4th Street Bar and Grill
132 N Fourth St Ste 1200, Lake Mary, FL 32746 · Permanent Food Service · License 6904984
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 29 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
COOKLINE MIDDLE; - cut cabbage (46°F); - crab cake mix (45°F - Cold Holding) Operator states less than 4 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
- cheese sauce (129°F - Hot Holding); - black beans (120°F - Hot Holding) Operator turned up heating unit
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
- spray bottle of degreaser hanging on handvwash sink at bar
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
- bar hand wash sinks
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
- bottle of yellow liquid
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
- water temp 109f. Operator turned up holding unit
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- hood filters over flat top grill
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- ice buckets
Code 25, Single-service items: Single-service articles improperly stored.
- styrofoam togo cups on floor near restroom
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.