Market Candela y Cafe
507 N Miami Ave, Miami, FL 33136 · Permanent Food Service · License 2337769
What drove the grade
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection1 high priority (fixed on the spot, 1 repeat), 6 intermediate (2 repeats), 9 basic (5 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most-35
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Fixed on the spotRepeat violation
Intermediate6
Code 05, Thermometers provided and accurate: Food thermometer(s) not calibrated according to manufacturer's specifications.
Repeat violation
Probe thermometer not used to ensure proper food temperatures.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Code 11, Employee health: 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.
Repeat violation
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.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed kitchen utensils inside front and wash sink.
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed containers of liquid oil on kitchen floor.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Repeat violation
Code 16, Dishwashing facilities and test kits: No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Fixed on the spotRepeat violation
Soiled dry wiping cloth in use.
Wet wiping cloth not stored in sanitizing solution between uses.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Clean all kitchen and interior of all reach in cooler thorough.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed all top surfaces of all kitchen shelves soiled.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.