4RIVERS SMOKEHOUSE

High Priority - Live, small flying insects found Two flying insects in the kitchen. Warning

High Priority - 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. Warning

Intermediate - 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 Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrected On-Site Warning

Intermediate - 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 Warning

Intermediate - 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 JoelWarning Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restrooms. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen area. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees at front counter. Cook at cook line. Warning

Basic - Floor area(s) covered with standing water. Under dish washer area Warning

Basic - Floor soiled/has accumulation of debris. Floor at the end of three compartment sink. Floor at cook line. Floor at wait station. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven across from cook line. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink in the dining area. Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to seasoning on shelf. Operator removed. Corrected On-Site Warning

Basic - Water leaking from pipe and/or faucet/handle. At three compartment sink. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One wet rag on table. Operator placed in water. Warning

High Priority - 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

High Priority - 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/ Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quart strips not available.

Intermediate - 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. Repeat Violation

Intermediate - 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.

Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2025.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Two door reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Working containers of food removed from original container not identified by common name./salt, pepper and sugar containers not labeled, kitchen storage shelf.

High Priority - Dented/rusted cans present. See stop sale. Tomato Sauce

High Priority - 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 Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemicals stored near single service items and dry spices across from oven Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior stand up freezer near office soiled. Exterior ice shoot

Intermediate - 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.

Intermediate - 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.

Basic - Cutting board has cut marks and is no longer cleanable. In kitchen

Basic - Employee with no beard guard/restraint while engaging in food preparation. 2/employees handling food on cook line

Basic - Floor soiled/has accumulation of debris. Floor soiled under drive thru area

Basic - 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.

Basic - In-use tongs stored on equipment door handle between uses on oven

Intermediate - 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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by kitchen area

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic containers on dish rack in ware washing area. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor underneath the cooks line

Basic - Food stored on floor. Bottle of cooking oils in dry storage Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler Gaskets at front counter

Basic - Single-service articles not stored inverted or protected from contamination. Boxes In back dry storage area. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over sliced cucumber in walk in cooler

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by fryer area

Intermediate - 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 Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. In kitchen area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dry storage racks next to cooks line. Repeat Violation

Basic - Food stored on floor. 2 buckets of sauces in walk in cooler. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in the kitchen area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzles on both drink machines.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale build up in the interior of the ice machine/bin. Lime scale build up is peeling off.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack in the kitchen.

Basic - Food stored on floor. Cartons of cooking oil in the outside storage area. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tong hanging on stove handle in the kitchen. Corrected On-Site

Basic - Light not functioning. 2 bulbs under the hood in the kitchen.

Basic - Old labels stuck to food containers after cleaning. On plastic and metal pans on dish rack in kitchen area.

Basic - Water draining onto floor surface. Under the dish machine.

High Priority - 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

High Priority - 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

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked pulled chicken dates 8/31 see stop sale

High Priority - 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)

High Priority - 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 Corrective Action Taken

High Priority - 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° Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet located outside between smokers

Intermediate - 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 Corrected On-Site

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

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted Corrected On-Site

Basic - Employee Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - 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 Corrected On-Site

Basic - 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 Corrected On-Site

Basic - Food stored on floor. Container of brisket stored on floor walk in cooler Corrected On-Site

Basic - 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 Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of large sauce buckets soiled

Basic - 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 Corrected On-Site

Basic - Stored food not covered. Corn in walk in cooler not covered.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cherry tomatoes stored over ready to eat cut solid in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Sugar in large white storage container not labeled. Corrected On-Site

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 plan approved by the Division of Hotels and Restaurants. Used for baked beans, collard green, corn, green beans.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some vents also rusted. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at preparation table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal,pans stored in shelf storage area by three compartment sink.

Basic - Exterior door has a gap at the threshold that opens to the outside. Side door by drive through area.

Basic - Floor tiles missing and/or in disrepair. Dining room area and grout is missing throughout the kitchen Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep tables soiled.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over cut ready to eat vegetables for salad in walk-in cooler Corrected On-Site

High Priority - Employee handled soiled dishes and then handled clean dishes without washing hands and changing cloves. Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Brisket ends 119 f,pulled pork,125 f held less than four hours transferred to kitchen to be reheated. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flying insects, one near smoker, and one in self service beverage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork ribs in walk in cooler, 60F. Per Manager, less than 4 hours. Advised to rapid chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Iced dispenser holder is soiled in kitchen.Interior of reach in coolers soiled throughout the establishment.

Intermediate - Spray bottle containing toxic substance not labeled in outdoor smoker fire box area.

Basic - Accumulation of debris and/or lime scale inside warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair near walk in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. Some ceiling vents also show signs of rusting.

Basic - Cutting board has cut marks and is no longer cleanable, green and brown boards on front service area and in ware storage.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Tray with employee lunch bag in walk in cooler, and tray of candy in prep area. Corrected On-Site

Basic - Hole in or other damage to wall. - Hole in wall near ice machine. - Doorway/jam between kitchen and To-Go area in disrepair.

Basic - Hood filter missing from automatic fire suppression/exhaust system on front and rear hood filtration systems in kitchen.

Basic - Interior of smokers have excessive accumulation of black substance/grease/food debris.

Basic - No handwashing signs provided at a hand sink used by food employees, next to dish machine and restrooms.Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - interior of fryer cabinets soiled - shelves under prep tables soiled - doors and handles of coolers and smoker - dish storage racks soiled

Basic - Old labels stuck to food containers after cleaning.

Basic - Walk-in cooler and dish room shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At dish wash area, and smoker prep area. Corrected On-Site

Basic - Wooden Floor worn and/or in disrepair in dining room, near access to kitchen.Grout is missing throughout the establishment.