Columbus Restaurant, 736 Ocean Dr, Miami Beach, FL - Restaurant inspection findings and violations

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Business Info

Name: COLUMBUS RESTAURANT
Type: Permanent Food Service
Address: 736 Ocean Dr, Miami Beach, FL 33139
License #: 2322775
Total inspections: 6
Last inspection: 07/03/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - Ceiling tile missing.kitchen.
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Missing drain plug at dumpster.
  • Basic - No handwashing sign provided at a hand sink used by food employees.
  • Basic - No mop sink or curbed cleaning facility provided.
  • Basic - Open dumpster lid.
  • Basic - Reach-in cooler gasket torn/in disrepair.
  • Basic - Uncovered food stored near sink exposed to splash.Prep area.
  • Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
 07/03/2014Routine - FoodCall Back - Complied
  • Basic - Ceiling tile missing.kitchen.
  • Basic - Equipment in poor repair.RIC.
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Food contaminated by unsanitized equipment. See stop sale. Ice in bar area.
  • Basic - Food stored outside.Squid.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Basic - Missing drain plug at dumpster.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • Basic - No handwashing sign provided at a hand sink used by food employees.
  • Basic - No mop sink or curbed cleaning facility provided.
  • Basic - Open dumpster lid.
  • Basic - Reach-in cooler gasket torn/in disrepair.
  • Basic - Silverware/utensils stored upright with the food-contact surface up.
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Stored food not covered in walk-in cooler.Tilapia.
  • Basic - Uncovered food stored near sink exposed to splash.Prep area.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • High Priority - Container of medicine improperly stored.By prep area.
  • High Priority - Nonfood-grade containers used for food storage - direct contact with food.ice bucket.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Diced tomato 58°F,Rice 58°F,ground beef 56°F
  • High Priority - Raw animal food stored over ready-to-eat food.Meat over fries.
  • High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Encrusted, soiled material on slicer.
  • Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
  • Intermediate - Handwash sink used for purposes other than handwashing.Bottles.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • Intermediate - No probe thermometer provided to measure temperature of food products.
  • Intermediate - No soap provided at handwash sink.
 07/02/2014Routine - FoodWarning Issued
  • Basic - Case/container/bag of food stored on floor in dry storage area.
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Basic - Hole in wall.By RIC.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Basic - In-use wet wiping cloth/towel used under cutting board.
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
  • Basic - Stored food not covered in ric-in freezer.Ice cream.
  • Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Handwash sink used for purposes other than handwashing.
 2/26/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 10/17/2013Routine - FoodCall Back - Complied
  • Basic - Attached equipment soiled with accumulated food debris.
  • Basic - Clams/mussels/oysters removed from original container for long-term storage.
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • Basic - Clean linens stored in improper location.Top of prep table.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Employee personal items stored in or above a food preparation area.watch.
  • Basic - Equipment in poor repair.WIC **Warning**
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Floor soiled/has accumulation of debris.
  • Basic - Floor under dishmachine or three-compartment sink area soiled.
  • Basic - Hole in wall.Behind RIC.
  • Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • Basic - In-use tongs stored on oven door handle.
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Leaking pipe at plumbing fixture. **Corrected On-Site**
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Stored food not covered in reach-in cooler.
  • Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • Basic - Wall soiled with accumulated black debris in dishwashing area.
  • High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
  • High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Handwash sink not accessible for employee use at all times.Bar area with glasses.
  • Intermediate - Handwash sink used for purposes other than handwashing.
  • Intermediate - Manager lacking proof of food manager certification. **Warning**
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
 8/15/2013Routine - FoodCall Back - Extension given, pending
  • Basic - Attached equipment soiled with accumulated food debris.
  • Basic - Clams/mussels/oysters removed from original container for long-term storage.
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • Basic - Clean linens stored in improper location.Top of prep table.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Employee personal items stored in or above a food preparation area.watch.
  • Basic - Equipment in poor repair.WIC **Warning**
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Floor soiled/has accumulation of debris.
  • Basic - Floor under dishmachine or three-compartment sink area soiled.
  • Basic - Hole in wall.Behind RIC.
  • Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • Basic - In-use tongs stored on oven door handle.
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Leaking pipe at plumbing fixture. **Corrected On-Site**
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Stored food not covered in reach-in cooler.
  • Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • Basic - Wall soiled with accumulated black debris in dishwashing area.
  • High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
  • High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Handwash sink not accessible for employee use at all times.Bar area with glasses.
  • Intermediate - Handwash sink used for purposes other than handwashing.
  • Intermediate - Manager lacking proof of food manager certification. **Warning**
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
 8/14/2013Routine - FoodWarning Issued

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1 User Review:

Jaideep nair

Added on Jan 2, 2015 6:44 PM
Visited on Jan 1, 2015 8:44 PM
Food:
n/a
Service:
n/a
Price:
n/a
Ambience:
n/a
Cleanliness:
n/a
I would not eat here again. The wait staff was very friendly the food was ok. The hostess told us that my daughter's dinner was comped, we would get a 20% discount on our ticket and the drinks were 2 for 1. But when we received our bill, noticed that my daughters food was charged and they had not given us the 20% off. The waiter apologized and gave us a 4 drinks and a desert on the house. When I got home, noticed that we were charged for all the drinks we had. In total we were over charged around $200 and even though I thought the $84 service fee was extreme, I am not complaining about that. It is just unbelievable.
Would you recommend COLUMBUS RESTAURANT to others? No
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