El Toque Latin Restaurant
Last inspected: Dec 12, 2025
41
Score
Public records show eight inspections at El Toque Latin Restaurant stretching back to 2022. The most recent report on file is from Dec 12, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has been favorable: violation counts have eased from around 13 violations to closer to nine violations per visit over the last few inspections.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 79, which El Toque Latin Restaurant's 41 doesn't quite reach. There are enough flags in the record to merit a second thought.
8
Inspections
3
Critical latest
2
Major latest
5
Minor latest
Inspection History
Dec 12, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - 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
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell egg (59F - Cold Holding)
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -beans (90F - Hot Holding)
03B-01-6
Intermediate - 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.
53B-13-5
Intermediate - 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 **Corrected On-Site**
53A-05-6
Basic - Employee eating in a food preparation or other restricted area. -employees eating in food preparation area
12B-02-4
Basic - 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
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
24-08-4
Basic - Floor area(s) covered with standing water. -right side of flat top cooler
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler fam covers
23-03-4
41
Jul 21, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell egg (74F - Cold Holding)
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with green substance at dish sink not labeled
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -guest restroom door does not fully self close
32-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - 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
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Utensils in poor condition. -knife on cook line handle in hood repair
14-12-4
Basic - Working containers of food removed from original container not identified by common name. -container of salt not labeled in kitchen
02D-01-5
58
Feb 21, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
43
Jul 24, 2024
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
19
Feb 5, 2024
Routine - Food
2 critical violations. 5 major violations. 14 minor violations.
View 21 violations
High Priority - Toxic substance/chemical improperly stored. Lysol stored on handwashing sink. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. raw Bacon over cilantro in walk in cooler. **Repeat Violation**
08A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. In three compartment sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee washing wipe cloth in hand wash sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available
16-37-1
Intermediate - 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. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Ceiling tile missing. In back room across from three compartment sink.
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. Red and white cutting boards on prep line.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Female employees in the kitchen. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal containers on dish rack in ware washing area. **Corrected On-Site**
24-08-4
Basic - Equipment in poor repair. Reach in cooler gasket under prep area.
14-11-5
Basic - Food stored on floor. Nestle cafe mix in storage box in dry storage area. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. In Ice machine. **Corrected On-Site**
10-08-5
Basic - 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. **Corrected On-Site**
10-01-5
Basic - Light not functioning. over stove in the kitchen.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of oven in kitchen area.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen beef set out in container on cart thawing. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket in back storage area. **Corrected On-Site**
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
22
Jul 18, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw ground beef stored over tomatoes in walk in cooler.
08A-05-6
High Priority - 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/ **Corrected On-Site**
03B-01-6
Intermediate - 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.
02C-02-5
Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2023. **Corrected On-Site**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable./cook line white cutting board. **Repeat Violation**
14-09-4
Basic - Floor area(s) covered with standing water./from ice machine.
36-22-4
Basic - Water leaking from pipe and/or faucet/handle./kitchen hand sink leaking.
29-11-4
55
Jan 12, 2023
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
25
Oct 25, 2022
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
50
Frequently Asked Questions
When was El Toque Latin Restaurant last inspected?
The most recent health inspection at El Toque Latin Restaurant on file is from Dec 12, 2025. The public record contains eight inspections in total.
What is the most common violation at El Toque Latin Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at El Toque Latin Restaurant.
How does El Toque Latin Restaurant compare to other restaurants in Orlando?
El Toque Latin Restaurant most recently scored 41 out of 100, which is lower than the Orlando average of 79.
Has El Toque Latin Restaurant's inspection record improved over time?
Yes. Recent inspections at El Toque Latin Restaurant have averaged around nine violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at El Toque Latin Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is El Toque Latin Restaurant inspected?
Based on the inspection history on file, El Toque Latin Restaurant is inspected around three times per year on average.
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