Las Columnas Restaurant
1657 NW 79 Ave, Doral, FL 33126 · Permanent Food Service · License 2326918
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 2 intermediate, 13 basic; basic violations cost 12 at most-30
- Safety score70
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 visitAug 24, 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.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. As per employee, the food had been prepared three days prior to the inspection. During the inspection, the employee discarded the food.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked pork (46°F - Cold Holding), stored in walk in cooler. As per the employee, the food had been prepared three days prior to the inspection. During the inspection, the employee discarded the food.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw chicken stored over green and red peppers in walk in cooler. During the inspection employee removed items and placed them correctly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed an employee handling dirty kitchen utensils and subsequently putting on gloves without washing their hands.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed several cooked food items stored in the walk in cooler without date markings.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed kitchen pot stored in hand sink, located at cooking area.
Basic13
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw pork thawing in standing water at 3 compartment sink. During the inspection employee removed item and placed in reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed cooked pork stored in walk in cooler not covered.
Food stored on floor.
Observed case of shrimp stored in walk in freezer floor. During the inspection employee removed item and placed it correctly.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable, located at cooking line.
Equipment in poor repair.
Observed flip top reach in cooler gaskets torn, located at cooking line.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed mot of the reach in cooler interior soiled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Floor soiled/has accumulation of debris.
Observed walk in cooler floor soiled.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.