Canopy Road Café
3196 Merchants Row Blvd Ste 110, Tallahassee, FL 32311 · Permanent Food Service · License 4703713
What drove the grade
Roach activity present as evidenced by live roaches found in the following location: 3 live roaches observed on floor in kitchen/ware washing area.
How the score was calculated
- Starting score100
- Violations at the Oct 7 complaint inspection6 high priority (3 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-35
- Administrative complaint on Oct 7, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score45
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitOct 8, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found in the following location: 3 live roaches observed on floor in kitchen/ware washing area.
No roach activity observed upon re-inspection.
- First visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth on bag of fresh broccoli and bag of spring mix.
See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Mold-like growth on bagged broccoli and spring mix and salmon not removed from ROP package prior to thawing.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cheese sauce 109f, chili 112f. Cook removed items unprompted.
Fixed on the spot
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.
Per employee pulled 30 min prior. Employee made to mark container with time.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Stopped employee before returning to food prep and had them their wash hands.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found in the following location: 3 live roaches observed on floor in kitchen/ware washing area.
Administrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing, handwash sink by dishmachine used as dump sink.
No soap provided at handwash sink by dishmachine.
Had employee stock soap.
Fixed on the spot
Basic3
Code 06, Food properly thawed: 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.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled with excessive accumulation of debris under ware-washing station and cook line.
Earlier inspections 1
A99Routine inspection1 violation No follow-up needed
- First visitAug 20, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
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.
- Stop sale
- An order that the food can’t be sold or served.