DirtyFLRestaurant Inspection Data

CHIPOTLE #3189

CHIPOTLE #3189 maintains a 3.3/5 food safety rating based on 8 health department inspections in PALM BEACH GARDENS. Recent inspections show improving food safety practices.

Last inspection: 7 months ago · 8 reports on file

US 1
Florida, 33408
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 8 health inspection reports

All Inspection Reports

7/22/2025· 7mo ago

Visit ID: 10883189

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

5/30/2025· 9mo ago

Visit ID: 10845078

Follow-up Inspection Required

1 high

  • 22-41-4:High Priority - - From initial inspection : 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. Chlorine sanitizer 0 Ppm. Operator primed rechecked 0 Ppm advised operator to use three component sink and sanitize with quaternary 200Ppm -400Ppm Repeat Violation Admin Complaint - From follow-up inspection 2025-05-30: Dishwasher chlorine 0ppm Admin Complaint

5/21/2025· 9mo ago

Visit ID: 10842081

Follow-up Inspection Required

1 high, 1 int, 2 basic

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with salt. Operator removed Corrected On-Site Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary 50 Ppm sanitizer bucket in prep area Warning
  • 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. Chlorine sanitizer 0 Ppm. Operator primed rechecked 0 Ppm advised operator to use three component sink and sanitize with quaternary 200Ppm -400Ppm Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink being used as a dump sink food particles in sink. Operator removed and cleaned. Corrected On-Site Warning

4/2/2025· 11mo ago

Visit ID: 10806044

Follow-up Inspection Required

1 high

  • 22-41-4:High Priority - - From initial inspection : 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. Dishwasher (Chlorine 0ppm) Advised operator to sanitize via triple sink with quaternary sanitizer at 200-400ppm. Warning - From follow-up inspection 2025-04-02: Dish machine chlorine sanitizer 0ppm. Observed dishes inside machine at time of inspection. Admin Complaint

3/25/2025· 11mo ago

Visit ID: 10721158

Follow-up Inspection Required

2 high

  • 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. Dishwasher (Chlorine 0ppm) Advised operator to sanitize via triple sink with quaternary sanitizer at 200-400ppm. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak over lime juice at reach in cooler by prep area. Operator stored properly. Corrected On-Site Warning

11/15/2024· 1y 3mo ago

Visit ID: 8732670

Met Inspection Standards

2 high, 1 basic

  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. At dish-machine area floor drain.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline area- employee removed hat and fixed their hair- changed gloves and proceeded to prepare food without washing their hands - educated operator employee washed hands.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline reach in cooler - cooked black beans 49F- cold holding- food not prepared or portioned today- as per operator food left out on counter of temperature for. 15 minutes- operator moved to walk in cooler to quick chill. **Corrective Action Taken**

4/2/2024· 1y 11mo ago

Visit ID: 8643451

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

10/19/2023· 2y 4mo ago

Visit ID: 8354109

Met Inspection Standards

1 high, 1 int, 2 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife sharpener between cooler and prep line- operator removed Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons in a container of water 80F- operator discarded water Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Front line shredded cheese 40-47F (cold holding), chopped lettuce 50-51F (cold holding)- not prepared or portioned today- Food out of temperature for an hour- operator moved to walk in cooler to quick chill. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler #2 steak -as per operator started cooling 9:45- (48F at 11:03; 48F at 11:23)(cooling)- food covered- at current rate of cooling food will not reach 41F within remaining 2 hours- operator moved to walk in cooler to quick chill. **Corrective Action Taken**