AL TOQUE
2947 VINELAND RD, Kissimmee FL 34746 · 407-773-0861
Last inspected Jan 28, 2026 · 7 visits since November 2023
MAR 24
DEC 24
MAY 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 2 on cookline reach in cooler gasket. 1 inside top of reach in cooler next to lid.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Bowl or other container with no handle used to dispense food. Plastic container in flour container on prep table in prep area. Operator discarded.
Food stored on floor. Case of water on floor next to Glassdoor cooler for drinks at front counter. Operator moved off of floor.
In-use tongs stored on equipment door handle between uses. Several pairs of tongs hanging on over door handle on cook line. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on maketable cooler at front counter.
Show the remaining 1 finding ▾
Old labels stuck to food containers after cleaning. Some containers on clean dish racks had old labels, one on metal pan, and some on plastic containers. Operator placed to get washed and removed.
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator paid over the phone during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef and fish. Operator rearranged.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees present, no certified food manager present.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at all three handwashing sinks of kitchen. Operator provided napkins.
No soap provided at handwash sink. Handwashing sink next to walk-in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sinks of kitchen next to triple sink.
Bowl or other container with no handle used to dispense food. Plastic bowl with no handle in container of rice at maketable of cookline, operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen across from entryway to kitchen. Operator removed.
Equipment in poor repair. Door handle of microwave broken.
Food stored on floor. Purple corn juice on floor of walk-in cooler. Operator moved off floor.
In-use tongs stored on equipment door handle between uses. 3 pairs of tongs hanging on over food handle. Operator removed.
May 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate5 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper lining onions.
Nonfood-grade containers used for food storage - direct contact with food. Use to keep onions and tomatoes in walk in cooler
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce. Raw fish stored over plantains
Stop Sale issued on time/temperature control for safety food due to temperature abuse. White fish kept on reach in cooler on cook line overnight with temperature of 47F Tentacles pieces kept in reach in cooler located in cook line with temperature of 46F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White fish kept overnight in reach in cooler located in cook line with temperature of 47F.
Handwash sink used for purposes other than handwashing. Owner filling container in hand sink in cook line
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. White rice kept in reach in cooler in cook line.
Bowl or other container with no handle used to dispense food. Bowl use to scoop rice in walk in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cutting board in cook line.
In-use tongs stored on equipment door handle between uses. Tongs hanging from stove
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler across from fryer
Dec 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel in hand wash sink in cook line
Spray bottle containing toxic substance not labeled. 2 spray bottle with no label in dish area
Bowl or other container with no handle used to dispense food. Bowl inside flour container
Cutting board has cut marks and is no longer cleanable. Prep station
In-use knife/knives stored in cracks between pieces of equipment. In cook line
In-use tongs stored on equipment door handle between uses.
Apr 4, 2024□ 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 ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees with no food handler training
Mar 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority5 Intermediate1 Basic
Show 12 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Swai for ceviche
Operating with an expired Division of Hotels and Restaurants license. Renew online at myfloridalicense.com or by calling 850-487-1395
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Approximately 100 ppm. Corrected to 200 ppm. Quat
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler raw fish over peppers Walk in cooler raw steaks over cooked octopus
Roach activity present as evidenced by live roaches found. 2 on cookline reach in cooler gasket. 1 inside top of reach in cooler next to lid.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potatoes 46F, raw garlic oil blend 43-44F, cut lettuce 45F, cooked sweet potato 43-44F. Front counter cooler. Operator adjusted thermostat
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Combo ceviche with raw fish
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees with no food handler training
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Near three compartment sink
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chicken stocked dated with frozen date in walk in cooler
Spray bottle containing toxic substance not labeled. Bleach
Dead roaches on premises. 2 at front counter stuck in a trap
Nov 29, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce.Raw shell eggs stored over unwashed lettuce on walk in cooler.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.Raw chicken stored over raw beef on chest freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Chicken stock kept on cook line for less than 4 hrs with temperature of 64F. Ask operator to place in cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Raw fish on ceviche and mixed ceviche.
No paper towels or mechanical hand drying device provided at handwash sink.Hand sink by walk in cooler.
No soap provided at handwash sink.Hand sink located by three bay sink.
Records/documents for required employee training do not contain all of the required information.Wrong expiration date. Records must show expiration of 3 years after completion
Bowl or other container with no handle used to dispense food.Small container use to scoop nuts.
Cutting board has cut marks and is no longer cleanable. Cutting board on make table located at cook line.
Food not stored at least 6 inches off of the floor.Onions stored on floor.
Food-contact surface not smooth and easily cleanable.Wood mortar pestle use for mofongo.
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.