DirtyFLRestaurant Inspection Data

CHIPOTLE MEXICAN GRILL #881

2380 Palm Beach Lakes Boulevard
West Palm Beach, Florida, 33409
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/2/2024

Inspection #: Visit ID: 8841556

  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through rear exit door and began reheating cooked beans at cook line without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can/step on step ladder after having stepped on the step and then handled clean containers of ready to eat food inside cooler and at cook line without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food (cooked steak) identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Operator stated held less than 2 hours, applied appropriate time mark. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cooked brisket (63F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature for less than 1 hour prior, placed in ice bath. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. 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; cut lettuce (46F - Ambient Cooling). Operator stated lettuce was cut over 6 hours prior, portioned into full deep containers with tight fitting lids and stacked on shelves, did not reach 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; cut lettuce (46F - Ambient Cooling). Operator stated lettuce was cut over 6 hours prior, portioned into full deep containers with tight fitting lids and stacked on shelves, did not reach 41F within 4 hours. See Stop Sale.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; shredded cheese (51F - Ambient Cooling 2:45pm/56F - 3:25pm). Operator stated cheese cooling for 30min, portioned into full deep containers with tight fitting lids and stacked on shelves, at this rate will not reach 41F within 4 hours, placed containers into ice baths to facilitate faster cooling. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to back door; no paper towels. Operator provided paper towels. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 7/26/2024

Inspection #: Visit ID: 8730518

  • 25-22-4:Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. At cook line; aluminum foil stored under paper towel dispenser at cook line. Operator removed. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm). Operator remade to quaternary 200ppm. Corrected On-Site
  • 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 0ppm). Sanitizing dispensing container empty, Operator replaced sanitizer container, primed machine, retested at chlorine 100ppm. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled garbage can while placing outside back door and then handled pans of food without washing hands. Discussed with Operator who discussed with employee who then washed hands and changed gloves. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm). Sanitizer dispensing bag empty, Operator replaced bag and remade to quaternary 200ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Take out make top cold well; sour cream (48F - Cold Holding); shredded cheese (50F - Cold Holding). Operator stated items not prepared or portioned today, cold well not turned on, held for 1 hour, moved items to walk-in cooler, turned on make top cold well. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At back storage shelves; cleaning chemicals stored over paper towels used for hand washing/drying. Advised Operator to not store chemicals over single service articles.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site

Inspection Date: 2/5/2024

Inspection #: Visit ID: 8460858

  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Sanitizer dispensing bag empty. Operator changed bag and remade to quaternary 200ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line; sour cream (45F - Cold Holding). Operator stated not prepared or portioned today, being held in overfilled pan for less than 1 hour, removed/discarded overfilled portion. **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 cook line; cooked steak (108F - Hot Holding). Operator stated steak was reheated prior to being placed in pan on edge of grill less than 1 hour prior, intended to place directly in steam table, moved back to grill to be reheated to 165F. **Corrective Action Taken**

Inspection Date: 8/2/2023

Inspection #: Visit ID: 8460441

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2023-08-02: Same **Time Extended**
  • 53A-14-4:Intermediate - - From initial inspection : Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.big 6 and major food allergens Warning - From follow-up inspection 2023-08-02: 2 managers unable to answer reheating parameters and cooling parameters. Explained commercially processed reheating first time for hot holding 135 within 2 hours and leftover reheating 165 within 2 hours. Cooling 135 to 70 within 2 hours and 135 to 41 within total of 6 hours. **Time Extended**

Inspection Date: 8/1/2023

Inspection #: Visit ID: 8351733

  • 14-17-4:Basic - Broken Walk-in cooler plastic shelves Warning
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Beverage in paper cup without lid on wire rack shelf by hand sink. Manager discarded the cup. Corrected On-Site Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting board at steak cutting station. Manager removed the cloth Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored over cut onions in walk in cooler. Manager rearranged. Corrected On-Site Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black mold like substance buildup on wall behind three compartment sink. Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Washcloth bucket quat 0 ppm, manager changed the solution quat200 ppm, Warning
  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken 162 employee put back on the grill second temperature 168 Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at front counter didn't wash hands prior to putting on gloves to handle guacamole . Explained and he washed hands Corrected On-Site Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 on the ledge in customer ordering line 1 on sneeze guard 1 by soda station Employee killed all Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sealed bag of beans 45 f. As per manager was outside for an hour and put back in cooler.Manager discarded Warning
  • 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 . Manager put 3 hours on the timer. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior section of ice tea dispenser nozzle in the lobby. Employee cleaned. Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by back door blocked by trash can. Hand sink on cook line blocked by chips boxes. Employee removed both Corrected On-Site Warning
  • 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.big 6 and major food allergens Warning