COYO TACO
1111 SW 1ST AVE UNIT 4, MIAMI 33130
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/24/2025
High Priority
0
Intermediate
1
Basic
5
Total
6
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed boxes raw Food on hallway kitchen entrance.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 11-27-4:Intermediate - 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.
Food safety inspection conducted on 3/24/2025 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 7/17/2024
High Priority
2
Intermediate
4
Basic
12
Total
18
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at front counter.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed cup stored inside sugar container at dry storage area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of reach in coolers throughout kitchen.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking soda on kitchen preparation table by cook line.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean containers at shelf by cook line.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between 3 compartment sink and wall.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at employees restroom.
- 23-03-4:Basic - 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.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single service trays not inverted at shelf by ice machine.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in cooler throughout kitchen area.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site Repeat Violation
- 12A-07-5:High Priority - 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.
- 03A-02-5:High Priority - 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside hand washing sink next to 3 compartment sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink by 3 compartment sink.
- 02C-02-5:Intermediate - 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.
- 53B-14-5:Intermediate - 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.
Food safety inspection conducted on 7/17/2024 revealed 18 total violations (2 high priority, 4 intermediate, 12 basic).
Inspection on 4/22/2024
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
- 03B-01-6:High Priority - 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 **Corrective Action Taken**
Food safety inspection conducted on 4/22/2024 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 2/8/2024
High Priority
4
Intermediate
3
Basic
4
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - 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. Corrected On-Site
- 12B-01-4:Basic - Employee eating while preparing food. Observed one employee eating while prepping food on front counter. Immediately discussed with employee and they threw food away. Corrected On-Site
- 10-07-4:Basic - 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. **Corrective Action Taken**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean stacked food containers. Discussed with person in charge.
- 12A-05-4:High Priority - 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. Corrected On-Site
- 08A-04-5:High Priority - 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. Corrected On-Site
- 08B-01-4:High Priority - 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. **Corrective Action Taken**
- 03B-01-6:High Priority - 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 **Corrective Action Taken** Repeat Violation Admin Complaint
- 11-27-4:Intermediate - 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. **Corrective Action Taken**
- 31A-09-4:Intermediate - 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.
- 53A-05-6:Intermediate - 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. **Corrective Action Taken**
- 48-04-4: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.
Food safety inspection conducted on 2/8/2024 revealed 12 total violations (4 high priority, 3 intermediate, 4 basic).