CANOPY ROAD CAFE

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no manager certification for Nicole Judd . Repeat Violation Admin Complaint - From follow-up inspection 2025-09-11: Observed no manager certification for Shift manager Alyssa Hodges (PIC) and for manager Nicole Judd. Observed over 4 people working in kitchen at time of inspection. Admin Complaint

High Priority - Food placed in soiled container/equipment. Onions stored in unwashed container.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make bar- sliced tomatoes 47F (6:00-11:15). Repeat Violation

High Priority - 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

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no manager certification for Nicole Judd . Repeat Violation Admin Complaint

Intermediate - 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/

Intermediate - No hot water provided at handwash sinks,three-compartment sink,mop sink dishmachine Dishwasher temped at 81f. Observed no hot water for the establishment. Warning

Intermediate - No running water at three-compartment sink. Three-compartment sink temped at 75f. Warning

Intermediate - 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. Warning

Basic - Bowl or other container with no handle used to dispense food observed in hash browns in cold holding drawer.

Basic - Cloth used as a food-contact surface. Cloth used as food contact surface for coffee cups.

Basic - 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. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while making drinks.

Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Notice not displayed on the menu.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Excessive build up at mop sink.

Basic - Soiled dry wiping cloth in use. Observed on tea maker, shelf under flat top, and on flat top. Repeat Violation

Basic - 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.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2025-05-30: Observed no proof of manager certification. Time Extended

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Washing hands for 4 second on the cook line.

High Priority - Toxic substance/chemical improperly stored. Observed cleaning chemicals store by food in the waitress station .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board cook line and ice chute. Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cardboard used to line food-contact reach in cooler on the cook line.

Basic - 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. Salmon back cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone charger on prep table.

Basic - Employee with no hair restraint while engaging in food preparation. Cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacking cups.

Basic - Equipment in poor repair.Gasket on three door reach in cooler.

Basic - Ice buildup in reach-in freezer back area.

Basic - No handwashing sign provided at a hand sink used by food employees. Dish area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter.

Basic - Single-service articles improperly stored. Coffee filters.

Basic - Standing water in bottom of reach-in-cooler. Three door reach in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Flour.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine 0ppm. Per manager will call maintenance for repair. Three compartment sink set up to chlorine 100ppm. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chorizo 48F, grilled chicken 48F, shredded cheddar cheese 49F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held above 41F reach in cooler drawers at cook line: sliced tomatoes 50F, chorizo 47F, sliced provolone cheese 44F, sliced pepper jack cheese 44F, shredded cheddar 51F, grilled chicken 51F at 12:45. Per employee held since 9:00. New temperatures at 1:15: chorizo 48F, grilled chicken 48F, shredded cheddar cheese 49F. See stop sale. Sliced tomatoes 40F, sliced provolone cheese 41F, sliced pepper jack cheese 40F. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of lime-like substance inside ice chute at front counter soda machine.

Intermediate - 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. Observed no proof of training for two cooks hired over 60 days. Repeat Violation

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 21 live small flying insects in the following locations: 15 in dry storage area on packaged foods and 6 in mop sink area. Admin Complaint - From follow-up inspection 2023-08-24: Observed a total of 5 live small flying insects in the following locations: 1 flying insect by the front door and 4 live small flying insects in dry storage area. Admin Complaint

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Observed 0ppm of chlorine sanitizer in dish machine. Employee refilled sanitizer jug. Corrected to 100 ppm. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 21 live small flying insects in the following locations: 15 in dry storage area on packaged foods and 6 in mop sink area. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over RTE turkey breast.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook touch phone, put back in pocket and then restock jalapeño peppers from jar. Also observed cook crack two raw eggs and then cut scallions to put on plate.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheese grits at 128F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pimento cheese 48F. Employee stated 3.5 hours and put in reach in cooler to bring to correct temperature. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese grits at 128F. Grits prepared fresh at 6:00am. Employee added water to the hot holding unit but discarded item. See stop sale.

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in back of restaurant next to dish area.

Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraint for employees in kitchen preparing food.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting with cups in server area and small plastic pans in dishwashing area.

Basic - Equipment in poor repair. Observed condensation dripping inside reach in cooler in kitchen.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape hung over chicken breading and loaf of bread.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on fire sprinkler pipes under hood.

Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth in kitchen area on cutting boards next to open top coolers.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed food service employee leave the kitchen and return with no hand washing

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed food service employee crack eggs then handle ready to eat food without washing hands

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher from dirty dish ware to clean dish ware with no hand wash

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed food service employee engaging in bare hand contact with ready to eat food by plating toast without gloves

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed feta cheese on 12/14/21 opened since 11/30/21 (14 days)

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed bag of feta cheese on 12/14/21 that was opened on 11/30/21 Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 5 rodent droppings located on top of the ice machine in the back of the kitchen Observed 1 rodent droppings located next to the meat slicer in the kitchen Observed uncountable amount of rodent droppings mixed with food debris underneath the mop sink Operator has removed dropping and cleaned and sanitized on top of the ice machine, meat slicer counter and floor surrounding mop and three compartment sink Corrected On-Site Warning

High Priority - Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. Observed shelled eggs received from delivery truck at 7:30 AM, at 9:10 shelled eggs were still on the floor with a temperature of 62°F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shelled eggs on the kitchen floor at 62°F delivered at 7:30 and temped at 9:10

Intermediate - 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/ Observed more than 4 food service employees on site with no certified food manager present

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed both hand washing sinks in the kitchen missing paper towels Operator has refilled paper towels at both hand washing sinks Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed both hand washing sinks in the kitchen missing soap Operator has replaced hand soap at both hand washing sinks Corrected On-Site

Basic - Food stored on floor. Observed shelled eggs, fryer oil and peanut butter stored on the kitchen floor Manger corrected and moved eggs, peanut butter and fryer oil to proper locations 6 inches above the ground when notified Corrected On-Site

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed the window above three compartment sink open with no protection with evidence of vermin on site Operator shut window when notified Corrected On-Site

High Priority - Shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. Observed shell eggs delivered at 8am sitting at room temperature at 60°F. Observed manager place eggs in reach in cooler. Corrective Action Taken

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - 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.

Basic - Linens that do not directly contact food not laundered as necessary. Per the employee linen cloths used as surface for storing clean dishes not laundered daily. Observed employee remove linens as surfaces so they can laundered. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ice chute exterior on drink machine on front counter soiled.