CHIPOTLE MEXICAN GRILL
33121 Coral Landings Boulevard
Florida, 34684
Pinellas County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 1/30/2025
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Cook line, prep areas, storage areas, restrooms and dining room Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cilantro rice 124F hot hold second temp at 2:15pm 140F Brown rice 119F hot hold second temperature at 2:15 pm 137F hot hold. It is chipotle policy not to reheat rice, out of temp rice was discarded and replaced Corrected On-Site
Food safety inspection conducted on 1/30/2025 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 9/16/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor heavily soiled behind front counter and also where to go food id picked up. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink at the entrance of the kitchen.. Corrected On-Site
Food safety inspection conducted on 9/16/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 5/6/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. There is standing water in the men's restroom no signs of drain back up or leaking plumbing. Operator stated that the water could be from not getting the floor dry enough after cleaning the floor.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor has a heavy accumulation of food debris behind front counter, prep areas, storage area,seating area.Repeat Violation Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tables in seating area soiled with food debris
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Seating area, hall way
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Chicken (124F - Hot Holding, reheat temperature @3:05pm 165F,); cooked Chicken (125F - Hot Holding, second temperature at 3:05 pm 178F). Doods were in steam table for less than 4 hours. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulated food debris on prep tables. Repeat Violation
Food safety inspection conducted on 5/6/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 2/19/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (122F - Hot Holding, second temperature 187F reheat); Beef (124F - Hot Holding, second temperature at 2:11 189F reheat)
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulated food debris on prep table located on front line and on prep table to the left as you enter the rear area of the kitchen. Staff to wipe down prep tables Corrected On-Site
Food safety inspection conducted on 2/19/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 2/12/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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 0ppm. Operator to utilize 3 compartment sink to sanitize dishes until dish machine is working properly. Warning - From follow-up inspection 2024-02-12: On arrival the establishment had the dishwasher shut down and was utilizing the 3 compartment sink with a ppm of 300. The establishment has has a repairman out on 1-30-24 and 2-5-24. The repairman was unable to fix the machine and is scheduled to come back to remove the back of the machine today at 3pm. Discussed disposition with Supervisors Marquetti and Meakins. Will check during next unannounced inspection **Time Extended**
Food safety inspection conducted on 2/12/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 1/29/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation 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 0ppm. Operator to utilize 3 compartment sink to sanitize dishes until dish machine is working properly. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Poultry (124F - Hot Holding, second temperature 165reheat); Beef (121F - Hot Holding, second temperature 165 F reheat) Repeat Violation Warning
Food safety inspection conducted on 1/29/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 7/13/2023
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Operator put new cutting board into use. **Repeat Violation* Corrected On-Site Repeat Violation
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee wiped countertop with paper towel
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef116F hot hood, operator placed in oven to reheat. Second temperature at 3:29 176F reheat
Food safety inspection conducted on 7/13/2023 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).