DirtyFLRestaurant Inspection Data

COLUMBIA RESTAURANT

411 ST ARMAND CIRCLE
Sarasota, Florida
Sarasota County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 1/23/2025

Inspection #: Visit ID: 8864099

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. One ceiling tile missing above the pot and pan rack in the preparation area.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting onions before washing. Employee washed the cut and uncut onions. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee removed and sanitized the can opener. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bag of liquid mint flavoring stored in the hand washing sink in the bar area. Employee removed the bag. Corrected On-Site

Inspection Date: 8/19/2024

Inspection #: Visit ID: 8746911

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind the nozzles on the soda machine in the wait station soiled.
  • 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Uncover washed and cut limes stored next to the hand washing sink in the bar area. Employee removed the limes. Corrected On-Site
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine temperature sanitizer reading 128F at plate level. Chef checked the hot water booster, breaker was tripped. Chef fixed the breaker and ran the temperature probe. New reading 161F. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw beef then change their gloves and handled clean utensils without washing their hands. Employee removed the utensils washed their hands and changed gloves. Corrected On-Site
  • 03F-02-5:High Priority - 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. See stop sale. Butter on time as a public health control on the expo line with no time mark. Chef stated the butter had been on time as a public health control for approximately 30 minutes. Chef placed a time mark on the butter. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.

Inspection Date: 3/13/2024

Inspection #: Visit ID: 8529011

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards on the cook line. Repeat Violation
  • 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Uncovered fresh mint stored next to the hand washing sink in the bar area. Employee removed the mint. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked lobster in the walk-in cooler. Manager removed the lobster. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce (52F - Cold Holding); stored stacked above the fill line in the top section of the reach in cooler on the salad line. Manager stated the lettuce had been stored in the reach in cooler for approximately 45 minutes. Manager placed the lettuce in the lettuce in the walk-in cooler. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Inspection Date: 10/17/2023

Inspection #: Visit ID: 8363881

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Large cutting board in the back preparation area.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Coronesa sauce 58F stored in a covered 5 gallon container in the walk-in cooler. Chef stated the sauce had been placed in the walk-in cooler to cool on 10/16. Chef discarded the sauce. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coronesa sauce 58F stored in a covered 5 gallon container in the walk-in cooler. Chef stated the sauce had been placed in the walk-in cooler to cool on 10/16. Chef discarded the sauce.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Tenderizing maillot stored in the hand washing sink on the left side of the cook line. Employee removed the maillot to be sanitized. **Corrective Action Taken**
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at the hand washing sink in the bar area. Chef stated the plumber had been contacted.