DirtyFLRestaurant Inspection Data

NATURES TABLE

NATURES TABLE located in ORLANDO has undergone 5 health department inspections, achieving a 2.9/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 4 months ago · 5 reports on file

8427 SOUTHPARK CIR, STE #170

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 5 health inspection reports

All Inspection Reports

11/12/2025· 4mo ago

Visit ID: 13571532

Met Inspection Standards

1 int

  • 27-16-4: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**

11/7/2025· 4mo ago

Visit ID: 10917123

Follow-up Inspection Required

3 high, 5 int, 6 basic

  • 13-07-4: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.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./front male employee.
  • 14-69-4:Basic - Ice buildup in reach-in chest freezer./kitchen.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./102F/front smoothies station. Repeat Violation
  • 02D-03-4: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.
  • 08B-17-4: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
  • 12A-09-4: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.
  • 01B-02-5: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.
  • 03A-02-5: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
  • 53A-10-4: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.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./observed employee dumped water in front counter hand sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink./all 3 hand sinks/ Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./bleach bottle near 3 compartment sink.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./water temperature only at 78F/restroom.

8/8/2024· 1y 7mo ago

Visit ID: 8850487

Met Inspection Standards
  • N/A:No Violations Were Observed

8/6/2024· 1y 7mo ago

Visit ID: 8736142

Follow-up Inspection Required

2 high, 3 int, 3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 21-04-4:Basic - Green cloth/towel used under cutting board./front line/ Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./74F, front counter.
  • 22-43-4: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
  • 03A-02-5: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
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification./no manager certificate available at the time of the inspection. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./kitchen hand sink next to 3 compartment sink/ Corrected On-Site
  • 02C-02-5: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.

4/2/2024· 1y 11mo ago

Visit ID: 8635740

Met Inspection Standards

1 high, 3 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./one kitchen employee/ Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./88F, front counter.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed grapes stored over juices, front counter reach in cooler/ Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs over corn mix, kitchen reach in cooler/ Corrected On-Site