CANOPY ROAD CAFE
1913 North Monroe Street
Tallahassee, Florida, 32303
Leon County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/21/2025
High Priority
2
Intermediate
3
Basic
15
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 14-05-4:Basic - Cardboard used to line food-contact reach in cooler on the cook line.
- 06-09-1: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. Salmon back cooler.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone charger on prep table.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Stacking cups.
- 14-11-5:Basic - Equipment in poor repair.Gasket on three door reach in cooler.
- 14-69-4:Basic - Ice buildup in reach-in freezer back area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Dish area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter.
- 25-05-4:Basic - Single-service articles improperly stored. Coffee filters.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Three door reach in cooler.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour.
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Washing hands for 4 second on the cook line.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed cleaning chemicals store by food in the waitress station .
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board cook line and ice chute. **Repeat Violation**
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
- 53B-01-5: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. **Warning**
Food safety inspection conducted on 3/21/2025 revealed 20 total violations (2 high priority, 3 intermediate, 15 basic).
Inspection on 8/28/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/28/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/27/2024
High Priority
3
Intermediate
2
Basic
0
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Observed dish machine chlorine 0ppm. Per manager will call maintenance for repair. Three compartment sink set up to chlorine 100ppm. **Repeat Violation**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chorizo 48F, grilled chicken 48F, shredded cheddar cheese 49F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held above 41F reach in cooler drawers at cook line: sliced tomatoes 50F, chorizo 47F, sliced provolone cheese 44F, sliced pepper jack cheese 44F, shredded cheddar 51F, grilled chicken 51F at 12:45. Per employee held since 9:00. New temperatures at 1:15: chorizo 48F, grilled chicken 48F, shredded cheddar cheese 49F. See stop sale. Sliced tomatoes 40F, sliced provolone cheese 41F, sliced pepper jack cheese 40F. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of lime-like substance inside ice chute at front counter soda machine.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for two cooks hired over 60 days. **Repeat Violation**
Food safety inspection conducted on 8/27/2024 revealed 5 total violations (3 high priority, 2 intermediate, 0 basic).