Chipotle Mexican Grille
Last inspected: Jan 27, 2026
64
Score
The health department has logged 13 inspections at Chipotle Mexican Grille, the earliest from 2022. The latest inspection on file is from Jan 27, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around three violations each.
Across the inspection history, “stop sale issued on time/temperature control” is the issue that surfaces most often, recorded three times.
Chipotle Mexican Grille's latest score of 64 falls below the Greenacres average of 76. The full record sits in fairly typical territory for a working restaurant.
13
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
64
Aug 25, 2025
Routine - Food
No violations found.
100
Jun 4, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects found. 1 fly landing on clean cover for pan with sauce, prep counter and dry storage rack for pans. 3 flies flying around in office near dish wash area. **Admin Complaint** - From follow-up inspection 2025-06-04: 1 fly flying around along cook line. **Admin Complaint**
35A-02-7
86
Jun 3, 2025
Complaint Full
5 critical violations.
View 5 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator placed an out of service sign. **Corrective Action Taken** **Warning**
22-49-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager touch trash can then handled clean door of hotbox to open; no hand wash. Manager washed hands and cleaned door of hotbox. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Live, small flying insects found. 1 fly landing on clean cover for pan with sauce, prep counter and dry storage rack for pans. 3 flies flying around in office near dish wash area. **Admin Complaint**
35A-02-7
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: cut lettuce (56F at 3:50pm- Cooling) As per operator, cooling since 9am; shredded cheese (54F at 3:55pm; 56F at 4:16pm- Cooling) as per operator, cooling since 12:16pm. Items did not cool to 41F in a total of 4 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: cut lettuce (56F at 3:50pm- Cooling) As per operator, cooling since 9am; shredded cheese (54F at 3:55pm; 56F at 4:16pm- Cooling) as per operator, cooling since 12:16pm. Items did not cool to 41F in a total of 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03D-06-5
47
Nov 21, 2024
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
43
Oct 29, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Manager was unable to provide proof of food safety training for multiple employees. Per operator employees hired more than sixty days. **Warning** - From follow-up inspection 2024-10-29: Still the same. Per operator they received the books but no food handlers course are done **Admin Complaint**
53B-13-5
90
Aug 30, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Walk-in Cooler; raw prepped chicken (46F - Cooling) Food held in cooler since 10:30am Food did not reach a temperature of 41F or below within four hours. See stop sale **Warning**
03D-06-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Walk-in Cooler; raw prepped chicken (46F - Cooling) Food held in cooler since 10:30am Food did not reach a temperature of 41F or below within four hours. See stop sale **Warning**
01B-02-5
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. At Front Counter; melted cheese (125F - Hot Holding); beans (102F - Hot Holding) Per operator food held at steam table less than an hour Operator moved to reheat to 165F+ **Corrective Action Taken** **Warning**
03B-15-5
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. Manager was unable to provide proof of food safety training for multiple employees. Per operator employees hired more than sixty days. **Warning**
53B-13-5
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Operator does not know the six reportable diseases Emailed big 6 poster **Warning**
11-01-5
52
Apr 11, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Ran multiple times. Triple Sink (Quaternary 200ppm) set up.
16-55-4
95
Nov 27, 2023
Routine - Food
No violations found.
100
Nov 14, 2023
Routine - Food
6 critical violations. 1 major violation.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee removing dirt from table with gloves followed by handling food with out changing gloves and washing hands. Employee washed hands **Corrected On-Site**
12A-09-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at 0 ppm. Operator transferred sanitation procedures to 3 compartment sink quaternary 200 ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed two containers with cooked beef on steam table to go area with time marked to be discarded at 3:15pm still on rotation at 3:20pm. Operator discarded , see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container sitting on ice bath next to tortilla warmer machine on assembly line with Chopped lettuce 59°F cold Holding . Per operator product prepared today at 9am , cooled down on ice to 41°F and removed from walk-in cooler approximately 2 hours ago. Validated the rest of chopped lettuce inside cooler all at 41°F. Operator decided to discarded. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed two containers with cooked beef on steam table to go area with time marked to be discarded at 3:15pm still on rotation at 3:20pm. Operator discarded , see stop sale.
03F-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on steam table on to go area cooked chicken (130F - Hot Holding); cooked red beans (130F - Hot Holding). Per operator products stored for approximately 20 minutes. Operator discarded beans and reheated chicken to 172°F reheating. **Corrected On-Site**
03B-01-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator **Corrective Action Taken**
11-07-5
37
Jun 8, 2023
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
74
Jan 30, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly... +++200 ppm. Manager set up 3 complaint sink.
22-49-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding steak 92°-115° in steam table at front line being held less than four hours. Employee discarded food. **Corrective Action Taken**
03B-01-6
Intermediate - Hot water supply not maintained during peak periods at front line handwashing sink .
27-18-4
67
Sep 2, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times....stored plastic bags in hand washing sink at dishwashing area. Employee moved. **Corrected On-Site**
31A-09-4
Basic - In-use utensil pizza cutter used with moist food stored not in running water with insufficient velocity to flush food particles away or hot water at 135° or above . Manager moved
10-03-4
86
Frequently Asked Questions
When was Chipotle Mexican Grille last inspected?
The most recent health inspection at Chipotle Mexican Grille on file is from Jan 27, 2026. The public record contains 13 inspections in total.
What is the most common violation at Chipotle Mexican Grille?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Chipotle Mexican Grille.
How does Chipotle Mexican Grille compare to other restaurants in Greenacres?
Chipotle Mexican Grille most recently scored 64 out of 100, which is lower than the Greenacres average of 76.
Has Chipotle Mexican Grille's inspection record improved over time?
Results have been roughly steady. Inspections at Chipotle Mexican Grille have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Chipotle Mexican Grille means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Chipotle Mexican Grille inspected?
Based on the inspection history on file, Chipotle Mexican Grille is inspected around four times per year on average.
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