Nature's Way Cafe
804 US Hwy 1 Ste 10, Lake Park, FL 33403 · Permanent Food Service · License 6020824
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 Jul 17 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot)-11
- Safety score89
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 visitJul 17, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. cut tomatoes (53°F - Cold Holding);on cooler#1 at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cut tomatoes (53°F - Cold Holding);on cooler#1 at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale. cheese (52°F - Cold Holding) in cooler #1 at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; moved to different cooler;
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee wiping gloved hands on soiled towels used to wipe prep station and continued to work with foods without changing gloves first and washing hands; manager educated; employee washed hands
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
diced tomatoes (53-54°F - Cooling)at 11:27 to 54-53°F at 12:00 since 10:30; in cooler #1 at cook line; at this rate food will not reach 41°F or below; food placed in reach in freezer;
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.
- Stop sale
- An order that the food can’t be sold or served.