Coyo Taco

1514 S Dixie Hwy, Coral Gables, FL 33146 · Permanent Food Service · License 2337211

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Oct 9, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 7 routine inspection
3 high priority (fixed on the spot), 5 basic (1 repeat)
-15
Safety score85

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug72026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
Official report, on the Florida DBPR website
First visitAug 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 3 High priority
- 5 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at cook line cold table, shredded cheese (53°F - Cold Holding) chipotle aioli (52°F - Cold Holding). As per operator since 11am. Operator removed and voluntarily discarded.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed at cook line griddle Al pastor pork (122°F - Hot Holding). As per operator less than 3 hours. Operator began to reheat.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed at cook line drawer coolers raw beef steaks stored over raw shrimp and fish. Operator began to remove.
  Fixed on the spot
Basic5
- Code 03, Food out of temperature: 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 operator conducting ROP without HACCP to be held within 48 hours, and items have not been removed from packaging with in 48 hours. Observed packages dated, 7/31, 8/1, 8/3.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed between prep table coolers. Operator removed.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed gaskets at reach in cooler broken.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed for to go boxes and aluminum pans at cook line top shelf. Operator inverted.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Observed at fron5 counter and cook line area.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.