CANDLELIGHT SOUTH RESTAURANT

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee was using his phone then grabbed a pan without washing his hands. Addressed and he washed hands. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi thawed in sealed bags bag clearly states it should remain frozen then removed from bag and thawed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler since 11:30; Blue cheese, cheese, tomatoes, burgers51F, mahi 52F, pepperoni 59F, beef 49F, roast beef, sauerkraut 51F; ( - Cold Holding) Cheese, lettuce 50F; ( - Cold Holding) Per person in charge in cooler since 11:30. Placed in walk in cooler. Warning

Basic - Bowl or other container with no handle used to dispense food. Brown used to scoop flour. Person in charge removed. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi thawed in sealed bags bag clearly states it should remain frozen then removed from bag and thawed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Person in charge removed. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish has black mold like substance on it.

Basic - Working containers of food removed from original container not identified by common name. Flour/sugar not labeled. Person in charge labeled. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline soiled. - From follow-up inspection 2026-01-15: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for employees currently on staff tom, Robert,Joe, Jodi all been employees over 60 days of hire. Warning - From follow-up inspection 2026-01-15: Employees not trained operator still waiting on books to arrive. Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket near ice machine not stored in inverted. Repeat Violation - From follow-up inspection 2026-01-15: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle in smaller shared restroom. - From follow-up inspection 2026-01-15: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups near soda machine wet nesting. Repeat Violation - From follow-up inspection 2026-01-15: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment in kitchen soiled with old food debris and utensils. Walls in kitchen soiled with food splash. Repeat Violation - From follow-up inspection 2026-01-15: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No employee handwashing sign in smaller shared restroom. - From follow-up inspection 2026-01-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cookline soiled with food debris. Walk in cooler shelves soiled with food debris. Repeat Violation - From follow-up inspection 2026-01-15: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on the cookline soiled with food debris. Repeat Violation - From follow-up inspection 2026-01-15: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw box of chicken over box of shredded cheese. Operator removed cheese to proper location. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline soiled.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified manager available during time of inspection six employees currently on site.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for employees currently on staff tom, Robert,Joe, Jodi all been employees over 60 days of hire. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket near ice machine not stored in inverted. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle in smaller shared restroom.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups near soda machine wet nesting. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment in kitchen soiled with old food debris and utensils. Walls in kitchen soiled with food splash. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No employee handwashing sign in smaller shared restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cookline soiled with food debris. Walk in cooler shelves soiled with food debris. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on the cookline soiled with food debris. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk container of white powder substance not labeled. Operator labeled flour. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Sliced tomatoes in reach in cooler mold like substance.

High Priority - Live, small flying insects found Observed 23 live fling insects 15 behind bar area 8 in kitchen area Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cookline corn beef (47F - Cold Holding); raw beef (48F - Cold Holding); roast beef (51F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline corn beef (47F - Cold Holding); raw beef (48F - Cold Holding); roast beef (51F - Cold Holding) Repeat Violation Admin Complaint

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees Andres, Christian, jozsef not informed of responsibility. Emailed operator document. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate soiled.

Basic - Bowl or other container with no handle used to dispense food. No handle scoop cup used for gravy. Operator discarded. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not stored in a protected manner. Operator fixed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on small reach in cooler no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Red Bull on prep table. Operator discarded. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting near soda machine. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment throughout kitchen soiled. Walls soiled in kitchen area and dishwasher area. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Bulk containers of oil not stored 6 inches off floor. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in deep freezers in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in gaskets soiled. Soda gun holder soiled behind bar. Walk in cooler shelves soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled on cookline.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 32 blocks of butter at 49F-50F and 4 cartons of buttermilk at 46F-48F moved from outside walk-in cooler to reach in freezer and keg walk-in cooler, per manager all items where delivered around 11:30am and final temperature check at 4:20pm. Repeat Violation Admin Complaint - From follow-up inspection 2023-10-16: In outdoor walk-in cooler, whipped cream 69F ambient. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In outside walk-in cooler, roast beef (55F - Cold Holding); corned beef hash (54F - Cold Holding); butter milk (46F - Cold Holding); provolone (55F - Cold Holding); sliced cheddar cheese (55F - Cold Holding); blue cheese crumbles (56F - Cold Holding); sliced American cheese (55F - Cold Holding); heavy cream (54F - Cold Holding); mashed potatoes (54F - Cold Holding) butter (49F-50F - Cold Holding) Per operator, he had been dealing with issues since the day before. He moved all items to different walk-in cooler and put them on ice. In reach-in cooler across from cook line, Swiss cheese (47F - Cold Holding); mixed grated cheese (50F - Cold Holding); cut tomato (47F - Cold Holding); cut lettuce (50F - Cold Holding) Per operator, employees had been in and out of cooler multiple times during lunch rush. Operator moved items to different cooler. On prep counter next to grill, ranch (60F - Cold Holding) Operator stated it came from non working walk-in cooler. He moved it to different cooler. Everything re temped at or below 41F, except for butter 49-50F and butter milk 46-48F Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-10-16: In outdoor walk-in cooler, whipped cream 69F ambient. In reach-in cooler across from cook line, blue cheese crumbles 45F, cut lettuce 55F, mozzarella cheese 52F. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 32 blocks of butter at 49F-50F and 4 cartons of buttermilk at 46F-48F moved from outside walk-in cooler to reach in freezer and keg walk-in cooler, per manager all items where delivered around 11:30am and final temperature check at 4:20pm. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In outside walk-in cooler, roast beef (55F - Cold Holding); corned beef hash (54F - Cold Holding); butter milk (46F - Cold Holding); provolone (55F - Cold Holding); sliced cheddar cheese (55F - Cold Holding); blue cheese crumbles (56F - Cold Holding); sliced American cheese (55F - Cold Holding); heavy cream (54F - Cold Holding); mashed potatoes (54F - Cold Holding) butter (49F-50F - Cold Holding) Per operator, he had been dealing with issues since the day before. He moved all items to different walk-in cooler and put them on ice. In reach-in cooler across from cook line, Swiss cheese (47F - Cold Holding); mixed grated cheese (50F - Cold Holding); cut tomato (47F - Cold Holding); cut lettuce (50F - Cold Holding) Per operator, employees had been in and out of cooler multiple times during lunch rush. Operator moved items to different cooler. On prep counter next to grill, ranch (60F - Cold Holding) Operator stated it came from non working walk-in cooler. He moved it to different cooler. Everything re temped at or below 41F, except for butter 49-50F and butter milk 46-48F Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Operator doesn't keep temperature logs for his non-continuous cooking for chicken wings.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Behind bar, ice bin not in use has dirt buildup. Also behind bar, cooler not in use has dirt buildup. Also behind bar, soda gun not in use has buildup. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Per operator, outside walk-in cooler not working properly. Breaker on walk-in cooler has been tripping on and off since yesterday. Electricians on site attempting to fix the breaker box for the cooler. All time/temperature controlled for safety foods moved to inside walk-in cooler. Corrective Action Taken Warning

