Columbia Restaurant
Last inspected: Mar 9, 2026
61
Score
Columbia Restaurant appears in inspection records 11 times, starting in 2022. Columbia Restaurant was last inspected on Mar 9, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, averaging around five violations each.
When inspectors have written things up, “several cutting boards in the kitchen have cut marks” has been the most frequent reason, cited four times.
The city-wide average sits at 81, which Columbia Restaurant's 61 doesn't quite reach. The record is unremarkable in either direction.
11
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 9, 2026
Complaint Full
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw pork in the walk in cooler. Chef removed the ground beef. **Corrected On-Site**
08A-20-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked empty butter cups of the floor then handled clean empty butter cups without washing their hands. Employee removed the cups to be sanitized and washed their hands. **Corrective Action Taken**
12A-29-4
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. Bartender touched their face then clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands. **Corrective Action Taken**
12A-25-4
Basic - Several cutting boards in the kitchen have cut marks and are no longer cleanable.
14-09-4
61
Nov 17, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to liquor bottles in the wait station area. Chef removed the bottle. **Corrected On-Site**
41-10-4
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. See stop sale. Butter stored in the expo area at room temperature on time as a public health control with no time mark. Chef stated the butter had been stored on time as a public health control for approximately 30 minutes. Chef placed a time mark on the butter. **Corrected On-Site**
03F-02-5
Intermediate - No soap provided at handwash sink. No soap at the hand wash sink next to the cook line. Chef placed soap at the hand wash sink. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of brown gravy stored in the walk in cooler with no date mark. Chef stated the gravy was prepared on 11/14. Chef placed a date mark on the gravy. **Corrected On-Site**
02C-02-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees drink stored in the reach in cooler on the right side of the cook line. Chef removed the drink. **Corrected On-Site**
12B-13-4
58
Jul 10, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over reading to eat peeled and chopped garlic in the reach in cooler in the back preparation area. Chef placed the shrimp below the garlic. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef steak (60F - Cold Holding) stored stacked above the fill line in pans in the top section of the roll top reach in cooler on the cook line. Chef stated the items were stored in the reach in cooler for approximately 1 hour. Chef placed the items stored above the fill line in the bottom section of the reach in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
67
Jan 23, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee removed and sanitized the can opener. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bag of liquid mint flavoring stored in the hand washing sink in the bar area. Employee removed the bag. **Corrected On-Site**
31A-09-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting onions before washing. Employee washed the cut and uncut onions. **Corrected On-Site**
08B-39-4
Basic - Floor tiles missing and/or in disrepair. One ceiling tile missing above the pot and pan rack in the preparation area.
36-17-5
74
Aug 19, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
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 temperature sanitizer reading 128F at plate level. Chef checked the hot water booster, breaker was tripped. Chef fixed the breaker and ran the temperature probe. New reading 161F. **Corrected On-Site**
22-49-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw beef then change their gloves and handled clean utensils without washing their hands. Employee removed the utensils washed their hands and changed gloves. **Corrected On-Site**
12A-07-5
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. See stop sale. Butter on time as a public health control on the expo line with no time mark. Chef stated the butter had been on time as a public health control for approximately 30 minutes. Chef placed a time mark on the butter. **Corrected On-Site**
03F-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Uncovered food stored near sink exposed to splash. Uncover washed and cut limes stored next to the hand washing sink in the bar area. Employee removed the limes. **Corrected On-Site**
08B-54-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind the nozzles on the soda machine in the wait station soiled.
23-03-4
45
Mar 13, 2024
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrected On-Site**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked lobster in the walk-in cooler. Manager removed the lobster. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce (52F - Cold Holding); stored stacked above the fill line in the top section of the reach in cooler on the salad line. Manager stated the lettuce had been stored in the reach in cooler for approximately 45 minutes. Manager placed the lettuce in the lettuce in the walk-in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Basic - Uncovered food stored near sink exposed to splash. Uncovered fresh mint stored next to the hand washing sink in the bar area. Employee removed the mint. **Corrected On-Site**
08B-54-4
Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards on the cook line. **Repeat Violation**
14-09-4
50
Oct 17, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Coronesa sauce 58F stored in a covered 5 gallon container in the walk-in cooler. Chef stated the sauce had been placed in the walk-in cooler to cool on 10/16. Chef discarded the sauce. **Corrective Action Taken**
03D-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coronesa sauce 58F stored in a covered 5 gallon container in the walk-in cooler. Chef stated the sauce had been placed in the walk-in cooler to cool on 10/16. Chef discarded the sauce.
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Tenderizing maillot stored in the hand washing sink on the left side of the cook line. Employee removed the maillot to be sanitized. **Corrective Action Taken**
31A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at the hand washing sink in the bar area. Chef stated the plumber had been contacted.
27-16-4
Basic - Cutting board has cut marks and is no longer cleanable. Large cutting board in the back preparation area.
14-09-4
50
Jun 13, 2023
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
47
Feb 1, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. **Warning** - From follow-up inspection 2023-02-01: **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning** - From follow-up inspection 2023-02-01: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Floor area covered with standing water. In the bar area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning** - From follow-up inspection 2023-02-01: **Time Extended**
36-22-4
78
Sep 26, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
52
Jul 29, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : 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** - From follow-up inspection 2022-07-29: **Time Extended**
36-36-4
Basic - - From initial inspection : 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** - From follow-up inspection 2022-07-29: **Time Extended**
14-09-4
90
Frequently Asked Questions
When was Columbia Restaurant last inspected?
The most recent health inspection at Columbia Restaurant on file is from Mar 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Columbia Restaurant?
Across the inspection record, “several cutting boards in the kitchen have cut marks” has been cited four times, more than any other issue at Columbia Restaurant.
How does Columbia Restaurant compare to other restaurants in Sarasota?
Columbia Restaurant most recently scored 61 out of 100, which is lower than the Sarasota average of 81.
Has Columbia Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Columbia Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Columbia Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Columbia Restaurant inspected?
Based on the inspection history on file, Columbia Restaurant is inspected around three times per year on average.
Nearby Restaurants
Explore More
→
All locations in Sarasota