COLUMBUS RESTAURANT
736 OCEAN DR · MIAMI BEACH · Dade County · FL 33139
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
32 full violation description(s) documented by the inspector during this visit.
High Priority 6
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm when tested.
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
12A-07-4High Priority – Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
08A-21-4High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Poultry over beef . Portioned.
35A-05-4High Priority – Roach activity present as evidenced by live roaches found in kitchen areas . Under Oven observed two live roaches, observed approximately 10 live roaches around food containers in shelves located at the food preparation area, observed approximately 20 live roaches between loose wall panel next to food preparation area , observed 2 live roaches crawling over walk in cooler door . Food Establishment open to the Public.
Intermediate 12
11-07-4Intermediate – 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.
01C-05-4Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served.
01C-10-4Intermediate – Clams/mussels/oysters tag removed from original container prior to container being emptied.
22-05-4Intermediate – Cutting board(s) stained/soiled.
01C-02-4Intermediate – Establishment not maintaining clam/mussel/oyster tags for 90 days.
31A-03-4Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Bar area.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Bar area.
27-16-4Intermediate – Hot water not provided/shut off at employee handwash sink. Bar area.
27-06-4Intermediate – No hot running water at three-compartment sink.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
02A-02-4Intermediate – Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage.
Basic 14
36-46-4Basic – Ceiling obstructed with exposed utility lines.
36-36-4Basic – Ceiling tile missing. Kitchen area.
36-32-5Basic – Ceiling/ceiling tile shows damage or is in disrepair. Kitchen areas.
36-03-4Basic – Cove molding at floor/wall juncture broken/missing. Kitchen area.
35A-03-4Basic – Dead roaches on premises. Observed two dead roaches next to a hallway reach in cooler.
12B-02-4Basic – Employee eating in a food preparation or other restricted area. Cook line employees eating blackberries as the fix a plate.
12B-01-4Basic – Employee eating while preparing food.
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside.
36-31-4Basic – Hole in ceiling. Over cook line . Dropped ceiling colapse over cook line . Opened hole.
35B-12-4Basic – Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
06-04-4Basic – Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Head cook thawing Beef 36°F, lasagna portioned 33°F at room temperature . All frozen foods need to thaw must be place under cold running water.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Kitchen area.
16-60-1Basic – Warewashing machine not automatically dispensing the sanitizer. 0 ppm when tested (Chlorine).
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses.
Inspector observations synchronized from DBPR on August 11, 2026 8:16 AM.
Violation category totals
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
3 observation(s)
4 observation(s)
6 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.