4rivers Smokehouse
Last inspected: Apr 10, 2026
43
Score
Public records show 11 inspections at 4rivers Smokehouse stretching back to 2022. Inspectors last stopped by on Apr 10, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around nine violations each.
“Ceiling/ceiling tiles/vents soiled” comes up most often, recorded eight times in the inspection record.
Restaurants in Daytona Beach average 71, so 4rivers Smokehouse trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
2
Critical latest
1
Major latest
9
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Live, small flying insects found - 1 in prep area
35A-02-7
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Tcs dressing blue cheese made on 3/23, manager discarded
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -2 ice machines ,small amount
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -prep area
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Interior of 4 ovens and smokers has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters soiled over char grill
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler drawers under stove
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by smokers -behind dish machine
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. -signature sauce **Corrected On-Site**
02D-01-5
43
Oct 3, 2025
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
86
Oct 2, 2025
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Brisket 46f place in walk in cooler last night more than 6 **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ribs 44f to 45f less 4 hours -shedded cheese 49f ,corn 48f less than 4 hours **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -vegan burnt ends 115-124f **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. -ice in hand sink by to go area **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
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
03F-10-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -by smokers **Warning**
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Ice buildup in reach walk-in freezer. **Warning**
14-69-4
Basic - Interior of smokers accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -breading **Corrected On-Site** **Warning**
10-01-5
30
May 1, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -prep area **Warning** - From follow-up inspection 2025-05-01: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Smokers and 4 ovens has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2025-05-01: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -prep area -behind dish machine **Warning** - From follow-up inspection 2025-05-01: **Time Extended**
36-27-5
86
Apr 29, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -frontline side salad 45f moved to another cooler **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pork 112f to 132f Placing in oven -butter 107f reheated to 197f -chicken 121f **Warning**
03B-01-6
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. -1 card expired **Warning**
53B-13-5
Intermediate - Ice melted in cooling bath of chicken and corn. **Corrected On-Site** **Warning**
03D-15-4
Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage at bar handsink **Warning**
31B-04-4
Basic - Smokers and 4 ovens has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -prep area -behind dish machine **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. -powder sugar,chicken powder **Corrected On-Site** **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -prep area **Warning**
36-34-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
21-04-4
37
Nov 6, 2024
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -beans 110f,greens 124f placing in oven to reheat **Corrected On-Site**
03B-01-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 fly in office -1 fly by mopsink
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener **Corrected On-Site**
22-02-4
Basic - Standing water in bottom of reach-in-cooler. -across from fryers **Corrected On-Site**
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed onions over dessert **Corrected On-Site**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -prep area
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of smokers -bottom oven on cookline
22-08-4
Basic - Light not functioning properly by mopsink. Per manager water dripping on light
38-05-4
Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage,prep area ,Togo area
31B-04-4
Basic - Single-service articles improperly stored. -box of paper towels on floor in storage room **Corrected On-Site**
25-05-4
43
Mar 29, 2024
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food Temperature Measuring Devices Provided and Accurate
FL-46
47
Nov 14, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -brisket 131f under heat lamp manager voluntarily discarded
03B-01-6
High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. - Employee bagging sweet potatoes 90f, employee reheating sweet potatoes Sweet potatoes have n Been reheated and employee is starting cooling **Corrective Action Taken**
03G-15-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar **Corrected On-Site**
31B-02-4
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.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Small amount,follett ice machine **Corrected On-Site**
22-20-5
Basic - Accumulation of debris inside warewashing machine. -top of dishmachine
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceilings by smokers
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -next to tea station **Corrected On-Site**
12B-07-4
Basic - Interior of smokers and ovens has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in freezer gaskets soiled
23-03-4
45
May 8, 2023
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
74
May 5, 2023
Complaint Full
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live fly in office -2 live flies by Mopsink - 2 live flies frontline -1 fly in dining room
35A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -front line shredded cheese ,Cole slaw,cucumber salad with tomato 60f to 61f less than 4 hours . Manager voluntarily discarded . Cooler not turn on
03A-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 cabinets chicken 131f manager discarded -front line chicken 125f manager discarded -hot well rice 119f,black beans 124f less than 4 hours manager voluntarily Discarded
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. -Cookline ,trash can blocking handsink **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Cookline **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine
16-21-4
Basic - Approximately 10 dead flying insects on floor at bar next cooler. **Corrected On-Site**
35A-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle of water on green shelf by dish machine **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. -grease and food debris
36-73-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. -Top oven -interior of both smokers soiled with grease
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -kitchen
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket 0 ppm corrected to 200 ppm **Corrected On-Site**
21-08-4
27
Dec 12, 2022
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 fly in warewashing area - 1 fly in prep area
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Chicken and sausage 118f- 124f placed in oven to reheat **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. -handsink by Cookline blocked by hot holding **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Cookline paper towels
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -inside smoker -ovens
22-08-4
Basic - Ceiling tile missing. -front line
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - by smoker
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket reach in cooler drawers
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -frontine
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind Dishmachine -above smoker
36-27-5
41
Frequently Asked Questions
When was 4rivers Smokehouse last inspected?
The most recent health inspection at 4rivers Smokehouse on file is from Apr 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at 4rivers Smokehouse?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited eight times, more than any other issue at 4rivers Smokehouse.
How does 4rivers Smokehouse compare to other restaurants in Daytona Beach?
4rivers Smokehouse most recently scored 43 out of 100, which is lower than the Daytona Beach average of 71.
Has 4rivers Smokehouse's inspection record improved over time?
Results have been roughly steady. Inspections at 4rivers Smokehouse have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at 4rivers Smokehouse 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 4rivers Smokehouse inspected?
Based on the inspection history on file, 4rivers Smokehouse is inspected around three times per year on average.
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