Columbia Restaurant of St Aug
Last inspected: Apr 3, 2026
100
Score
The health department has logged 14 inspections at Columbia Restaurant of St Aug, the earliest from 2022. On Apr 3, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly seven violations before.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
That puts the facility ahead of the local pack: the average St. Augustine restaurant scores 81. There isn't much in the file that would give a customer pause.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
No violations found.
100
Mar 31, 2026
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
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 onions, mushrooms, peppers. Person in charge time stamped. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 71F. Not time stamped. Person in charge time stamped. #1; cheese 42F, tomatoes 45F, lettuce 47F, butter 58F; fish 45F( - Cold Holding). Items in cooler since 11- it's now 12:15. Person in charge placed on ice. Behind salad; Crab cakes 51F, shrimp 51F, stuffed pepper 52F; ( - Cold Holding) cooler loaded at 11am. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not marked with last date sold.
01C-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. At bar. Person in charge secured tanks. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Food stored on floor. Cuban bread on floor in walk in freezer. Person in charge placed on shelf b **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from bread. Person in charge removed. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Panko handle laying in panko. Person in charge removed scoop. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at bar.
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. Water in bottom of cooler. Person in charge wiped dry. **Corrected On-Site** **Repeat Violation**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Panko not labeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
47
Jan 26, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Most staff are newer and have not been trained. **Warning** - From follow-up inspection 2026-01-26: Time needed to train. **Time Extended**
53B-02-5
90
Jan 23, 2026
Routine - Food
6 critical violations. 4 major violations. 10 minor violations.
View 20 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed several open a water bottle, drink then screw top back on and not wash hands. Observed a cook with gloves on take a drink and go Bach to line without washing his hands. **Warning**
12A-05-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a serve fix her hair and not wash her hands. **Warning**
12A-25-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observer cook put on gloves without washing his hands 1st. **Warning**
12A-07-5
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 in kitchen only reaches 150F, and bar dish machine only reaches 148F. **Repeat Violation** **Warning**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1st cooler; cheese 44F, cheese 49F,lettuce 47F, chimichurri 59F, fish 48F; ( - Cold Holding). Items in cooler for 1 hr. Placed on ice. Drawers; chicken 49F chicken placed in blast cooler. 2 cooler; potatoes 59F, filet 50F, guacamole 44F, pasta 44F, Mac n cheese, rice, piccagallo 47F; ( - Cold Holding). Everything placed on ice. Butter 65F, 63F; ( - Cold Holding). Person in charge time stamped. **Corrective Action Taken**
03A-02-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed several servers take soiled plates to dish then grab clean tray. **Warning**
12A-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not marked with the last date sold.
01C-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed person wash hand in a prep sink. **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge took to dish to be washed. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Most staff are newer and have not been trained. **Warning**
53B-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. Not secured. Person in charge secured. **Corrected On-Site**
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag and phone on bar counter. Person in charge removed. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed cook on cook line with dreads hanging out of hat. Chef addressed and he placed hair under hat.
13-03-4
Basic - Equipment in poor repair. Gaskets are worn/torn on pantry cooler.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven. Person in charge removed. **Corrected On-Site**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At server station; ice scoop in ice. Person in charge removed. **Corrected On-Site**
10-06-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed several wet rags under cutting boards. Person in charge removed all. **Corrected On-Site**
21-04-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in cooler #1. Person in charge wiped cooler clean. **Corrected On-Site**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Unlabeled flour/bread crumbs. Person in charge labeled. **Corrected On-Site**
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep tables and near dishes.
12B-07-4
17
Oct 13, 2025
Routine - Food
No violations found.
100
Aug 5, 2025
Routine - Food
1 major violation.
View 1 violation
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** - From follow-up inspection 2025-08-05: Establishment has submitted haccp plans with the division. **Time Extended**
03G-50-1
90
Jun 4, 2025
Routine - Food
1 major violation.
View 1 violation
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**
03G-50-1
90
May 28, 2025
Routine - Food
6 critical violations. 3 major violations. 4 minor violations.
View 13 violations
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
03G-24-5
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-07-5
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
12A-29-4
High Priority - Observed: Live, small flying insects found Two flies observed on cook line by can opener. Priority: High Priority
35A-02-7
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
01B-24-5
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**
22-49-4
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
05-05-4
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
22-02-4
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**
03G-50-1
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
23-03-4
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
10-02-4
Basic - Observed: Food stored on floor. Bread on floor of walk-in freezer. Operator relocated. **Corrected On-Site** Priority: Basic
08B-38-4
Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Clean plastic containers on shelf stacked while wet. Priority: Basic
24-08-4
25
Nov 19, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
52
May 15, 2024
Routine - Food
4 critical violations. 1 major violation. 10 minor violations.
