4rivers Smokehouse
Last inspected: Feb 23, 2026
70
Score
4rivers Smokehouse appears in inspection records 11 times, starting in 2022. The most recent visit was on Feb 23, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
“Reach-in cooler interior/shelves have accumulation” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average Orlando facility scores 79, putting 4rivers Smokehouse on the weaker side. The record is unremarkable in either direction.
11
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Manager unable to provide records prior to December No cooling recorded for baked beans and green beans on 2-5-2026 **Warning**
03G-18-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee food and drink next to cutting board on to go area. Removed Corrected On-Site** **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee touching brisket with out wearing a hat or hair net. Hat placed on head. **Corrected On-Site** **Warning**
13-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on sand fry area has debris **Warning**
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sugars and flour no label **Warning**
02D-01-5
70
Dec 10, 2025
Routine - Food
No violations found.
100
Oct 6, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Home made ranch dressing kept cold holding overnight on reach in cooler located on prep area with temperature abuse of if 54F . **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits kept on steam well in to go area for less than 4 hrs with temperature abuse of 113F. Ask operator to reheat 165F Corrective Action Taken** **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ranch dressing 54F kept overnight in reach in cooler on to go area . **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer located on dry storage dirty last used last night . **Corrected On-Site** **Warning**
22-02-4
Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Baked beans , collard greens, corn , pulled chicken prepared on Saturday and Sunday and no cooling logs available . Sweet potato casserole prepared Wednesday and no cooling logs available . Not following Haccp plan Repeat Violation** **Repeat Violation** **Warning**
03G-18-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink stored over to go cups on to gonarea **Corrected On-Site** **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working with smoker and wings while wearing a watch **Corrected On-Site** **Repeat Violation** **Warning**
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on reach in cooler located in cook line has debris Corrected On-Site** **Corrected On-Site** **Warning**
23-03-4
Basic - Open condiments provided for self-service not properly protected. Bottles of sauces located in outside searing area not protected from pest or dust. **Warning**
08B-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Around kitchen Mold like substance on vent located on dish area . **Repeat Violation** **Warning**
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach un cooler in to go area in were dressings are kept. 56F **Warning**
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards **Warning**
14-09-4
37
May 20, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris on reach in cooler located in middle line . **Warning** - From follow-up inspection 2025-05-20: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working on to go area while wearing a watch . **Corrected On-Site** **Warning** - From follow-up inspection 2025-05-20: **Time Extended**
13-07-4
90
Mar 18, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bags of reduced oxygen packaging with green beans cooling overnight with temperature of 46F, bags of chili kept cooling overnight with temperature of 47F . Both kept cooling on walking cooler via barrel method. **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bags of reduced oxygen packaging containing green beans and chili . Kept cooling overnight via barrel method with temperatures of 46F and 47F degrees. **Repeat Violation** **Warning**
03D-02-5
High Priority - Cook-chill or sous vide reduced oxygen packaged food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Bags of cooked chili kept cooling overnight via barrel method , cooling on walk in cooler with temperature of 47F. Bags of green beans kept cooling overnight on walk in cooler m cooling via barrel method with temperature of 46F. **Warning**
03G-22-5
Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Only wing and ribs cooling logs available . **Warning**
03G-18-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Stained ceiling tiles in prep area. Mold like substance on ceiling tiles located on dish area **Warning**
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working on to go area while wearing a watch . **Corrected On-Site** **Warning**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee removing and placing food on smoker with. O bared guard. **Corrected On-Site** **Warning**
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on vent located on dry storage. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris on reach in cooler located in middle line . **Warning**
22-16-4
43
Nov 1, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-11-01: **Time Extended**
53B-14-5
90
Oct 31, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Jalapeño peppers can 6lb
01B-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -Observed ribs wrapped in tin foil in walk in cooler 86F at 2:10pm. Per operator ribs were put in cooler at 11:30am. Advised operator to uncover and put ribs on sufficient ice bath and in freezer for immediate temperature recovery. Opererator uncovered and put in walk in cooler. Temped again at 3:30 ribs 61F. -Observed corn and beans cooling in insufficient ice bath. Corn had time stamp of 11:30am temperature was 72F and beans 11:54am temp 75F. Advised to put on sufficient ice bath for immediate temperature recovery re checked at 3:30. Temperature range for both products was 43-45F.. **Corrective Action Taken** **Warning**
03D-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (122F - Hot Holding); Mac n chees 111F - Hot Holding) in steam well at drive thru prep area. Less than 4hrs.mAdvised operator to immediately reheat to 165F for temperature recovery. Went to recheck temps, items already sold. **Warning**
03B-01-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on prep table cornbread **Corrected On-Site**
12B-07-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in beans. Operator immediately removed **Corrected On-Site**
10-06-5
Basic - Bowl or other container with no handle used to dispense food. In flour container **Corrected On-Site**
14-01-5
50
Apr 15, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over hotdogs in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at outside self serve soda machine. Operator immediately cleaned **Corrected On-Site**
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Employee eating in a food preparation or other restricted area. Employee drink on prep table at drive through while preparing sauces **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees Phone on prep table at drive through while preparing sauce **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watches. **Corrected On-Site**
13-07-4
Basic - Food stored on floor. Bucket of rice on floor in back storage area **Corrected On-Site**
08B-38-4
58
Oct 18, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork made two days ago and kept on walk in cooler with no date marked.
02C-02-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic containers kept on rack by Dish areaarea.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters on drive thru area have grease build up.
23-03-4
78
Feb 15, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - No high temperature test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.No high temperature thermometer or treat strips to check high temp machine.
16-37-1
90
Sep 15, 2022
Routine - Food
7 minor violations.
View 7 violations
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.Rusted shelves in main walk in cooler .
14-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Walk in cooler shelves at dessert walk in cooler.
22-16-4
Basic - Cutting board has cut marks and is no longer cleanable.Cutting board on make table in expo line window.
14-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair.Ceiling tiles over stove .
36-32-5
Basic - Exterior door has a gap at the threshold that opens to the outside.Gap in sides of door located in the smokers area. **Repeat Violation**
35B-01-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Server in front counter had pieces of hair going down both sides of face. Corrected On-Site** **Corrected On-Site**
13-02-4
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.Employee open drink stored on shelve over three bay sink. **Corrected On-Site**
12B-12-5
70
Frequently Asked Questions
When was 4rivers Smokehouse last inspected?
The most recent health inspection at 4rivers Smokehouse on file is from Feb 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at 4rivers Smokehouse?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited four times, more than any other issue at 4rivers Smokehouse.
How does 4rivers Smokehouse compare to other restaurants in Orlando?
4rivers Smokehouse most recently scored 70 out of 100, which is lower than the Orlando average of 79.
Has 4rivers Smokehouse's inspection record improved over time?
Results have been roughly steady. Inspections at 4rivers Smokehouse have averaged around five violations per visit across the recent 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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