CAFE TOQUE CUBANO
37 S FEDERAL HWY STE A, Dania Beach FL 33004 · 954.658.7956
Last inspected Jul 30, 2026 · 12 visits since September 2023
NOV 24
APR 25
SEP 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections trending up, 53 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -5 flying insects around garbage can in kitchen area. -1 flying insect inside box of plantains, in kitchen area. -2 flying insects around flip top and cutting board in cook line. -two flying insects landing on screen door., inside kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $640
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025015202 | Jan 13, 2025 | Mar 26, 2025 | $640 |
Inspection history
12 visits, newest first
Jul 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In kitchen, in reach in cooler, raw shell eggs stored over raw beef. Operator moved raw shell eggs to bottom shelf.
Food stored on floor. In kitchen, canned food stored on floor under prep table.
Single-service articles improperly stored. In kitchen, plastic cups stored on box under prep table.
Mar 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer in kitchen, raw beef stored on top of ready to eat frozen vegetables. Operator moved beef to lower shelf.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator can not locate employee training at time of inspection.
Food stored on floor. In kitchen, boxes of fryer oil stored on floor.
Sep 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Box stored on top of kitchen hand sink. Operator moved box
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed out form for operator to fill out
Cutting board has cut marks and is no longer cleanable. Front flip top cooler cutting boards in kitchen contains heavy cut marks
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled with food debris. Operator began cleaning microwave interior
Wall soiled with accumulated grease, food debris, and/or dust. Wall at left of cookline soiled with food debris
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed two table top fryers producing smoke while cooking meats
May 16, 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 ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips
Apr 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Hot box-; cheese and guava (112F - Hot Holding) -fried plantains (111-125F - Hot Holding); fried chicken (88-91F - Hot Holding), per employee food held less than two hours, employee reheated on oven to (166F-191F)
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips
Buildup of food debris/soil residue on equipment door handles. Handles and temperature bottoms from microwave
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -car keys over slicer machine -sweater and purse touching soap disperser by hand wash sink in cook line. Employee removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic container inside oval meal container, employee removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave, build up of grease and food debris, under prep table in cook line.
Water leaking from pipe and/or faucet/handle. Hand wash sink in cook line, when opening faucet.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed table top fryer with oil in kitchen, not in use at the time of inspection.
Feb 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked chicken in reach in cooler in kitchen. Operator moved raw shell eggs to lower shelf and stored correctly
Manager or person in charge lacking proof of food manager certification. Manager stated, certification is at his other location. Jose Lopez
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per manager, employee training at other location.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Two Table top electric fryers used in kitchen producing smoke while frying plantains.
Nov 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority5 Intermediate3 Basic
Show 14 findings ▾
Container of medicine ( advil) improperly stored on shelf with dry seasoning in kitchen. Operator moved medicine.
Nonfood-grade bags used in direct contact with cut frozen fruits in chest freezer at coffee station. Operator moved frozen fruits into containers.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked chicken in reach in cooler in kitchen. Operator moved raw shell eggs to lower shelf and stored correctly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. HOT DISPLAY at front cooler - chicken empanadas (125F - Hot Holding) held in unit less than 20 minutes ago per operator, operator increased temperature of unit and moved empanadas to lower shelf where unit is maintaining proper temperatures.
Toxic substance/chemical improperly stored. Container of winded stored next to microwave in kitchen. Operator moved windex and stored in chemical station.
Incorrect chemical chlorine test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Establishment has quaternary test strips but using bleach for sanitizing.
Manager or person in charge lacking proof of food manager certification. Manager stated, certification is at his other location. Jose Lopez
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per manager, employee training at other location.
Spray bottle containing toxic substance( bleach )not labeled in kitchen. Operator labeled bleach
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Case of Single-service articles ( cutlery)improperly stored on floor behind front counter. Operator elevated
Wall soiled with accumulated grease behind table top fryers and flat grill in kitchen.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Two Table top electric fryers used in kitchen producing smoke while frying plantains.
May 6, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
May 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 7 high priority.
7 High priority6 Intermediate10 Basic
Show 24 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -5 flying insects around garbage can in kitchen area. -1 flying insect inside box of plantains, in kitchen area. -2 flying insects around flip top and cutting board in cook line. -two flying insects landing on screen door., inside kitchen.
Operating with an expired Division of Hotels and Restaurants license. December 1, 2023
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in freezer, raw beef, raw fish, raw chicken over empanadas and cheese fingers. Employee stored raw food on lower shelves in proper order.
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 bags of fish, beef and chicken over empanadas and cheese fingers. Employee removed all raw food and stored correctly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee trying to catch a fly, then grabbed a clean knife to continue working on food preparation, after instructed employee discarded gloves, washed hands and put in new pair of gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Observed food not prep or portioned today. cut lettuce (50F - Cold Holding); cut tomatoes (51F - Cold Holding); sliced cheese (48F - Cold Holding); sliced beef (52F - Cold Holding), per employee food held less than 4 hours, ice bath containers for a quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter- hot box-; beef empanada (112F - Hot Holding); croquettes (115F - Hot Holding), per employee food hot held less than two hours, employee turn temperature to higher degrees.
Employee washed hands in a sink other than an approved handwash sink. Employee used mop sink to wash hands.
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. Not available on site.
Handwash sink not accessible for employee use at all times. Cook line broken pipe under sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken stuffed for empanadas, prep two days ago.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Purse, car keys next to single service containers -vaper device next to coffee station in front counter, employee removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working in coo line wearing a gold bracelet, after instructed, employee removed.
In-use tongs stored on equipment door handle between uses. Two pairs of tongs on dirty surface next to reach in freezer table, employee removed.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Two pair of tongs on soiled surface, employee removed.
No Heimlich maneuver/choking sign posted.
Plumbing system in disrepair. Hand wash sink in cook line, broken pipe
Screen in door torn/in poor repair - vermin present. Broken right side or rubber protection
Stored food not covered. Container of rice, Employee placed a lid.
Trash receptacles not provided where needed in establishment. Several garbage bags on floor- outside of back entrance to kitchen,
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several wiping cloths around kitchen area in prep tables. Employee removed.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed two portable grill stoves, when use, kitchen fills up of smoke and employees are wide opening back entrance door to free smoke.
Sep 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen received order and put on gloves to begin preparing without washing hands first. Stopped employee and she washed hands and changed gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter HOT DISPLAY - croquettes (117F - Hot Holding); empanadas (107-112F - Hot Holding). Per manager cooked and in unit less than 1 hr. Items moved back to kitchen to reheat for proper hot holding.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment using chlorine for sanitizer - quaternary test kit present.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in kitchen. Employee replaced paper towels.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training certificate available for employee in kitchen.
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. Kitchen employee without food handler testing missing signature sheet for responsibilities. Form printed and signed by employee.
Bowl or other container with no handle used to dispense food. Plastic cup in container of black beans in kitchen under prep table. Employee removed.
Food stored on floor. Containers of fryer oil on floor by prep table beside back door and case of plastic gatorade bottles by front counter.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in front counter hot box.
Stored food not covered. Containers of black beans and rice under prep table in kitchen missing covers.
Working containers of food removed from original container not identified by common name. Unknown substances in two bottles at cook line. Employee labeled bottles.
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.