COLUMBIA RESTAURANT
411 ST ARMAND CIRCLE, Sarasota FL 34236 · 941-388-3987
Last inspected Jul 17, 2026 · 8 visits since October 2023
JAN 25
JUL 25
NOV 25
MAR 26
JUL 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled a pan of raw chicken making contact with the chicken with their gloved hands, then handled clean equipment without washing their hands and changing gloves. Employee removed the equipment to be sanitized, washed their hands and changed gloves.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Chef removed, cleaned and sanitized the can opener.
Handwash sink not accessible for employee use at all times. Hose connected to the hand wash sink in the preparation area leading to a portable air conditioning unit. Chef removed the hose from the hand wash sink.
Show the remaining 1 finding ▾
Equipment in poor repair. Shelf under a preparation table next to the cook line rusted.
Mar 9, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
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.
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.
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.
Several cutting boards in the kitchen have cut marks and are no longer cleanable.
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
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.
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to liquor bottles in the wait station area. Chef removed the bottle.
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.
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.
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.
Jul 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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.
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
Clam/mussel/oyster tags not marked with last date served.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee removed and sanitized the can opener.
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.
Floor tiles missing and/or in disrepair. One ceiling tile missing above the pot and pan rack in the preparation area.
Raw fruits/vegetables not washed prior to preparation. Employee cutting onions before washing. Employee washed the cut and uncut onions.
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
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.
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.
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.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Clam/mussel/oyster tags not marked with last date served.
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.
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.
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
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.
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.
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.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Cutting board has cut marks and is no longer cleanable. Several cutting boards on the cook line.
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.
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
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.
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.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
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.
Cutting board has cut marks and is no longer cleanable. Large cutting board in the back preparation area.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.