CHIPOTLE 3497

With 7 inspections documented, CHIPOTLE 3497 maintains a 3.4/5 food safety rating in BOYNTON BEACH. Food safety practices have remained consistent.

Last inspection: 7 months ago · 7 reports on file

8790 West Boynton Beach Boulevard

Florida, 33472

Palm Beach County County

★★★☆☆ (3.4/5)

Based on 7 health inspection reports

All Inspection Reports

Visit ID: 13475624

Follow-up Inspection Required

1 high, 1 basic

23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishwasher soiled with dirt, dust or food debris.
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice (121F-131F - Hot Holding) cooked 2-3 hours ago and placed in hot holding unit at cook line. Operator reheated rice to 200F. Corrected On-Site Repeat Violation Admin Complaint

Visit ID: 10807324

Met Inspection Standards

1 high

03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans (129F - Hot Holding) on stove at cook line for about 20 minutes. Stove off. Cook reheated beans to 170F Corrected On-Site

Visit ID: 10801220

Met Inspection Standards

1 high

12A-25-4:High Priority - Employee touched a step ladder and then handled clean sanitized cutting board from dish machine and placed it on a shelf without washing hands. Employee went to wash her hands. Corrected On-Site

Visit ID: 10754853

Met Inspection Standards

2 high

03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cooking and taken off the grill at 147F internal temperature at the thickest part. Cook returned chicken to grill and cooked to 168F. Corrected On-Site
22-41-4: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 25ppm. Sanitizer container low. Manager switched container 100ppm. Corrected On-Site

Visit ID: 8785587

Met Inspection Standards

2 high

22-12-5:High Priority - Metal stem-type thermometer soiled with cooked brisket. Operator cleaned and sanitized thermometer. Corrected On-Site
03F-02-5:High Priority - Time/temperature control for safety brisket 103F identified in the written procedure as a food held using time as a public health control has no time marking and the time reheated, was one hour ago and left at grill station without a time mark. Cook reheated brisket to 170F and started time again. Corrected On-Site

Visit ID: 8438628

Met Inspection Standards

Visit ID: 8384209

Met Inspection Standards

1 int

27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink 94°F, at take out line.