DirtyFLRestaurant Inspection Data

4 RIVERS SMOKEHOUSE

Health inspection records show 4 RIVERS SMOKEHOUSE in ORLANDO has 8 inspections with a food safety rating of 2.6/5. Food safety practices have remained consistent.

Last inspection: 2 weeks ago · 8 reports on file

3200 S ORANGE AVE

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

3/31/2026· 2w ago

Visit ID: 13594397

Met Inspection Standards

2 high, 1 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has lime scale build up
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and walls in back area of smoker and at prep area has dust build up
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler has a build up Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Low boy reach in cooler at cook line has food debris build up
  • 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. Facility is not complying with approved plan Cooking brisket, cutting briskets, trims of brisket being ground and ROP bagged at 41f and then frozen. Date prepped/bagged and frozen 3/15/26. Guacamole blended with fresh garlic, oil and other items. Bagged/ROP cold and frozen. Additionally facility is resealing left over hot foods for future use.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Facility is not complying with approved plan Cooking brisket, cutting briskets, trims of brisket being ground and ROP bagged at 41f and then frozen. Date prepped/bagged and frozen 3/15/26. Guacamole blended with fresh garlic, oil and other items. Bagged/ROP cold and frozen.
  • 03G-49-2:Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Manager was able to provide monitoring for the facility but only electronically. Some charts missing Verified by information. Approved plan is for only manual charts. Facility needs to update HACCP plan to add electronica logs.

12/11/2025· 4mo ago

Visit ID: 10927109

Met Inspection Standards

3 high, 3 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill Debris in cooler drawers under grill Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under hand sink at cook line
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizing buckets 50ppm Quat. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter at cook line to be left out on time plan. Butter at cook line is from yesterday. Butter was placed back into walk in cooler over night to be reused today. Repeat Violation
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter at cook line to be left out on time plan. Butter at cook line is from yesterday. Butter was placed back into walk in cooler over night to be reused today. Manager discarded item Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Whole briskets in hot box for 30 mins after cooking at 120-125f. Corrective action taken to reheat briskets **Corrective Action Taken**

4/24/2025· 11mo ago

Visit ID: 8866159

Met Inspection Standards

2 high, 3 basic

  • 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)

10/29/2024· 1y 5mo ago

Visit ID: 8865843

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

8/20/2024· 1y 7mo ago

Visit ID: 8740456

Follow-up Inspection Required

2 high, 3 int, 1 basic

  • 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

4/16/2024· 2y ago

Visit ID: 8565334

Met Inspection Standards

1 high, 2 basic

  • 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**

12/5/2023· 2y 4mo ago

Visit ID: 8564750

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

12/4/2023· 2y 4mo ago

Visit ID: 8361964

Follow-up Inspection Required

2 int, 2 basic

  • 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