NATURE'S TABLE
300 S ORANGE AVE #175, Orlando FL 32801 · 4074819999
Last inspected Apr 27, 2026 · 4 visits since September 2023
SEP 23
OCT 24
APR 26
▼ IMPROVING
3 inspections trending up, 12 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken gumbo 109F. Less than 4hours per operator Advised operator to reheat to 165F. Operator reheated to 177F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
What the inspector wrote — 11 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes (89F - Hot Holding). In steamwell less than 4hrs per operator. advised to not double pan in steamwell. Operator Reheated to 171F for temperature recovery
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide/helium tanks not adequately secured. Operator secured
Ceiling tile missing. Exposed ceiling around piping above water heater
Show the remaining 7 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch. Operator removed
Employee with ineffective hair restraint while engaging in food preparation. Operator
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. Fruit cups and pasta salad for customer grab n go are missing address and date prepared
No handwashing sign provided at a hand sink used by food employees. At hand sink at front prep line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Fan cover in reach in cooler in back kitchen -gaskets in small chest freezer -drawers in unused cooler
Unnecessary items/unused equipment on the premises. Drawer coolers unused. Operator plans ro remove
Oct 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator recently started using chlorine bleach. Does not have correct test strips
Carbon dioxide/helium tanks not adequately secured.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener blade
Sep 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat fruit and cooked chicken
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display case: pasta salad 53F cold holding salad mix 54F cold holding. Less than 4 hours per operator. Advised operator to remove from cooler or put on ice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken gumbo 109F. Less than 4hours per operator Advised operator to reheat to 165F. Operator reheated to 177F
Bowl or other container with no handle used to dispense food. Bowl used to scoop rice
Carbon dioxide/helium tanks not adequately secured. Co2 tanks
Opened employee beverage container in a cold holding unit with food to be served to customers. Bottled water in reach in cooler over ready to eat fruit
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.