4rivers Smokehouse
Last inspected: Dec 5, 2025
55
Score
Going back to 2022, 4rivers Smokehouse has 10 inspections in the public record. Inspectors last stopped by on Dec 5, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about six violations before that.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 75, which 4rivers Smokehouse's 55 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
55
Aug 14, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
58
Feb 25, 2025
Complaint Partial
No violations found.
100
Dec 10, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: cooked chicken on the smoker line table, 76°. This was placed back in the oven/smoker to 165°, and then is to start cooling at 135°. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the unsweetened tea spout has build up in the nozzle, drive thru. **Repeat Violation* ALSO, the ice chutes at the dining area soda machines are soiled.
22-02-4
Basic - Accumulation of lime scale on the inside of the dishmachine/ice maker. Observed: an accumulation of lime scale at the chute opening into the Scotsman ice maker.
16-23-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed: the men,s restroom door is not self closing.
32-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the top of the dish wash machine has an accumulation of debris.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed: an 11/16 date label on the bulk house ranch in the walk-in cooler. The old label was removed and a new date sticker was added. **Corrected On-Site**
16-46-4
64
Jul 23, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
55
Nov 30, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. Observed: a can of corn and a can of beans well dented.
01B-01-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed the manager, Joe, certificate is expired.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: cutting boards in use that are stained,prep and expo areas. ALSO, tea and soda nozzles in the dining area and expo have buildup.
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles on the prep/cook line with food debris build up.
23-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the top of the dish wash machine with an accumulation of debris.
23-03-4
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed: an apron stored on the large back prep table.
21-14-4
61
Aug 15, 2023
Routine - Food
1 major violation.
View 1 violation
Sewage and Wastewater Properly Disposed
FL-27
90
Aug 14, 2023
Routine - Food
2 critical violations. 5 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: coleslaw at 56F in the small refrigerator by the walk up window. This was made yesterday. ALSO, milk at 50F in the 2 door reach-in cooler, mid kitchen. ALSO, house ranch 50F. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: coleslaw at 56F in the small refrigerator by the walk up window. This was made yesterday. ALSO, milk at 50F in the 2 door reach-in cooler, mid kitchen. **Warning**
01B-02-5
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not at proper temperature according to manufacturer's specifications. Observed: the dish wash machine at 206F on the rinse cycle according to the gauge.
16-54-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: both soda machine nozzles have build up.
22-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed: the hand wash sink by the dish wash machine does not have enough water pressure to since hands.
27-19-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 6+ involved with food, no Certified Food Manager.
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: lack of a surface measuring device for the hi temp dish wash machine. **Repeat Violation**
16-62-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: a drink between bulk sugar under the prep table. The drink was moved. **Corrected On-Site**
12B-07-4
43
Mar 23, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food ( sugar ) in bakery. Manager raised handle out of sugar. **Corrected On-Site**
10-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce ( Tomato ) stored over ready-to-eat food ( cabbage) in walk in cooler. Manager placed unwashed produce on bottom shelf. **Corrected On-Site**
08B-17-4
90
Nov 14, 2022
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed "Y" connector at mop sink with missing vacuum breaker on the non chemical side of the "Y" connector.
29-34-4
High Priority - Employee washed hands with cold water. Observed employee wash hands with water less than 100F , hot water temperature was at (66F)
12A-19-4
High Priority - Spray hose at dish sink lower than flood rim of sink. Observed Spray hose at dish sink lower than flood rim at Dishwashing machine sink
29-37-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with unknown chemical substance stored behind trash receptacle in dining area. **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water temperature of hot water at several of the hand wash sinks in the establishment at 66F.
27-16-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed on containers stored on clean ware rack in kitchen . manager removed old labels. **Corrected On-Site**
16-46-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed bulk carbon dioxide tank not adequately secured behind establishment in cage area.
51-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored at mop sink in a manner not able to dry.
42-01-4
Basic - Single-service articles improperly stored. Observed boxes of Single service aluminum trays stored on the floor in caged area near CO2 tank.Also Observed empty gallon containers used to fill drinks for to go orders on floor in catering area.
25-05-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open employee juice bottle stored in Reach in Cooler over desserts
12B-13-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed male employee on cook with a beard and no beard guard **Repeat Violation**
13-04-4
39
Frequently Asked Questions
When was 4rivers Smokehouse last inspected?
The most recent health inspection at 4rivers Smokehouse on file is from Dec 5, 2025. The public record contains 10 inspections in total.
What is the most common violation at 4rivers Smokehouse?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at 4rivers Smokehouse.
How does 4rivers Smokehouse compare to other restaurants in Gainesville?
4rivers Smokehouse most recently scored 55 out of 100, which is lower than the Gainesville average of 75.
Has 4rivers Smokehouse's inspection record improved over time?
Yes. Recent inspections at 4rivers Smokehouse have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at 4rivers 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 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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