4RIVERS SMOKEHOUSE

Name: 4RIVERS SMOKEHOUSE
Address: 9220 BAYMEADOWS ROAD, JACKSONVILLE, FL, 32256, US
Rating: 53.5

9220 BAYMEADOWS ROAD, JACKSONVILLE, FL 32256

License #2614846

🔥 BBQ ℹ️

53.5 Grade F / 100

Failing Health Score

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Latest inspection

May 19, 2026 · 5 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

4RIVERS SMOKEHOUSE in JACKSONVILLE currently holds an InspectFL Health Score of 53.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 61 total violations — 22 critical, 14 major, 25 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 27, 2023

The latest inspection on May 19, 2026 shows 5 observation rows: 2 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

4RIVERS SMOKEHOUSE 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: Warning Issued
[36-22-4] Floor area(s) covered with standing water. Observed standing water on the floor in multiple, areas of kitchen, especially in dish pit area. Also, tape observed on sections of floor in prep area.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leak at piping under triple sink. Person in charge added catch bucket until repair can be made. Also, "bell" portion of vacuum breaker missing at mop sink. Person in charge called for repair during inspection.
[35A-02-7] Live, small flying insects found. Observed two flying insects in kitchen area. Observed one flying insect near dish pit.
[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. Butter held on line on time per person in charge with no time marking. Person in charge marked appropriately during inspection.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several employees with training expired 1.2026.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Lime buildup observed on interior of ice machine.
[36-36-4] Ceiling tile missing. Ceiling tile missing in back storage area. Person in charge states on order to be repaired.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Puddings for customer self service missing minimum labeling. Person in charge moved product to non self service display.
[38-01-4] Light shield damaged/in disrepair. Light shield damaged in meat walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates in dining room with mold like substance buildup.
[35B-03-4] Outer openings not protected with self-closing doors. Self closer missing at back door.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Queso fresco dated 9/1 in reach in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ribs in warmer at 126F. Person in charge moved ribs to time during inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds multiple items on time, unable to provide written procedures during inspection. Inspector provided blank form.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees with expired.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy grease buildup on return vents in kitchen.
[38-01-4] Light shield damaged/in disrepair. Light shield in main walk in cooler damaged, missing pieces.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates at soda dispenser at dining room and kitchen with mold like substance buildup. Exterior of ice chute with mold like substance buildup at dispensers. Cabinet under soda dispenser in dining room with mold like substance buildup around line. Hood filters with grease buildup on main cook line.
[35B-03-4] Outer openings not protected with self-closing doors. Self closer broken at back door.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in mop sink observed, creating harborage for vermin. Person in charge unclogged during inspection. Is draining appropriately.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In two door low boy to left of fliptop on cook line, pico, beef, rice 47-48F. Ambient temperature of unit 49F during inspection. Person in charge states has been in and out of unit, turned unit down, moved excess items to other unit holding temperature. Also, ranch in dessert cooler at 44F. Person in charge discarded. Ambient temperature of unit 45F. Also, baking walk in butter at 44-45F. Person in charge turned unit downs called for service during inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Okra in warmer at to go area at 94-101F. Person in charge states utilizes within 1 hour, recommend holding on time.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle stored on container holding bbq sauces. Person in charge removed.
[03G-19-5] Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Continuous monitoring system for main walk in cooler not functioning during inspection. Person in charge replaced battery and is functional by end of inspection. Per records stopped recording 9.16.24. Also random day chosen does not have cooling logs recorded all the way through process for cook chilled food.
[35A-11-4] Evidence of feeding stray/wild animals - food/water bowls provided outside. Observed food bowl and two cats directly outside of back door.
[53A-03-7] 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/ One manager with expired CFM.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior smoker with heavy debris buildup. Interior ceiling of ice machine with lime buildup.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice made two days ago per person in charge not properly date marked. Person in charge marked appropriately.

Disposition: Met Inspection Standards
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests. Observed approximately 20 dead flying insects under cabinet at soda dispenser.
[36-11-4] Floors not maintained smooth and durable. Observed cracking in parts of the floor in the kitchen, no longer smooth and easily cleanable. Observed holding water and food debris. Also, observed standing water in several spots in the kitchen, Also, observed heavy dust buildup on vents by dishmachine and dry storage.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispensers in dining room with mold like substance buildup on soda plates. Also, fans in walk in cooler with debris buildup.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect at front counter, observed one flying insect in back kitchen.
[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. Fried onions held on time in lieu of temperature per person in charge with no time mark. Person in charge marked appropriately.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed triple sink set up at 500+ ppm. Turning strip blue. Manufacturers recommend range is 150-400ppm Person in charge diluted to 400ppm.
[53A-03-7] 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/ One CFM with expired certification. States has completed part of class.
[03G-50-1] 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. Establishment has no approved Haccp for cook/ chill or rendering BBQ sauce non time/temperature control for safety. Has pending application.