COYO TACO
1111 SW 1ST AVE UNIT 4, Miami FL 33130 · 305-901-9847
Last inspected Dec 17, 2025 · 8 visits since February 2024
APR 24
JUL 24
MAR 25
NOV 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $280
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2021023808 | Mar 23, 2021 | Jun 24, 2021 | $280 |
Inspection history
8 visits, newest first
Dec 17, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate9 Basic
What the inspector wrote — 10 findingsThe state's own report →
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with no vacuum breaker near women's restroom.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the inside of the catchall of ice machine soiled in the dry storage room.
Ceiling tile missing. Observed missing ceiling tiles in the back prep area and also in the dry storage room.
Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles damage in the kitchen and back storage area.
Show the remaining 6 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple food handlers wearing watches while handling food.
Equipment and utensils not properly air-dried - wet nesting. Observed metal food pans stored with wet nesting on shelves in the back area.
Equipment in poor repair. Observed 4 plastic containers in disrepair with cracks and holes on the shelves in the back storage area. Observed in disrepair the door gasket of the reach in cooler across of 3 CS and across of stove at cook line, and table leg of prep table in back area in disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the door gaskets soiled on multiple reach in coolers.
Old labels stuck to food containers after cleaning. Observed old labels on clean plastic food containers stored on shelf above 3CS.
Soiled dry wiping cloth in use. Observed several soiled wiping cloths stored on prep tables and counter in the kitchen and prep area. Explained to chef proper procedure.
Dec 9, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority1 Intermediate12 Basic
Show 17 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw chicken stored above raw beef in the walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked black beans (60F - Cooling), raw beef (50F - Cooling); marinated pork (51F - Cold Holding); Biria (50F - Cold Holding); per chef, it was prepared yesterday. Also observed mixed cheese (57F - Cold Holding) in the cold holding unit under the stove.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork (51F - Cold Holding); Biria (50F - Cold Holding). Also observed mixed cheese (57F - Cold Holding) in the cold holding unit under the stove. A stop sale was issued. As per chef more than 4 hours.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with no vacuum breaker near women's restroom.
Handwash sink not accessible for employee use at all times. Observed handwash sink blocked by a trolley near the 3CS.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the inside of the catchall of ice machine soiled in the dry storage room.
Ceiling tile missing. Observed missing ceiling tiles in the back prep area and also in the dry storage room.
Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles damage in the kitchen and back storage area.
Employee eating in a food preparation or other restricted area. Observed male employee drinking water from an open bottle (plastic cup) in the kitchen area. Observed open water container at the stove where tortillas being cooked.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple food handlers wearing watches while handling food.
Equipment and utensils not properly air-dried - wet nesting. Observed metal food pans stored with wet nesting on shelves in the back area.
Equipment in poor repair. Observed 4 plastic containers in disrepair with cracks and holes on the shelves in the back storage area. Observed in disrepair the door gasket of the reach in cooler across of 3 CS and across of stove at cook line, and table leg of prep table in back area in disrepair.
In-use wet wiping cloth/towel used under cutting board. Observed towel used under cutting boards in the kitchen area and in the prep areas.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the door gaskets soiled on multiple reach in coolers.
Old labels stuck to food containers after cleaning. Observed old labels on clean plastic food containers stored on shelf above 3CS.
Soiled dry wiping cloth in use. Observed several soiled wiping cloths stored on prep tables and counter in the kitchen and prep area. Explained to chef proper procedure.
Stored food not covered. Observed a large bin of tortilla chips uncovered and exposed on the side of the counter near public entrance/exit in second front counter. Per chef, packaging of the chips in the area. Explained to chef, too exposed to the public. Chef discarded chips.
Dec 8, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 33 recorded, 7 high priority.
7 High priority3 Intermediate23 Basic
Show 33 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked black beans (60F - Cooling). As per staff, prepared the day before.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed male waiter take his glasses off and proceeded to handle food without washing hands or changing gloves. Coached chef on correct procedure.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw chicken stored above raw beef in the walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked black beans (60F - Cooling), raw beef (50F - Cooling); marinated pork (51F - Cold Holding); Biria (50F - Cold Holding); per chef, it was prepared yesterday. Also observed mixed cheese (57F - Cold Holding) in the cold holding unit under the stove.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork (51F - Cold Holding); Biria (50F - Cold Holding). Also observed mixed cheese (57F - Cold Holding) in the cold holding unit under the stove. A stop sale was issued. As per chef more than 4 hours.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed raw beef (50F - Cooling). As per staff, prepared the day before.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with no vacuum breaker near women's restroom.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled the soda nozzles and ice chute along with back splash plate at soda machine.
Handwash sink not accessible for employee use at all times. Observed handwash sink blocked by a trolley near the 3CS.
Handwash sink used for purposes other than handwashing. Observed ice in the sink basin of handwash sink near cook line. Chef coached employees on the spot.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the inside of the catchall of ice machine soiled in the dry storage room.
Bowl or other container with no handle used to dispense food. Observed a bowl with no handle being used to scoop sugar in dry storage area room.
Ceiling tile missing. Observed missing ceiling tiles in the back prep area and also in the dry storage room.
Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles damage in the kitchen and back storage area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles on prep table, on the prep tables across of stove, and on prep table in the back prep area.
