CHIPOTLE MEXICAN GRILL

CHIPOTLE MEXICAN GRILL located in TALLAHASSEE has undergone 9 health department inspections, achieving a 4.2/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 2 weeks ago · 9 reports on file

Killearn Center Boulevard

Tallahassee, Florida, 32309

Leon County County

Overall Food Safety Rating

★★★★☆ (4.2/5)

Based on 9 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13634856

Met Inspection Standards

N/A:No Violations Were Observed

2/17/2026· 3w ago

Visit ID: 13629962

Met Inspection Standards

N/A:No Violations Were Observed

1/30/2026· 1mo ago

Visit ID: 13463104

Met Inspection Standards

1 high

03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 45, guacamole 45, less than 4 hours per operator. Put on ice during inspection . **Corrective Action Taken**

9/25/2025· 5mo ago

Visit ID: 10873873

Met Inspection Standards

N/A:No Violations Were Observed

7/16/2025· 7mo ago

Visit ID: 10852800

Met Inspection Standards

1 high, 2 basic

08B-38-4:Basic - Food stored on floor. Bag of onions.
21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm.

8/23/2024· 1y 6mo ago

Visit ID: 8856761

Met Inspection Standards

N/A:No Violations Were Observed

7/25/2024· 1y 7mo ago

Visit ID: 8733854

Met Inspection Standards

N/A:No Violations Were Observed

2/29/2024· 2y ago

Visit ID: 8355464

Met Inspection Standards

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. Chicken at 121° less than 4 hours per operator, reheated to 180 during inspection. Corrected On-Site

9/2/2023· 2y 6mo ago

Visit ID: 8478522

Met Inspection Standards

1 high, 1 int, 2 basic

36-22-4:Basic - Floor area(s) covered with standing water.
25-17-4:Basic - Single-service articles stored on a soiled surface. Togo trays on floor. Properly stored during inspection. Corrected On-Site
22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.