Coyo Taco
2320 NW 2nd Ave, Miami, FL 33127 · Permanent Food Service · License 2334573
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 6 complaint inspection2 high priority (fixed on the spot), 2 intermediate, 9 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 6, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed butter (65°F - Cold Holding) located next to cook line. As per operator, product was placed there about an hour ago. Operator placed inside walk in cooler for rapid cooling.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw shelled eggs stored above unwashed product inside walk in cooler. Operator removed eggs.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed quaternary and chlorine test kit for three compartment sink and dish machine expired 07/26.
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed shelf used to stored food contact equipment near back area rusted.
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed clear squeeze bottles containing oils and sauces with no label on prep table near front counter.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed aluminum pan of sauce on floor inside walk in cooler. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Observed two plastic containers inside walk in cooler cracked. Operator discarded.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed wiping cloth on top of white cutting board at prep reach in cooler. Operator removed.
Fixed on the spot
Cloth used as a food-contact surface.
Observed cloth used to cover butter near cook line. Operator removed.
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
Observed wiping cloth on top of white cutting board near cook line not stored in sanitary solution.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed walk in cooler located door gasket soiled.
Buildup of food debris/soil residue on equipment door handles.
Observed walk in cooler door handle with food debris.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed hole in wall next to dry rack shelfs.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.