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Licensee
Name: COLUMBIA RESTAURANT License Number: SEA6800131
Rank: Seating License Expiration Date: 12/01/2015
Primary Status: Current Secondary Status: Active
Location Address: 411 ST ARMAND CIRCLE
SARASOTA, FL 34236

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 02/24/2014 Met Inspection Standards
During This Visit
More information about inspections.
6 1 1
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
03A-13-4    High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. SEE STOP SALE.
03A-08-4    High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. SEE STOP SALE.
12A-04-4    High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
03D-07-4    High Priority - Potentially hazardous (time/temperature control for safety) food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed cooked meatloaf in unit holding at 49°F.
03A-06-4    High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. SEE STOP SALE.
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed MEATLOAF cold held at 49°F., CHICKEN 56°F., CITRUS BUTTER SAUCE 53°F.
14-77-4    Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed cooler on kitchen line cold holding at 48°F.
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395