Chipotle #3604
Last inspected: Jan 30, 2026
82
Score
Chipotle #3604 has been inspected eight times since 2022. The latest inspection on file is from Jan 30, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to eight violations per visit.
“Cutting board has cut marks and is no longer cleanable” comes up most often, recorded four times in the inspection record.
That puts the facility ahead of the local pack: the average Clermont restaurant scores 68. The inspection history reads as standard for a restaurant of this size.
8
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - Condensation or other drainage not disposed of according to law. -draining from panel in walk in cooler
28-02-4
Basic - Cutting board has cut marks and is no longer cleanable. -green boards in dish area, operator brought out new one.
14-09-4
Basic - Equipment in poor repair. -walk in cooler door handle
14-11-5
Basic - Floor area(s) covered with standing water in walk cooler. **Repeat Violation**
36-22-4
82
Aug 28, 2025
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Jaevon
53B-13-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -women's
32-04-4
Basic - Drain cover(s) missing at mop sink
29-18-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. -employee on front line
13-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -both doors in lobby **Repeat Violation**
35B-01-4
Basic - Floor area(s) covered with standing water under cooking equipment in kitchen.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler on cook line
23-03-4
Basic - Standing water in floor drain/floor drain draining very slowly. -under triple sink, operator cleaned out, water drained. **Corrected On-Site**
29-19-4
Basic - Two lights not functioning over grill.
36-62-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -below and behind triple sink **Repeat Violation**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
55
Feb 24, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
64
Oct 21, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line cook in and prepping food. **Repeat Violation**
13-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. -operator hung up **Corrected On-Site**
42-01-4
Basic - Cutting board has cut marks and is no longer cleanable. -green cutting board in dish area. Operator discarded. **Corrected On-Site**
14-09-4
Basic - Drain cover(s) missing at triple sink
29-18-4
82
Mar 5, 2024
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of hot holding cabinet is soiled.
22-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Two employees preparing food in kitchen with no beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans stacked for storage in dish area.
24-08-4
Basic - Equipment in poor repair. Dishmachine is not working per manager. Already called for service. Three compartment sink quaternary ammonia sanitizer at 200 ppm.
14-11-5
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. At back door.
35B-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Knives in front to go area. **Repeat Violation**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -caulking at triple sink has a residue buildup.
36-27-5
67
Sep 6, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Hot and Cold Water Available; Adequate Pressure
FL-25
82
Mar 22, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by equipment covers at 'digital make line'. Manager relocated. **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - self service soda machine - ice chute at self service soda machine
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors at ladies room.
32-04-4
Basic - Cutting board has cut marks and is no longer cleanable throughout prep area **Repeat Violation**
14-09-4
Basic - Floor area in walk in cooler covered with standing water.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, - exterior of prep refrigerators - interior of hot box on cooks line - ventilation hood heavy soil
23-03-4
Basic - Reach-in cooler interior and shelves have accumulation of soil residues, prep storage coolers
22-16-4
64
Sep 13, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pinto beans in hold unit under "to go" cook line 110F. Per operator, less than four hours. Reheated to 178F. **Corrected On-Site**
03B-01-6
Basic - Cutting board has cut marks and is no longer cleanable at cooks lines. Red cutting boards at prep area.
14-09-4
82
Frequently Asked Questions
When was Chipotle #3604 last inspected?
The most recent health inspection at Chipotle #3604 on file is from Jan 30, 2026. The public record contains eight inspections in total.
What is the most common violation at Chipotle #3604?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Chipotle #3604.
How does Chipotle #3604 compare to other restaurants in Clermont?
Chipotle #3604 most recently scored 82 out of 100, which is higher than the Clermont average of 68.
Has Chipotle #3604's inspection record improved over time?
No. Recent inspections at Chipotle #3604 have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Chipotle #3604 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 Chipotle #3604 inspected?
Based on the inspection history on file, Chipotle #3604 is inspected around two times per year on average.
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