CHIPOTLE MEXICAN GRILL #838
4477 WESTON RD, WESTON 33331
Overall Food Safety Rating
★★★☆☆ (3.4/5)
Based on 7 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 5/13/2025
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 5/13/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/12/2025
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 5/12/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/4/2025
High Priority
5
Intermediate
2
Basic
2
Total
9
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed cup of soda stored on dry good rack above prepping table in kitchen. Cup stored next to container or oregano. Operator stored correctly. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed box of sunflower oil stored directly on floor next to prep table in kitchen. Operator stored correctly. Corrected On-Site Repeat Violation
- 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. Observed employee took payment from costumer, then proceeded to put gloves on and engaged in food manipulation without washing hands. Employee washed hands properly. 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. Observed at walk in cooler containers of Monterrey cheese (45-48F - Cold Holding) as per operator item cooling for over 5 hours. See stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed container of steak held after the 4 hour limit. See stop sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at top less cooler at front - lettuce (59F - Cold Holding); Monterrey cheese (51F - Cold Holding) as per operator item held out of temp for approximately 30 minutes. Items prepared and portioned 5 hours prior to inspection. Operator placed ice bags on top of items. **Corrective Action Taken**
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed container of steak held after the 4 hour limit. 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. Observed at walk in cooler containers of Monterrey cheese (45-48F - Cold Holding) as per operator item cooling for over 5 hours. See stop sale.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda dispenser at front soiled. Operator cleaned item. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing sink in prep area. Sink used for dumping, evident by food residue in sink. Operator cleaned sink. Corrected On-Site
Food safety inspection conducted on 3/4/2025 revealed 9 total violations (5 high priority, 2 intermediate, 2 basic).
Inspection on 11/18/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed box of raw chicken stored directly on the floor in front of grill. Employee stored correctly. 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. Observed at flip top cooler at To go Station - container of steak (117F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator placed item on stove to reheat back up to 135F Corrected On-Site Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.
Food safety inspection conducted on 11/18/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 6/25/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dishwasher room- outside of food preparation-ongoing roof leak when it rains, advised manager to remove cleaning utensils rack from room, employees moved all utensils from dishwasher room. per manager , service order placed.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, employee stored properly. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Dishwasher room- Observed piles of metals containers stacked wet. Employee begins to move containers from piles **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. cooked diced chicken (105F - Hot Holding), per operator food hot held less than two hours. Employee reheated on the stove, temperature (167F). Corrected On-Site
Food safety inspection conducted on 6/25/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 2/21/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Dishwasher machine out of service.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator. Manager printed and posted. Corrected On-Site
Food safety inspection conducted on 2/21/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 7/17/2023
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Front counter prep table- observed wiping cloth underneath cutting board. Operator removed wiping cloth. Corrected On-Site
- 25-32-4:Basic - Reuse of single-service or single-use articles. Main kitchen Togo prep station- observed Togo bowl being stored inside rice warmer.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Main kitchen- observed AC hose draining water into hand washing sink. Operator stated hand washing sink is being used at front counter. Repeat Violation
Food safety inspection conducted on 7/17/2023 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).