Cafe Tu Tu Tango
Last inspected: Jan 12, 2026
25
Score
The health department has logged nine inspections at Cafe Tu Tu Tango, the earliest from 2022. The most recent report on file is from Jan 12, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around nine violations to closer to 13 violations.
Looking across the full record, “equipment and utensils not properly air-dried - wet nesting” is the recurring theme, flagged seven times.
By comparison, the average Orlando facility scores 79, putting Cafe Tu Tu Tango on the weaker side. There are enough flags in the record to merit a second thought.
9
Inspections
3
Critical latest
3
Major latest
13
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
3 critical violations. 3 major violations. 13 minor violations.
View 19 violations
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.
12A-09-4
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.
01B-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**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times./trash can blocked cook line middle hand sink/removed/ **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing./cook line middle hand sink used to stored container/removed/ **Corrected On-Site**
31A-11-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./expired August 2025./behind ice machine.
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin./wait station ice bin upper corner. **Repeat Violation**
22-20-5
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**
14-01-5
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.
36-34-5
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**
12B-07-4
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**
40-06-5
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.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./one cook.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack/storage room. **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses./back kitchen prep room cooking area/ **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hand sink soiled/wait station dining room. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination./wait station in dining room/ **Corrected On-Site**
25-06-4
Basic - Wiping cloth sanitizing solution stored on the floor./back kitchen prep room/ **Corrected On-Site** **Repeat Violation**
21-38-4
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**
02D-01-5
25
Jul 30, 2025
Routine - Food
1 major violation. 13 minor violations.
View 14 violations
Intermediate - Spray bottle containing toxic substance not labeled./sanitizer bottle at the bar/ **Corrected On-Site**
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 112F/warmer 128F/cook line.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./prep room hand sink interior soiled.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation./strawberries, dessert station.
08B-39-4
Basic - Stored food not covered./cut fruit and garnishes at the bar/ **Repeat Violation**
08B-12-5
Basic - Trash receptacles not provided where needed in establishment./prep room hand sink.
33-06-4
Basic - Wiping cloth sanitizing solution stored on the floor./prep kitchen/ **Corrected On-Site**
21-38-4
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**
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable./green, brown and blue cutting boards under prep kitchen prep table.
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin./wait station in dining room.
22-20-5
Basic - Bowl or other container with no handle used to dispense food./plastic bowl used to scoop seasoned flour.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on storage shelf/prep kitchen/ **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting./cleaned dish on shelf/storage room.
24-08-4
Basic - Floor soiled/has accumulation of standing water/beer cooler.
36-73-4
47
Jan 14, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
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**
03B-01-6
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.
03A-02-5
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - Interior of oven/has accumulation of black substance/grease/food debris./back kitchen prep room.
22-08-4
Basic - Stored food not covered./cut fruits at the bar.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name./flour bin in dry storage room/ **Corrected On-Site**
02D-01-5
61
Aug 1, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Warewashing Facilities Maintained and Used
FL-24
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Equipment Adequate to Maintain Product Temperature
FL-29
67
Jul 31, 2024
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
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**
35A-02-6
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**
03A-02-5
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**
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed/chlorine over 200ppm, bar dish machine.
41-18-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./behind two ice machines. **Repeat Violation**
29-28-4
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.
05-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting./containers in dry storage room. **Repeat Violation**
24-08-4
Basic - Floor tiles missing and/or in disrepair./beer walk in cooler.
36-17-5
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**
10-01-5
Basic - Light not functioning./one light bulb, back prep kitchen.
36-62-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination./to go boxes on top shelves/dining room wait station.
25-09-4
Basic - Water leaking from pipe and/or faucet/handle./dish room hand sink leaking.
29-11-4
33
Jan 19, 2024
Complaint Full
4 major violations. 8 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable chopper soiled. Green cutting boards soiled.
22-02-4
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**
03F-10-5
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**
03G-50-1
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./water filters behind two ice machine in kitchen.