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On cook line, employee drinking from styrofoam cup. Employee removed cup.

Basic - Hole in or other damage to ceiling. Over triple sink in dish area. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 knives stored between flip top coolers. Operator moved knives. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On cook line, tongs on oven handle. Employee moved tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen behind grill, hood filters have grease buildup. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. In prep sink, bags of fish and shrimp sitting in cold water. Operator stated he had them under running water prior to us arriving. Operator turned water back on. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed one can of clams and one can of ketchup it's creased dents along rim.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. See stop sale. Observed flying insect land in pan of blue cheese dressing in salad cooler. Operator discarded pan of dressing during inspection. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler across from grill observed, cream cheese (57F - Cold Holding); cut tomatoes (50F - Cold Holding); ambient temperature (50F - Cold Holding). In salad reach-in cooler observed, boiled eggs (50F - Cold Holding); cheese (54F - Cold Holding); sour cream (52F - Cold Holding); ambient temperature (50F - Cold Holding). Operator stated items were left in coolers over night and began discarding Time/Temperature Control for Safety Foods left overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from grill observed, cream cheese (57F - Cold Holding); cut tomatoes (50F - Cold Holding); ambient temperature (50F - Cold Holding). In salad reach-in cooler observed, boiled eggs (50F - Cold Holding); cheese (54F - Cold Holding); sour cream (52F - Cold Holding); ambient temperature (50F - Cold Holding). Operator stated items were left in coolers over night and began discarding Time/Temperature Control for Safety Foods left overnight. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink threaded faucet without vacuum breaker. Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no written cleanup procedures available. Provided operator with paper copy during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards attached to reach-in coolers with buildup and staining. Observed interior of ice bin at soda station with mold-like substance build up. Operator began cleaning bin during inspection. Corrective Action Taken Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed Quaternary strips not available for sanitizer buckets. Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one employee hired over 60 days without food handlers certification.

Intermediate - No soap provided at handwash sink. Observed no soap at handwash sinks next to back door and sink at end of cook line. Operator stocked sink at end of line with soap during inspection. Corrective Action Taken

Basic - Ceiling tile missing. Observed ceiling tiles missing in dish area. Operator stated work was in process for leak in roof.

Basic - Food storage container/container lid cracked or broken. Observed lids for bulk containers of flour and sugar with corners broken off. Operator discarded lids during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On wing reach-in cooler observed food debris buildup under Velcro tape and around tape on corner.

Basic - Outer openings not protected with self-closing doors. Observed back door to kitchen not self closing.

Basic - Plumbing system in disrepair. Observed pip leaking into container under handwash sink at end of cook line.

Basic - Single-service articles improperly stored. Observed save-a-days in outdoor storage area not inverted or covered. Operator turned stacks over and placed on shelf during inspection. Observed case of napkins stored on the floor in outside storage area. Operator moved napkins during inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed bulk containers of sugar and flour without labels. Operator labeled containers during inspection. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment only has 1 person certified. Warning - From follow-up inspection 2022-01-14: Thirty day extension granted. Establishmentjust got the books inTime Extended Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat pastries. Person in charge moved beef to bottom shelf. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose out back.

Intermediate - 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/buttermilk not dated. Person in charge dated both items. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment only has 1 person certified. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment does not have a consumer advisory Warning

Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles in dry storage. Person in charge labeled. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate had mold on it. Person in charge removed mold. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour/sugar. Person in charge removed bowl Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Boards need to be replaced in kitchen. They are black and grooved.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Person in charge removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. A cell phone on prep counter. Person in charge removed. Corrected On-Site

Basic - Food stored on floor. Oil stored on floor of dry storage. Person in charge moved oil to store properly. Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. Several walls kitchen have paint peeling.

Basic - In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from oven doors. Person in charge removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop laying in flour. Person in charge removed scoop. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Case of single service napkins/forks on floor. Person in charge moved to store properly. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Old fryer discard out back.

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. Corrected On-Site