KANDELA TACOS & TEQUILA

Name: KANDELA TACOS & TEQUILA
Address: 2405 TARPON BAY BLVD #1, NAPLES, FL, 34119, US
Rating: 63.3

2405 TARPON BAY BLVD #1, NAPLES, FL 34119

License #2103494

🌮 Mexican/Latin ℹ️

63.3 Grade F / 100

Failing Health Score

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Latest inspection

December 1, 2025 · 9 findings · 2 critical

Routine - Food

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Quick take

KANDELA TACOS & TEQUILA in NAPLES currently holds an InspectFL Health Score of 63.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on December 1, 2025. Across those visits, inspectors documented 57 total violations — 12 critical, 12 major, 33 minor.

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The latest inspection on December 1, 2025 shows 9 observation rows: 2 critical, 3 major, and 4 minor.

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Inspector notes

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KANDELA TACOS & TEQUILA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Located outside
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed in kitchen
[06-09-1] 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. In Walk in cooler observed twenty packages unopened, thawed raw mahi mahi in Reduced Oxygen Packaging labeled "Remove from Packaging Before Thawing"Operator discarded product.
[10-20-4] In-use tongs stored on equipment door handle between uses. On front line. Operator moved tongs
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. In Walk in cooler observed twenty packages unopened, thawed raw mahi mahi in Reduced Oxygen Packaging labeled "Remove from Packaging Before Thawing"Operator discarded product.
[31A-09-4] Handwash sink not accessible for employee use at all times. On front line, observed floor fan blocking Hand washing sink. Operator moved fan.
[53A-05-6] 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/. Observed one cook and three servers handling food with no certified food manager present. Camilo Arias 1-28-24, arrived during inspection.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Some expired 3-23-25

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for uncooked beans. The operator removed the container.
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed soiled cardboard used to line shelves with kitchen equipment near the walk in cooler.
[24-28-4] Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from peoples hands. Observed clean bowls stored underneath a paper towel dispenser at the hand sink near the walk in cooler.
[14-71-4] Duct tape used to repair a lid for a container with uncooked beans.
[12B-13-4] Employee beverage containers in multiple cold holding units with food to be served to customers.
[36-22-4] Floor area covered with standing water near the ice machine.
[08B-38-4] Food stored on floor. Observed a box of pork belly stored on the floor in the walk in freezer.
[10-14-5] Ice bucket stored on floor between uses. The operator properly stored the ice bucket.
[10-17-4] In-use knife stored in cracks between a reach in cooler and a food preparation table. The operator removed the knife from in between the equipment.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use bar utensils stored in 67F standing water behind the bar. The operator removed the utensils from the water.
[14-31-5] Nonfood-grade bags used in direct contact with tortillas on the cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon wrapped shrimp stored over cut tomatoes in the reach in cooler. The operator properly stored the raw food.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (60F - Cold Holding) on a shelf near the grill. The operator stated the pork had been held for approximately 2 hours. The operator placed the cooked pork in a reach in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.
[53A-05-6] 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/

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.mold like substance in main ice machine. Mold like substance in frozen drink machine nozzles at bar.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile above hot holding area soiled.
[12B-02-4] Employee eating in a food preparation or other restricted area. Open drink containers in food prep area. Operator removed.
[36-17-5] Floor tiles missing and/or in disrepair. Tiles missing by floor drain in prep kitchen.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip hanging over main prep table in front kitchen area. Operator removed
[08B-38-4] Food stored on floor.Ice on floor of walk-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses.Tongs hanging on oven handle.cook removed to proper storage
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board in front prep area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No employee handwashing sign in Ladys rest room.
[22-41-4] 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. Dishwasher (chlorine 00ppm ); operator replaced chlorine sanitizer to achieve Dishwasher (Chlorine 100ppm)
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Tortillas stored in plastic to go bag. Operator removed to proper storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (57F - Cold Holding) on counter of cooks line; operator. moved cheese to walk in cooler to rapidly chill.
[11-26-1] 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. No proof provided by operator. Operator had forms signed during inspection.