Natures Table

464 N Alafaya Trl Ste 106, Orlando, FL 32828 · Permanent Food Service · License 5811802

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · no follow-up needed · 6 other violations

How the score was calculated

Starting score100
Violations at the Oct 8 complaint inspection
4 high priority (no follow-up needed), 3 basic (2 repeats)
-17
Safety score83

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

3 inspections · 4 visits

Latest inspection

Oct82026

Complaint inspection

7 violations found

First visitOct 8, 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:
- 4 High priority
- 3 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Pravelon cheese opened sliced 9-16
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Pravelon cheese opened sliced 9-16.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs stored over lunch meat at the reach-in cooler back area .
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Mop sink .
Basic3
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed fruit stored over ready to eat pasta at the reach-in cooler . Operator switched it .
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Ice cream scoops stored in standing water 118 f. Operator reheated water 140f
  Fixed on the spotRepeat violation
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  Ladies restroom.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 2

Aug212026B80Complaint inspection7 violations, 2 high priority No follow-up needed

First visitAug 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.
7 violations found:
- 2 High priority
- 3 Intermediate
- 2 Basic
What 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 (47°F - Cold Holding) Operator stated the lettuce just moved to this table 2 hours ago and she moved back to back area .
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  black beans (123°F - Hot Holding); cooked chicken (123°F - Hot Holding)operator stated was at the hot hold hold less than 1 hour ago and she moved it to the back to reheat it to 165f
  Fixed on the spot
Intermediate3
- Code 11, Employee health: Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Repeat violation
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
  Repeat violation
Basic2
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Ice cream scoop stored in standing water 79 f. Operator dumped the water .
  Repeat violation
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Official report, on the Florida DBPR website

Jul172026B86Routine inspection7 violations · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Not observed but everyone have employee training.
  More time given
Basic2
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Water 74f
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
Official report, on the Florida DBPR website
First visitJul 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 4 Intermediate
- 3 Basic
What the inspector cited
Intermediate4
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Quat strips not available.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle have a blue chemical no label . Operator label it.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Basic3
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Peanut butter and Nutella scopes stored at hot water 117f.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Make table .
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.