4 RIVERS SMOKEHOUSE

High Priority - Live, small flying insects found. Four live flying insects observed in the dishroom by storage rack. Repeat Violation Admin Complaint

High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Cooked corn under establishment's HACCP plan has a two day refrigerated hold time. Six bags of cooked corn in the walk-in cooler dated with preparation date of 6/4/26 and an expiration date of 6/6/26 12:38pm. Today is 6/8/26.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test strips available.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in seasoning on make line. Operator removed the bowl. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior bottom of ovens on make line with food debris. Interior bottom of smokers in prep area have food debris.

Basic - Outer openings not protected with self-closing doors. Back exit door by smokers has the self-closing device disconnected.

Intermediate - Cook-chill or sous vide reduced oxygen packaged food not labeled or with a label that lacks required information. Baked beans packaged yesterday do not have any labeling information. Also, cooling of same baked beans not recorded on temperature log for yesterday.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on reach in cooler door at front counter. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Manager removed tongs to proper storage. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interiors of both stand up smokers have build up of food debris/grease. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in kitchen reach in cooler. Manager removed beverage. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Seasonings by smokers not labeled. Manager labeled. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. On bottom shelf of prep table in prep area, bottle of bleach and spray bottle of degreaser stored on shelf next to bags of grits. Manager removed chemicals from shelf. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In bucket of BBQ sauce on prep table near dish, plastic to go bowl used as scooper. Manager removed bowl from product. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above sauce rack in back kitchen has build up of dust.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on handle of reach in cooler at front counter. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple metal pans stacked before properly air drying.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both standup smokers have build up of food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat top grill soiled with build up food debris. Also, all hood filters soiled with grease. Also, on soda machine in lobby around soda nozzles soiled.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed onion rings (79F - Hot Holding) on shelf below flat grill and chicken tenders (122F - Hot Holding) in left hot holding unit in kitchen. Per employee, onion rings prepared 20 minutes prior and chicken prepared 1.5 hours prior. Operator voluntarily discarded both products. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back exit door, vacuum breaker missing on threaded faucet with attached hose.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available for quaternary ammonium. Establishment has pH strips.

Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard on cook in kitchen.

Basic - Equipment in poor repair. Handle of reach in freezer in kitchen is broken creating sharp edges around handle area. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sautéed onions in warming unit in kitchen at127F. Per manager, onions placed in warmer 1.5 hours prior. Manager heated sautéed onions to 164F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Equipment drain line draining into handwash sink. Two hand wash sinks have a drain line emptying water into the sink form portable temporary air conditioning units.

Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard for cook prepping and seasoning meats.

Basic - Equipment in poor repair. Handle area of reach in freezer by fryers is missing/broken with handle area in disrepair.

Basic - Standing water in bottom of reach-in-cooler. Standing water present in reach in cooler behind serving line at front counter.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In meat walk in cooler raw chicken stored over raw shrimp. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line cooked beans sitting on counter at 70F. Person in charge states has been out for less than 1 hour, moved to reach in cooler. Also, in front reach in cooler at hot holding line ranch at 54F ambient temperature of unit got down to 44F during inspection. Have been in and out for lunch rush, moved to other unit holding temperature. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at mop sink on non chemical side of splitter with hose attached. Repeat Violation Admin Complaint

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink at 500+ ppm. Person in charge discarded, will call for readjustment and dilute until fixed. Corrective Action Taken

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Establishment is vacuum sealing cooked food products and holding in vacuum seal for longer than 48 hours, no HACCP plan approved.

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with training by 4 Rivers, not an approved training curriculum.

Basic - Equipment in poor repair. Gasket around ice machine door damaged. Also front cooler handle at hot holding line repaired with tape. Repeat Violation

Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Wall at dish pit at sink with sealant deteriorating. Also, dust and grease buildup on vents in kitchen and dish pit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates in dining room with mold like substance buildup. Dust buildup on dessert walk in cooler fans. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of reach-in cooler on cook line observed, cheese (47F - Cold Holding). Employee stated cheese was restocked thirty min prior to temp and placed in reach-in freezer. Second temperature observed 43F. In reach-in cooler on cook line observed, wings (53F - Cold Holding). Operator stated wings were cooked and placed in cooler three hours prior and placed pans in walk-in cooler with lids cracked. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line in hot holding box observed, chicken (127F - Hot Holding). Employee stated chicken was placed in box one hour prior to temperature and placed into oven. Observed second temperature at 171F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker on hose end of splitter in mop sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In outside patio area observed barrel handwash sink without paper towels. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine bin with mold-like substance buildup. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling vents throughout kitchen area with dust buildup.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee on cook line prepping food with no beard guard. Operator supplied employee with guard during inspection. Corrected On-Site

Basic - Equipment in poor repair. Observed handle broken on reach-in freezer on cook line. Observed torn gasket on ice machine door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy debris buildup around dish machine area. Next to reach-in freezer on cook line observed small prep table with heavy rust/debris buildup. Operator covered shelf with foil during inspection. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately five live flying insects throughout kitchen and prep areas.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. buttermilk (68F - Cold Holding) sitting out on pan on fryers on cook line, per manager buttermilk has been sitting out over four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cole slaw (48F - Cold Holding) sitting on top of ice bath at front counter, per employee slaw has been there less then one hour, slaw moved to reach in freezer, retemp 27F. buttermilk (68F - Cold Holding) sitting out on pan on fryers on cook line, per manager buttermilk has been sitting out over four hours. cream cheese bars (45F - Cold Holding) in display reach in cooler at bakery, per manager bars have been in cooler approximately three hours, bars moved to reach in freezer, retemp 38F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (130F - Hot Holding) in hot box on cook line, per manager chicken has been in hot box almost four hours, chicken immediately reheated to 187F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. In men's bathroom, employee corrected during inspection. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In women's bathroom, employee corrected during inspection. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Around interior walls and interior chute of ice machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pudding (46°F - Cold Holding); bayou bars (48°F - Cold Holding) in front counter cooler next to register, per employee all items have been in cooler for approximately three hours, all items moved to walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. onion rings (86°F - Hot Holding) sitting in pan on cook line, per employee rings have been sitting o counter for less then one hour, onion rings reheated to 165°F and placed in warmer. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Andrew Abood, ServeSafe, expired 3/31/2021.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Top interior of ice machine has a build up of lime scale around chute. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Multiple boxes blocking hand wash station on cook line, manager corrected during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash station at outside seating area by soda machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Three ovens in kitchen have a build up of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple lower shelfs of prep tables in kitchen have a build up of surface rust

Basic - Water draining onto floor surface. Leak from ceiling by saloon style doors in dry storage area of bakery.