DirtyFLRestaurant Inspection Data

CHIPOTLE MEXICAN GRILL

6290 South Dixie Highway
Florida, 33143
Miami-Dade County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 11/22/2024

Inspection #: Visit ID: 8843230

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Cooked brisket thawing in stagnant water on prep table. Operator corrected. Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken, then handled clean pan of cooked pork; no glove change; no hand wash. Employee washed hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep counter in stagnant water: cooked brisket (72F - Cold Holding) As per operator, stored since 10 minutes. Not prepped or portioned today. Operator moved to quick chill. **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 steam table: cooked steak (121F - Hot Holding) As per operator herald in hotbox less than 4 hours. Employee placed on grill to reheat. **Corrective Action Taken**
  • 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. Approximately 5 employees employed less than 60 days. Emailed form to operator.

Inspection Date: 7/29/2024

Inspection #: Visit ID: 8777520

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning at dish drying rack.
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then touch clean pans and prep counter; no hand wash. Employee washed hands. Corrected On-Site
  • 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. At front counter: cut lettuce (53F at 3:53pm - Ambient Cooling) As per operator, cooling since 7:30pm. Item did not cool to 41F in a total of 4 hours. Entire product was not fully immersed in ice. 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. At front counter: cut lettuce (53F at 3:53pm - Ambient Cooling) As per operator, cooling since 7:30pm. Item did not cool to 41F in a total of 4 hours. Entire product was not fully immersed in ice. See stop sale. Corrected On-Site Repeat Violation Admin Complaint
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator.

Inspection Date: 3/11/2024

Inspection #: Visit ID: 8628556

  • N/A:No Violations Were Observed

Inspection Date: 3/8/2024

Inspection #: Visit ID: 8518897

  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wipe hands on pants then handled clean pans for chicken. Discussed with operator. Operator dismissed employee.
  • 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. At walk in cooler: shredded mozzarella (46F at 2:57pm- ambient Cooling) As per label and operator, shredded since 10:29am Item did not cool 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. At walk in cooler: shredded mozzarella (46F at 2:57pm- ambient Cooling) As per label and operator, shredded since 10:29am Item did not cool to 41F within 4 hours. 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. At cook line, flat top grill: cooked steak (133F - Hot Holding) As per operator, steak cooked 10 mins prior. Operator reheated to 165F. Steam table opposite of kitchen: cooked chicken (123F - Hot Holding); cooked beef (119F - Hot Holding); cooked pork (125F - Hot Holding) As per operator removed from front counter steam table less than an hour prior. Operator reheated to 165F. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 10/5/2023

Inspection #: Visit ID: 8376067

  • 36-73-4:Basic - Floor soiled/has accumulation of debris- dining room and prep area
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm);fixed to 200 ppm Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched personal phone and proceeded to serve food without changing gloves and washing hands; Manager educated; employee washed hands and changed gloves; Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steak (112F - Hot Holding); in hot box at cook line; as per operator food out of temperature for approximately 30 minutes; returned to be reheated to 165 F. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored- sanitizer spray bottle stored with to go foods on the shelf at prep area; Removed Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and emailed poster **Corrective Action Taken**