Nature's Table
Last inspected: Nov 12, 2025
90
Score
Nature's Table appears in inspection records seven times, starting in 2023. The newest entry in the record is dated Nov 12, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited two times.
Nature's Table's latest score of 90 sits above the Orlando average of 79. The record reflects steady performance over time.
7
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./water temperature only at 78F/restroom. - From follow-up inspection 2025-11-12: **Time Extended**
27-16-4
90
Nov 7, 2025
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce 53F, tuna salad 56F, chicken salad 56F, cut tomatoes 52F, corn 53F, cut cabbage 54F, coleslaw 52F, prep cooked steak 55F, turkey 52F, ham 54F/all cold holding overnight in front line reach in cooler.
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./observed employee wrapping pre cooked chicken then touched cell phone and back to wrapped chicken with no hand wash and change gloves/advised.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tator tots holding at 73F/less than 4 hours/front line/moved back to reach in cooler. Wrapped pre cooked chicken holding in room temperature at 69F/less than 4 hours per manager/reheated immediately. Cut lettuce 53F, tuna salad 56F, chicken salad 56F, cut tomatoes 52F, corn 53F, cut cabbage 54F, coleslaw 52F, prep cooked steak 55F, turkey 52F, ham 54F, cheese 55F/all cold holding overnight in front line reach in cooler. **Repeat Violation** **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink./all 3 hand sinks/ **Corrected On-Site**
31B-03-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment./manager unable to answer cold and hot holding temperatures. Also unable to identify Big 6 food borne illnesses.
53A-10-4
Intermediate - Handwash sink used for purposes other than handwashing./observed employee dumped water in front counter hand sink.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled./bleach bottle near 3 compartment sink.
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./water temperature only at 78F/restroom.
27-16-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed employee wearing a watch and bracelets while preparing food.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation./front male employee.
13-03-4
Basic - Ice buildup in reach-in chest freezer./kitchen.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./102F/front smoothies station. **Repeat Violation**
10-07-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food./cookies, muffins at front counter.
02D-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed berries in a box stored over cut packaged mango/kitchen reach in freezer/ **Corrected On-Site**
08B-17-4
29
Aug 8, 2024
Routine - Food
No violations found.
100
Aug 6, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./tuna salad 59F, chicken salad 60F, coleslaw 56F, corn mix 56F, cut cabbage 55F/cold holding for less than 4 hours, front counter reach in cooler/iced. Reach in cooler ambient temperature 58F. **Warning**
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./quay 0ppm, rechecked 200ppm/ **Corrected On-Site**
22-43-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked rice, black beans, corn and quinoa in kitchen reach in cooler.
02C-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification./no manager certificate available at the time of the inspection. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./kitchen hand sink next to 3 compartment sink/ **Corrected On-Site**
31B-02-4
Basic - Green cloth/towel used under cutting board./front line/ **Corrected On-Site**
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./74F, front counter.
10-07-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
47
Apr 2, 2024
Food-Licensing Inspection
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
74
Feb 15, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/only manager certificate expired October 2023. **Warning**
53A-03-7
Intermediate - Packaged food not labeled as specified by law./leches and oatmeal at front self service cooler.
02D-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit./front counter self service dessert cooler.
05-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./56F, at front line/ **Corrected On-Site**
10-07-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
67
Mar 27, 2023
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Nature's Table last inspected?
The most recent health inspection at Nature's Table on file is from Nov 12, 2025. The public record contains seven inspections in total.
What is the most common violation at Nature's Table?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Nature's Table.
How does Nature's Table compare to other restaurants in Orlando?
Nature's Table most recently scored 90 out of 100, which is higher than the Orlando average of 79.
Has Nature's Table's inspection record improved over time?
Results have been roughly steady. Inspections at Nature's Table have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Nature's Table 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 Nature's Table inspected?
Based on the inspection history on file, Nature's Table is inspected around three times per year on average.
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