4rivers Smokehouse
Last inspected: Mar 17, 2026
43
Score
The health department has logged 10 inspections at 4rivers Smokehouse, the earliest from 2022. The latest inspection on file is from Mar 17, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has been favorable: violation counts have eased from around 12 violations to closer to seven violations per visit over the last few inspections.
Across the inspection history, “wall soiled with accumulated grease, food debris, and/or dust” is the issue that surfaces most often, recorded five times.
By comparison, the average Winter Park facility scores 83, putting 4rivers Smokehouse on the weaker side. The pattern in the record is worth a careful look.
10
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Chicken at 112-122F. Operator is going to reheat chicken to 165F a then proceed to package chicken in ROP bags **Corrective Action Taken**
03G-15-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink next to prep station
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk in server station. Per operator open a few days ago. Operator placed date. **Corrected On-Site**
02C-02-5
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. 5 employees food handlers expired
53B-14-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee at pastry station
13-03-4
Basic - Food storage container/container lid cracked or broken. Cracked lid for 3 leches mixture at pastry station. Operator discarded **Corrected On-Site**
14-38-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled Behind dishwasher
36-27-5
Basic - Drain cover(s) missing. Mop sink, under dishwasher and pastry station
29-18-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee at cook line
13-04-4
43
Sep 9, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken at 126F per operator less than 2 hours. Operator reheated chicken to 165F **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Knife and sponge inside hand wash sink at pastry station. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. No soap hand wash station next to cook line **Corrected On-Site**
31B-03-4
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. 4 employee certificates expired
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Plastic container used to scoop sugar at pastry station **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone and glasses on prep shelf. Operator removed. **Corrected On-Site**
40-06-5
Basic - Old labels stuck to food containers after cleaning. Multiple plastic containers at dish area. Operator removed labels. **Corrected On-Site**
16-46-4
55
Feb 4, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles with brown stains around prep station/smokers - From follow-up inspection 2025-02-04: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked in dish area - From follow-up inspection 2025-02-04: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cook line - From follow-up inspection 2025-02-04: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at hand wash sink at prep station - From follow-up inspection 2025-02-04: **Time Extended**
29-11-4
82
Feb 3, 2025
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 small flying insects at prep station **Warning**
35A-02-6
High Priority - Stop Sale issued due to adulteration of food product. 3 small flying insects inside brown sugar container. Operator discarded **Corrective Action Taken**
01B-03-5
Basic - Bowl or other container with no handle used to dispense food. Deli container used to scoop powder Sugar at pastry station **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles with brown stains around prep station/smokers
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked in dish area
24-08-4
Basic - Floor area(s) covered with standing water. Under prep table at prep station
36-22-4
Basic - Food stored on floor. Oil containers at dry storage **Corrected On-Site**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink inside reach in freezer at pastry station
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cook line
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at hand wash sink at prep station
29-11-4
50
Aug 13, 2024
Routine - Food
4 critical violations. 1 major violation. 11 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bread pudding 62F and cooked corn 61F for more then 4 hours per manager in outside storage reach in cooler
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. 1 dented can sweet corn
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken wings over bags of okra in reach in freezer **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Outside storage reach in cooler Bread pudding 62F, cooked corn 61F for more than 4 hours per manager
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by vacuum sealer
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Deli container inside sugar bin in sweets station **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on top of box of sweet tea **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Outside storage reach in cooler internal temperature 65F
14-11-5
Basic - Floors not maintained smooth and durable. bulging on floors In cook line
36-11-4
Basic - Food stored on floor. Oil container next to fryers **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in standing water in take-out station. **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler in sweets station and cook line
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in sweets area and reach in cooler in cook line soiled with food debris
22-16-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. In cook line **Corrected On-Site**
21-11-4
Basic - Single-service articles improperly stored. Box of foil container in dry storage on the floor **Corrected On-Site**
25-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
14-17-4
29
Feb 15, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tray of burnt ends from 2/7/24
02C-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at the warewash area missing paper towels
31B-02-4
Basic - Duct tape used to repair nonfood-contact surface. Ice bin door
14-71-4
Basic - Floor area(s) covered with standing water. At the mop sink
36-22-4
Basic - Floor tiles missing and/or in disrepair. Rubber floor under the tilt skillet is ripped
36-17-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse temp gauge not correct operator used a thermal tape
16-38-5
Basic - Light not functioning. Under the hood
36-62-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -at the dish area
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Faucet at the scrap sink at dish
29-11-4
55
Oct 3, 2023
Routine - Food
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Clean utensils or equipment stored on rusted rack shelves at ware wash area - From follow-up inspection 2023-10-03: **Time Extended**
24-06-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield in back prep area by smoker - From follow-up inspection 2023-10-03: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease build up on hood filters at main cook line Grease build up on side of fryers at cook line - From follow-up inspection 2023-10-03: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Cooler at cook line - From follow-up inspection 2023-10-03: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in walk in cooler - From follow-up inspection 2023-10-03: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by dish machine has black debris build up and brown stain from smokers - From follow-up inspection 2023-10-03: **Time Extended**
36-27-5
74
Oct 2, 2023
Routine - Food
2 critical violations. 1 major violation. 15 minor violations.
