4rivers Smokehouse
Last inspected: Sep 24, 2025
45
Score
Public records show eight inspections at 4rivers Smokehouse stretching back to 2022. The most recent visit was on Sep 24, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around 10 violations each.
“Equipment and utensils not properly air-dried - wet nesting” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical Winter Garden restaurant, which scores around 66. This restaurant has more on its record than most do.
8
Inspections
2
Critical latest
3
Major latest
4
Minor latest
Inspection History
Sep 24, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./coleslaw cold holding at 51F for less than 4 hours per manager. New pan temperature at 40F/front line
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Collard greens hot holding at 118F, green beans hot holding at 112F/kitchen hot holding unit for less than 4 hours per manager Collard greens reheated to 170F, green beans reheated to 169F/ **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quart strips not available.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Melted butter on kitchen prep table, buttermilk at fry station/both with 4 hours per time marked but no written plan available. **Repeat Violation**
03F-10-5
Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan./No record provided for all cook-chill process under approved HACCP plan.
03G-49-2
Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2025.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Two door reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Working containers of food removed from original container not identified by common name./salt, pepper and sugar containers not labeled, kitchen storage shelf.
02D-01-5
45
Jan 30, 2025
Complaint Full
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours cooked chicken (129-134F - Hot Holding); 2nd chicken 178 reheat brisket (127F - Hot Holding) 2nd reheat 165° pork (133F - Hot Holding) fries (127F - Hot Holding) fried okra (121F - Hot Holding); operator discarded **Corrective Action Taken**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale. Tomato Sauce
01B-01-4
High Priority - Toxic substance/chemical improperly stored. Chemicals stored near single service items and dry spices across from oven **Corrected On-Site**
41-10-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter and buttermilk provided to operator today.
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior stand up freezer near office soiled. Exterior ice shoot
22-02-4
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 - Food stored outside. Bag in box beverage, miscellaneous condiments and drinks stored in smoker area where walls are not attached to ceiling and exposed to outdoor.
08B-42-4
Basic - In-use tongs stored on equipment door handle between uses on oven
10-20-4
Basic - Floor soiled/has accumulation of debris. Floor soiled under drive thru area
36-73-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. 2/employees handling food on cook line
13-04-4
Basic - Cutting board has cut marks and is no longer cleanable. In kitchen
14-09-4
37
Oct 2, 2024
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting board on prep table and cream cutting board in prep area.
22-02-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over sliced cucumber in walk in cooler
08B-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Boxes In back dry storage area. **Corrected On-Site**
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler Gaskets at front counter
23-03-4
Basic - Food stored on floor. Bottle of cooking oils in dry storage **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Floor soiled/has accumulation of debris. Floor underneath the cooks line
36-73-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic containers on dish rack in ware washing area. **Repeat Violation**
24-08-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door.
32-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by kitchen area
22-20-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by fryer area
36-27-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted
14-17-4
55
May 24, 2024
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table behind cooks line and cutter on dish rack by cooks line **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. In kitchen area.
16-21-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dry storage racks next to cooks line. **Repeat Violation**
24-08-4
Basic - Food stored on floor. 2 buckets of sauces in walk in cooler. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in the kitchen area.
14-69-4
74
Jan 22, 2024
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzles on both drink machines.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area **Repeat Violation**
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack in the kitchen.
24-08-4
Basic - Food stored on floor. Cartons of cooking oil in the outside storage area. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tong hanging on stove handle in the kitchen. **Corrected On-Site**
10-20-4
Basic - Light not functioning. 2 bulbs under the hood in the kitchen.
36-62-4
Basic - Old labels stuck to food containers after cleaning. On plastic and metal pans on dish rack in kitchen area.
16-46-4
Basic - Water draining onto floor surface. Under the dish machine.
29-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale build up in the interior of the ice machine/bin. Lime scale build up is peeling off.
22-20-5
58
Sep 8, 2023
Routine - Food
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
17
Jan 30, 2023
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or plan approved by the Division of Hotels and Restaurants. Used for baked beans, collard green, corn, green beans.
03G-50-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some vents also rusted. **Repeat Violation**
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at preparation table.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal,pans stored in shelf storage area by three compartment sink.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Side door by drive through area.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Dining room area and grout is missing throughout the kitchen **Repeat Violation**
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep tables soiled.
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over cut ready to eat vegetables for salad in walk-in cooler **Corrected On-Site**
08B-17-4
55
Oct 17, 2022
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
22
Frequently Asked Questions
When was 4rivers Smokehouse last inspected?
The most recent health inspection at 4rivers Smokehouse on file is from Sep 24, 2025. The public record contains eight inspections in total.
What is the most common violation at 4rivers Smokehouse?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited five times, more than any other issue at 4rivers Smokehouse.
How does 4rivers Smokehouse compare to other restaurants in Winter Garden?
4rivers Smokehouse most recently scored 45 out of 100, which is lower than the Winter Garden average of 66.
Has 4rivers Smokehouse's inspection record improved over time?
Results have been roughly steady. Inspections at 4rivers Smokehouse have averaged around 10 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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