CHIPOTLE MEXICAN GRILL
1000 S SR 7 STE 2, WELLINGTON 33414
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/11/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/8/2024
High Priority
4
Intermediate
0
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 3/8/2024 revealed 4 total violations (4 high priority, 0 intermediate, 0 basic).
Inspection on 10/5/2023
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 10/5/2023 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).