DirtyFLRestaurant Inspection Data

TANGOS R US

TANGOS R US in JACKSONVILLE has 5 health inspections on record with an overall food safety rating of 3.2/5. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 5 reports on file

5960 RICHARD ST

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 5 health inspection reports

All Inspection Reports

4/9/2026· 1w ago

Visit ID: 13638758

Met Inspection Standards
  • N/A:No Violations Were Observed

2/24/2026· 1mo ago

Visit ID: 13470393

Follow-up Inspection Required

2 int, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and glasses stored above reach in cooler make table. Employee removed Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line preparing food with watch on wrist
  • 53B-01-5:Intermediate - 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 has total of 1 food handler employee hired over 60 days with no proof of training. Manager will order training book Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel machine not dispensing. Employee provided paper towel. Corrected On-Site

7/23/2025· 8mo ago

Visit ID: 10938775

Met Inspection Standards

2 high, 1 int

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken in sauce in 2door reach-in cooler cooked last night per operator did not cool to 41F within 6 hours. Stop Sale
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked chicken in sauce in 2door reach-in cooler cooked last night per operator did not cool to 41F within 6 hours. Stop Sale
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored under triple sink. Operators labeled spray bottle of degreaser. Corrected On-Site

5/15/2025· 11mo ago

Visit ID: 10700060

Met Inspection Standards

5 high, 1 int, 1 basic

  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape over coffee maker and containers with stir straws and to go cups by triple sink.
  • 35A-02-7:High Priority - Live, small flying insects found 2 live flying insects around service windows inside food truck, operator began to kill insects during inspection.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over containers of empanadas in standing reach in cooler by service windows.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced ham (48F - Cold Holding) in container sitting on top of other containers in top section of flip top reach in cooler, per operator ham has been there overnight without any additional preparation today.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (48F - Cold Holding) in container sitting on top of other containers in top section of flip top reach in cooler, per operator ham has been there overnight without any additional preparation today.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chorizo (62F - Hot Holding) in warming unit by service window, per operator chorizo was cooked less then 1 hour ago and placed in warmer then warmer was turned on after food was placed in warmer.
  • 11-27-4: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.

10/21/2024· 1y 5mo ago

Visit ID: 10698220

Met Inspection Standards
  • N/A:No Violations Were Observed