DirtyFLRestaurant Inspection Data

CAFE TU TU TANGO

CAFE TU TU TANGO located in ORLANDO has undergone 7 health department inspections, achieving a 1.4/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

8625 S INTERNATIONAL DR

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 7 health inspection reports

All Inspection Reports

1/12/2026· 1mo ago

Visit ID: 13478683

Met Inspection Standards

3 high, 3 int, 13 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice bin./wait station ice bin upper corner. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food./several condiments bin with no handle used to dispense food/back kitchen prep room/ Corrected On-Site Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./above single service items rack across from ice machine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./nex to sliced/back kitchen prep room/removed/ Corrected On-Site Repeat Violation
  • 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 cell phone on cook line prep table. Employee jacket on top of slicer/back prep room. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./line cooking equipments wearing a watch and bracelet while cooking and preparing food.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./one cook.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack/storage room. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses./back kitchen prep room cooking area/ Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hand sink soiled/wait station dining room. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./wait station in dining room/ Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./back kitchen prep room/ Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./spicy flour bin/back kitchen prep room/ Corrected On-Site Repeat Violation
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./observed line cook moved trash cans with gloves on then touched other utensils but no hand wash and change gloves.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. House made miso honey (made with butter) holding at 64F in dry storage room for more than 2 days.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs in squeezed bottle cold holding at 57F/less than 4 hours/cook line prep area/iced/rechecked 41F. House made miso honey butter (made with butter) holding at 64F in dry storage room for more than 2 days. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./trash can blocked cook line middle hand sink/removed/ Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./cook line middle hand sink used to stored container/removed/ Corrected On-Site
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./expired August 2025./behind ice machine.

7/30/2025· 7mo ago

Visit ID: 10934048

Met Inspection Standards

1 int, 13 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice bin./wait station in dining room.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food./plastic bowl used to scoop seasoned flour.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable./green, brown and blue cutting boards under prep kitchen prep table.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on storage shelf/prep kitchen/ Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./cleaned dish on shelf/storage room.
  • 36-73-4:Basic - Floor soiled/has accumulation of standing water/beer cooler.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 112F/warmer 128F/cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./prep room hand sink interior soiled.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation./strawberries, dessert station.
  • 08B-12-5:Basic - Stored food not covered./cut fruit and garnishes at the bar/ Repeat Violation
  • 33-06-4:Basic - Trash receptacles not provided where needed in establishment./prep room hand sink.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./prep kitchen/ Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./seasoned flour/under prep kitchen prep table/ Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./sanitizer bottle at the bar/ Corrected On-Site

1/14/2025· 1y 1mo ago

Visit ID: 8846157

Met Inspection Standards

2 high, 4 basic

  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses.
  • 22-08-4:Basic - Interior of oven/has accumulation of black substance/grease/food debris./back kitchen prep room.
  • 08B-12-5:Basic - Stored food not covered./cut fruits at the bar.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./flour bin in dry storage room/ Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./brown butter sauce holding at 62F, on pizza station table for less than 4 hours/discarded by manager.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./melted butter at cook line hot holding at 94F, less than 4 hours/reheated to 169F/ Corrected On-Site Repeat Violation

8/1/2024· 1y 7mo ago

Visit ID: 8845820

Met Inspection Standards

1 high, 2 int, 1 basic

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting./containers in dry storage room. Repeat Violation - From follow-up inspection 2024-08-01: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./melted butter 110F, cook line, less than 4 hours/reheated to 165F/ **Corrective Action Taken** - From follow-up inspection 2024-08-01: Melted butter still in process at the time of the inspection. **Time Extended**
  • 05-05-4:Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit./pizza station cooler thermometers not accurate/showed 30F, actual higher than 41F. - From follow-up inspection 2024-08-01: **Time Extended**
  • 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./behind two ice machines. Repeat Violation - From follow-up inspection 2024-08-01: **Time Extended**

7/31/2024· 1y 7mo ago

Visit ID: 8732853

Follow-up Inspection Required

4 high, 2 int, 6 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./containers in dry storage room. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair./beer walk in cooler.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour containers at back kitchen prep room/ Corrected On-Site Repeat Violation
  • 36-62-4:Basic - Light not functioning./one light bulb, back prep kitchen.
  • 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination./to go boxes on top shelves/dining room wait station.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle./dish room hand sink leaking.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed ten flying insects in dry storage room. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs 56F, cooked chicken 56F, masala sauce 55F, crema 67F, homemade basil sauce 69F/cook line prep cooler for less than 4 hours per chef. Cooked beef 50F, loose corn 47F, sliced sausage 46F, fresh garlic blend 46F/pizza station prep cooler for less than 4 hours per chef/iced immediately. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./melted butter 110F, cook line, less than 4 hours/reheated to 165F/ **Corrective Action Taken**
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed/chlorine over 200ppm, bar dish machine.
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit./pizza station cooler thermometers not accurate/showed 30F, actual higher than 41F.
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./behind two ice machines. Repeat Violation

1/19/2024· 2y 1mo ago

Visit ID: 8590904

Met Inspection Standards

4 int, 8 basic

  • 36-36-4:Basic - Ceiling tile missing./one piece ceiling tile missing over cleaned dish rack/ Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./over single service storage rack/across from ice machines. Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./two cooks in kitchen/ Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack. Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice./both ice bin at the bar/ Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour container scoop/ Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered./All cut fruits at the bar.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable chopper soiled. Green cutting boards soiled.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./form available but not filled out/ fresh garlic with butter oil. Corrected On-Site Repeat Violation
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./establishment conducts Reduced Oxygen Packaging for homemade Tiki sauce (cooked with yogurt). Sauces was cooling for 30 minutes in ice at 89F. All three bags of sauces opened and cooled in walk in cooler. Temperature rechecked at 78F one hour later. Per manager, no special process used, will cool down sauces to 41F before packing. **Corrective Action Taken**
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./water filters behind two ice machine in kitchen.

9/25/2023· 2y 5mo ago

Visit ID: 8354316

Met Inspection Standards

1 high, 1 int, 11 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./above single service storage shelf.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./cleaned glasses at the patio. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./110F, cook line. Repeat Violation
  • 24-01-4:Basic - Presetting of unwrapped silverware and/or tableware outdoors. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered./cut fruit at bar.
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date./ROP cheese sauces without HACCP not properly labeled/with made day (9/24) but no 48 hours end day and time.
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched./plastic spoons at front expo station.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle./dish room hand sink.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, rechecked 200ppm/ Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roasted garlic 46F/overnight in walk in cooler. Roasted garlic butter 49F/overnight in front pizza station cooler.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./bleach spray bottle/dish room.