Nature's Table
Last inspected: Feb 9, 2026
95
Score
Public records show six inspections at Nature's Table stretching back to 2023. Inspectors last stopped by on Feb 9, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 10 violations earlier on.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up three times.
Compared to the broader St. Petersburg restaurant scene, where the average is 77, this is a stronger showing. The file should reassure diners considering a visit.
6
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - Plumbing system improperly installed or repaired. Observed three compartment sink faucet water unable to turn off. Hole in three compartment sink right side bottom corner. Bucket under catching water.
29-07-5
95
Aug 14, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili in steam table 120 degrees hot holding. Moved temp to high retemp 173 **Corrected On-Site**
03B-01-6
86
Sep 25, 2024
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Employee engaging in food preparation hired within the last 30 days.
11-04-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves and begin engaging g in food preparation without washing their hands.
12A-07-5
High Priority - Dented/rusted cans present. See stop sale. Two dented 6Lb 15oz can of beans
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in cooler.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Mop bucket, mop, and broom stored in front of hand sink next to ice machine.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed off knife in hand sink in front counter.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In front counter area.
31B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. Beneath the soda machine in front counter area. 3 CO2 tanks store on floor next to ice machine.
51-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Single door reach in cooler handle soiled with food debris. Handles of double door freezers and coolers in back kitchen soiled with food debris.
23-24-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black mold like substance.
22-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Bagged sauce thawing in container of water on prep table near turbo chef oven.
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Single door cooler gaskets soiled with food debris.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave and oven interior soiled with food debris.
22-08-4
Basic - Equipment in poor repair. Three compartment sink leaking beneath compartment on the right side nearest to the ice machine. **Repeat Violation**
14-11-5
29
Apr 30, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in stand alone reach in cooler back of house near ice machine cooked chicken (44F - Cold Holding); chicken soup (44F - Cold Holding) Retemp cooked chicken (42F - Cold Holding); chicken soup (43F - Cold Holding) **Corrected On-Site**
03A-02-5
Intermediate - Location: stand alone reach in cooler near three compartment sink , Made on 4-29th, a container of chicken soup , Operator date-marked items. Will email DBPR Form 5030-049. Date Marking. **Corrected On-Site**
02C-02-5
Basic - Floor area(s) covered with standing water in front of ice machine.
36-22-4
74
Feb 12, 2024
Routine - Food
1 critical violation. 5 major violations. 10 minor violations.
View 16 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket 500 + PPM. Operator replenished sanitizer to 200 PPM. **Corrected On-Site** **Repeat Violation**
41-27-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler in front area. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. 5 gallon bucket stored on top of hand sink. Mop bucket and mop stored in front of hand sink. Operator moved items. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary test kit.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In front counter area. Operator stocked with paper towels. **Corrected On-Site**
31B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees.
13-03-4
Basic - Equipment in poor repair. Three compartment sink leaking from under third compartment to the right near ice machine.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris. **Repeat Violation**
22-08-4
Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator. **Corrective Action Taken**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris on stand alone freezer and fridges in back area.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler holding smoothie items near soda machine.
29-49-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Stand alone freezer and fridges door handles soiled with food debris in back area.
23-24-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. On reach in cooler in front area. **Repeat Violation**
14-09-4
32
Jan 30, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 400ppm. Operator diluted **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Microwave: cooked eggs 126 degrees F, per operator a batch is reheated to hot hold in microwave until order is received. Discussed with operator to reheat and place plastic when holding hot.
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked pork in tall double door reach-in cooler made 3 days ago. **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front line
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. John Lambert has no food manager certification available. Discussed with operator that it must be renewed before next routine inspection
53A-01-7
Basic - Bowl or other container with no handle used to dispense food. In rice grain container **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on single door reach-in cooler of front line
14-09-4
Basic - Equipment in poor repair. Gasket of tall double door reach-in freezer in back prep area.
14-11-5
Basic - Floor area(s) covered with standing water. By ice machine
36-22-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee milk over yogurt in tall double door reach-in cooler. Milk was placed on lower shelf. **Corrected On-Site**
12B-13-4
41
Frequently Asked Questions
When was Nature's Table last inspected?
The most recent health inspection at Nature's Table on file is from Feb 9, 2026. The public record contains six inspections in total.
What is the most common violation at Nature's Table?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Nature's Table.
How does Nature's Table compare to other restaurants in St. Petersburg?
Nature's Table most recently scored 95 out of 100, which is higher than the St. Petersburg average of 77.
Has Nature's Table's inspection record improved over time?
Yes. Recent inspections at Nature's Table have averaged around six violations per visit, down from roughly 10 earlier in the 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 two times per year on average.
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