Cafe TU TU Tango
8625 S International Dr, Orlando, FL 32819 · Permanent Food Service · License 5807506
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F./home made cilantro sauce (with sour cream) cold holding at 55°F/less than 4 hours/iced immediately/rechecked 41°F/
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat), 6 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale./one cracked egg/walk in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F./home made cilantro sauce (with sour cream) cold holding at 55°F/less than 4 hours/iced immediately/rechecked 41°F/
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F./melted butter hot holding at 121°F for less than 4 hours on cook line flat grill/reheated to 179°F/
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Salad station hand sink used to dump ice. Wait station hand sink used to dump ice.
Fixed on the spotRepeat violation
Basic6
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F./at 113°F.
In-use ice scoop stored on soiled surface between uses./next to ice machine.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler./cook line protein reach in cooler.
Code 36, Floors, walls, ceilings and ventilation: Light not functioning./one light burn out/cook line.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.