4 CORNERS TAVERN
8250 CHAMPIONS GATE BLVD, Davenport FL 33896 · 305 299 4901
Last inspected Apr 21, 2026 · 6 visits since August 2023
APR 24
OCT 24
APR 25
DEC 25
APR 26
▼ IMPROVING
5 inspections trending up, 14 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked pork butt (105-115F)in salad make line. Per operator less than an hour. Put in oven to heat back up.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. 2 salmon fillets in first make table on cookline - fully thawed in intact reduced oxygen packaging
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at handwashing sink closest to kitchen exit was jammed and not dispensing Operator fixed jam
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of ice machine on drop shield Operator cleaned
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 salmon fillets in first make table on cookline - fully thawed, see stop sale Operator discarded
Show the remaining 3 findings ▾
Old labels stuck to food containers after cleaning. Several on clean dish rack near dish machine
Walk-in cooler interior/shelves have accumulation of soil residues. Beer cooler shelving
Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine Employee began cleaning wall
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Whole meat roast hot held at less than 130 degrees Fahrenheit. Hot box; pork butt (121F - Hot Holding) in hot box for less than 1 hour per operator Operator turned up temperature on hot box to reheat
Employee personal food not properly identified and segregated from food to be served to the public. Styrofoam box and jersey mikes sandwich in walk in beer cooler on top of beer case Operator removed
In-use tongs stored on equipment door handle between uses. On smoker handle Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in cooler Operator cleaned
Standing water in bottom of reach-in-freezer. Reach in freezer in front of beer cooler Operator cleaned out
Walk-in cooler interior/shelves have accumulation of soil residues. Walk-in beer cooler shelves
Apr 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired April 1st 2025
Stop Sale issued due to food not being in a wholesome, sound condition. 4 redfish fillets and 3 mahi fillets thawed in intact reduced oxygen packaging
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wings cooked on-site approximately 26 hours prior per operator held in reach in cooler under make table on cookline
Bowl or other container with no handle used to dispense food. In container of corn in reach in freezer Operator replaced with handled scoop
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Redfish and Mahi in pan in make table on cookline
Cutting board has cut marks and is no longer cleanable. On make table on cookline
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment exteriors on cookline
Old labels stuck to food containers after cleaning. Several on clean dish rack
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor in dishwashing area Operator moved onto counter
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Toxic substance/chemical improperly stored. Bottle of glass cleaner hanging on rack with clean glasses. Operator removed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on dish rack in kitchen. Operator flipped
Equipment in poor repair. Torn gasket on reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Outside of cooking equipment Vents in ice machine
Wall soiled with accumulated grease, food debris, and/or dust. Behind equipment
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over canned/bottled drinks. Raw pork butt over beer cans and bottles in beer walk in.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked pork butt (105-115F)in salad make line. Per operator less than an hour. Put in oven to heat back up.
Handwash sink used for purposes other than handwashing. Lime piece in hand sink dining room. Operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded chicken in make line.
Drain cover(s) missing. By walk in cooler and dish machine
Employee beverage container in ice machine/ice bin. Bar area. Operator removed
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Flat top grill
Light not functioning. One in hood.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in bar area. Back splash of gas grill Hood vents and light covers in hood. Gaskets throughout Ice machine filters
Old labels stuck to food containers after cleaning.
Wet mop not stored in a manner to allow the mop to dry.
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate10 Basic
Show 12 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Back door hand sink Operator added paper towel
Spray bottle containing toxic substance not labeled. Blue green liquid in spray bottle no label
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple dead inside bug killer above dishwasher area
Bowl or other container with no handle used to dispense food. To go ramekin in spice container Operator removed
Cardboard used to line food-contact shelves. Underneath potato salad in walk in cooler
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi mahi on cook line
Cutting board has cut marks and is no longer cleanable. Blue cutting board on cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on clean prep surface table
In-use wet wiping cloth/towel used under cutting board. Blue cutting board on cook line
Light not functioning. On cook line
Old labels stuck to food containers after cleaning. Plastic containers in storage at bar area
Utensils in poor condition. Burnt spatulas in dishwasher area
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.