DirtyFLRestaurant Inspection Data

CHIPOTLE #1259

Health inspection records show CHIPOTLE #1259 in WINTER SPRINGS has 6 inspections with a food safety rating of 3.3/5. Recent inspections show improving food safety practices.

Last inspection: 4 months ago · 6 reports on file

5637 RED BUG LAKE RD

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 6 health inspection reports

All Inspection Reports

12/11/2025· 4mo ago

Visit ID: 13460636

Met Inspection Standards

1 int, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of soda machine in dining area.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - avocado stored over ready to eat foods in walk-in cooler. Corrected On-Site
  • 22-51-5:High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. - sanitizer bucket 0ppm - new sanitizer 200ppm Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - expired test strips - operator open new test strip Corrected On-Site

7/14/2025· 9mo ago

Visit ID: 10942217

Met Inspection Standards

1 int, 4 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 36-22-4:Basic - Floor area(s) covered with standing water. - dish machine area. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. - rice Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - black substance on exterior of soda machine
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute at soda machine. -Green cutting board

11/8/2024· 1y 5mo ago

Visit ID: 10712410

Met Inspection Standards

3 high, 1 basic

  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses. -utensil used for food bag cutting and contents dispensing in sanitizer Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -multiple employees between switching tasks, new gloves no hand wash
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee switched from dirty to clean dishes no hand wash
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -dirty to clean dishes no change of gloves

7/11/2024· 1y 9mo ago

Visit ID: 8817534

Met Inspection Standards

1 high, 2 basic

  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. - under counter cooler at front prep area
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - under counter cooler at front prep area
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken 119-130, less than 1 hour. Corrective action taken: product retaken to reheat **Corrective Action Taken**

3/19/2024· 2y ago

Visit ID: 8549626

Met Inspection Standards

1 high, 2 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - door closing device damaged
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - front line cooler
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - barbacoa for hot hold (144f-158f - Reheating) - shredded pork for hot hokd (155f-162f - Reheating) - pinto beans for hot hold (149f-154fF - Reheating); black beans Manager put back on stove for further reheating **Corrective Action Taken**

11/9/2023· 2y 5mo ago

Visit ID: 8379776

Met Inspection Standards

2 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. - chlorine sanitizer zero ppm
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at triple sink