DirtyFLRestaurant Inspection Data

CHIPOTLE MEXICAN GRILL

CHIPOTLE MEXICAN GRILL located in TITUSVILLE has undergone 5 health department inspections, achieving a 3.3/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 5 reports on file

2560-300 Harrison Street
Titusville, Florida, 32780
Brevard County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 5 health inspection reports

All Inspection Reports

1/21/2026· 1mo ago

Visit ID: 13460347

Met Inspection Standards

2 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line
  • 33-16-4:Basic - Open dumpster lid. Operator closed it during inspection Corrected On-Site

7/14/2025· 8mo ago

Visit ID: 10904129

Met Inspection Standards

4 basic

  • 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Water draining into restaurant from ceiling from rooftop ac. Operator has a work order in. **Corrective Action Taken**
  • 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. Scoop handle in salt cookline Operator removed Corrected On-Site
  • 36-62-4:Basic - Light not functioning. 2 in hood. Operator replaced one. Work order in for the other one **Corrective Action Taken**
  • 33-16-4:Basic - Open dumpster lid. Shared dumpster with business next door Operator closed Corrected On-Site

7/17/2024· 1y 7mo ago

Visit ID: 8830301

Met Inspection Standards

2 high, 1 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Manager mixing bowl of rice was not wearing hair restraint
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live flying insects in kitchen area
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked steak not marked for time control being held at 113F operator voluntarily discarded

2/12/2024· 2y ago

Visit ID: 8361969

Met Inspection Standards

1 basic

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Under counter reach in cooler at drive thru station interior soiled. Area cleaned while the inspection was taking place. Corrected On-Site

9/5/2023· 2y 6mo ago

Visit ID: 8490148

Met Inspection Standards

3 high, 2 int, 3 basic

  • 35A-03-4:Basic - Dead roaches on premises. Observed 3 found on front line. Supervisor on duty C. Vaughn next unannounced routine inspection.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under and behind equipment cook line has debris and soiled
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior soiled and has food debris
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on the cook line using her cell phone. Not taking off gloves and washing hands. Re-educated Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies 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. Refried beans hot holding on stove 92F for approximately 1 hr , rapidly reheated to 182 re-educated **Corrective Action Taken** Repeat Violation
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Brought items from walk in cooler to reach in cooler without dates marks
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Improper method bulk cheese shredded left on counter to cool at ambient air, item ice in reach in cooler without lid to rapid chill recheck after 20 min 48 to 53F cooling **Corrective Action Taken**