What is Coyo Taco's health inspection score?

Coyo Taco has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Coyo Taco last inspected?

Coyo Taco was last inspected on December 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Coyo Taco have?

Coyo Taco has 65 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Coyo Taco safe to eat at?

Coyo Taco has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Coyo Taco serve?

Coyo Taco serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Coyo Taco

Name: Coyo Taco
Address: 1111 SW 1ST AVE UNIT 4, Miami, 33130
Rating: 0

1111 SW 1ST AVE UNIT 4, Miami

Last Inspected: 12/17/2025

▲Improving

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0Poor

Mexican•Brickell

Ranked #434 of 439 in BrickellBetter than 84% of mexican restaurants

Improving

4 inspections

Last: Dec 17, 2025

high confidence

Directions Order

Inspections

Clean Rate

16.3

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

13x

Employee illness

Sick employee handling food — illness transmission risk

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-114

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-24 pts

Best practices • 2 pts each

Inspection Timeline

+19 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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1111 SW 1ST AVE UNIT 4, Miami, FL 33130

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Violation Timeline

Nov 2025

1 inspections

2 high priority

3 basic

Nov

Dec 2025

3 inspections

12 high priority

4 intermediate

44 basic

Inspection History

4 records on file

3 Complaint Full1 Routine - Food

Dec 25

Complaint Full InspectionLatestCall Back - Complied

1 High9 Basic

10 total3 risk factors

67/100inspection score

−58 pts

High Priority (4)

−40 pts

03ETCS food not reheated to 165°F for hot holdingRisk Factor−10
03FTime as a Public Health Control not followedRisk Factor−10
08BFood not protected during preparation/storage/display−10
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (2)

−10 pts

04Facilities inadequate to maintain TCS food temperatures−5
11Employee health knowledge lacking; ill employee present−5

Basic (3)

−8 pts

10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed(2x)−4

Base deductions−58 pts

Risk factor bonus (3× +5)−15 pts

Dec 25

Complaint Full InspectionCall Back - Extension given, pending

4 High1 Med12 Basic

17 total5 risk factors

11/100inspection score

−102 pts

High Priority (6)

−70 pts

01AFood obtained from unapproved sourceRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03ETCS food not reheated to 165°F for hot holdingRisk Factor−10
03FTime as a Public Health Control not followedRisk Factor−10
08BFood not protected during preparation/storage/display(2x)−20
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (4)

−20 pts

01CShellstock tags missing or shellstock commingled−5
04Facilities inadequate to maintain TCS food temperatures−5
11Employee health knowledge lacking; ill employee present−5
22Food-contact surfaces not clean and sanitized−5

Basic (4)

−12 pts

02DFood not properly labeled or not in original container(2x)−4
10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed(2x)−4

Base deductions−102 pts

Risk factor bonus (5× +5)−25 pts

Dec 25

Complaint Full InspectionWarning Issued

7 High3 Med23 Basic

33 total6 risk factors

0/100inspection score

−210 pts

High Priority (7)

−150 pts

01AFood obtained from unapproved sourceRisk Factor−10
03BTCS food not held hot at 135°F or above(2x)Risk Factor−20
03DTCS food not cooled properly (from 135°F to 41°F)(3x)Risk Factor−30
03ETCS food not reheated to 165°F for hot holding(2x)Risk Factor−20
03FTime as a Public Health Control not followed(3x)Risk Factor−30
08BFood not protected during preparation/storage/display(2x)−20
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (5)

−40 pts

01CShellstock tags missing or shellstock commingled(3x)−15
04Facilities inadequate to maintain TCS food temperatures−5
11Employee health knowledge lacking; ill employee present−5
12AHands not clean or not washed properly−5
22Food-contact surfaces not clean and sanitized(2x)−10

Basic (5)

−20 pts

02DFood not properly labeled or not in original container(3x)−6
10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit(2x)−4
28Sewage/waste water not properly disposed(3x)−6
32Bathroom not clean or properly supplied−2

Base deductions−210 pts

Risk factor bonus (6× +5)−30 pts

Nov 25

Routine - Food InspectionInspection Completed - No Further Action

2 High3 Basic

5 total1 risk factor

69/100inspection score

−24 pts

High Priority (1)

−10 pts

01AFood obtained from unapproved sourceRisk Factor−10

Intermediate (2)

−10 pts

01CShellstock tags missing or shellstock commingled−5
11Employee health knowledge lacking; ill employee present−5

Basic (2)

−4 pts

02DFood not properly labeled or not in original container−2
10In-use food utensils not properly stored−2

Base deductions−24 pts

Risk factor bonus (1× +5)−5 pts

Community Reviews

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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