NATURES TABLE
8427 SOUTHPARK CIR, Orlando FL 32819 · 407-363-7902
Last inspected May 20, 2026 · 7 visits since February 2024
FEB 24
APR 24
AUG 24
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018029127 | Apr 17, 2018 | Jun 18, 2018 | $160 |
Inspection history
7 visits, newest first
May 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./quat 0ppm/rechecked 200ppm/
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one employee training certificate expired/Yelitza V.
Accumulation of black/green mold-like substance in the interior of the ice machine/cleaned immediately/
Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2026.
Show the remaining 5 findings ▾
Employee personal food not properly identified and segregated from food to be served to the public./personal food raw shell eggs and raw chicken stored over unwashed vegetables/kitchen two door reach in cooler/
Employee with no hair restraint while engaging in food preparation./manager on duty/
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./cakes at front counter for customer self service.
Unwrapped single-service utensils not presented so that only the handles are touched./plastic knives/
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/rechecked 200ppm/
Nov 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./water temperature only at 78F/restroom.
Nov 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
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.
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.
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.
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.
Handwash sink used for purposes other than handwashing./observed employee dumped water in front counter hand sink.
No soap provided at handwash sink./all 3 hand sinks/
Spray bottle containing toxic substance not labeled./bleach bottle near 3 compartment sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./water temperature only at 78F/restroom.
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.
Employee with no hair restraint while engaging in food preparation./front male employee.
Ice buildup in reach-in chest freezer./kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./102F/front smoothies station.
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.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed berries in a box stored over cut packaged mango/kitchen reach in freezer/
Aug 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./quay 0ppm, rechecked 200ppm/
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.
Manager or person in charge lacking proof of food manager certification./no manager certificate available at the time of the inspection.
No paper towels or mechanical hand drying device provided at handwash sink./kitchen hand sink next to 3 compartment sink/
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.
Carbon dioxide/helium tanks not adequately secured.
Green cloth/towel used under cutting board./front line/
In-use utensil stored in standing water less than 135 degrees Fahrenheit./74F, front counter.
Apr 2, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs over corn mix, kitchen reach in cooler/
Employee with no hair restraint while engaging in food preparation./one kitchen employee/
In-use utensil stored in standing water less than 135 degrees Fahrenheit./88F, front counter.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed grapes stored over juices, front counter reach in cooler/
Feb 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
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.
Packaged food not labeled as specified by law./leches and oatmeal at front self service cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Current Hotel and Restaurant license not displayed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./56F, at front line/
No conspicuously located ambient air temperature thermometer in holding unit./front counter self service dessert cooler.
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.