Nature's Table
300 S Orange Ave #175, Orlando, FL 32801 · Permanent Food Service · License 5810967
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 21 routine inspection2 high priority (fixed on the spot), 3 intermediate (fixed on the spot), 9 basic-21
- Safety score79
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 21, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-cut lettuce (53°F - Cold Holding) less than 4hrs per operator in large container in prep cooler above fill line in pan. Operator removed to reach in cooler for temperature recovery
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw shell Eggs over unwashed fruit in cooler. Operator removed
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener. Operator cleaned
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Pan in handsink at prep line. Removed
Fixed on the spot
No soap provided at handwash sink.
At front counter handsink. Operator replaced
Fixed on the spot
Basic9
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Frozen chicken patties thawing on double stacked pans in prep cooler above. Advised that when thawing items. All food must be stored at 41°F for thawing if thawing in cooler. Operator removed to bottom cooler
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
Bagged Bread stored right next to handsink at prep line. Operator removed
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Fruit scoop, in water of 68°. Operator immediately discarded water and put boiled the water.
Fixed on the spot
In-use ice scoop stored on soiled surface between uses.
Operator removed
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on prep table while preparing meat. Operator removed
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Prep person wearing watch and and bracelet. Operator removed
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Coffee filters . Operator covered
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At smoothie station and prep line. Operator put signs in both hand sinks
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone on prep table. Operator removed
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.