29-28-4
Basic - Ceiling tile missing./one piece ceiling tile missing over cleaned dish rack/ **Corrected On-Site**
36-36-4
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**
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation./two cooks in kitchen/ **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack. **Repeat Violation**
24-08-4
Basic - Ice scoop handle in contact with ice./both ice bin at the bar/ **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./flour container scoop/ **Corrected On-Site**
10-01-5
Basic - Stored food not covered./All cut fruits at the bar.
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
45
Sep 25, 2023
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
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.
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled./bleach spray bottle/dish room.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./above single service storage shelf.
36-34-5
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**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. **Repeat Violation**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./110F, cook line. **Repeat Violation**
10-07-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. **Corrected On-Site**
24-01-4
Basic - Stored food not covered./cut fruit at bar.
08B-12-5
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.
03G-53-1
Basic - Unwrapped single-service utensils not presented so that only the handles are touched./plastic spoons at front expo station.
25-02-4
Basic - Water leaking from pipe and/or faucet/handle./dish room hand sink.
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, rechecked 200ppm/ **Corrected On-Site** **Repeat Violation**
21-08-4
45
Jan 24, 2023
Routine - Food
4 critical violations. 2 major violations. 13 minor violations.
View 19 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect at dining room wait station.
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked macaroni 49F overnight cook line prep cooler. Cut lettuce 51F to 60F overnight in walk in cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 49F overnight cook line prep cooler. Cut lettuce 51F to 60F overnight in walk in cooler.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cheese sauce on cook line grill 118F, less than 4 hours/reheated to 165F before serving. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times./cook line hand sink blocked by garbage can/ **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./garlic butter with time control label on pizza/salad station table.
03F-10-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./above single service items near exit door.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./employee opened drink stored with pizza board/pizza station/ **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee jacket stored over cleaned dishes on storage rack/ **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a bracelet on left wrist while preparing and cooking food.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./cook line two cooks with no beard guard/ **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelf.
24-08-4
Basic - Floor soiled/has accumulation of debris./throughout the kitchen.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop in 88F water, cook line prep area/ **Corrected On-Site**
10-07-4
Basic - Light not functioning./several light bulb at cook line.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cleaned dish shelves soiled, near exit door.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./0ppm, three sanitizing bucket in prep room.
21-08-4
Basic - Wiping cloth/towel used under cutting board./cook line prep area.
21-04-4
23
Jul 26, 2022
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./serving ceviche with undercook sea bass and mahi/chef immediately removed the item from the menu. No undercooked fish served. Menu does not stated what kind of fish serving. **Corrected On-Site**
01D-01-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken over raw beef, cook line reach in cooler/ **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./garlic butter held in room temperature at 76F, less than 4 hours per chef/reheated to 165F. **Corrective Action Taken**
03B-01-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect near beer walk in cooler and exit. One flying insect near walk in cooler.
35A-02-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/two manager certificates expired/Kelley Nolan and Brandon Whitestone.
53A-03-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Cove molding at floor/wall juncture broken/missing./ near ice machine in kitchen. **Repeat Violation**
36-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./dining room pizza station cook.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
10-12-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./reach in cooler across from deep fryers with accumulated standing water.
22-16-4
37
Frequently Asked Questions
When was Cafe Tu Tu Tango last inspected?
The most recent health inspection at Cafe Tu Tu Tango on file is from Jan 12, 2026. The public record contains nine inspections in total.
What is the most common violation at Cafe Tu Tu Tango?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited seven times, more than any other issue at Cafe Tu Tu Tango.
How does Cafe Tu Tu Tango compare to other restaurants in Orlando?
Cafe Tu Tu Tango most recently scored 25 out of 100, which is lower than the Orlando average of 79.
Has Cafe Tu Tu Tango's inspection record improved over time?
No. Recent inspections at Cafe Tu Tu Tango have averaged around 13 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Cafe Tu Tu Tango 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 Cafe Tu Tu Tango inspected?
Based on the inspection history on file, Cafe Tu Tu Tango is inspected around three times per year on average.
Nearby Restaurants