Nature's Table
8001 S Orang Blossom Trl Ste 210B, Orlando, FL 32809 · Permanent Food Service · License 5813731
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection7 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic-31
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
- First visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
milk (55°F - Cold Holding); oat milk (53°F - Cold Holding); almond milk (55°F - Cold Holding) in front counter cooler under POS. Overnight per operator. Operator discarded Tomato bisque 72°F started at 8:30am and checked at 10:50. In steamwell . Operator discarded
Fixed on the spot
Stop Sale issued due to adulteration of food product.
Employee bottled drink stored in ice well at drink station. Operator removed and discarded ice.
Fixed on the spot
Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. 4 salmon fillets. Thawed since last night. Operator discarded
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-milk (55°F - Cold Holding); oat milk (53°F - Cold Holding); almond milk (55°F - Cold Holding) in front counter cooler under POS. Overnight per operator. Operator discarded
Fixed on the spot
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
- Tomato bisque 72°F started at 8:30am and checked at 10:50. In steamwell . Operator discarded
Fixed on the spot
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135°F in all parts.
All front steamwell : beans start 9am . checked at 10:50 (120°F - Reheating then 11:00 165°F reheating ); carnitas (156°F hot holding ); chicken start 9am . checked at 10:50(120°F reheating then at 11:00 167°F reheating ); quinoa 142°F reheated 9am checked at 11am. Reheated 172°F. chili (154°F - Hot Holding); pumpkin spice (165°F - Hot Holding).
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored in ice used for drinks.
See stop sale. Employee bottled drink stored in ice well at drink station. Operator removed and discarded ice.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Can opener
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Container in handsink at front counter. Removed
Fixed on the spot
Basic5
Code 06, Food properly thawed: 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. 4 salmon fillets. Thawed since last night. Operator discarded
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle touching bananas at fruit stations. Removed
Fixed on the spot
Ice scoop handle in contact with ice.
In ice well for drink station. 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.
-Drink on prep table . Removed
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.
Purse on case of drinks. 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.
- Stop sale
- An order that the food can’t be sold or served.