CHIPOTLE MEXICAN GRILL #881

High Priority - Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline employee handled raw chicken - than wiped hands on apron and proceeded to change gloves and prepare food without washing their hands- educated operator- employee washed their hands. Corrective Action Taken Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small reach in cooler- Raw Steak 55F- cold holding- food not prepared or portioned today - food out of temperature for 30 minutes- operator placed in walk in cooler to quick chill. Corrective Action Taken Priority: High Priority

Intermediate - Observed: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee training expired on 05/13/26 Priority: Intermediate

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 then handled a container of prep corn. Advised operator on proper hand washing technique.

Intermediate - No soap provided at handwash sink. Men's bathroom

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One person expired on 01/21/2026

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee wearing a hat with exposed hair in the rear

Basic - Food stored on floor. Observed cooking oil stored on the floor o n cook line.

Basic - Single-service articles improperly stored. Observed box of single serve lids and bowls stored on kitchen floor.employee placed items on shelf next. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/hair and then handled clean equipment, utensils and pans to portion cooked rice into pans without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cut tomatoes (50F - Ambient Cooling 10:40/50F 11:10). Operator stated tomatoes prepped at 8:30am, at this rate will not reach 41F within 4 hours, placed in ice bath to facilitate faster cooling. Corrective Action Taken Repeat Violation

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

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

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

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

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.

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.

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

Basic - Observed - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing.by walk in cooler door and wall between dishwasher area and cook line. - From follow-up inspection 2022-10-28: Same Time Extended

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed in area above ice machine, discussed with operator

Basic - Cove molding at floor/wall juncture broken/missing. Observed across from ice machine. Discussed with operator

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in prep area. Operator discarded Corrected On-Site

Basic - Floor area(s) covered with standing water inside of unsealed grout at drain at front counter

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). Operator primed machine. Dishwasher (Chlorine 100ppm) Corrected On-Site

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. Dish washer rinsing unclean dishes and immediately handling clean equipment without hand-washing in between. Employee washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pollo asado (108F - Hot Holding) at front steam table. Per Chef, product reheated less than fours ago for hot holding. Chef reheated on stove to 189F for hot holding. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting on shelves next to dish machine.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator remade. Sanitizer Bucket (Quaternary 200ppm). Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly present at garbage can next to three compartment sink. Fly did not land on anything. Fly removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled and dented at cook line prep table. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone located on food prep table at cook line. Operator removed. Corrected On-Site

Basic - Floor area(s) covered with standing water in floor tile grout at rack storing dishes.

Basic - Floor not cleaned when the least amount of food is exposed. Floors contain excessive food debris throughout.

Basic - Food stored on floor. Container of sunflower oil stored on floor in front of hand sink at end of cook line. Operator moved. Corrected On-Site

Basic - Garbage on the ground located behind establishment at back door. Operator cleaned area. Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment. Odor located behind building at back door.

Basic - Soiled dry wiping cloth in use at front service line. Operator removed. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly at dish washing area. Floor drain containing standing water and food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Observe multiple plastic pieces in front counter hand wash sink. Operator removed. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observe at men bath room sink. Operator placed soap dispenser on top of sink. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observe unwashed peppers above sliced onions. Operator placed sliced onions on upper shelf.

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Missing at Corner of wall separating three compartment sink area and cook line, Front counter floor tiles broken. Holes in Ceiling tile by three compartment sink Warning - From follow-up inspection 2022-05-20: Same Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12.01.2021. Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Observed one Pan stored inside hand washing sink in the cook line. Operator removed. Corrected On-Site

Basic - Employee beverage container in ice machine/ice bin. Operator discarded drink. Corrected On-Site

Basic - Observed open dumpster lid.