DirtyFLRestaurant Inspection Data

CHIPOTLE MEXICAN GRILL

CHIPOTLE MEXICAN GRILL located in WEST MELBOURNE has undergone 8 health department inspections, achieving a 3.3/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

125 PALM BAY ROAD

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 8 health inspection reports

All Inspection Reports

3/11/2026· 1mo ago

Visit ID: 13578686

Met Inspection Standards

1 int, 2 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Daylight showing under back door. Work order in for door. **Corrective Action Taken**
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dish machine error, final rinse thermistor. Establishments using triple sink to clean ware. Work order is in for machine. **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. Ahymara and Gabriella started two days prior but have not signed reporting agreement. Provided to operator. Corrected On-Site

11/18/2025· 4mo ago

Visit ID: 10899068

Met Inspection Standards

2 high, 5 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler under steak cutting station has a door that does not seal. Ambient temperature inside is 50f cold holding. Do not use for temperature control for safety foods until repaired.
  • 25-05-4:Basic - Single-service articles improperly stored. Single service case of napkins stored on floor in drive through. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service on front line and drive through not inverted. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Two mops in tub of mop sink not stored to dry.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer buckets at 0 ppm. Sanitizer line air bound, manager corrected and all sanitizer buckets changed out. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after cutting steak to move to another process without washing hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.5 bins of steak at 48f for approximately 30 minutes. Moved to rapid chill. Re-temp 42f cold holding.

6/24/2025· 9mo ago

Visit ID: 10864749

Met Inspection Standards
  • N/A:No Violations Were Observed

6/20/2025· 10mo ago

Visit ID: 10864368

Follow-up Inspection Required

2 high, 4 basic

  • 27-21-4:Basic - Chlorinator/water softener container has heavy build up inside
  • 23-03-4:Basic - Dust pans used for sweeping has heavily soiled with debris. Recommend cleaning dust pans nightly. Shelving under cook line equipment, recommend cleaning.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Water by drain in drive thru Standing water behind grill
  • 36-01-4:Basic - Floor soiled with food debris under equipment and on dml side, on dish machine area and ice machine area, behind cookline equipment
  • 35A-02-7:High Priority - Live, small flying insects found 15 small flying insects come out of the dust pan when moved in pick up area 1 more in drive thru make area and 1 more up by hand wash sink Approximately 10-15 when moved the trash by back door Admin Complaint
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee in kitchen pulled up pants with gloves on and continued to work, had him stop and wash hands and change gloves

4/4/2025· 1y ago

Visit ID: 8992773

Met Inspection Standards

1 basic

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine is not being utilized and is under repair waiting parts due to broken hose line and leaking pipe. Manager provided work orders for repair. Store is utilizing 3 compartment sink for sanitization of all dishes and utensils.

10/1/2024· 1y 6mo ago

Visit ID: 8786299

Met Inspection Standards

1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood- grease build up

3/22/2024· 2y ago

Visit ID: 8514181

Met Inspection Standards

1 high, 1 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Black beans 105f hot holding. Reheated 182f Corrected On-Site

9/29/2023· 2y 6mo ago

Visit ID: 8385031

Met Inspection Standards

2 high

  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm), primed dish machine and retested at Dishwasher (Chlorine 50ppm Corrected On-Site Repeat Violation
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Mop sink Corrected On-Site