COLUMBIA RESTAURANT OF ST AUG
98 ST GEORGE ST, Saint Augustine FL 32084 · 904 824 3341
Last inspected Apr 3, 2026 · 12 visits since October 2023
MAY 24
NOV 24
MAY 25
JAN 26
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Observed: Live, small flying insects found Two flies observed on cook line by can opener. Priority: High Priority
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019062478 | Oct 2, 2019 | Jan 31, 2020 | $200 |
Inspection history
12 visits, newest first
Apr 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 31, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 31, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
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.
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.
Clam/mussel/oyster tags not marked with last date served. Some tags not marked with last date sold.
Carbon dioxide/helium tanks not adequately secured. At bar. Person in charge secured tanks.
Food stored on floor. Cuban bread on floor in walk in freezer. Person in charge placed on shelf b
In-use tongs stored on equipment door handle between uses. Tongs hanging from bread. Person in charge removed.
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.
No handwashing sign provided at a hand sink used by food employees. Missing at bar.
Standing water in bottom of reach-in-cooler. Water in bottom of cooler. Person in charge wiped dry.
Working containers of food removed from original container not identified by common name. Panko not labeled. Person in charge labeled.
Jan 26, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jan 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 6 high priority.
6 High priority4 Intermediate10 Basic
Show 20 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 in kitchen only reaches 150F, and bar dish machine only reaches 148F.
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.
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.
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.
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.
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.
Clam/mussel/oyster tags not marked with last date served. Tags not marked with the last date sold.
Employee washed hands in a sink other than an approved handwash sink. Observed person wash hand in a prep sink.
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.
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.
Carbon dioxide/helium tanks not adequately secured. Not secured. Person in charge secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep tables and near dishes.
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.
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.
Equipment in poor repair. Gaskets are worn/torn on pantry cooler.
In-use tongs stored on equipment door handle between uses. Tongs hanging from oven. Person in charge removed.
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.
In-use wet wiping cloth/towel used under cutting board. Observed several wet rags under cutting boards. Person in charge removed all.
Standing water in bottom of reach-in-cooler. Standing water in cooler #1. Person in charge wiped cooler clean.
Working containers of food removed from original container not identified by common name. Unlabeled flour/bread crumbs. Person in charge labeled.
Oct 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 5, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jun 4, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
May 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority3 Intermediate4 Basic
Show 13 findings ▾
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. Priority: 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. Priority: 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
Observed: Live, small flying insects found Two flies observed on cook line by can opener. Priority: 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. Priority: 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.
Observed: Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer at 40F after calibration Priority: 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
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.
Observed: Equipment and utensils not properly air-dried - wet nesting. Clean plastic containers on shelf stacked while wet. Priority: Basic
Observed: Food stored on floor. Bread on floor of walk-in freezer. Operator relocated. Priority: 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
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris residue in reach in cooler door gaskets. Priority: Basic
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed bar utensils washed and rinsed without sanitation. Person in charge sanitized utensils and discussed with employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white fish (50F - Cold Holding); cut tomatoes (51F - Cold Holding); rice (50F - Cold Holding) in grill cooler for less than 4 hours per person in charge. Person in charge placed all products in blast chiller during inspection. All products were 41F and below by end of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent way to measure high temperature dish machines. Discussed with person in charge.
Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed thermometer and rapid chilling reports not kept onsite for 60 days. Observed oldest reports Sop-r-tc Thermometer Calibration report from 9/23/2024 and CCP-R-RC Rapid Chilling from 9/24/2024
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed fish not removed from its reduced oxygen packaging while thawing. Fish not fully thawed. Person in charge cut bags open.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line soiled with food debris.
Plumbing system in disrepair. Observed hand washing station plumbing leaking. Person in charge has plumbing scheduled for morning after inspection.
May 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate10 Basic
Show 15 findings ▾
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.
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.
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.
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.
Handwash sink not accessible for employee use at all times. By trash can. Person in charge removed.
Equipment in poor repair. Gaskets on drawers are torn.
Floor not cleaned when the least amount of food is exposed. Floor and debris on floor between cook lines.
Floor tiles missing and/or in disrepair. Floor tiles are cracked along the cook line.
Food stored on floor. oil on floor. Person in charge moved oil.
Ice bucket/shovel stored on floor between uses. Observed person set ice buckets on floor. Person in charge took buckets to dish area.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between toasters. Person in charge removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on cookline are soiled.
Single-service articles improperly stored. Single Service to go containers on floor. Person in charge moved to go containers.
Standing water in bottom of reach-in-cooler. Standing water in 2 cooler on cookline. Person in charge wiped clean.
Working containers of food removed from original container not identified by common name. Rice not labeled. Person in charge labeled.
Oct 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
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.
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.
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.
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.
Carbon dioxide/helium tanks not adequately secured. Next to the blast chiller, seven tanks of nitrogen stored unsecured.
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.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the blast chiller, clean plastic containers stacked while wet.
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.
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.
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.
Stored food not covered. In the walk in freezer, tub of ice cream with missing lid.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the prep table of the crimping device.
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.