Coyo Taco
Last inspected: Jan 14, 2026
78
Score
Public records show eight inspections at Coyo Taco stretching back to 2022. On Jan 14, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
The pattern that stands out is “handwash sink used for purposes other than handwashing”, which has been cited three times.
Compared to the broader Coral Gables restaurant scene, where the average is 68, this is a stronger showing. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed prep area hand sink used as dump sink, with evidence of food remnants. Operator cleaned **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep table coolers. Operator removed. **Corrected On-Site**
10-17-4
Basic - Unnecessary items/unused equipment on the premises. Observed discarded cardboard boxes stored outside at kitchen exit door. Employee began to discard. **Corrective Action Taken**
33-31-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop bucket. Operator hung up. **Corrected On-Site**
42-01-4
78
Aug 26, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep table, shredded cheese (49F - Cold Holding). As per operator less than 2 hours. Observed at cook line reach in coolers raw grouper (53F - Cold Holding); raw shrimp (51F - Cold Holding). As per operator less than 2 hours. Operator added ice to items to rapid cool. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed at dish washing area hand sink blocked by instruction manual binder. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed prep area hand sink used as dump sink, with evidence of food remnants. Operator cleaned sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink. Observed at women's bath room. Operator provided soap . **Corrected On-Site**
31B-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep table coolers. Operator removed. **Corrected On-Site**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of flour at dry storage area. Operator corrected scoop. **Corrected On-Site**
10-01-5
Basic - Open dumpster lid.
33-16-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed for packages of shredded barbacoa and chicken in walk in freezer not removed from packaging with in 48 hours.
03G-54-1
52
Mar 17, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed for container of utensils on griddle.
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed for plantains (57F - Cold Holding) at cook line cooler. As per operator about 2 hours. **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand sink at dish area use to store containers.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of pepper in walk in cooler.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at reach in coolers and hot boxes at cook line.
23-24-4
Basic - Floor soiled/has accumulation of debris. Observed at cook line area. Employee cleaned during inspection. **Corrected On-Site** **Repeat Violation**
36-73-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed for Togo food boxes at cook line. Operator placed under shelf to protect. **Corrected On-Site**
25-06-4
Basic - Unnecessary items/unused equipment on the premises. Observed outside at exit door, discarded boxes in walk way to garbage area. Operator had employee cleaned during area during inspection. **Corrective Action Taken**
33-31-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator stored upright to dry properly. **Corrected On-Site** **Repeat Violation**
42-01-4
50
Sep 13, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table shredded cheese (58F - Cold Holding). As per operator for 2 hours operator removed to place in walk in to rapid cool. Observed at cook line reach in cooler raw grouper (67F - Cold Holding). As per operator for 2 hours operator removed to place in walk in to rapid cool. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in three compartment sink area.
31B-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.
16-37-1
Basic - Garbage can located outside has no lid or lid open/broken.
33-15-4
Basic - Insect control device installed over food preparation area. Observed installed over beer dispenser at front counter. **Repeat Violation**
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in coolers soiled.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Floor soiled/has accumulation of debris. Observed at cook line.
36-73-4
55
Apr 8, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Washing Fruits and Vegetables
FL-42
29
Oct 27, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed for the vents located above the steam table.
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Observed bucket containing horchata stored on the floor of the walk-in cooler. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the mens bathroom.
31B-04-4
70
Mar 13, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored above marinades located in the reach in cooler by the hand wash sink. **Corrected On-Site**
08A-20-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form for time as a method of control for food safety. **Corrected On-Site**
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice chute on soda dispenser soiled with mold like substance.
22-02-4
Basic - Equipment in poor repair. Observed reach in cooler door broken,prep unit.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
35B-01-4
Basic - Food stored on floor. Observed boxes containing corn stored on the floor of the walk-in cooler. Observed jugs containing cooking oil stored on the kitchen floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Reach-in freezer shelves have accumulation of soil residues. Observed for the standing unit by the cookline. Observed reach in cooler shelves soiled with accumulation grease and food debris,unit by the hand wash sink. **Corrected On-Site**
22-16-4
Basic - Unclean building components, attachments or fixtures. Observed fan cover in the walk-in cooler soiled with accumulation dust.
36-50-4
55
Jul 12, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed cooked shrimp (124F - Hot Holding); cooked chicken (121F - Hot Holding); cooked beef (123F - Hot Holding) above the cook line. As per operator, they are using 4 hours time control. They had all items listed held since 11 am. The operator put the time on each items. **Corrective Action Taken**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked shrimp (124F - Hot Holding); cooked chicken (121F - Hot Holding); cooked beef (123F - Hot Holding) above the cook line. As per operator, they are using 4 hours time control. They had all items listed held since 11 am. The operator put the time on each items. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand sink by the dishwasher area is blocked by a fan. The operator removed the fan. **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cut marks cutting board by the cook line.
14-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed a container of lemon on the floor inside the walk in cooler. The operator removed the container. **Corrected On-Site**
08B-47-4
61
Frequently Asked Questions
When was Coyo Taco last inspected?
The most recent health inspection at Coyo Taco on file is from Jan 14, 2026. The public record contains eight inspections in total.
What is the most common violation at Coyo Taco?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Coyo Taco.
How does Coyo Taco compare to other restaurants in Coral Gables?
Coyo Taco most recently scored 78 out of 100, which is higher than the Coral Gables average of 68.
Has Coyo Taco's inspection record improved over time?
Results have been roughly steady. Inspections at Coyo Taco have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Coyo Taco means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Coyo Taco inspected?
Based on the inspection history on file, Coyo Taco is inspected around two times per year on average.
Nearby Restaurants