4RIVERS SMOKEHOUSE
1047 S DILLARD ST, Winter Garden FL 34787 · 4074826412
Last inspected Jul 10, 2026 · 8 visits since September 2023
MAY 24
OCT 24
JAN 25
SEP 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found Two flying insects in the kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022028766 | Apr 4, 2022 | Jun 28, 2022 | $200 |
Inspection history
8 visits, newest first
Jul 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate1 Basic
What the inspector wrote — 4 findings
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. Mustard BBQ sauce using real butter with vinegar added for preservation. Operator using Ph meter
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Mustard BBQ sauce using real butter with vinegar added for preservation. Operator using Ph meter
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen area.
May 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority5 Intermediate10 Basic
Show 17 findings ▾
Live, small flying insects found Two flying insects in the kitchen.
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Per operator not using blue and green ties to determine guest and last ROP bag during cooling process. Sous Vide tape used when asked and then placed on bag to measure cooling temp.
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. Mustard BBQ sauce using real butter with vinegar added for preservation. Operator using Ph meter
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Mustard BBQ sauce using real butter with vinegar added for preservation. Operator using Ph meter
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Reheating log cheese grits, cheese potatoes, bread pudding house made, burnt ends current day Not maintaining any logs for 6 months per operator Employee training records for employees in addition to GM execution ROP today not found Joel
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restrooms.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees at front counter. Cook at cook line.
Floor area(s) covered with standing water. Under dish washer area
Floor soiled/has accumulation of debris. Floor at the end of three compartment sink. Floor at cook line. Floor at wait station.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven across from cook line.
No handwashing sign provided at a hand sink used by food employees. At handwashing sink in the dining area.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to seasoning on shelf. Operator removed.
Water leaking from pipe and/or faucet/handle. At three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. One wet rag on table. Operator placed in water.
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./coleslaw cold holding at 51F for less than 4 hours per manager. New pan temperature at 40F/front line
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Collard greens hot holding at 118F, green beans hot holding at 112F/kitchen hot holding unit for less than 4 hours per manager Collard greens reheated to 170F, green beans reheated to 169F/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quart strips not available.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Melted butter on kitchen prep table, buttermilk at fry station/both with 4 hours per time marked but no written plan available.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan./No record provided for all cook-chill process under approved HACCP plan.
Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2025.
Equipment and utensils not properly air-dried - wet nesting.
Two door reach-in freezer interior/shelves have accumulation of soil residues.
Working containers of food removed from original container not identified by common name./salt, pepper and sugar containers not labeled, kitchen storage shelf.
Jan 30, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. Tomato Sauce
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours cooked chicken (129-134F - Hot Holding); 2nd chicken 178 reheat brisket (127F - Hot Holding) 2nd reheat 165° pork (133F - Hot Holding) fries (127F - Hot Holding) fried okra (121F - Hot Holding); operator discarded
Toxic substance/chemical improperly stored. Chemicals stored near single service items and dry spices across from oven
Food-contact surface soiled with food debris, mold-like substance or slime. Interior stand up freezer near office soiled. Exterior ice shoot
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter and buttermilk provided to operator today.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable. In kitchen
Employee with no beard guard/restraint while engaging in food preparation. 2/employees handling food on cook line
Floor soiled/has accumulation of debris. Floor soiled under drive thru area
Food stored outside. Bag in box beverage, miscellaneous condiments and drinks stored in smoker area where walls are not attached to ceiling and exposed to outdoor.
In-use tongs stored on equipment door handle between uses on oven
Oct 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate10 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting board on prep table and cream cutting board in prep area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by kitchen area
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door.
Equipment and utensils not properly air-dried - wet nesting. Clean plastic containers on dish rack in ware washing area.
Floor soiled/has accumulation of debris. Floor underneath the cooks line
Food stored on floor. Bottle of cooking oils in dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler Gaskets at front counter
Single-service articles not stored inverted or protected from contamination. Boxes In back dry storage area.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over sliced cucumber in walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted
Wall soiled with accumulated grease, food debris, and/or dust. Wall by fryer area
May 24, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table behind cooks line and cutter on dish rack by cooks line
Accumulation of debris on exterior of warewashing machine. In kitchen area.
Equipment and utensils not properly air-dried - wet nesting. Pans on dry storage racks next to cooks line.
Food stored on floor. 2 buckets of sauces in walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. In reach in the kitchen area.
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzles on both drink machines.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale build up in the interior of the ice machine/bin. Lime scale build up is peeling off.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack in the kitchen.
Food stored on floor. Cartons of cooking oil in the outside storage area.
In-use tongs stored on equipment door handle between uses. Tong hanging on stove handle in the kitchen.
Light not functioning. 2 bulbs under the hood in the kitchen.
Old labels stuck to food containers after cleaning. On plastic and metal pans on dish rack in kitchen area.
Water draining onto floor surface. Under the dish machine.
Sep 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate13 Basic
Show 21 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher touched face and then touched clean sheet pan without washing hands or changing gloves in between
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pulled chicken dates 8/31 see stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked pulled chicken dates 8/31 see stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from yesterday cooked sweet potatoes casserole (45-47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from yesterday. See stop sale. cooked sweet potatoes casserole (45-47F - Cold Holding) Per operator less than 4 hours.cold slaw (47F - Cold Holding); butter (78F - Cold Holding) removed to rapids chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours moved to rapid reheat Sweet potato (106F - Hot Holding) corn (110F - Hot Holding); cooked créme cheese filled jalapeños (110F - Hot Holding); sweet potato casserole (110F - Hot Holding); all items second reheat 165°
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet located outside between smokers
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pulled pork per operator from yesterday not date marked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted
Employee Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on brownies packaged on front line
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Upon arrival license states 102 seats, establishment has 115 counted. Operator removed 13 seats
Food stored on floor. Container of brisket stored on floor walk in cooler
Food stored outside. Case of salt and bottles of ketchup stored in exterior storage area that in not enclosed in. Operator relocated to inside enclosed area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of large sauce buckets soiled
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets stored next to single service cup lids in server area
Stored food not covered. Corn in walk in cooler not covered.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cherry tomatoes stored over ready to eat cut solid in walk in cooler.
Working containers of food removed from original container not identified by common name. Sugar in large white storage container not labeled.
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.