COYO TACO

Name: COYO TACO
Address: 1111 SW 1ST AVE UNIT 4, MIAMI, FL, 33130, US
Rating: 65.6

1111 SW 1ST AVE UNIT 4, MIAMI, FL 33130

License #2333584

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

65.6 Grade F / 100

Failing Health Score

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Quick take

COYO TACO in MIAMI currently holds an InspectFL Health Score of 65.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on December 17, 2025. Across those visits, inspectors documented 46 total violations — 10 critical, 2 major, 34 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 17, 2025 included 1 critical violation, 0 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Complied
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the door gaskets soiled on multiple reach in coolers.
[36-36-4] Ceiling tile missing. Observed missing ceiling tiles in the back prep area and also in the dry storage room.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with no vacuum breaker near womens restroom.
[22-20-5] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal food pans stored with wet nesting on shelves in the back area.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on clean plastic food containers stored on shelf above 3CS.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple food handlers wearing watches while handling food.
[14-11-5] 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.
[21-10-4] 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.

Call Back - Extension given, pending
[03A-02-5] 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.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple food handlers wearing watches while handling food.
[14-11-5] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the door gaskets soiled on multiple reach in coolers.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwash sink blocked by a trolley near the 3CS.
[22-20-5] 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.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on clean plastic food containers stored on shelf above 3CS.
[12B-02-4] 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.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with no vacuum breaker near womens restroom.
[01B-02-5] 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.
[21-04-4] 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.
[08A-20-5] 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.
[08B-12-5] 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.
[36-36-4] Ceiling tile missing. Observed missing ceiling tiles in the back prep area and also in the dry storage room.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal food pans stored with wet nesting on shelves in the back area.

Warning Issued
[31A-11-4] 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.
[01B-02-5] 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.
[21-04-4] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal food pans stored with wet nesting on shelves in the back area.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on clean plastic food containers stored on shelf above 3CS.
[08B-12-5] 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.
[29-20-5] 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.
[22-20-5] 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.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on the floor at the 3CS.
[40-06-5] 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.
[03D-06-5] 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.
[25-05-4] Single-service articles improperly stored. Observed boxes of SS used items stored on the floor in dry storage room of back area.
[12A-10-4] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the door gaskets soiled on multiple reach in coolers.
[14-69-4] 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.
[10-06-5] 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.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple food handlers wearing watches while handling food.

Community reaction

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Community pulse