DirtyFLRestaurant Inspection Data

CHIPOTLE MEXICAN GRILL 3914

CHIPOTLE MEXICAN GRILL 3914 in NEW SMYRNA BEACH has 8 health inspections on record with an overall food safety rating of 3.4/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 8 reports on file

1798 STATE RD 44

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 8 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13635603

Met Inspection Standards

1 high, 2 int, 1 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans
  • 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. Taco lettuce 43-48F after 4 hours. Placed in ice bath in the walk in cooler and then stacked for storage. Several containers 43F, 2 44F, 1 46F, 1 48F in the center. Operator returned to ice bath. Sticker time 7:23, correct per operator. checked at 11:25
  • 12A-01-4:Intermediate - Employee applied hand antiseptic in place of washing hands as required. Employee came off break and sanitized his hands, went in walk in cooler without handwashing
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area Corrected On-Site

10/27/2025· 4mo ago

Visit ID: 10933648

Met Inspection Standards

1 high, 2 basic

  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. 1/6 pan Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Around water filters, steady dripping onto the floor
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 110-140F in the rice cooker. Off at time of temp check. Operator stated they are discarding

5/30/2025· 9mo ago

Visit ID: 10847997

Met Inspection Standards

1 basic

  • 36-22-4:Basic - Walk in cooler fan spray/dripping water onto the floor

2/4/2025· 1y 1mo ago

Visit ID: 10766088

Met Inspection Standards

1 int, 3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Under counter cooler across from grill Corrected On-Site
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched.knives
  • 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. Olivia, no food handler training.

11/5/2024· 1y 4mo ago

Visit ID: 10701005

Met Inspection Standards

1 basic

  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Under prep sink main kitchen area Warning - From follow-up inspection 2024-11-05: **Time Extended**

10/22/2024· 1y 4mo ago

Visit ID: 10697487

Follow-up Inspection Required

2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in men's restroom. Visible mold like substance and odor. Scheduled to be remediated 10/31 Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Under prep sink main kitchen area Warning

2/14/2024· 2y ago

Visit ID: 8539703

Met Inspection Standards

1 high, 1 int, 3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans Repeat Violation
  • 36-17-5:Basic - Floor drain covers missing and/or in disrepair. In front of dish machine and the compartment sink, through trough drain cover missing and broken in areas.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Several small leaks at three compartment sink soap/sanitizer dispenser when running.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager on duty unable to locate any proof of approved food handler training for Tricia

10/30/2023· 2y 4mo ago

Visit ID: 8344059

Met Inspection Standards

2 high, 2 basic

  • 21-17-4:Basic - Clean linens stored on floor. Bag under shelving next to kitchen entrance
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pinto beans 76-81F. Removed from refrigeration and put in a pot to heat. Left on the stove with no heat turned on. Operator turned heat on **Corrective Action Taken**
  • 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. See stop sale. Steak 117-124F marked to discard at 3:15 pm after 4 hour hold time - @ 4:08 pm.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Cookline across from double warmer