Columbia Cafe
4100 George J Bean Pkwy Terminal E, Tampa, FL 33607 · Permanent Food Service · License 3912995
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection2 high priority (fixed on the spot), 1 intermediate, 4 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
A container shredded white cheese (48°F - Cold Holding) in reach-in cooler at cook line. Operator voluntarily discarded.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
A small container of veggie sauce (120°F - Hot Holding) and tomato sauce (122°F - Hot Holding) stored in steam well. Operator reheated on grill. Re temped veggie sauce 173°F, tomato sauce 172°F.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 1 food employee training expired.
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Spatulas stored in standing water temped 102°F.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Removed.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from faucet in handwash sink at main bar.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
At main bar and walk-in freezer downstairs.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.