CANOPY ROAD CAFE

Name: CANOPY ROAD CAFE
Address: 1913 NORTH MONROE ST, TALLAHASSEE, FL, 32303, US
Rating: 83.1

1913 NORTH MONROE ST, TALLAHASSEE, FL 32303

License #4702775

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CANOPY ROAD CAFE in TALLAHASSEE currently holds an InspectFL Health Score of 83.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 20, 2026. Across those visits, inspectors documented 30 total violations — 7 critical, 8 major, 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Salmon thawed in ROP package.
[31B-03-4] No soap or towels provided at handwash sink by dishwasher.
[06-09-1] 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.

Call Back - Complied
[21-05-5] Cloth used as a food-contact surface. Cloth used as food contact surface for coffee cups.
[27-09-4] No running water at three-compartment sink. Three-compartment sink temped at 75f.
[14-01-5] Bowl or other container with no handle used to dispense food observed in hash browns in cold holding drawer.
[40-06-5] 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.
[08B-27-4] Food placed in soiled container/equipment. Onions stored in unwashed container.
[27-08-4] No hot water provided at handwash sinks,three-compartment sink,mop sink dishmachine Dishwasher temped at 81f. Observed no hot water for the establishment.
[27-16-4] 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.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while making drinks.
[21-10-4] Soiled dry wiping cloth in use. Observed on tea maker, shelf under flat top, and on flat top.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make bar- sliced tomatoes 47F (6:00-11:15).
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Excessive build up at mop sink.
[53A-01-7] Observed manager in charge Nicole Judd with no manager food safety certificate. Violation will be addressed on next unannounced inspection.
[55-01-4] Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Notice not displayed on the menu.
[21-09-4] 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.
[03D-06-5] 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.

Warning Issued
[08B-27-4] Food placed in soiled container/equipment. Onions stored in unwashed container.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while making drinks.
[21-10-4] Soiled dry wiping cloth in use. Observed on tea maker, shelf under flat top, and on flat top.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Excessive build up at mop sink.
[40-06-5] 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.
[55-01-4] Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Notice not displayed on the menu.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make bar- sliced tomatoes 47F (6:00-11:15).
[27-16-4] 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.
[53A-05-6] 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/
[03D-06-5] 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.
[14-01-5] Bowl or other container with no handle used to dispense food observed in hash browns in cold holding drawer.

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