Natures Table
450 S Orange Ave Ste 290, Orlando, FL 32801 · Permanent Food Service · License 5809960
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 4 basic (1 repeat)-12
- Safety score88
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 visitSep 24, 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.
7 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 cold held at greater than 41°F.
-Cut melon ; (44°F - Cold Holding) on improper ice bath. in front counter ice well. Less than 4hrs per operator. Operator put on ice bath
Fixed on the spot
Intermediate2
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Tested operators analog thermometer . Reading 26°F . Calibrated thermometer to read 32°F.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-sani bucket in handsink -Handsink in back kitchen block by cart
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
-bagged Bread stored next to handsink exposed to splash.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
On back prep table. Operator removed
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
under handsink at front counter
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Operator secured 2 of 3 tanks
Fixed on the spot
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.