COYO TACO
401 E LAS OLAS BLVD #150, Fort Lauderdale FL 33301 · 954-530-1674
Last inspected Aug 12, 2026 · 9 visits since April 2024
AUG 24
MAR 25
SEP 25
NOV 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A 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 approximately 3 small flying insects by mop sink and one by bar area, not landing on any surfaces.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,280
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026004733 | Nov 13, 2025 | Feb 12, 2026 | $800 |
| 2--2025074881 | Sep 10, 2025 | Nov 3, 2025 | $600 |
| 2--2024053628 | Aug 7, 2024 | Oct 31, 2024 | $400 |
| 2--2024023907 | Apr 5, 2024 | May 13, 2024 | $200 |
| 2--2016013532 | Mar 7, 2016 | Apr 12, 2016 | $280 |
Inspection history
9 visits, newest first
Aug 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line flip top cooler, guacamole with tomato (47F - Cold Holding); pico (49F - Cold Holding); butter (48F - Cold Holding); cheese (60F - Cold Holding). The items have been in this cooler less than 3 hours. The items were no prepped or portioned today. The product was removed to the walk in cooler and replaced with product at the correct temperature.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. On the cook line. The PIC corrected
Bowl or other container with no handle used to dispense food. In the bin of flour, a quart container was stored inside and used to dispense the flour. The container was removed
Nov 13, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken stored over raw beef. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - prep table ice bath - - cheese (50-51F). Per operator item placed out approximately 1/2 hour ago. Item not prepped or portioned today. Observed ice/water solution too low. Operator added ice/water and ensured item was properly submerged to quick chill. Grill - ice bath - chocolate sauce made with sour cream (70F). Per operator item placed out approximately 1 hour ago. Observed ice/water solution too low. Item not prepped or portioned today. Operator added ice/water and ensured item was properly submerged to quick chill.
Non-service animals permitted in the premises of the establishment. 2 non service dogs in inside dining area.
Time/temperature control for safety food thawed in an improper manner. Observed packs of beef thawing in standing water. Reviewed proper cooling. Operator turned on cold water to continue proper thawing.
Sep 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - bar (Chlorine - 0ppm). Observed empty sanitizer container. Operator replaced. Chlorine 100ppm.
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw fish, changed gloves and touched ready to eat wraps without washing hands. Reviewed proper procedures and cook washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - Raw chicken stored over ready to eat avocado. Raw shell eggs stored over ready to eat vegetables. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline grill - ice bath - cooked shrimp (64-70F). Per operator holding approximately 1 hour. Observed ice/water solution too low and not enough ice. Operator added ice/water.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cookline - beef - reheating 1 hour at noon (97-113F - Reheating) at 12:30pm 107-109F. At this rate proper reheating will not occur. Operator moved to grill to reheat. Second temperature 165F.
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, guacamole with tomatoes (46F - Cold Holding). Product over stacked, discussed with operator to remove some product to cold hold below 41°F.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by dish machine. Operator replaced paper towels
Equipment and utensils not properly air-dried - wet nesting. At dish area, multiple containers wet nesting on shelf across from dish machine. Discussed with operator that sanitizer must completely air dry before stacking. Operator stated to correct.
Aug 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top low drawer cooler Salsa cooling covered(61F) at 1:20pm (ambient cooling 1 hour) to 58F at 2:15pm at this rate proper cooling to 41F in 4 hours will not occur. Operator removed cover placed items in walk in cooler to chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline plantain (118F - Hot Holding). Per operator item has been hot holding for only 3 hour. Observed plantains under no temperature control. Operator placed in hot holding unit to reach eat to 165F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Located in back of restaurant near dry storage
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Provided handout to operator
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. Provided hand out to operator
Handwash sink used for purposes other than handwashing. Employee handbag stored in dish area hand wash sink. Operator removed
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine has residue behind nozzles. Operator cleaned and sanitized.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cutting board. Operator stored in sanitizer solution.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) operates remade solution. Tested 200ppm
Jun 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing. Observed containers of lime juice defrosting in handwashing sink. Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on back prep table. Operator removed.
No handwashing sign provided at a hand sink used by food employees. Operator labeled.
Old labels stuck to food containers after cleaning at bar area. Operator pulled aside containers with old labels.
Wet wiping cloth not stored in sanitizing solution between uses throughout. Operator placed in sanitizing solution.
Working containers of food removed from original container not identified by common name. Corn flour. Operator labeled with common name.
Apr 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food stored on floor at cook-line. Oil.
Apr 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 10ppm at bar dish machine.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 3 small flying insects by mop sink and one by bar area, not landing on any surfaces.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw bacon stored over ready to eat portioned pineapple. Operator moved.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantains (99F - Hot Holding); chicken (113-145F - Hot Holding); beef (117-131F - Hot Holding); pork (115F - Hot Holding); shredded pork (99F - Hot Holding); chicken (120F - Hot Holding); pork (129F - Hot Holding); cooked cauliflower (99F - Hot Holding) on cook-line. Operator started to reheat products to 165F and maintain above 135F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed dispenser of margarita mix with accumulated mold-like slime. Operator cleaned and sanitized.
Handwash sink used for purposes other than handwashing. Observed wipe cloth at handwashing sink at back kitchen area and bar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone next to single serve cups. Operator removed.
Food stored on floor at cook-line. Oil.
In-use tongs stored on equipment door handle between uses at cook-line. Operator removed.
Single-service articles not stored inverted or protected from contamination.
Soiled dry wiping cloth in use at prep area. Operator removed.
Working containers of food removed from original container not identified by common name. Flour.
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.