Canopy Road Cafe
12805 US Hwy 98 E, Inlet Beach, FL 32413 · Permanent Food Service · License 1305966
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection1 high priority (fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot, 1 repeat), 5 basic (4 repeats)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Hot Held on flat top in pan- diced potato 127°F (9:30-10:00). Manager discarded potatoes.
Fixed on the spotRepeat violation
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Provided establishment with written form. Room temp- shell eggs 52°F, pulled eggs 48°F ( 9:30-9:55).
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Steel scrubber stored in hand sink at kitchen entry and make line. Manager removed scrubber from sink.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Tray of ice water glasses stored on top of a bucket next to hand sink in wait station-stored in a location that is exposed to splash/dust.
Server removed tray of drinks from sink area.
Fixed on the spot
Uncovered food stored near sink exposed to splash.
Steam well with gravy no lid stored next to hand sink at kitchen entry. Manager placed lids on gravy and sauces.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface under butter bottle, oil spray can and container of cinnamon on prep table on cook line.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin in wait station.
Repeat violation
Code 51, Other sanitary and safe operation: 2 Carbon dioxide/helium tanks not adequately secured in wait station location near ice machine.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.