DirtyFLRestaurant Inspection Data

CHIPOTLE MEXICAN GRILLE

With 9 documented inspections, CHIPOTLE MEXICAN GRILLE in GREEN ACRES has achieved a 3.0/5 food safety rating. Recent inspections show improving food safety practices.

6714 FOREST HILL BLVD, GREEN ACRES 33413

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 8/25/2025

Inspection #: Visit ID: 10906120

  • N/A:No Violations Were Observed

Inspection Date: 6/4/2025

Inspection #: Visit ID: 10852108

  • 35A-02-7: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

Inspection Date: 6/3/2025

Inspection #: Visit ID: 10850860

  • 22-49-4: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
  • 12A-13-4: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
  • 35A-02-7: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
  • 01B-02-5: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: 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
  • 03D-06-5: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

Inspection Date: 11/21/2024

Inspection #: Visit ID: 8876982

  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Rice scoop stored in metal holder with surface rust in direct contact with rice scoop. Discussed with operator who removed scoop and holder.
  • 29-08-4:Basic - Plumbing system in disrepair. In walk in cooler condenser leaking water onto sealed box of chicken; discussed with operator advised to move or cover chicken with sheet liner. Hand wash sink located near prep sink leaking waste water onto floor; discussed with operator who tightened pipe and stopped leak ? Corrected On-Site
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests. Located at dish washing station 2 live flies; operator killed flies.
  • 01B-02-5: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. diced tomatoes (49F - Cooling) at 3:00 pm since 10:30am .see stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Reach in three door refrigerator cooked beans (47F - Cold Holding) not portioned or prepared today; per operator product out of temperature for approximately 30 minutes; operators chose to discard item. Corrected On-Site
  • 03D-06-5: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. diced tomatoes (49F - Cooling) at 3:00 pm since 10:30am .see stop sale Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Togo area steam table cooked beans (120F - Hot Holding)discussed with operator who stirred beans; Per operator stored for approximately 30 minutes . rechecked temperature 145F Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 10/29/2024

Inspection #: Visit ID: 8876912

  • 53B-13-5: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

Inspection Date: 8/30/2024

Inspection #: Visit ID: 8721560

  • 03B-15-5: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
  • 01B-02-5: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
  • 03D-06-5: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; 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
  • 11-01-5: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
  • 53B-13-5: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

Inspection Date: 4/11/2024

Inspection #: Visit ID: 8552110

  • 16-55-4: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.

Inspection Date: 11/27/2023

Inspection #: Visit ID: 8552001

  • N/A:No Violations Were Observed

Inspection Date: 11/14/2023

Inspection #: Visit ID: 8343670

  • 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.at 0 ppm. Operator transferred sanitation procedures to 3 compartment sink quaternary 200 ppm Corrected On-Site Warning
  • 12A-09-4: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
  • 01B-02-5: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.
  • 03A-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
  • 03F-01-5: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.
  • 03B-01-6: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
  • 11-07-5: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**