DirtyFLRestaurant Inspection Data

COLUMBIA RESTAURANT OF ST AUG

98 ST GEORGE ST

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 6/4/2025

Inspection #: Visit ID: 10849670

  • 03G-50-1:Intermediate - - From initial inspection : Priority: Intermediate Observed: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment has no approved HACCP plan for multiple processes. Written plan available in office but not approved by the division. Warning - From follow-up inspection 2025-06-04: Person in charge emailed division HACCP **Time Extended**

Inspection Date: 5/28/2025

Inspection #: Visit ID: 10849658

  • 05-05-4:Intermediate - Observed: Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer at 40F after calibration Priority: Intermediate
  • 03G-24-5:High Priority - Observed: Cook-chill reduced oxygen packaged food cooled to and held cold at 34 degrees Fahrenheit or below held for more than 30 days from the date packaged. Bean soup on cook line from 5/20/2025 cook chill vacuum packaged bag not time/temperature tracked. **Corrective Action Taken** Priority: High Priority
  • 12A-07-5:High Priority - Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled phone then poured a customer drink no hand wash and no gloves. Employee handling ready to eat bread with no gloves. Discussed with employees. **Corrective Action Taken** Priority: High Priority
  • 12A-29-4:High Priority - Observed: 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 waitstaff employee handling phone, then prepare beverage for customer with no hand wash step. Priority: High Priority
  • 24-08-4:Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Clean plastic containers on shelf stacked while wet. Priority: Basic
  • 08B-38-4:Basic - Observed: Food stored on floor. Bread on floor of walk-in freezer. Operator relocated. Corrected On-Site Priority: Basic
  • 22-02-4:Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board on salad line with food residue staining. Cutting board on cook line pass through stained. White cutting boards on storage shelf with build up of food residue staining. Debris build up on cookline can opener. Priority: Intermediate
  • 10-02-4:Basic - Observed: In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatula stored under panini press. Tongs on reach in cooler door handler, operator relocated. Cookline spoon stored in water at 62. Knifes stored between reach in cooler and prep table. Priority: Basic
  • 35A-02-7:High Priority - Observed: Live, small flying insects found Two flies observed on cook line by can opener. Priority: High Priority
  • 23-03-4:Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris residue in reach in cooler door gaskets. Repeat Violation Priority: Basic
  • 01B-24-5:High Priority - Observed: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bean soup on cook line from 5/20/2025 cook chill vacuum packaged bag not time/temperature tracked. **Corrective Action Taken** Priority: High Priority
  • 22-49-4:High Priority - Priority: High Priority Observed: Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dishwasher machine at 158. Operator placed service call and has set up three compartment sink. Warning
  • 03G-50-1:Intermediate - Priority: Intermediate Observed: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment has no approved HACCP plan for multiple processes. Written plan available in office but not approved by the division. Warning

Inspection Date: 11/19/2024

Inspection #: Visit ID: 8737719

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed fish not removed from its reduced oxygen packaging while thawing. Fish not fully thawed. Person in charge cut bags open. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line soiled with food debris.
  • 29-08-4:Basic - Plumbing system in disrepair. Observed hand washing station plumbing leaking. Person in charge has plumbing scheduled for morning after inspection. **Corrective Action Taken**
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed bar utensils washed and rinsed without sanitation. Person in charge sanitized utensils and discussed with employee. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white fish (50F - Cold Holding); cut tomatoes (51F - Cold Holding); rice (50F - Cold Holding) in grill cooler for less than 4 hours per person in charge. Person in charge placed all products in blast chiller during inspection. All products were 41F and below by end of inspection. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent way to measure high temperature dish machines. Discussed with person in charge.
  • 03G-18-5:Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed thermometer and rapid chilling reports not kept onsite for 60 days. Observed oldest reports Sop-r-tc Thermometer Calibration report from 9/23/2024 and CCP-R-RC Rapid Chilling from 9/24/2024

Inspection Date: 5/15/2024

Inspection #: Visit ID: 8538390

  • 14-11-5:Basic - Equipment in poor repair. Gaskets on drawers are torn.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor and debris on floor between cook lines.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles are cracked along the cook line.
  • 08B-38-4:Basic - Food stored on floor. oil on floor. Person in charge moved oil. Corrected On-Site
  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed person set ice buckets on floor. Person in charge took buckets to dish area. **Corrective Action Taken**
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between toasters. Person in charge removed. Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on cookline are soiled. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Single Service to go containers on floor. Person in charge moved to go containers. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in 2 cooler on cookline. Person in charge wiped clean. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Rice not labeled. Person in charge labeled. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed person at bar cutting limes with bare hands. Addressed immediately and person discarded limes, washed hands and put gloves on. **Corrective Action Taken**
  • 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. Missing on roasted onions. Person in charge time stamped. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ropa vieja 83F, roast pork 111F; ( - Hot Holding). Person in charge reheated to 165F. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on the red hose at mop sink. Person in charge put hose Bibb on hose. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. By trash can. Person in charge removed. Corrected On-Site Repeat Violation

Inspection Date: 10/27/2023

Inspection #: Visit ID: 8358851

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Next to the blast chiller, seven tanks of nitrogen stored unsecured.
  • 35A-03-4:Basic - Dead roaches on premises. Observed one dead roach by the service waitstation area and liquor cage. Operator swept and discarded the dead roach. Per operator pest control sprayed recently. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the blast chiller, clean plastic containers stacked while wet.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At the pastry prep counter under the lettuce cold hood unit, knife stored between metal guard and prep table. Operator relocated the knife. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Salamander over on cook line has build up of food debris. Per operator not used for cooking only for storage of grill scrapers. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink on the main cook line and downstairs service station missing employee hand wash signage. Current signage states sink only to be used as hand wash sink.
  • 08B-12-5:Basic - Stored food not covered. In the walk in freezer, tub of ice cream with missing lid.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the prep table of the crimping device. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the back side of the hot cook line, raw shrimp over ready to eat lobster. Operator relocated the lobster. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the main cook line have build up of food residue staining.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on the pastry line blocked by trash can during inspection. Hand wash sink on the main cook line blocked by push cart during inspection. Operator made all hand wash sink available. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled yellow and blue chemical spray bottle by the liquor cage. Operator asked employee to label the spray bottles. **Corrective Action Taken**