4 RIVERS
14330 N DALE MABRY HIGHWAY, Tampa FL 33618 · 1.844.474.8377
Last inspected Mar 9, 2026 · 8 visits since July 2023
MAR 24
NOV 24
MAR 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.provided by email
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Dented/rusted cans present. See stop sale. 7 pound can of jellied cranberry sauce, dented, and damaged, 7 pound can old Jalepenos dented, manager discarded item.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch phone with gloves on, no handwashing, employee washed hands and changed gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw frozen fish over ready to eat Beans in reach in freezer next to triple sink in large storage room, manager rearranged items appropriately.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of white substance inside ice machine located in back of the kitchen.
Show the remaining 7 findings ▾
Current Hotel and Restaurant license not displayed, manager printed out and hung up current license at time of inspection.
Cutting board has cut marks and is no longer cleanable, on cooks line close to service window, across from flattop grill, discussed with the manager the importance of smooth cleanable surfaces.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee during on shelf above prep table on the front line close to service window, manager relocated drink to proper location.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic pans stacked wet in ware washing drying each across from triple sink, manager separated pans to dry.
Standing water in bottom of reach-in-cooler, on front line under service window, manager said they are having it fixed.
Trash receptacles not provided where needed in establishment. Employee unisex bathroom located in kitchen area did not have a lid on trash can to accommodate feminine products, manager bought and placed trash can with lid at time of inspection.
Wet mop not stored in a manner to allow the mop to dry.stored in mop bucket in storage room, manager discarded the mop head.
Nov 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards throughout establishment soiled.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Employee personal food not properly identified and segregated from food to be served to the public. Employee protein shake stored on shelf inside catering Walk in cooler.
Nov 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority6 Intermediate5 Basic
Show 14 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp Dish machine sanitizing at 132F. Discussed with manager to used three compartment sink until repairs are made. Three compartment sink Quaternary ammonia sanitizer treated at 400ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee did not wash hands and wore gloves after putting on a hat. Discussed with employee and manager. Employee washed hands and wore new gloves during time of inspection.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for cooked brisket on front line. Manager added time during time of inspection.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards throughout establishment soiled.
Handwash sink used for purposes other than handwashing. Slopped spoon and equipment stored inside hand washing sinks at bakery and Dish machine area. Employee removed all items during time of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Inside employee bathroom.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Not hot water at Employee handwash sink adjacent to Dish machine. Faucet broken.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Employee personal food not properly identified and segregated from food to be served to the public. Employee protein shake stored on shelf inside catering Walk in cooler.
Employee with no hair restraint while engaging in food preparation. Employee in back kitchen behind front line. Employee wore a hat during time of inspection.
Food stored on floor. Box of bananas stored on floor of catering Walk in cooler. Employee relocated bananas onto shelf during time of inspection.
No handwashing sign provided at a hand sink used by food employees. At bakery section Employee handwash sink and inside employee restroom.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. brisket (115 - Hot Holding) on cutting block. Employee discarded.see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brisket (115 - Hot Holding) on cutting block. Employee discarded.see stop sale.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer at 3-compartment sink tested at 500ppm. Employee discarded water, refilled, and tested at 200ppm.
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. Dish machine tested at 167F. Inspector requested that the operator set up the 3-compartment sink for sanitation until dish machine is repaired. Employee set up 3-compartment sink and tested at 200ppm.
Clean linens stored on floor 6 bags of clean linens stored on floor in chemical storage room. Employee placed on shelf.
Duct tape used to repair nonfood-contact surface. Duct tape of handle on reachin freezer on cookline next to fryers.
Food storage container/container lid cracked or broken. Cracked plastic lids in bulk sugar
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup along door frame of 3-door reachin freezer in dish area.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles on cookline. Employee removed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employe can of Diet Pepsi stored on shelf in walk-in cooler. Employee removed.
Single-service articles improperly stored. Box of deli containers stored on floor in dry storage room. Employee placed on shelf.
Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table on cookline adjacent to grill top.
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing. Observed employee filling food container with water from hand wash sink at time of inspection. Spoke with employee explaining to them that hand wash sinks are for hand wash only.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to alto shams on cooks line at time of inspection. Operator refilled during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on prep table. Employee put phone away during inspection
Equipment in poor repair. Observed torn gaskets on alto sham closest to hand wash sink on cooks line at time of inspection
Floor tiles missing and/or in disrepair. Observed missing floor tiles in main walk in cooler at time of inspection
Food stored on floor. Observed case of bananas on dessert walk in cooler floor. Operator put bananas on shelf during inspection.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket at time of inspection. Operator hung mop to dry.
Mar 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Gaskets are torn inside small reach in cooler in food preparation area. Ice machine door falls off upon opening.
Mar 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temperature dishwasher rinse cycle at 150F after running dishwasher 5 times. Had a discussion with operator about using 3 compartment sink until dishwasher is working properly.
Equipment in poor repair. Gaskets are torn inside small reach in cooler in food preparation area. Ice machine door falls off upon opening.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Employee removed tongs and placed at dishwasher.
Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler on cooks line. Employee cleaned out water from inside reach in cooler.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Dented cans present. See stop sale. Jalapeños 4 cans savor brand dry storage rack by opening entrance of kitchen
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 125 f operator placed in oven 165 f
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.provided by email
Damaged/spoiled/recalled food not properly segregated. Dented cans present. See stop sale. Jalapeños 4 cans savor brand dry storage rack by opening entrance of kitchen
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 200 ppm
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.