DirtyFLRestaurant Inspection Data

CANOPY ROAD CAFÉ

CANOPY ROAD CAFÉ has 9 health inspections on file for its TALLAHASSEE location, with an overall rating of 2.3/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

3196 Merchants Row Boulevard
Tallahassee, Florida, 32311
Leon County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 9 health inspection reports

All Inspection Reports

1/28/2026· 1mo ago

Visit ID: 13476462

Met Inspection Standards

1 high, 2 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Soufflé cup in blueberries.
  • 03F-02-5:High Priority - 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. Eggs out at 9:00, marked during inspection. Corrected On-Site

7/29/2025· 7mo ago

Visit ID: 10942553

Met Inspection Standards

1 high, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in cheese.
  • 14-74-7:Basic - 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. Single door reach in.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 08B-38-4:Basic - Food stored on floor. Box of sausage. Properly stored during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon at 56°F, put in colder reach in. **Corrective Action Taken**

3/28/2025· 11mo ago

Visit ID: 8993979

Met Inspection Standards

2 high, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 50, melon 50.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits 128.

10/2/2024· 1y 5mo ago

Visit ID: 8732066

Met Inspection Standards

3 high, 1 int, 2 basic

  • 14-74-7:Basic - 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. Chef base on line.
  • 14-11-5:Basic - Equipment in poor repair. Top broken on induction hot plate.
  • 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. 0 ppm.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over lettuce.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 45°F, turkey sausage at 45°F.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice.

6/3/2024· 1y 9mo ago

Visit ID: 8681694

Met Inspection Standards

1 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the ice chute on soda machine. Cleaned during inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under microwave.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. At mop sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided during inspection. Corrected On-Site

4/15/2024· 1y 11mo ago

Visit ID: 8510945

Met Inspection Standards

2 high, 2 int, 1 basic

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of food debris.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over strawberries, Properly stored during inspection. Corrected On-Site
  • 03F-02-5:High Priority - 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. Eggs marked during inspection. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Items stored in sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

10/16/2023· 2y 4mo ago

Visit ID: 8514652

Follow-up Inspection Required

3 high, 1 int, 2 basic

  • 14-74-7:Basic - 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. Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Goat cheese 58°, feta 50°, american cheese 50°, eggs 55°, turkey 56, ham 55°, items in 1st prep table on line. Repeat Violation Admin Complaint
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Eggs marked At call back on 10-12-23 8:10 am, inspection started at 2:00, per operator eggs just taken out.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

9/28/2023· 2y 5mo ago

Visit ID: 8510367

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

9/27/2023· 2y 5mo ago

Visit ID: 8353429

Follow-up Inspection Required

2 high, 2 int, 3 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Knives stored under soap dispenser.
  • 14-74-7:Basic - 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. Prep unit on line , reach-in cooler by kitchen, reach-in cooler in stock room.
  • 08B-38-4:Basic - Food stored on floor. Eggs.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Eggs on stockroom floor for two days at 74°.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table on line Eggs 50°, cheese 48°, drawer unit sausage 55°, stockroom eggs 74°. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Storing cartons of rehydrated potatoes.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.