4RIVERS Smokehouse
1866 Victory Cir, Daytona Beach, FL 32114 · Permanent Food Service · License 7407666
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 Aug 10 complaint inspection3 high priority (fixed by the Oct 14 follow-up), 4 intermediate (1 fixed on the spot), 9 basic-29
- Extension granted on Aug 11, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 22, Food-contact surfaces clean and sanitized: Interior of 2 ovens on cookline and 2 smokers has accumulation of black substance/grease/food debris.
Smokers Improved
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Improved
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- 1st follow-up visitAug 11, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
7 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 03, Food out of temperature: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
Viewed today's charts. Per manager was submitting list at end of process instead of as they were taking temps .
More time given
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
There is a card near register that explains fee. That is not in plain sight . Was partial blocked yesterday.
More time given
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of 2 ovens on cookline and 2 smokers has accumulation of black substance/grease/food debris.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-containers complied
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 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.
-cream cheese cake 45f ,cheese cake 44f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-pulled chicken 124f to 140f -sausage 124f less than 4 hours -green beans 124f manager discarded
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.
-Cole slaw ,shedded cheese , cucumber salad less than four hours time not change -brisket less than four hours time not changed
Intermediate4
Code 03, Food out of temperature: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
8/3/26 and 8/9/26 times on cooling chart are the same time for the whole cooling process Charts are now on a computer does not ask for initials Per computer charts are 99.23 complete for October.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-can opener
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
-by rear door and ware washing area
Fixed on the spot
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Enhanced Amenity Fee (EAF) not on paper menu or monitor menu on front line. EAF on receipt
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
-powered sugar
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Code 22, Food-contact surfaces clean and sanitized: Interior of 2 ovens on cookline and 2 smokers has accumulation of black substance/grease/food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
-2 ice machines
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-hood filters soiled with grease by oven -exterior of flour and powdered sugar containers
Code 25, Single-service items: Single-service articles improperly stored.
-box of napkins stored on floor
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-prep area by smokers -behind dish washer
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-soiled in prep area -ware washing area
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.