4 RIVERS

Name: 4 RIVERS
Address: 14330 N DALE MABRY HIGHWAY, TAMPA, FL, 33618, US
Rating: 70.5

14330 N DALE MABRY HIGHWAY, TAMPA, FL 33618

License #3916732

🥩 BBQ/Steakhouse ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

4 RIVERS in TAMPA currently holds an InspectFL Health Score of 70.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 9, 2026. Across those visits, inspectors documented 23 total violations — 7 critical, 6 major, 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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.

Inspection Completed - No Further Action
[01B-01-4] Dented/rusted cans present. See stop sale. 7 pound can of jellied cranberry sauce, dented, and damaged, 7 pound can old Jalepenos dented , manager discarded item.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw frozen fish over ready to eat Beans in reach in freezer next to triple sink in large storage room, manager rearranged items appropriately.
[14-09-4] Cutting board has cut marks and is no longer cleanable, on cooks line close to service window , across from flattop grill, discussed with the manager the importance of smooth cleanable surfaces.
[33-06-4] Trash receptacles not provided where needed in establishment. Employee unisex bathroom located in kitchen area did not have a lid on trash can to accommodate feminine products , manager bought and placed trash can with lid at time of inspection.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.stored in mop bucket in storage room, manager discarded the mop head.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee during on shelf above prep table on the front line close to service window , manager relocated drink to proper location.
[29-49-6] Standing water in bottom of reach-in-cooler, on front line under service window, manager said they are having it fixed.
[50-09-4] Current Hotel and Restaurant license not displayed, manager printed out and hung up current license at time of inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic pans stacked wet in ware washing drying each across from triple sink , manager separated pans to dry.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch phone with gloves on , no handwashing, employee washed hands and changed gloves.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of white substance inside ice machine located in back of the kitchen.

Warning Issued
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee did not wash hands and wore gloves after putting on a hat. Discussed with employee and manager. Employee washed hands and wore new gloves during time of inspection.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee in back kitchen behind front line. Employee wore a hat during time of inspection.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Slopped spoon and equipment stored inside hand washing sinks at bakery and Dish machine area. Employee removed all items during time of inspection.
[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 and the time removed from temperature control cannot be determined. No time mark for cooked brisket on front line. Manager added time during time of inspection.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp Dish machine sanitizing at 132F. Discussed with manager to used three compartment sink until repairs are made. Three compartment sink Quaternary ammonia sanitizer treated at 400ppm.
[08B-38-4] Food stored on floor. Box of bananas stored on floor of catering Walk in cooler. Employee relocated bananas onto shelf during time of inspection.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Not hot water at Employee handwash sink adjacent to Dish machine. Faucet broken.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Community reaction

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.

Community pulse