EL TOQUE LATIN RESTAURANT
6405 RALEIGH ST, Orlando FL 32835 · 407-704-6695
Last inspected Dec 12, 2025 · 6 visits since July 2023
FEB 24
JUL 24
FEB 25
JUL 25
DEC 25
— STEADY
5 inspections within 43 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell egg (74F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2021000417 | Nov 12, 2020 | Jan 22, 2021 | $160 |
Inspection history
6 visits, newest first
Dec 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over ready to eat food items in reach in cooler unit under flat top grill
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell egg (59F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -beans (90F - Hot Holding)
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/ -manager arrived during inspection
Show the remaining 6 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee eating in a food preparation or other restricted area. -employees eating in food preparation area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee personal items stored on top of drink storage
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. -right side of flat top cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler fam covers
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell egg (74F - Cold Holding)
Spray bottle containing toxic substance not labeled. -spray bottle with green substance at dish sink not labeled
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -guest restroom door does not fully self close
Equipment and utensils not properly air-dried - wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters in kitchen adulation of grease and carbon buildup -walk in cooler fan covers soiled
Old labels stuck to food containers after cleaning.
Utensils in poor condition. -knife on cook line handle in hood repair
Working containers of food removed from original container not identified by common name. -container of salt not labeled in kitchen
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate12 Basic
Show 14 findings ▾
Toxic substance/chemical improperly stored. Oven cleaner on dish drying rack with dish drying rack with dishes. Operator removed
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table soiled. Fryer baskets soiled
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Rest room doors not self closing.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile when entering the kitchen on the right.
Equipment and utensils not properly air-dried - wet nesting. Clear plastic containers on dish rack
Floor soiled/has accumulation of debris. Floor in walk in cooler soiled
Hole in or other damage to wall. Hole in the wall in back kitchen area to the right of exit door
In-use tongs stored on equipment door handle between uses. On oven door handle in the kitchen. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior Imperial oven by cook line soiled.
No handwashing sign provided at a hand sink used by food employees. In employee restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets by cook line soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from cook line soiled.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado over cooked beans is walk in cooler. Operator corrected.
Wall soiled with accumulated grease, food debris, and/or dust. Wall by fryer soiled. Wall to the side of hand washing sink and walk in cooler soiled. Wall by three compartment sink soiled.
Jul 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate14 Basic
Show 21 findings ▾
Nonfood-grade bags used in direct contact with food. Food stored in walk in cooler in retail bags.
Raw animal food stored in same container as ready-to-eat food. Portion pumpkin stored with Raw Beef.
Raw animal food stored over/not properly separated from ready-to-eat food. Open package of Churros was stored on top of the box of raw beef, and not fully packaged.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Commuted beef was stored with whole muscle beef in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw whole muscle beef (56F - Cold Holding); chopped pork (53F - Cooling); shelled eggs (65F - Cold Holding) per operator food items was set out for lunch 1.5 hours,placed back in reach. Suggest to operator to placed in. Freezer for rapid cool. New temperature for raw beef 46° new temperature for pork 43°, raw shell eggs 54°
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine in kitchen White cutting boards on cook line.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with consumer advisory. Operator posted on wall for customer to view.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. In unisex bathroom.
Cutting board has cut marks and is no longer cleanable. On cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items stored on top of ingredient boxes and drinks. In kitchen area
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Gaskets torn and debris
Floors not constructed to be easily cleanable. In kitchen
Food stored on floor cooking oil
Hole in or other damage to wall. Wall between both walk-ins.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of oven on cook line
Old labels stuck to food containers after cleaning. In walk in cooler Clean pans on rack
Unwashed fruits/vegetables stored with ready-to-eat food. Green peepers unwashed stored over ready to eat foods.
Wall soiled with accumulated grease, food debris, and/or dust. Under 3 compartment sink
Working containers of food removed from original container not identified by common name. Bulk flour Salt in container in dry storage.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate14 Basic
Show 21 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. raw Bacon over cilantro in walk in cooler.
Toxic substance/chemical improperly stored. Lysol stored on handwashing sink.
Employee washed hands in a sink other than an approved handwash sink. In three compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep line.
Handwash sink used for purposes other than handwashing. Employee washing wipe cloth in hand wash sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef soup per operator more than twenty four hours.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. In back room across from three compartment sink.
Cutting board has cut marks and is no longer cleanable. Red and white cutting boards on prep line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee with no hair restraint while engaging in food preparation. Female employees in the kitchen.
Equipment and utensils not properly air-dried - wet nesting. Metal containers on dish rack in ware washing area.
Equipment in poor repair. Reach in cooler gasket under prep area.
Food stored on floor. Nestle cafe mix in storage box in dry storage area.
Ice scoop handle in contact with ice. In Ice machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop with handling in container touching salt.
Light not functioning. over stove in the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of oven in kitchen area.
Time/temperature control for safety food thawed in an improper manner. Raw frozen beef set out in container on cart thawing.
Wet mop not stored in a manner to allow the mop to dry. In mop bucket in back storage area.
Jul 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw ground beef stored over tomatoes in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked meatballs hot holding at 108F. Cooked lentils hot holding at 120F. Both less than 4 hours per operator/reheated immediately/meatballs, 188F. Lentils 178F/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked beans, cooked rice and coleslaw/salad in walk in cooler with no date marked/still less than 7 days per operator.
Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2023.
Cutting board has cut marks and is no longer cleanable./cook line white cutting board.
Floor area(s) covered with standing water./from ice machine.
Water leaking from pipe and/or faucet/handle./kitchen hand sink leaking.
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.