DirtyFLRestaurant Inspection Data

4RIVERS SMOKEHOUSE

4RIVERS SMOKEHOUSE maintains a 3.0/5 food safety rating based on 9 health department inspections in LONGWOOD. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

Osceola Parkway
Florida, 34741
Osceola County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 9 health inspection reports

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 13525425

Met Inspection Standards

1 high, 4 basic

  • 22-20-5:Basic - Accumulation of lime in the interior of the ice machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - sauce bottles Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - backside of chopper - fan cover in walk in cooler 7
  • 33-16-4:Basic - Open dumpster lid.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shredded cheese, 51F, held off temperature control at front counter less than 1 hour. Operator moved to cooler. **Corrective Action Taken**

9/19/2025· 5mo ago

Visit ID: 10876074

Met Inspection Standards

3 high, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - employee used paper cup to scoop ice.
  • 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. - drink ice. Employee using paper cup with bare hands to scoop drink ice for customer
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. RONT COUNTER: - pumpkin bayou (46F - Cold Holding) Manager states brought out less than hour ago. Moved to walkin for better cooling. SAN-FRY; - hot dogs (46F - Cold Holding); - ham (46F - Cold Holding) Manager states brought out less 1 hour Manager brought to walk in cooler for better cooling **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - brisket trimmings (112F - Hot Holding). Observed trimmings in pan sitting on counter. Manager moved to hot box **Corrective Action Taken**

3/26/2025· 11mo ago

Visit ID: 10805206

Met Inspection Standards
  • N/A:No Violations Were Observed

3/24/2025· 11mo ago

Visit ID: 10704852

Follow-up Inspection Required

1 high, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - bottom of smoker pit at front line
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - milk (46 - Cold Holding). Manager states held overnight - chicken wings (47 - Cold Holding) - butter (47 - Cold Holding) Warning

10/27/2024· 1y 4mo ago

Visit ID: 10704569

Met Inspection Standards

1 basic

  • 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2024-10-27: **Time Extended**

10/25/2024· 1y 4mo ago

Visit ID: 8781423

Follow-up Inspection Required

2 high, 3 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 36-24-5:Basic - Hole in or other damage to wall. - at bakery station
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - pre wash sink at bakery soiled. - walk in cooler fan covers dusty
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 20 plus around floor drain at front counter landing on portioned sauce cups - 20 plus in smoker pit - 10 on drying rack, landing on clean food pans - 5 below dish station - 3 on drying rack with clean food pans - 5 around floor drain in between reach in coolers __ total 63 total flying insects Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - turkey <1 hour (44F - Cold Holding); - smoked <1 hour wings (44F - Cold Holding) WALK IN COOLER: - pork (44F - Cold Holding); - beef (44F - Cold Holding) Manager states employee had moved racks out during prep. Warning

2/21/2024· 2y ago

Visit ID: 8612088

Met Inspection Standards

1 int, 2 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Right side door of glass mini reach in cooler does not close all the way - From follow-up inspection 2024-02-21: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by ice machine - From follow-up inspection 2024-02-21: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line - From follow-up inspection 2024-02-21: **Time Extended**

2/14/2024· 2y ago

Visit ID: 8494625

Follow-up Inspection Required

1 high, 4 int, 6 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Black single serve forks at front line by steam table not inverted
  • 14-11-5:Basic - Equipment in poor repair. Right side door of glass mini reach in cooler does not close all the way
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by ice machine
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on oven handle kitchen area across from smoker oven Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill on cooks line
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Produce walk in cooler
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is not sanitizing properly. Operator set up triple sink Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at dish wash area had multiple pot scrubbers Corrected On-Site
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

9/7/2023· 2y 6mo ago

Visit ID: 8380490

Met Inspection Standards

1 int, 4 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of the grill and fryer
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler at the bakery water in the cabinet
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Office has engaged with Tallahassee for approval, operator has several locations that will be effected
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 115°