DirtyFLRestaurant Inspection Data

CHIPOTLE MEXICAN GRILL #762

Health inspection records show CHIPOTLE MEXICAN GRILL #762 in CLEARWATER has 8 inspections with a food safety rating of 2.3/5. Recent inspections indicate some food safety concerns.

2662 Gulf to Bay Boulevard
Clearwater, Florida, 33759
Bay Park Apartments
Pinellas County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 12/2/2025

Inspection #: Visit ID: 13583047

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Steak at 73 F under 3 hours in cooler at cook line. Cooler not turned on . Manager placed food on ice bath and and placed in walk in cooler recheck 41F to 47 F - salsa 46 F , cut tomatoes 48 F in ice bath well in kitchen . Manager added ice under containers of food . Recheck salsa 37 F , cut tomatoes 37 F **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked rice 120 F at the front counter area . Manager voluntarily discarded rice **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Large trashcan stored in front of cook line hand wash sink . Trashcan relocated. Reviewed with manager hand wash sinks must be accessible at all times Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored inside cook line hand wash sink. Manager relocated bucket to shelf below . Reviewed with manager hand wash sinks are for washing hands only Corrected On-Site

Inspection Date: 7/31/2025

Inspection #: Visit ID: 10900709

  • 29-08-4:Basic - Plumbing system in disrepair. Men's restroom hand wash sink in poor repair -Unisex restroom available . Manager scheduled service with follow up phone call this day
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - salsa 47 F, cut tomatoes 45 F in DML in kitchen. Manager voluntarily discarded cut tomatoes , salsa put on ice . Temperatures taken today recheck 40 F Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for the cut lettuce in the front counter area . Reviewed with manager .Manager labeled salad lettuce Corrected On-Site

Inspection Date: 3/1/2025

Inspection #: Visit ID: 8768631

  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chicken reheated 122 F and placed in steam table . Reviewed with manager . Chicken placed on grill for reheat 198F Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris or mold-like substance - soiled ice chute at self service beverage station . Manager cleaned ice chute during inspection . Corrected On-Site
  • 45-02-4:Portable fire extinguisher gauge in red zone near back exit and walk in cooler . For reporting purposes only.

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8880793

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on wire rack above area where employees prepare and cut vegetables and onions Corrected On-Site Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Kitchen floor exposed with food debris Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ledge of flat top grill full of food debris. Employee clean ed and removed Corrected On-Site
  • 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 at 132f Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface cutting boards Groved

Inspection Date: 4/24/2024

Inspection #: Visit ID: 8658684

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and speaker next to pan liners and above prep table
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Through the entire kitchen Repeat Violation
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer bucket in prep area at 10ppm, manager refilled sanitizer bucket now at 200ppm Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (94F - Hot Holding) 174F; chicken in sauce (104F - Hot Holding) 165F at front counter Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grill soiled with old food debris Cheese grater Prep table Table and cutting board at front counter
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand sink on cook line, sanitizer bucket removed Corrected On-Site

Inspection Date: 3/4/2024

Inspection #: Visit ID: 8616777

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Cooked line.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked steak 102f, cooked steak 114f, cooked chicken 127f, all items holding. All items put on grill for reheat. Reheat steak 185f, reheat steak 178f, reheat chicken 178f, Corrected On-Site Repeat Violation

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8454374

  • 25-05-4:Basic - Single-service articles improperly stored. Togo bags on floor in store room.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice 120f, item put back for reheat.

Inspection Date: 7/25/2023

Inspection #: Visit ID: 8370497

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler at front counter
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor at front counter area - manager relocated bucket Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies at self-serve beverage station
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sour cream 45 F in walk in cooler , steak 45 F per manager temperature taken this morning - manager placed food on ice recheck of steak 39 F , recheck of sour cream 41F Corrected On-Site