NATURES TABLE

Name: NATURES TABLE
Address: 8427 SOUTHPARK CIR, STE #170, ORLANDO, FL, 32819, US
Rating: 94.9

8427 SOUTHPARK CIR, STE #170, ORLANDO, FL 32819

License #5810963

🥗 Healthy/Vegan ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

94.9 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

NATURES TABLE in ORLANDO currently holds an InspectFL Health Score of 94.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on November 12, 2025. Across those visits, inspectors documented 13 total violations — 3 critical, 5 major, 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Complied
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./water temperature only at 78F/restroom.

Warning Issued
[01B-02-5] 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.
[13-03-4] Employee with no hair restraint while engaging in food preparation./front male employee.
[14-69-4] Ice buildup in reach-in chest freezer./kitchen.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./water temperature only at 78F/restroom.
[31B-03-4] No soap provided at handwash sink./all 3 hand sinks/
[53A-10-4] 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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit./102F/front smoothies station.
[41-17-4] Spray bottle containing toxic substance not labeled./bleach bottle near 3 compartment sink.
[02D-03-4] 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] Unwashed fruits/vegetables stored with ready-to-eat food./unwashed berries in a box stored over cut packaged mango/kitchen reach in freezer/
[12A-09-4] 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.
[03A-02-5] 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.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse