Natural Kitchen

699 W Gaines St Ste 110, Tallahassee, FL 32304

Vegetarian

Last inspected: Sep 22, 2025

100

Score

Low Risk

Natural Kitchen appears in inspection records nine times, starting in 2022. The newest entry in the record is dated Sep 22, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.

Recent inspections have found fewer violations than earlier ones, averaging around zero violations lately and about four violations before that.

The pattern that stands out is “time/temperature control for safety food”, which has been cited three times.

Compared to the broader Tallahassee restaurant scene, where the average is 87, this is a stronger showing. The file should reassure diners considering a visit.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Sep 22, 2025

Food-Licensing Inspection

No violations found.

100

Aug 11, 2025

Routine - Food

No violations found.

100

Mar 11, 2025

Complaint Full

No violations found.

100

Aug 27, 2024

Routine - Food

1 critical violation. 1 minor violation.

View 2 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken hot holding at 133F. Operator placed chicken in oven for reheating during time of inspection. **Corrective Action Taken**

03B-01-6

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

21-12-4

Mar 11, 2024

Routine - Food

2 critical violations. 1 major violation.

View 3 violations

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chic peas at 45F and Shrimp at 51F held less than 4 hours. Operator placed chic peas and shrimp in cooler during time of inspection. New temperature: Shrimp 38F Chic peas 43F **Corrected On-Site**

03A-02-5

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken at 123F held less than 4 hours. Operator reheated chicken to 167F during time of inspection. **Corrected On-Site**

03B-01-6

Intermediate - Handwash sink used for purposes other than handwashing. Observed gloves in handwashing sink in back of kitchen.

31A-11-4

Nov 14, 2023

Routine - Food

2 critical violations. 1 major violation. 4 minor violations.

View 7 violations

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over unwashed mangos and Raw eggs over raw salmon to be served under consumer advisory. Operator removed beef, and eggs and properly placed in cooler during time of inspection. **Corrected On-Site**

08A-04-5

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken hot holding at 121F. Operator increased temperature during time of inspection. New temperature 161F **Corrective Action Taken**

03B-01-6

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Scallops 46F at 3:35pm per manager cooling since 11:00am, down to 45F at 4:15pm. Operated placed scallops in reach in freezer. New temperature 43F **Corrected On-Site**

03D-15-4

Basic - Accumulation of slime-like substance in the interior of the ice machine/bin.

22-20-5

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on prep table. Operator created sanitizer solution for wet wiping cloths,and stored cloth in solution during time of inspection. **Corrected On-Site**

21-12-4

Basic - Single-service articles not stored inverted or protected from contamination. Observed un-inverted To Go plates on customer accessible front counter area. Operator inverted plates during time of inspection. **Corrected On-Site**

25-06-4

Basic - Stored food not covered. Observed bucket of mayonnaise stored on floor in back storage room. Operator stored mayonnaise on shelf during time of inspection. **Corrected On-Site** **Repeat Violation**

08B-12-5

Apr 21, 2023

Complaint Full

1 major violation. 2 minor violations.

View 3 violations

Intermediate - Handwash sink not accessible for employee use at all times. Blocked , used as storage for gloves.

31A-09-4

Basic - Food stored on floor. Bag of rice and sugar.

08B-38-4

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops for tapioca pearls.

10-07-4

Feb 7, 2023

Routine - Food

1 major violation. 1 minor violation.

View 2 violations

Intermediate - No soap provided at handwash sink located in the kitchen by the three compartment sink. Observed the manager place soap at the hand washing sink. **Corrected On-Site**

31B-03-4

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet metal pans on a storage rack by the three compartment sink stacked on top of each other not properly air-dried - wet nesting. Observed the manager remove the wet metal pans from on top of each other so they can properly air dry. **Corrected On-Site**

24-08-4

Sep 26, 2022

Routine - Food

1 major violation. 2 minor violations.

View 3 violations

Adequate Handwashing Facilities Supplied and Accessible

FL-10

Approved Thawing Methods Used

FL-31

Personal Cleanliness

FL-40

Show all 9 inspections Show less

Frequently Asked Questions

When was Natural Kitchen last inspected?

The most recent health inspection at Natural Kitchen on file is from Sep 22, 2025. The public record contains nine inspections in total.

What is the most common violation at Natural Kitchen?

Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Natural Kitchen.

How does Natural Kitchen compare to other restaurants in Tallahassee?

Natural Kitchen most recently scored 100 out of 100, which is higher than the Tallahassee average of 87.

Has Natural Kitchen's inspection record improved over time?

Yes. Recent inspections at Natural Kitchen have averaged around zero violations per visit, down from roughly four earlier in the record.

What does a low risk rating mean?

A low risk rating at Natural Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

How often is Natural Kitchen inspected?

Based on the inspection history on file, Natural Kitchen is inspected around three times per year on average.

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