CANOPY ROAD CAFE
2202-1 CAPITAL CIRCLE NE, Tallahassee FL 32308
Last inspected Mar 6, 2026 · 8 visits since July 2023
DEC 23
SEP 24
MAR 25
NOV 25
MAR 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen has grease debris build up above stand up cooler and walk in.
Nov 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling tiles with debris/dust on them.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup on kitchen line by hot well. Employee removed drink.
Mar 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Sanitizer not used in accordance with the manufacturer's recommendations. Observed Sanitizer over 500 ppm in wash cloth sanitizer bucket, read the instructions with manager and corrected. Manager dumped the sanitizer bucket and corrected.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer showed over 500 ppm in wash cloth bucket. Manager dumped sanitizer solution in bucket and corrected.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary sanitizer strips available for triple sink and wash cloth bucket.
Carbon dioxide/helium tanks not adequately secured. Tanks not secured by walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents above kitchen stand up cooler has dust and debris.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee sweaters above food dry storage rack by hand sink at entrance of kitchen.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fluorescent lights bulbs above stand up freezer in kitchen ceiling not covered.
Sep 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken in bucket stored over black angus beef in walk in cooler. Employee placed raw chicken under beef during time of inspection.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or drying device in women's bathroom.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area accumulated with dust.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food prep table on cook line. Employee removed drink during time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on food prep table.
Dec 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee use phone with gloves on and did not change gloves as needed.
Food stored on floor. Observed butter stored on floor on cook line. Employee placed butter 6 inches off the floor during time of inspection.
Plumbing system in disrepair. Faucet for mop sink is not operable and bell cap is missing from back-flow preventer on the faucet.
Jul 24, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 21, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced turkey at 45F, blue cheese at 45F, and smoked sausage at 45F.
Jul 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook line.
Shell eggs in use or stored with cracks or broken shells. Cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced turkey at 45F, blue cheese at 45F, and smoked sausage at 45F.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board/cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pan sliced turkey inside walk in cooler held over 24 hours with no date mark.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed serving cup inside the goat cheese on cook line.
Ceiling tile missing. Above dish machine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.
Food stored on floor. Observed Beyond Butter on cook line floor. Observed canned goods underneath prep table in front of dishwasher.
Light shield damaged/in disrepair. Over dish machine.
Working containers of food removed from original container not identified by common name. Flour container with no label on cook line.
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.