CAFE TU TU TANGO
8625 S INTERNATIONAL DR, Orlando FL 32819 · 407-248-2222
Last inspected Jul 14, 2026 · 8 visits since September 2023
JUL 24
JAN 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed ten flying insects in dry storage room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2015004620 | Dec 9, 2014 | Feb 18, 2015 | $200 |
Inspection history
8 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Shell eggs in use or stored with cracks or broken shells. See stop sale./one cracked egg/walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./home made cilantro sauce (with sour cream) cold holding at 55F/less than 4 hours/iced immediately/rechecked 41F/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./melted butter hot holding at 121F for less than 4 hours on cook line flat grill/reheated to 179F/
Handwash sink used for purposes other than handwashing. Salad station hand sink used to dump ice. Wait station hand sink used to dump ice.
Show the remaining 6 findings ▾
Carbon dioxide/helium tanks not adequately secured.
Current Hotel and Restaurant license not displayed.
In-use ice scoop stored on soiled surface between uses./next to ice machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./at 113F.
Light not functioning./one light burn out/cook line.
Standing water in bottom of reach-in-cooler./cook line protein reach in cooler.
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate13 Basic
Show 19 findings ▾
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.
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.
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.
Handwash sink not accessible for employee use at all times./trash can blocked cook line middle hand sink/removed/
Handwash sink used for purposes other than handwashing./cook line middle hand sink used to stored container/removed/
Water treatment device has not been inspected or serviced according to manufacturer's instructions./expired August 2025./behind ice machine.
Accumulation of black/green mold-like substance in the interior of the ice bin./wait station ice bin upper corner.
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/
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./above single service items rack across from ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./nex to sliced/back kitchen prep room/removed/
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.
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.
Employee with no beard guard/restraint while engaging in food preparation./one cook.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack/storage room.
In-use tongs stored on equipment door handle between uses./back kitchen prep room cooking area/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hand sink soiled/wait station dining room.
Single-service articles not stored inverted or protected from contamination./wait station in dining room/
Wiping cloth sanitizing solution stored on the floor./back kitchen prep room/
Working containers of food removed from original container not identified by common name./spicy flour bin/back kitchen prep room/
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate13 Basic
Show 14 findings ▾
Spray bottle containing toxic substance not labeled./sanitizer bottle at the bar/
Accumulation of black/green mold-like substance in the interior of the ice bin./wait station in dining room.
Bowl or other container with no handle used to dispense food./plastic bowl used to scoop seasoned flour.
Cutting board has cut marks and is no longer cleanable./green, brown and blue cutting boards under prep kitchen prep table.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on storage shelf/prep kitchen/
Equipment and utensils not properly air-dried - wet nesting./cleaned dish on shelf/storage room.
Floor soiled/has accumulation of standing water/beer cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 112F/warmer 128F/cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./prep room hand sink interior soiled.
Raw fruits/vegetables not washed prior to preparation./strawberries, dessert station.
Stored food not covered./cut fruit and garnishes at the bar/
Trash receptacles not provided where needed in establishment./prep room hand sink.
Wiping cloth sanitizing solution stored on the floor./prep kitchen/
Working containers of food removed from original container not identified by common name./seasoned flour/under prep kitchen prep table/
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
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.
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/
In-use ice scoop stored on soiled surface between uses.
Interior of oven/has accumulation of black substance/grease/food debris./back kitchen prep room.
Stored food not covered./cut fruits at the bar.
Working containers of food removed from original container not identified by common name./flour bin in dry storage room/
Aug 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
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/
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.
Water treatment device has not been inspected or serviced according to manufacturer's instructions./behind two ice machines.
Equipment and utensils not properly air-dried - wet nesting./containers in dry storage room.
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed ten flying insects in dry storage room.
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.
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/
Warewashing sanitizing solution exceeding the maximum concentration allowed/chlorine over 200ppm, bar dish machine.
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.
Water treatment device has not been inspected or serviced according to manufacturer's instructions./behind two ice machines.
Equipment and utensils not properly air-dried - wet nesting./containers in dry storage room.
Floor tiles missing and/or in disrepair./beer walk in cooler.
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/
Light not functioning./one light bulb, back prep kitchen.
Single-service items for customer self-service not properly protected to prevent contamination./to go boxes on top shelves/dining room wait station.
Water leaking from pipe and/or faucet/handle./dish room hand sink leaking.
Jan 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate8 Basic
Show 12 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable chopper soiled. Green cutting boards soiled.
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.
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.
Water treatment device has not been inspected or serviced according to manufacturer's instructions./water filters behind two ice machine in kitchen.
Ceiling tile missing./one piece ceiling tile missing over cleaned dish rack/
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./over single service storage rack/across from ice machines.
Employee with no beard guard/restraint while engaging in food preparation./two cooks in kitchen/
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.
Ice scoop handle in contact with ice./both ice bin at the bar/
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/
Stored food not covered./All cut fruits at the bar.
Walk-in cooler shelves with rust that has pitted the surface.
Sep 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
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.
Spray bottle containing toxic substance not labeled./bleach spray bottle/dish room.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./above single service storage shelf.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./cleaned glasses at the patio.
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./110F, cook line.
Presetting of unwrapped silverware and/or tableware outdoors.
Stored food not covered./cut fruit at bar.
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.
Unwrapped single-service utensils not presented so that only the handles are touched./plastic spoons at front expo station.
Water leaking from pipe and/or faucet/handle./dish room hand sink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, rechecked 200ppm/
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.