THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: COLUMBIA RESTAURANT License Number: SEA6211228
Rank: Seating License Expiration Date: 02/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 1241 GULF BLVD
CLEARWATER BCH, FL 33767

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 05/12/2015 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 1 15
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
32-02-4    Basic - Bathroom door left open other than during cleaning or maintenance; employee bathrooms open to kitchen. Advised operator that doors need to be kept closed. **Corrective Action Taken**
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Salt shaker in large container of salt and pitcher type container found in hotel pan of food.
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner; plates on cooks line stored on shelves not protected.
16-55-4    Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Eco-lab currently servicing the machine.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
14-10-4    Basic - Equipment or utensils not designed or constructed in a durable manner. Wooden spoons shredding used to stir Sangria.
36-22-4    Basic - Floor area(s) covered with standing water; in WIC. **Repeat Violation**
36-73-4    Basic - Floor soiled/has accumulation of debris under prep area and dry storage area.
08B-38-4    Basic - Food stored on floor, lettuce found washed/prepped on floor in prep area. **Corrected On-Site**
10-08-4    Basic - Ice scoop handle in contact with ice at bar. **Corrected On-Site**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses, on cooks line.
33-16-4    Basic - Open dumpster lid.
23-08-4    Basic - Soda gun lines under with accumulated black mold like substance/debris.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses, in prep areas on cooks line.
21-08-4    Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength, 0ppm. **Corrected On-Site**
03D-02-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Operator has 12 chill sticks in the WIF, items found in WIC not properly cooled from night before. Sofrito 50°/53°/46°/56°/48°Biliche 49°/47°Black Beans 47°/49°/59°Poit Sauce 49°Catalano 47°Ropa 47°Aliconte 45°Rioja 51°
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area, wait station.
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sofrito 50°/53°/46°/56°/48° Biliche 49°/47° Black Beans 47°/49°/59° Poit Sauce 49° Catalano 47° Ropa 47° Aliconte 45° Rioja 51°
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. HWS in kitchen had wiping cloth stored in it and HWS in bar has pan resting in it.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.