4RIVERS SMOKEHOUSE
11764 University Boulevard
Orlando, Florida, 32817
Orange County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/18/2025
High Priority
3
Intermediate
1
Basic
6
Total
10
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. Warning
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Stained ceiling tiles in prep area. Mold like substance on ceiling tiles located on dish area Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working on to go area while wearing a watch . Corrected On-Site Warning
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee removing and placing food on smoker with. O bared guard. Corrected On-Site Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on vent located on dry storage. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris on reach in cooler located in middle line . Warning
- 03G-22-5:High Priority - Cook-chill or sous vide reduced oxygen packaged food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Bags of cooked chili kept cooling overnight via barrel method , cooling on walk in cooler with temperature of 47F. Bags of green beans kept cooling overnight on walk in cooler m cooling via barrel method with temperature of 46F. Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bags of reduced oxygen packaging containing green beans and chili . Kept cooling overnight via barrel method with temperatures of 46F and 47F degrees. Repeat Violation Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bags of reduced oxygen packaging with green beans cooling overnight with temperature of 46F, bags of chili kept cooling overnight with temperature of 47F . Both kept cooling on walking cooler via barrel method. Warning
- 03G-18-5:Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Only wing and ribs cooling logs available . Warning
Food safety inspection conducted on 3/18/2025 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 11/1/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53B-14-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-11-01: **Time Extended**
Food safety inspection conducted on 11/1/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 10/31/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In flour container Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on prep table cornbread Corrected On-Site
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in beans. Operator immediately removed Corrected On-Site
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -Observed ribs wrapped in tin foil in walk in cooler 86F at 2:10pm. Per operator ribs were put in cooler at 11:30am. Advised operator to uncover and put ribs on sufficient ice bath and in freezer for immediate temperature recovery. Opererator uncovered and put in walk in cooler. Temped again at 3:30 ribs 61F. -Observed corn and beans cooling in insufficient ice bath. Corn had time stamp of 11:30am temperature was 72F and beans 11:54am temp 75F. Advised to put on sufficient ice bath for immediate temperature recovery re checked at 3:30. Temperature range for both products was 43-45F.. **Corrective Action Taken** Warning
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Jalapeño peppers can 6lb
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (122F - Hot Holding); Mac n chees 111F - Hot Holding) in steam well at drive thru prep area. Less than 4hrs.mAdvised operator to immediately reheat to 165F for temperature recovery. Went to recheck temps, items already sold. Warning
- 53B-14-5: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.
Food safety inspection conducted on 10/31/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 4/15/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drink on prep table at drive through while preparing sauces Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees Phone on prep table at drive through while preparing sauce Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watches. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Bucket of rice on floor in back storage area Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over hotdogs in walk in cooler Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at outside self serve soda machine. Operator immediately cleaned Corrected On-Site
- 53B-14-5: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.
Food safety inspection conducted on 4/15/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 10/18/2023
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic containers kept on rack by Dish areaarea.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters on drive thru area have grease build up.
- 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. Pork made two days ago and kept on walk in cooler with no date marked.
Food safety inspection conducted on 10/18/2023 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).