DirtyFLRestaurant Inspection Data

CHIPOTLE MEXICAN GRILL 2916

With 18 inspections documented, CHIPOTLE MEXICAN GRILL 2916 maintains a 2.9/5 food safety rating in PLANTATION. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 18 reports on file

1760 N UNIVERSITY DR B

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 18 health inspection reports

All Inspection Reports

12/12/2025· 3mo ago

Visit ID: 13593934

Met Inspection Standards

4 high, 1 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors soiled with food debris. Repeat Violation
  • 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At 3 compartment sink in back, 1 inch air gap not maintained between detergent hose and flood rim.
  • 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. Employee handled raw chicken then handled reach in cooler door without washing hands/ changing gloves. Educated operator on proper procedure. **Corrective Action Taken**
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee wiped nonfood contact surface with towel then proceeded to wash/ rub hands for 5 seconds before prepping food. Educated operator on proper procedure. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter, #1 cooked prepped steak (128F - Hot Holding); #2 cooked prepped steak (124F - Hot Holding). Per operator out of temperature for 30 minutes. Per operator cooked and prepared today. Operator reheated. cooked chicken (182F - Reheating) Corrected On-Site

11/4/2025· 4mo ago

Visit ID: 13566371

Met Inspection Standards

3 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water in the kitchen near the drink cooler. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket. Operator moved.

10/21/2025· 4mo ago

Visit ID: 10922145

Follow-up Inspection Required

1 high, 3 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. In the kitchen area standing water on the floor. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors soiled with food debris near the cook line. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food prep counters soiled with food debris in the kitchen. 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. At the holt holding device at the entrance of kitchen steak (92F - Hot Holding). Operator voluntarily discarded. Repeat Violation Admin Complaint

5/23/2025· 9mo ago

Visit ID: 10840263

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. Observed dishwasher machine at 00ppm after several attempts. Operator set up triple sink. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-05-23: Observed dishwasher machine at 25ppm after several attempts. Operator replaced chlorine bucket and ran it several times but still at 25ppm. Operator set up triple sink. Admin Complaint

5/14/2025· 10mo ago

Visit ID: 10838757

Follow-up Inspection Required

4 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. Observed dishwasher machine at 00ppm after several attempts. Operator set up triple sink. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at reach in cooler(Hoshizaki) in kitchen - pico de gallo (45- 53F - Cooling) as per tag on containers, items portioned and prepared today 8:34am. As per operator items held out of temperature for approximately 7 hours prior to inspection. See stop sale.
  • 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. Observed at reach in cooler(Hoshizaki) in kitchen - pico de gallo (45- 53F - Cooling) as per tag on containers, items portioned and prepared today 8:34am. As per operator items held out of temperature for approximately 7 hours prior to inspection. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table in kitchen - grilled chicken (124F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes, operator placed item on stove to reheat. **Corrective Action Taken** Repeat Violation Admin Complaint

3/19/2025· 11mo ago

Visit ID: 10801554

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

3/18/2025· 11mo ago

Visit ID: 10800175

Follow-up Inspection Required

3 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. Observed 10ppm. Corrected to 100ppm. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed tortilla wrap stored next to raw steak in reach in cooler. PIC voluntarily discarded wraps. Corrected On-Site 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. Observed: - at front counter steam table, chicken (131F - Hot Holding, reheated to 177F); pork (125F - Hot Holding, reheated to 198F). - in hot holding unit, brown rice (128-133F - Hot Holding). Temperature increased on hot holding unit. Per operator items have been out of temperature for approximately 15minutes. **Corrective Action Taken** Warning

10/22/2024· 1y 4mo ago

  • N/A:No Violations Were Observed

10/21/2024· 1y 4mo ago

Visit ID: 8784733

Follow-up Inspection Required

3 high, 1 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 not stored above salt on prep table across from cook line. PIC removed and stored appropriately. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (46F @ 4:35 - Cooling since 10:12). See stop sale. Observed brisket (46F - Cold Holding). Per operator item was not prepared or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (41-47F - Cold Holding); cut lettuce (42-46F - Cold Holding). Per operator items have been out of temperature for approximately 2 hours. Observed brisket (46F - Cold Holding). Per operator item was not prepared or portioned today. See stop sale. Warning
  • 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. Observed cut tomatoes (46F @ 4:35 - Cooling since 10:12). See stop sale. Warning

