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:
SEA6800131
Rank:
Seating
License Expiration Date:
12/01/2024
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
07/28/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
2
6
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.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
Basic - Ceiling tile missing.
4 ceiling tiles missing in the dishwasher area.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
Basic - Cutting board has cut marks and is no longer cleanable.
Several cutting boards in the kitchen.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Several drinks stored on the preparation tables on the cook line.
Manager removed all drinks. **Corrected On-Site** **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Area around all soda machine nozzles soiled with a black mold like substance. **Warning**
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 bartender cutting washed oranges and lime with no gloves making direct bare hand contact with the fruit.
Manager discarded the items. **Corrective Action Taken** **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Observed bartender cutting washed oranges and lime with no gloves making direct bare hand contact with the fruit.
Manager discarded the items. **Corrective Action Taken** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
The following items were stored in the drawer reach in cooler on the cook line Chicken (53F - Cold Holding); Pork (54F - Cold Holding); Snapper (53F - Cold Holding); Mahi (61F - Cold Holding) manager stated the items had been stored in the reach in cooler overnight.
Manager discarded the items. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
The following items were stored in the drawer reach in cooler on the cook line Chicken (53F - Cold Holding); Pork (54F - Cold Holding); Snapper (53F - Cold Holding); Mahi (61F - Cold Holding) manager stated the items had been stored in the reach in cooler overnight.
Manager discarded the items.
Ham 54F Turkey 53F stored stacked above the fill line in the top section of the reach in cooler on the cook line.
Manager stated the items had been in the reach in cooler for 1 hour.
Manager emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler. **Corrective Action Taken** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing.
Employee used the hand washing sink in the pantry area to rinse shrimp.
**Warning**
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.
