DirtyFLRestaurant Inspection Data

CHIPOTLE MEXICAN GRILL OF COLORADO LLC

With 5 documented inspections, CHIPOTLE MEXICAN GRILL OF COLORADO LLC in TAMPA has achieved a 3.2/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 5 reports on file

9466 West Linebaugh Avenue
Tampa, Florida, 33626
Hillsborough County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 5 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 10921516

Met Inspection Standards

1 int, 2 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Washcloth sanitizer tested 0PPM of coronary ammonia. Manager refilled bucket retested at 200ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine nozzles in front lobby area are soiled.

10/21/2024· 1y 4mo ago

Visit ID: 10698986

Met Inspection Standards

1 high, 1 int, 1 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cooked diced steak (130F - Hot Holding) in hot well on cook line. Operator reheated at time of inspection, temped 172 F. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish room next to three-compartments sink.

8/1/2024· 1y 7mo ago

Visit ID: 8754620

Met Inspection Standards

1 high, 2 basic

  • 16-03-4:Basic - Accumulation of black mold like substance inside warewashing machine.
  • 36-27-5:Basic - Wall soiled with accumulation of black mold like substance by three compartments sink.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cooked steak (112F-119F - Hot Holding) stored in hot well on prep table at cook line. Operator reheated at time of inspection, re temp: 182F. Corrected On-Site

1/29/2024· 2y 1mo ago

Visit ID: 8449099

Met Inspection Standards

1 high, 1 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold well at take out order station: Cold holding: corn salsa 47 F, tomato salsa 45 F, shredded cheese 48 F, sour cream 44 F. Manager placed items in ice bath and moved to walk-in cooler at time of inspection. Re temp: corn salsa 37 F, tomato salsa 38 F, shredded cheese 42 F, sour cream 42. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash can at dish washing area. Operator relocated trash can. Handwash sink used for purposes other than handwashing. Observed accumulation of food debris in handwash sink next to three compartment sink. Discussed with manager about handwash sink for hand wash only. **Corrective Action Taken**

7/19/2023· 2y 7mo ago

Visit ID: 8366565

Met Inspection Standards

1 high, 1 int, 1 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Back kitchen area.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in office. 1 live fly under prep sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Griddle top soiled with black charcoal like substance. Repeat Violation