DirtyFLRestaurant Inspection Data

CHIPOTLE MEXICAN GRILL

CHIPOTLE MEXICAN GRILL located in ST. JOHNS has undergone 6 health department inspections, achieving a 3.4/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 6 reports on file

Beachwalk Shore Drive
Florida, 33359
Saint Johns County County

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 6 health inspection reports

All Inspection Reports

1/7/2026· 2mo ago

Visit ID: 13606315

Met Inspection Standards

2 basic

  • 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Food handler at front line making food orders with hair sticky out from their hat around face, hair put up out of face. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Stack of to go trays at drive through area, trays inverted. Corrected On-Site

8/25/2025· 6mo ago

Visit ID: 13492778

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

8/14/2025· 7mo ago

Visit ID: 13491356

Follow-up Inspection Required

2 high, 1 int

  • 01B-38-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. shredded lettuce (44F-50F - Cooling over 4 hours, 13 pans) in stacked metal containers with tight lids next to walk in cooler door on the top shelf. Per manager and date markings all lettuce was cut around 6:45am, time of check was approximately 12:30pm. Warning - From follow-up inspection 2025-08-14: shredded lettuce (44F-48F - Cooling after 5 hours) 6 containers in covered stacked containers on top shelf in walk in cooler right next to door, per label lettuce was made 5 hours prior with no additional preparation per manager on door has been consistently open all morning. Admin Complaint
  • 03D-06-5:High Priority - - From initial inspection : 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. shredded lettuce (44F-50F - Cooling over 4 hours, 13 pans) in stacked metal containers with tight lids next to walk in cooler door on the top shelf. Per manager and date markings all lettuce was cut around 6:45am, time of check was approximately 12:30pm. Warning - From follow-up inspection 2025-08-14: shredded lettuce (44F-48F - Cooling after 5 hours) 6 containers in covered stacked containers on top shelf in walk in cooler right next to door, per label lettuce was made 5 hours prior with no additional preparation per manager on door has been consistently open all morning. Admin Complaint
  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded lettuce (44F-50F - Cooling over 4 hours, 13 pans) in stacked metal containers with tight lids next to walk in cooler door on the top shelf. Per manager and date markings all lettuce was cut around 6:45am, time of check was approximately 12:30pm. Warning - From follow-up inspection 2025-08-14: shredded lettuce (44F-48F - Cooling after 5 hours) 6 containers in covered stacked containers on top shelf in walk in cooler right next to door, per label lettuce was made 5 hours prior with no additional preparation per manager on door has been consistently open all morning. Admin Complaint

8/13/2025· 7mo ago

Visit ID: 13489893

Follow-up Inspection Required

3 high, 1 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (46F - Cold Holding) in reach in cooler drawer on make line at drive through window, per employee pan has been in cooler about 30 minutes, pan moved to walk in cooler. **Corrective Action Taken**
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. shredded lettuce (44F-50F - Cooling over 4 hours, 13 pans) in stacked metal containers with tight lids next to walk in cooler door on the top shelf. Per manager and date markings all lettuce was cut around 6:45am, time of check was approximately 12:30pm. 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. shredded lettuce (44F-50F - Cooling over 4 hours, 13 pans) in stacked metal containers with tight lids next to walk in cooler door on the top shelf. Per manager and date markings all lettuce was cut around 6:45am, time of check was approximately 12:30pm. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded lettuce (44F-50F - Cooling over 4 hours, 13 pans) in stacked metal containers with tight lids next to walk in cooler door on the top shelf. Per manager and date markings all lettuce was cut around 6:45am, time of check was approximately 12:30pm. Warning

7/1/2025· 8mo ago

Visit ID: 10869728

Met Inspection Standards

1 high, 2 basic

  • 32-23-5:Basic - Toilet/urinal not flushing/functioning properly. Toilet in women's restroom will not flush.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket on cook line reading 0ppm, employee remade to 150ppm. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket solution at dispenser at triple sink in back of kitchen reading 500ppm when employees were filling up sanitation buckets, employee diluted with water and retested at 150ppm. Corrected On-Site

6/18/2025· 8mo ago

Visit ID: 8840664

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