4RIVERS SMOKEHOUSE
1047 S DILLARD ST, WINTER GARDEN, FL 34787
License #5812721
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Failing Health Score
How is this score calculated? →4RIVERS SMOKEHOUSE in WINTER GARDEN currently holds an InspectFL Health Score of 64.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 5, 2026. Across those visits, inspectors documented 26 total violations — 4 critical, 8 major, 14 minor.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on May 5, 2026 shows 17 observation rows: 2 critical, 5 major, and 10 minor.
What’s powering this page
InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
See the place, then share or verify
*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. At handwashing sink in the dining area.
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven across from cook line.
- [13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees at front counter. Cook at cook line.
- [29-11-4] Water leaking from pipe and/or faucet/handle. At three compartment sink.
- [35A-02-7] Live, small flying insects found Two flying insects in the kitchen.
- [36-73-4] Floor soiled/has accumulation of debris. Floor at the end of three compartment sink. Floor at cook line. Floor at wait station.
- [32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restrooms.
- [03G-49-2] 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
- [03G-48-2] 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.
- [21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to seasoning on shelf. Operator removed.
- [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen area.
- [36-22-4] Floor area(s) covered with standing water. Under dish washer area
- [03G-42-2] 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
- [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. Mustard BBQ sauce using real butter with vinegar added for preservation. Operator using Ph meter
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. One wet rag on table. Operator placed in water.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table.
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
4RIVERS SMOKEHOUSE has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
One vote per device. Results update after you vote.
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