View 18 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. TCS food in walk in cooler over night. See stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked bake beans Cooked burnt ends brisket Cooked pulled pork Cooked chicken Cooked chicken wings Raw chicken with bone Raw chicken breast raw chicken wings Cooked ROP bagged corn Cooked ROP bagged bake beans Diced tomatoes ROP Bagged cooked sweet potatoes Cooked ribs Cooked grits Containers of cooked Mac and cheese All items in walk in cooler over night, items between 47-57f. Computer system shows unit at 44f degrees at 9pm on 10/1/23 and rising. **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Knife in basin of hand sink at bakery area **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in powdered sugar container **Corrected On-Site**
14-01-5
Basic - Clean utensils or equipment stored on rusted rack shelves at ware wash area
24-06-4
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. Open drink by prep table in back prep area **Corrected On-Site**
12B-12-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at front counter with bracelets
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
13-04-4
Basic - Equipment in poor repair. Ambient air 55f in walk in cooler All items in walk in cooler over night, items between 47-57f. Computer system shows unit at 44f degrees at 9pm on 10/1/23 and rising. Per manager, night manger turned cooler up in the evening on 10/1/23 due to unit was at 25f, didn't want unit to freeze up. **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Side of back gate has gap, food and single service items stored out in screen in room
35B-01-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield in back prep area by smoker
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease build up on hood filters at main cook line Grease build up on side of fryers at cook line
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottled of water in reach in freezer at bakery area **Corrected On-Site**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. Cooler at cook line
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in walk in cooler
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by dish machine has black debris build up and brown stain from smokers
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Powdered sugar at bakery area **Corrected On-Site**
02D-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Bakery employee, cutting cakes and corn bread
13-03-4
32
May 22, 2023
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
45
Oct 31, 2022
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.Employee touched her cellphone and the put on gloves no hand wash.
12A-07-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Cheese sauce kept on hot I located on prep area. Kept for less gah 4 hrs with temperature of 66F. Inspector ask manager to-reheat to 165F. **Corrective Action Taken**
03B-01-6
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employee drink form his cup and put gloves on No hand wash.
12A-05-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.All hand sinks in kitchen areas are with temperature raging from 82-83F.
27-16-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Smoked pork , Brisket, pulled chicken per manager all mentioned items were cooked on Saturday and kept on walk in cooler with no date marked.
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Ceiling tiles heavily stained on prep area.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Employee drink stored next to cutting board containing brisket on front counter.
12B-07-4
Basic - Employee eating in a food preparation or other restricted area.Employee drinking from his cup while been on front counter . Drinking in between customers,
12B-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler on prep area has debris and reach in cooler located on smoker outside area.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Walls heavily stained on prep area.
36-27-5
39
Frequently Asked Questions
When was 4rivers Smokehouse last inspected?
The most recent health inspection at 4rivers Smokehouse on file is from Mar 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at 4rivers Smokehouse?
Across the inspection record, “wall soiled with accumulated grease, food debris, and/or dust” has been cited five times, more than any other issue at 4rivers Smokehouse.
How does 4rivers Smokehouse compare to other restaurants in Winter Park?
4rivers Smokehouse most recently scored 43 out of 100, which is lower than the Winter Park average of 83.
Has 4rivers Smokehouse's inspection record improved over time?
Yes. Recent inspections at 4rivers Smokehouse have averaged around seven violations per visit, down from roughly 12 earlier in the 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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