CANDLELIGHT SOUTH RESTAURANT
1 ANASTASIA BLVD, Saint Augustine FL 32080 · 904.819-0588
Last inspected Feb 27, 2026 · 12 visits since October 2023
MAY 24
DEC 24
JUN 25
NOV 25
FEB 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found Observed 23 live fling insects 15 behind bar area 8 in kitchen area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Feb 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
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.
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.
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.
Bowl or other container with no handle used to dispense food. Brown used to scoop flour. Person in charge removed.
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.
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.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish has black mold like substance on it.
Working containers of food removed from original container not identified by common name. Flour/sugar not labeled. Person in charge labeled.
Jan 15, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline soiled.
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.
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.
Covered waste receptacle not provided in women's bathroom. No covered waste receptacle in smaller shared restroom.
Equipment and utensils not properly air-dried - wet nesting. Cups near soda machine wet nesting.
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.
No handwashing sign provided at a hand sink used by food employees. No employee handwashing sign in smaller shared restroom.
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.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on the cookline soiled with food debris.
Nov 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline soiled.
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.
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.
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.
Covered waste receptacle not provided in women's bathroom. No covered waste receptacle in smaller shared restroom.
Equipment and utensils not properly air-dried - wet nesting. Cups near soda machine wet nesting.
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.
No handwashing sign provided at a hand sink used by food employees. No employee handwashing sign in smaller shared restroom.
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.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on the cookline soiled with food debris.
Working containers of food removed from original container not identified by common name. Bulk container of white powder substance not labeled. Operator labeled flour.
Jun 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
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.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled on cookline.
Jun 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority1 Intermediate11 Basic
Show 16 findings ▾
Food with mold-like growth. See stop sale. Sliced tomatoes in reach in cooler mold like substance.
Live, small flying insects found Observed 23 live fling insects 15 behind bar area 8 in kitchen area
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)
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)
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate soiled.
Bowl or other container with no handle used to dispense food. No handle scoop cup used for gravy. Operator discarded.
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.
Cutting board has cut marks and is no longer cleanable. Cutting board on small reach in cooler no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Red Bull on prep table. Operator discarded.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting near soda machine.
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.
Food not stored at least 6 inches off of the floor. Bulk containers of oil not stored 6 inches off floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in deep freezers in kitchen.
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.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled on cookline.
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine sanitizer at 0ppm. Explained to operator that they will have to use 3 compartment sink until dishwasher machine gets fixed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed boiled eggs on cook line in flip top cooler 44F. Operator stated employees have been in and out of cooler for the past hour for lunch rush. Operator put eggs in reach in cooler. 2nd temperature took 1hour later 40F.
Toxic substance/chemical improperly stored. Observed chemicals on floor in storeroom. Operator moved chemicals off of floor.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy cream in reach in cooler in kitchen, in server area with no date. Operator dated cream.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer on prep table near cook line in kitchen with debris buildup. Operator had employee clean slicer during inspection. Observed cutting boards on cook line with debris buildup.
Bowl or other container with no handle used to dispense food. Observed plastic containers being used for scoops in sauce in flip top cooler on cook line. Also bowl in flour mix on cook line by fryers. Operator removed bowl. Operator removed plastic containers.
Clean utensils or equipment stored in dirty drawer or container. Observed on bottom shelf in dish room clean plastic lids stored in a dirty plastic container. Operator had employee clean container.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf over reach in cooler on prep line. Operator moved drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal phone on prep table on cook line. Operator removed phone.
Equipment and utensils not properly air-dried - wet nesting. Observed in dish room clean plastic containers wet on shelf. Operator removed wet dishes and had employee rewash items and air dry.
Food stored on floor. Observed multiple gallons of oil stored on floor in kitchen area near wait station. Observed multiple items in walk in cooler stored on floor. Observed plastic container of rice stored on floor under prep table near cook line in kitchen. A box of chili sauce on floor in small dry area storage by cook line. Operator had employee move all items off of the floor. Corrected On-SiteCorrected On-Site**
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed areas on hood system on cook line with grease buildup. Observed cook top/ burners on cook line with grease buildup. Observed fan on floor with debris buildup. Observed gaskets on walk in cooler with debris buildup. At bar, holster for soda gun has debris buildup. Operator had employee clean gun holster behind bar.
Outer openings not protected with self-closing doors. Observed back door to kitchen not self closing.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind grill on cook line with grease buildup. Observed wall by window in dish area with buildup.
May 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Raw animal food stored in same container as ready-to-eat food. Observed raw shell eggs inside same container as roasted lemons. Person in charge voluntarily disposed of lemons and placed eggs by themselves. Observed raw bacon on top of butter in flip-top cooler. Person in charge moved bacon go bottom shelf.
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. Observed par cooked wings on prep near fryer on time with no time mark. Person in charge added time mark.
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. Observed temperature log empty. Discussed with person in charge.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed wings being partially cooked without written procedures. Person in charge filled out written procedures during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards on flip-top coolers soiled and stained with food debris.
Records/documents for required employee training do not contain all of the required information. Observed two certificates missing date of training. Discussed with person in charge.
Spray bottle containing toxic substance not labeled. Observed one chemical spray bottle filled with yellow liquid by kitchen entrance missing common name label. Person in charge added label.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks on flip-top coolers on cook line. Person in charge moved all drinks away from food prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone, keys, cigarettes stored on plastic cart next to food prep line and above vegetable oil. Person in charge removed personal items from food area.
Equipment in poor repair. Observed ice machine lid is broken and completely falling off machine.
Floor area(s) covered with standing water. Observed standing water by ice machine and in dish washing area.
Floor soiled/has accumulation of debris. Observed floor at bar soiled with single service trash
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line coolers soiled with food debris.
Oct 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 16, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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.
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
Oct 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
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.
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
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.
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.
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.
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.
Hole in or other damage to ceiling. Over triple sink in dish area.
In-use knife/knives stored in cracks between pieces of equipment. 2 knives stored between flip top coolers. Operator moved knives.
In-use tongs stored on equipment door handle between uses. On cook line, tongs on oven handle. Employee moved tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen behind grill, hood filters have grease buildup.
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.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.