Employee eating in a food preparation or other restricted area. Observed male employee drinking water from an open bottle (plastic cup) in the kitchen area. Observed open water container at the stove where tortillas being cooked.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an open personal water bottle stored next to juice machines. Also observed a backpack stored on a shelf of prep table at the cook line. Chef removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple food handlers wearing watches while handling food.
Employee with no hair restraint while engaging in food preparation. Observed male chef with no hair restraint while cooking at the cook line.
Equipment and utensils not properly air-dried - wet nesting. Observed metal food pans stored with wet nesting on shelves in the back area.
Equipment in poor repair. Observed 4 plastic containers in disrepair with cracks and holes on the shelves in the back storage area. Observed in disrepair the door gasket of the reach in cooler across of 3 CS and across of stove at cook line, and table leg of prep table in back area in disrepair.
Floor area(s) covered with standing water. Observed standing water on the floor at the 3CS.
Food stored on floor. Observed boxes of tortilla wraps stored on the floor in the back area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in the reach in freezer at the front area near soda machine.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle touching the brown rice inside rice container in prep area across of 3CS.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in dirty standing water at the baine marine.
In-use wet wiping cloth/towel used under cutting board. Observed towel used under cutting boards in the kitchen area and in the prep areas.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the door gaskets soiled on multiple reach in coolers.
Old labels stuck to food containers after cleaning. Observed old labels on clean plastic food containers stored on shelf above 3CS.
Single-service articles improperly stored. Observed boxes of SS used items stored on the floor in dry storage room of back area.
Soiled dry wiping cloth in use. Observed several soiled wiping cloths stored on prep tables and counter in the kitchen and prep area. Explained to chef proper procedure.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining of water at the handwash sink near 3CS.
Stored food not covered. Observed a large bin of tortilla chips uncovered and exposed on the side of the counter near public entrance/exit in second front counter. Per chef, packaging of the chips in the area. Explained to chef, too exposed to the public. Chef discarded chips.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed COOKED RICE (49F - Cooling); BEANS (46F - Cooling) at walk in cooler, as per employee made two days prior.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed COOKED RICE (49F - Cooling); BEANS (46F - Cooling) at walk in cooler, as per employee made two days prior.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers on drying shelf, wet nesting.
Food stored on floor. Observed a plastic container of cooked pepper stored on floor of walk in cooler, employee placed on shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soda machine soiled with debris at dining area.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
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.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Observed boxes raw Food on hallway kitchen entrance.
Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers.
Soiled dry wiping cloth in use.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate12 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee coming from outside placed gloves to start preparing no handwashing washing prior. Coached employee on correct procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (53F - Cold Holding); sour cream (56F - Cold Holding) inside reach in cooler by cook line at front counter area. As per manager placed containers inside reach in cooler for approximately 10 minutes prior. Advised operator to place zip lock bags with ice on top of products.
Handwash sink used for purposes other than handwashing. Observed food residue inside hand washing sink next to 3 compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink by 3 compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked black beans inside reach in cooler no date marked, as per operator for more than 24 hours prior.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Marguerite Etienne certificate expired on 06-16-2024.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at front counter.
Bowl or other container with no handle used to dispense food. Observed cup stored inside sugar container at dry storage area.
Cutting board has cut marks and is no longer cleanable. Observed on top of reach in coolers throughout kitchen.
Employee eating in a food preparation or other restricted area. Observed employee drinking soda on kitchen preparation table by cook line.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean containers at shelf by cook line.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between 3 compartment sink and wall.
No handwashing sign provided at a hand sink used by food employees. Observed no sign at employees restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets inside reach in cooler by cook line at front counter soiled.
Single-service articles not stored inverted or protected from contamination. Observed single service trays not inverted at shelf by ice machine.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in cooler throughout kitchen area.
Wiping cloth sanitizing solution stored on the floor.
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice at 102 in steam table. Management reheated rice to over 165 f
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
In-use wet wiping cloth/towel used under cutting board.
Wiping cloth sanitizing solution stored on the floor.
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate4 Basic
Show 12 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on front counter not wash hands and change gloves after eating on front counter. Employee started food prepping again. Immediately discussed with employee and they changed gloves and washed hands.
Raw animal food stored over or with unwashed produce. Observed raw chicken stored next too unwashed jalapeños. Person in charge moved jalapeños away from chicken.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed no sneeze guard on self service salas station. Discussed with person in charge. Person in charge had employees add lids to each salsa.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shrimp (127F - Hot Holding) above flat top. Person in charge placed on flat top to reheat to 165F
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 written procedures and discussed with person in charge.
Handwash sink not accessible for employee use at all times. Observed hand washing station on cook line blocked by trash can. Person in charge moved trash can.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed person in charge food manager certification expired. No other certified food manager present with 5+ food employees. Person in charge has class scheduled class on 21st of this month.
Employee eating in a food preparation or other restricted area. Observed one employee eating in front of main make line coolers. Discussed with employee and they went into lobby to finish eating.
Employee eating while preparing food. Observed one employee eating while prepping food on front counter. Immediately discussed with employee and they threw food away.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed large metal spatula used to stir cooking rice left in 74F water. Person in charge removed from water and placed in dish washing area.
Old labels stuck to food containers after cleaning. Observed old labels on clean stacked food containers. Discussed with person in charge.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed two 20lb propane tanks stored inside restaurant.
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.