Canopy Road Café
1779 Apalachee Parkway Unit 107, Tallahassee, FL 32301 · Permanent Food Service · License 4703661
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection4 high priority (fixed by the Oct 8 follow-up, 2 repeats), 7 basic-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Salsa 56°F, Ham 55°F, Salmon 53°F, Sliced turkey 49°F, Porkchop 48°F, Shredded cheese 49°F, Chorizo 44°F
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Salsa 56°F, Ham 55°F, Salmon 53°F, Sliced turkey 49°F, Porkchop 48°F, Shredded cheese 49°F, Chorizo 44°F.
Repeat violation
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Observed Chorizo sauce 97°F, employee said he put it out at 8am and inspector checked the temp at 10:12am.
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employees coming from walk-in cooler or dish area and not wash hands before beginning a new task (cooking).
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed waffle batter in the walk-in cooler and in the kitchen area.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed in the sugar container.
Cutting board has cut marks and is no longer cleanable cook line.
Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler interior/shelves have accumulation of soil residues.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed in the kitchen area net to the walk-in cooler shelves.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Sugar container and hood filters and walk in cooler quard are soiled.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed in the kitchen area above the steam-table and prep line.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.