CHIPOTLE MEXICAN GRILL

CHIPOTLE MEXICAN GRILL located in LONGWOOD has undergone 8 health department inspections, achieving a 4.0/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 8 reports on file

891 South Miami Avenue

Miami, Florida, 33130

Miami-Dade County County

Overall Food Safety Rating

★★★★☆ (4.0/5)

Based on 8 health inspection reports

All Inspection Reports

3/30/2026· 2w ago

Visit ID: 13539239

Met Inspection Standards

2 high, 1 basic

29-49-6:Basic - Standing water in bottom of reach-in-cooler. - at cookline
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 and the time removed from temperature control cannot be determined. - steak at drive thru line. Operator added 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. - pork (133F - Hot Holding). Operator turned up unit. **Corrective Action Taken**

10/29/2025· 5mo ago

Visit ID: 13553932

Met Inspection Standards

N/A:No Violations Were Observed

10/3/2025· 6mo ago

Visit ID: 10879762

Met Inspection Standards

N/A:No Violations Were Observed

4/27/2025· 11mo ago

Visit ID: 10823333

Met Inspection Standards

2 basic

42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. - employee placed sanitizer bucket on floor after preparing the solution. Manager educated employee Corrected On-Site

2/12/2025· 1y 2mo ago

Visit ID: 10775993

Met Inspection Standards

N/A:No Violations Were Observed

2/10/2025· 1y 2mo ago

Visit ID: 8854417

Follow-up Inspection Required

1 high

03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sour cream (42f-44fF - Cold Holding); - cut lettuce (43f-47fF - Cold Holding); - corn (43f-47fF - Cold Holding) manager moved items to ice bath **Corrective Action Taken** Warning

8/8/2024· 1y 8mo ago

Visit ID: 8744493

Met Inspection Standards

1 high, 2 int

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. - steak in hot box
03D-15-4:Intermediate - Food being cooled by less effective method as evidenced by inadequate rate of cooling during time of inspection. WALK IN COOLER: - tomato ambient <4 hours (46f-48f F - Cooling) Time was marked as prep 7:58am, time of temperature reading 11:48am. Observed pans of tomato sitting on top of ice, not submerged. Advised operator to add more water to ice bath so that food pans are submerged into ice bath.
53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. - missing date of completion, date of expiration, and D.O.B. Manager states employees have gone through training.

4/23/2024· 1y 11mo ago

Visit ID: 8606803

Met Inspection Standards

1 basic

29-18-4:Basic - Drain cover(s) missing. At the ice machine