4 RIVERS SMOKEHOUSE
3200 S ORANGE AVE
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/24/2025
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer by walk in cooler,operator cleaned and sanitized door handles. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above clean containers and utensils by dish machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer and reach in cooler on cooks line.
- 35A-02-7:High Priority - Live, small flying insects found Two live flying insects in kitchen back of the house area.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded brisket ( on prep table since 11am per operator) (76 F)
Food safety inspection conducted on 4/24/2025 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 10/29/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/20/2024
High Priority
2
Intermediate
3
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning
- 03G-48-2:High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. ROP individual bags of cook chill sweet potatoes, green beans and collard greens are not labeled when cooked. Per HACCP approved by DBPR, each bag should be labeled with information Per cook Green beans and sweet potatoes made on Friday 8/15/24. Collard greens made on 8/20 in the morning. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1lb vegan burnt ends due re sealing ROP bag after bagged reheated and open for hot holding. HACCP has reheated and hot held to serve only Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. ROP individual bags of cook chill sweet potatoes, green beans and collard greens are not labeled when cooked. Per HACCP approved by DBPR, each bag should be labeled with information Per cook Green beans and sweet potatoes made on Friday 8/15/24. Collard greens made on 8/20 in the morning. Warning
- 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. ROP individual bags of cook chill sweet potatoes, green beans and collard greens are not labeled when cooked. Per HACCP approved by DBPR, each bag should be labeled with information Per cook Green beans and sweet potatoes made on Friday 8/15/24. Collard greens made on 8/20 in the morning. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle not labeled on bottom of prep table across from office and bottle next to bread Warning
Food safety inspection conducted on 8/20/2024 revealed 6 total violations (2 high priority, 3 intermediate, 1 basic).
Inspection on 4/16/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill at cook line Air filter covers at ice machine have a dust build up
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Some items in cooler at cook line across from Hot box between 47-50f. All items only in cooler for 1 hour. Corrective action taken by manager placed all items in ice to recover products to 41f or below **Corrective Action Taken**
Food safety inspection conducted on 4/16/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 12/5/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/5/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/4/2023
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-12-5: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. Few open drinks in kitchen area Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at cook line used as a dump sink, ice in basin of hand sink
- 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. Warning
Food safety inspection conducted on 12/4/2023 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).