Four Smokes BBQ
3100 SW College Rd 3090, Ocala, FL 34474 · Permanent Food Service · License 5203314
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-14
- Complaint after follow-up on Oct 1Counts in full until a follow-up finds the problems fixed-20
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 1, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On cookline in hot box: Chicken 99°F, manager stated chicken was hot holding in unit for 10 minutes. Manager began reheating on flattop. Ribs 153°F. Brisket 152°F. Pork 177°F. Chicken 151°F.
Administrative complaint
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
No change.
More time given
- First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On cook line on ice bath chicken wings 43-60°F, wings moved from refrigerator at 11:00am, manager will use time as a public health control form and discarded at 3:00pm. Also at the server area, ranch made with half and half 52°F, pulled out at 11:00am, Manager voluntarily discarded. At the end of the cook line, boiled eggs 50°F stored above filling line, manager moved to freezer.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On cook line, chicken 130°F(170°F), ribs 127°F, sausage 120°F, pork 131°F, beans 130°F(167°F) all items moved to oven to reheated.
Fixed on the spot
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At the server area, spray bottle with blue liquid not labeled, manager labeled glass cleaner.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of training for any employee
Basic3
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Cleaned stacked containers near dish machine with old sticker residue.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go container not inverted, manager inverted.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
At the kitchen entrance, CO2 tanks not secured, manager
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.