Columbia Restaurant of ST Aug
98 St George St, Saint Augustine, FL 32084 · Permanent Food Service · License 6500596
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 4 intermediate (3 fixed on the spot, 1 repeat), 5 basic-23
- Safety score77
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 visitSep 22, 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.
11 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 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 pooled eggs and butter. Person in charge time stamped.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed server touch her hair then grab a plate.
Intermediate4
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Some tags do not have the last date sold.
Repeat violation
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Tags not in order. Person in charge placed in order.
Fixed on the spot
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk at server station not dated. Person in charge dated.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle. Person in charge labeled.
Fixed on the spot
Basic5
Code 06, Food properly thawed: Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41°F while being thawed under running water.
Calamari thawing at 71°F. Person in charge placed in cooler.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Scoop handle in lettuce. Person in charge removed.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Butter scoops in water. Person in charge removed scoops.
Fixed on the spot
In-use ice scoop stored on soiled surface between uses.
Ice buckets and scoops on dirty surface. Person in charge removed all items.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
On the floor. Case of to go boxes on floor. Person in charge picked up.
Fixed on the spot
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.