DirtyFLRestaurant Inspection Data

CANDELA

CANDELA located in WILTON MANORS has undergone 8 health department inspections, achieving a 3.3/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

2909 NE 6 AVE

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 8 health inspection reports

All Inspection Reports

1/31/2026· 1mo ago

Visit ID: 13623134

Met Inspection Standards
  • N/A:No Violations Were Observed

1/30/2026· 1mo ago

Visit ID: 13537115

Follow-up Inspection Required

6 high, 4 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Hotel pans of potatoes stored on the floor. Advised operator of proper storage. Warning
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched face while engaged in cutting onions. Advised operator of proper handwashing procedures. Operator washed hands. Corrected On-Site Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap. Operator washed hands at triple sink without soap. Advised operator of proper handwashing procedures. Operator washed hands with soap. Corrected On-Site Warning
  • 03G-04-5:High Priority - Fish and octopus not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/25. Operator renewed license. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish and octopus not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (46F - Cold Holding); tomato sauce (48F - Cold Holding); calamari (46F - Cold Holding); cooked mussels (47F - Cold Holding); cooked clams (47F - Cold Holding); raw fish (50F - Cold Holding) Per operator items not prepared or portioned today. Per operator items moved to flip top cooler from glass door cooler and held out of temperature for 1.5 hours. Operator put bags of ice on items. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator washed hands at triple sink. Advised operator of proper handwashing procedures. Operator washed hands at handwashing sink. Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Behind front counter hand washing sink blocked by flag and electronics wires that are stored above the sink. Advised operator to remove blockage, operator did. Corrected On-Site Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Emailed HACCP Template to operator. Warning
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Operator provided soap. Corrected On-Site Warning

10/1/2025· 5mo ago

Visit ID: 10875937

Met Inspection Standards

3 high, 1 int, 1 basic

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 22-41-4:High 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. Operator set up 3Compartment sink to wash,
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over Calamari. Beverage Air Cooler Operator placed Calamari on the shelf above raw beef Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked artichoke 47F Cooked clams 47F. Operator moved items to reach in freezer Corrected On-Site
  • 11-27-4: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.

4/22/2025· 10mo ago

Visit ID: 8858626

Met Inspection Standards

3 int, 1 basic

  • 22-20-5:Basic - Accumulation of green mold-like substance in the interior of the ice machine.
  • 11-27-4: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.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwashing sink next to 3Compartment sin. Operator replaced soap Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Men rest room

8/13/2024· 1y 7mo ago

1 int, 1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink next to 3 Compartment sink Operator replaced sign Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can. Handwash sink next to meat slicer. Operator removed garbage can Corrected On-Site

1/10/2024· 2y 2mo ago

Visit ID: 8506897

Met Inspection Standards

1 high

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed at time of inspection Warning

1/10/2024· 2y 2mo ago

Visit ID: 8506538

Met Inspection Standards
  • N/A:No Violations Were Observed

9/22/2023· 2y 5mo ago

Visit ID: 8364034

Follow-up Inspection Required

4 int

  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Test Kit Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle contains a mixture of bleach and water. owner labeled spray bottle Corrected On-Site Warning
  • 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to 3 Compartment sink Owner fixed hot water Corrected On-Site Warning