Coqui IS Here by Taytas
800 N Flagler Ave Ste 1, Homestead, FL 33030 · Permanent Food Service · License 2333843
What drove the grade
Food with mold-like growth.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection4 high priority (no follow-up needed), 3 intermediate, 2 basic-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
See stop sale. Observed mold like substance on shredded cheese at reach in cooler near cook line.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed chicken soup (129°F - Hot Holding) at steam table, as per operator for less than 2 hours.
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee touched hair with gloves on and then proceeded to engage in food preparation without changing the gloves.
Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employee touched raw beef and then proceeded to start plating food to serve to customers.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed raw shrimp sauce, raw shrimp. As per operator for less than 2 days. Advised operator to date mark products. Observed shredded cheese at reach in cooler near cook line.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee training for Lidanis Rodriguez for more than 60 days.
Basic2
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall at the triple sink. Also observed wall near steam table soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed fan over cutting board at table soiled with heavy dust.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.