Nature's Table
12101 University Blvd Ste 213, Orlando, FL 32817 · Permanent Food Service · License 5815512
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection1 high priority (fixed by the Oct 19 follow-up), 7 intermediate (2 repeats), 4 basic (1 repeat); intermediate violations cost 18 at most-26
- Safety score74
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 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 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, other than whole meat roast, hot held at less than 135°F.
carnitas (78°F - Hot Holding); steak (96°F - Hot Holding); black beans (90°F - Hot Holding) all kept hot holding in steam well for 1hr , inspector asked owner to reheat to 165°F. Rechecked items raging from 136 to 210°F Corrected On-Site Corrected On-Site Warning
Intermediate7
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Rice , pasta salad, chicken , steak, quinoa , tuna chicken salad prepared on Monday and Tuesday with no labels.
Repeat violation
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Sliced ham and cheese opened Monday and Tuesday with no date marked .
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).
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Green bucket inside hand sink located on prep area
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels on hand sink located on prep area No paper towels on sink located at front counter.
No soap provided at handwash sink.
No soap on hand sink located on front counter No soap on hand sink located in prep area. Inspector washed hands with dish soap , operator place soap in front counter. Corrective Action Taken Corrective Action Taken Warning
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.
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee preparing smoothie and other items with no hair restraint.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee with bracelet , employee removed.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer bucket with 0 ppm. Rechecked after adding chemical 150 ppm
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Bug zapper lamp located over boxes of spinach wraps . Owner 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.