DirtyFLRestaurant Inspection Data

CHIPOTLE MEXICAN GRILL #2722

CHIPOTLE MEXICAN GRILL #2722 has 6 health inspections on file for its NAPLES location, with an overall rating of 3.2/5. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 6 reports on file

2085 TAMIAMI TRL N

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 6 health inspection reports

All Inspection Reports

11/17/2025· 3mo ago

Visit ID: 10882723

Met Inspection Standards

3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Operator removed the scoop. Corrected On-Site
  • 25-06-4:Basic - Single-service food containers not stored inverted or protected from contamination at dry storage. Operator stored inverted. Corrected On-Site

5/7/2025· 10mo ago

Visit ID: 10833816

Met Inspection Standards
  • N/A:No Violations Were Observed

3/11/2025· 1y ago

Visit ID: 8773840

Met Inspection Standards

2 high, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed portioning basket with no handle stored in chips. Operator removed basket. Corrected On-Site
  • 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 dish washer move to clean dishes after touching clean without washing hands. Operator educated employee on proper hand washing. Employee washed hands.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chemical cleaner stored on shelf with bags and containers. Operator moved for proper storage.

10/24/2024· 1y 4mo ago

Visit ID: 10703179

Met Inspection Standards

1 high, 1 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans next to dish machine are wet nesting.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brisket (130 F - Hot Holding) operator placed food back on flat grill to reheat; operator reheated to achieve brisket (168 F - Reheating) Corrected On-Site

12/14/2023· 2y 2mo ago

Visit ID: 8467036

Met Inspection Standards

1 high, 1 int, 3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles throughout the kitchen.
  • 12B-01-4:Basic - Employee eating while preparing food. Observed cook eating chips and then proceeded to handle foods without changing gloves or washing hands.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting on dishes stored on shelf near the ware washing station.
  • 12A-05-4:High Priority - Employee ate then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook eating chips and then proceeded to handle foods without changing gloves or washing hands.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times blocked by the trash cans near the ware washing station. Operator removed the trash cans. **Corrective Action Taken**

8/8/2023· 2y 7mo ago

Visit ID: 8372789

Met Inspection Standards

1 high, 2 int, 2 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles on all the reach in units.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting on the shelf next to the ware washing unit. Repeat Violation
  • 22-12-5:High Priority - Metal stem-type thermometer soiled stored under the prep table in front of the ice machine.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed form to operator. **Corrective Action Taken**
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator. **Corrective Action Taken**