4 RIVERS

Name: 4 RIVERS
Address: 14330 N DALE MABRY HIGHWAY, TAMPA, FL, 33618, US
Rating: 64

14330 N DALE MABRY HIGHWAY, TAMPA, FL 33618

License #3916732

🥩 BBQ/Steakhouse ℹ️

64 Grade F / 100

Failing Health Score

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Latest inspection

March 9, 2026 · 11 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

4 RIVERS in TAMPA currently holds an InspectFL Health Score of 64 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 9, 2026. Across those visits, inspectors documented 54 total violations — 9 critical, 13 major, 32 minor.

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Record snapshot

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Inspections on file

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The latest inspection on March 9, 2026 shows 11 observation rows: 3 critical, 0 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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4 RIVERS has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[22-20-5] 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.
[50-09-4] Current Hotel and Restaurant license not displayed, manager printed out and hung up current license at time of inspection.
[14-09-4] 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.
[12B-07-4] 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.
[24-08-4] 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.
[29-49-6] Standing water in bottom of reach-in-cooler, on front line under service window, manager said they are having it fixed.
[33-06-4] 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.
[42-01-4] 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.
[01B-01-4] 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.
[12A-29-4] 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.
[08A-05-6] 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.

Disposition: Warning Issued
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine/bin.
[08B-49-4] 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.
[13-03-4] 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.
[08B-38-4] Food stored on floor. Box of bananas stored on floor of catering Walk in cooler. Employee relocated bananas onto shelf during time of inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At bakery section Employee handwash sink and inside employee restroom.
[22-49-4] 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.
[12A-07-5] 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.
[03F-02-5] 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.
[11-07-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards throughout establishment soiled.
[31A-11-4] 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.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Inside employee bathroom.
[27-16-4] 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.

Disposition: Met Inspection Standards
[21-17-4] Clean linens stored on floor 6 bags of clean linens stored on floor in chemical storage room. Employee placed on shelf.
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape of handle on reachin freezer on cookline next to fryers.
[14-38-4] Food storage container/container lid cracked or broken. Cracked plastic lids in bulk sugar
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup along door frame of 3-door reachin freezer in dish area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles on cookline. Employee removed.
[12B-13-4] 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.
[25-05-4] Single-service articles improperly stored. Box of deli containers stored on floor in dry storage room. Employee placed on shelf.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table on cookline adjacent to grill top .
[01B-02-5] 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.
[03B-01-6] 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.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer at 3-compartment sink tested at 500ppm. Employee discarded water, refilled, and tested at 200ppm.
[22-56-4] 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.