9/16/2024· 1y 5mo ago

Visit ID: 8888793

Met Inspection Standards

2 basic

  • 32-07-4:Basic - Bathroom facility not clean. Soiled hand wash sinks in women and men bathrooms. Employee cleaned and sanitized Corrected On-Site
  • 25-17-4:Basic - Single-service articles stored on a soiled surface. Sugar packets on soiled container , employee emptied container, cleaned and sanitized Corrected On-Site

7/23/2024· 1y 7mo ago

Visit ID: 8830455

Met Inspection Standards

1 high

  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet. Observed at mop sink - From follow-up inspection 2024-07-23: Same **Time Extended**

7/16/2024· 1y 7mo ago

Visit ID: 8826529

Follow-up Inspection Required

4 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. Observed dishwasher machine at 00ppm after several cycles.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler pan of steaks tempting at 47F - 49F. As per operator item not prepped or portioned today - operators label states Item prepped and portioned 7/14/24. See stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler pan of steaks tempting at 47F - 49F. As per operator item not prepped or portioned today - operators label states Item prepped and portioned 7/14/24. See stop sale
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet. Observed at mop sink

7/3/2024· 1y 8mo ago

Visit ID: 8817316

Met Inspection Standards

1 high, 1 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored next to pack of wraps at front counter. PIC removed.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown rice (113F - Hot Holding). Per operator items have been out of temperature for approximately 15mins. PIC placed rice to be reheated. **Corrective Action Taken**

6/24/2024· 1y 8mo ago

Visit ID: 8700854

Met Inspection Standards

1 high, 1 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling tile next to dish machine.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled chicken (119F - Hot Holding) at cook line. Per operator, food out of temperature for approximately 2 hours. Operator put chicken back on grill to reheat to 165F for hot holding. Chicken reheated to 170F. Corrected On-Site

5/13/2024· 1y 10mo ago

Visit ID: 8668059

Met Inspection Standards

2 high, 1 int

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed shredded mozzarella (55F at 11:57- Cooling since 7:30). Item did not make it to 41F within 4 hours. See stop sale.
  • 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. Observed shredded mozzarella (55F at 11:57- Cooling since 7:30). Item did not make it to 41F within 4 hours. See stop sale.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in kitchen area next to prep holding pieces of ice.

11/29/2023· 2y 3mo ago

Visit ID: 8512423

Follow-up Inspection Required

1 high

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: steak (116-122F - Hot Holding, reheated temperature 186F. chicken breast (122-158F - Hot Holding, reheated temperature 166F-194F). Per operator item was out of temperature for approximately 1 hour. Item placed items to be reheated. Corrected On-Site Repeat Violation Admin Complaint

9/29/2023· 2y 5mo ago

Visit ID: 8511956

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

9/28/2023· 2y 5mo ago

Visit ID: 8383233

Facility Temporarily Closed

3 high, 3 int

  • 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. Observed chlorine concentration at 200ppm. Advised operator to set up 3 compartment sink. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flying insects flying around kitchen 10 flying insects landing on packets of paper towel and straw. 5 flying insects landing on shelf holding paper towel and straw. 1 flying insect flying around hand wash sink next to food prep sink. 1 flying insect flying around garbage can. Approximately 5 live flying insects flying around and landing on boxes of carbonated beverage shelf next to office. 2 flying insect landing on single service items shelf next to exit door 1 flying insect landing on packet of paper bag on shelf next to exit door. 8 flying insects landing on cardboard boxes in dishwashing area. 2 flying insects flying from single service items across from dish machine. 2 flying insects flying around and landing on wall in office area. 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. Observed - stove; black beans (75-118F - Hot Holding); pinto beans (85F - Hot Holding). Employee placed items to be reheated. Items were out of temp for approximately 30 mins. Observed - Hot box; chicken (103F - Hot Holding); Brown rice (129-135F - Hot Holding); (115-146F - Hot Holding) Observed - Steam table;carnitas (130F - Hot Holding); pinto beans (126F - Hot holding) Items were out of temperature for approximately 30 mins. Employee placed items to be reheated **Corrective Action Taken** Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to stove. Manager replaced. Corrected On-Site Warning
  • 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. Observed no proof that new employees are informed of their responsibility to report information about their health to the person in charge. Warning
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Training dates and expiration dates missing from training certificates for Javier M and two other staff. Warning
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Observed exit door blocked by trash can. Manager removed. Corrected On-Site