CANOPY ROAD CAFE
1913 NORTH MONROE ST, Tallahassee FL 32303 · 850-668-6600
Last inspected Mar 20, 2026 · 13 visits since August 2023
MAR 24
AUG 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 21 live small flying insects in the following locations: 15 in dry storage area on packaged foods and 6 in mop sink area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2021057844 | Dec 14, 2021 | Jan 10, 2022 | $400 |
Inspection history
13 visits, newest first
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon thawed in ROP package.
No soap or towels provided at handwash sink by dishwasher.
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. See stop sale.
Nov 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification. Observed no manager certification for Nicole Judd.
Sep 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority5 Intermediate8 Basic
Show 16 findings ▾
Food placed in soiled container/equipment. Onions stored in unwashed container.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make bar- sliced tomatoes 47F (6:00-11:15).
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Tomatoes temped at 47f at 1115am. Per operator tomatoes prepped at 6am and immediately put in make table. See stop sale.
Manager or person in charge lacking proof of food manager certification. Observed no manager certification for Nicole Judd.
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 hot water provided at handwash sinks,three-compartment sink,mop sink dishmachine Dishwasher temped at 81f. Observed no hot water for the establishment.
No running water at three-compartment sink. Three-compartment sink temped at 75f.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink in kitchen temped at 76f, handwashing sink by three-compartment sink temped 81f.
Bowl or other container with no handle used to dispense food observed in hash browns in cold holding drawer.
Cloth used as a food-contact surface. Cloth used as food contact surface for coffee cups.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hoodie stored in dry storage on food items.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while making drinks.
Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Notice not displayed on the menu.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Excessive build up at mop sink.
Soiled dry wiping cloth in use. Observed on tea maker, shelf under flat top, and on flat top.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on prep table near flat top and in make table.
Sep 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification.
May 30, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification.
Mar 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 2 high priority.
2 High priority3 Intermediate15 Basic
Show 20 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Washing hands for 4 second on the cook line.
Toxic substance/chemical improperly stored. Observed cleaning chemicals store by food in the waitress station.
Food-contact surface soiled with food debris, mold-like substance or slime.cutting board cook line and ice chute.
Manager or person in charge lacking proof of food manager certification.
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.
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide/helium tanks not adequately secured.
Cardboard used to line food-contact reach in cooler on the cook line.
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.
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.
Employee with no hair restraint while engaging in food preparation. Cook line.
Equipment and utensils not properly air-dried - wet nesting. Stacking cups.
Equipment in poor repair.Gasket on three door reach in cooler.
Ice buildup in reach-in freezer back area.
No handwashing sign provided at a hand sink used by food employees. Dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter.
Single-service articles improperly stored. Coffee filters.
Standing water in bottom of reach-in-cooler. Three door reach in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Flour.
Aug 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
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.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chorizo 48F, grilled chicken 48F, shredded cheddar cheese 49F.
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.
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.
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.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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. Employee replaced sanitizer bucket and corrected to Chlorine 50ppm during inspection.
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 two cooks and one server with no proof of food handler training.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of debris inside ice machine wall at storage area. Manager cleaned ice machine walls during inspection.
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. Observed thawed salmon sealed in reduced oxygen packaging with label indicating to be removed from packaging prior to thawing. Manager removed salmon from reduced oxygen packaging during inspection.
Aug 28, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 0 violations recorded.
0 High priority0 Intermediate0 Basic
Aug 24, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 21 live small flying insects in the following locations: 15 in dry storage area on packaged foods and 6 in mop sink area.
Aug 23, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority1 Intermediate6 Basic
Show 14 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Observed 0ppm of chlorine sanitizer in dish machine. Employee refilled sanitizer jug. Corrected to 100 ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 21 live small flying insects in the following locations: 15 in dry storage area on packaged foods and 6 in mop sink area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over RTE turkey breast.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook touch phone, put back in pocket and then restock jalapeño peppers from jar. Also observed cook crack two raw eggs and then cut scallions to put on plate.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheese grits at 128F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pimento cheese 48F. Employee stated 3.5 hours and put in reach in cooler to bring to correct temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese grits at 128F. Grits prepared fresh at 6:00am. Employee added water to the hot holding unit but discarded item. See stop sale.
No soap provided at handwash sink. Observed no soap at hand wash sink in back of restaurant next to dish area.
Employee with no hair restraint while engaging in food preparation. Observed no hair restraint for employees in kitchen preparing food.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting with cups in server area and small plastic pans in dishwashing area.
Equipment in poor repair. Observed condensation dripping inside reach in cooler in kitchen.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape hung over chicken breading and loaf of bread.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on fire sprinkler pipes under hood.
Soiled dry wiping cloth in use. Observed soiled dry wiping cloth in kitchen area on cutting boards next to open top coolers.
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.