Tabla Lake Nona
9971 Tagore Pl Ste 9, Orlando, FL 32832 · Permanent Food Service · License 5815375
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 Aug 18 routine inspection1 high priority (fixed by the Oct 21 follow-up), 2 intermediate, 6 basic-15
- Safety score85
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 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic5
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
More time given
- First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 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.
Chicken,curry,goat,rice temping between 48°F-64°F at cooks line and in Cambro.Per operator items were bought from walk in cooler to line less than 2 hours.Operator moved items to walk in cooler
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed orange liquid in sink of hand washing sink at bar area
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.
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Curry sauce in bag thawing in standing water on cart at kitchen
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Case of Paneer stored on floor of walk in freezer
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Throughout kitchen
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup around door frame of walk in freezer
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Plates at wait staff station across from bar
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
CO2 tanks by drink machine in dry storage
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.