View 15 violations
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**
29-34-4
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**
03B-01-6
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**
03F-02-5
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**
09-01-4
Intermediate - Handwash sink not accessible for employee use at all times. By trash can. Person in charge removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Equipment in poor repair. Gaskets on drawers are torn.
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. Floor and debris on floor between cook lines.
36-01-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles are cracked along the cook line.
36-17-5
Basic - Food stored on floor. oil on floor. Person in charge moved oil. **Corrected On-Site**
08B-38-4
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**
10-14-5
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**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on cookline are soiled. **Repeat Violation**
22-08-4
Basic - Single-service articles improperly stored. Single Service to go containers on floor. Person in charge moved to go containers. **Corrected On-Site**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in 2 cooler on cookline. Person in charge wiped clean. **Corrected On-Site**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Rice not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
30
Oct 27, 2023
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
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**
08A-05-6
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.
22-02-4
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**
31A-09-4
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**
41-17-4
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**
21-12-4
Basic - Stored food not covered. In the walk in freezer, tub of ice cream with missing lid.
08B-12-5
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.
31B-04-4
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**
22-08-4
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**
10-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the blast chiller, clean plastic containers stacked while wet.
24-08-4
Basic - Carbon dioxide/helium tanks not adequately secured. Next to the blast chiller, seven tanks of nitrogen stored unsecured.
51-11-4
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**
35A-03-4
43
Apr 28, 2023
Routine - Food
No violations found.
100
Apr 27, 2023
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes 61, cheese 62, tomatoes with cheese 61, peppers 62, cheese 63, guacamole 61, lettuce 62; ( - Cold Holding) Drawers; snapper 44, mahi 51, steak 53, chicken 53, black bean cakes 53, chicken croquettes 53, calimari 54F; ( - Cold Holding). Salad; tomato soup 45F; ( - Cold Holding)in walk in cooler; Canarones, shrimp/crab dip, crab cakes, stuffed mushrooms 54F; ( - Cold Holding) Items sat out of cooler for too long. Cooling now. Could not determine if cooling properly. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bins are slimy.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards are grooved on cook line. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on and above prep tables. Person in charge removed drinks. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several phones above cook line. Person in charge removed all phones. **Corrected On-Site**
40-06-5
Basic - Floor tiles missing and/or in disrepair. Floor tiles in front of fryer are broken.
36-17-5
Basic - Ice bucket/shovel stored on floor between uses. Ice buckets on floor. Person in charge took them to dish washer and washed, rinsed and sanitized. **Corrected On-Site**
10-14-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line is dirty.
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sanitizer cloths on prep tables. Person in charge removed. **Corrected On-Site**
21-12-4
58
Aug 23, 2022
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
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. 1) Peas in water, butter missing time marking. OIC had employee added labels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Drawers on cook line: Beef (50F - Cold Holding); chicken (50F - Cold Holding); items placed on ice per person in charge. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) Deli slicer left soiled with ham pieces. 2) Cutting boards heavily stained with food debris.
22-02-4
Basic - Cove molding at floor/wall juncture broken/missing. 1) broken tiles in dry good storage. Broken tiles in kitchen near office.
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. 1) Cutting boards with grooves on flip-top cooler top cooler on make line.
14-09-4
Basic - Equipment in poor repair. 1) cooler drawers on cook line have torn or missing gaskets.
14-11-5
Basic - Floor soiled/has accumulation of debris. 1) food and box debris on floor of kitchen.
36-73-4
Basic - Food stored on floor. 1) bread in cardboard boxes stored on floor of walk-in freezer. Person in charge states due to volume of bread they must be kept in freezer. Person in charge states establishment is working on new walk-in freezer for the bread specifically.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Gaskets on flip-top coolers and drawers soiled with food debris. **Repeat Violation**
23-03-4
50
Frequently Asked Questions
When was Columbia Restaurant of St Aug last inspected?
The most recent health inspection at Columbia Restaurant of St Aug on file is from Apr 3, 2026. The public record contains 14 inspections in total.
What is the most common violation at Columbia Restaurant of St Aug?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Columbia Restaurant of St Aug.
How does Columbia Restaurant of St Aug compare to other restaurants in St. Augustine?
Columbia Restaurant of St Aug most recently scored 100 out of 100, which is higher than the St. Augustine average of 81.
Has Columbia Restaurant of St Aug's inspection record improved over time?
Yes. Recent inspections at Columbia Restaurant of St Aug have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Columbia Restaurant of St Aug means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Columbia Restaurant of St Aug inspected?
Based on the inspection history on file, Columbia Restaurant of St Aug is inspected around four times per year on average.
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