f operator moved to reach in freezer 2nd temp 43 f **Corrective Action Taken**
03A-02-5
High Priority - 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 for cooked chicken operator placed time mark on chicken. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: on heat Lamp table prime rib 118 operator reheated to 165 f **Corrected On-Site**
03B-01-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand washing sink in catering room. Observed at 80 f **Repeat Violation**
27-16-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinking in prep area.
12B-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef not under running water. Sitting in boxes at correct temperature.
06-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed at 100 ppm operator remade to 200 ppm **Corrected On-Site**
21-08-4
39
Frequently Asked Questions
When was 4 Rivers last inspected?
The most recent health inspection at 4 Rivers on file is from Mar 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at 4 Rivers?
Across the inspection record, “time/temperature control for safety food” has been cited five times, more than any other issue at 4 Rivers.
How does 4 Rivers compare to other restaurants in Tampa?
4 Rivers most recently scored 43 out of 100, which is lower than the Tampa average of 79.
Has 4 Rivers' inspection record improved over time?
No. Recent inspections at 4 Rivers have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at 4 Rivers means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is 4 Rivers inspected?
Based on the inspection history on file, 4 Rivers is inspected around three times per year on average.
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