CHIPOTLE #1259
5637 RED BUG LAKE RD, Winter Springs FL 32708 · 407 695 0440
Last inspected Jul 22, 2026 · 7 visits since November 2023
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
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
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2016027659 | Apr 4, 2016 | Jun 24, 2016 | $200 |
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
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. - 1 new hire
In-use tongs stored on equipment door handle between uses.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
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
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
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of soda machine in dining area.
Unwashed fruits/vegetables stored with ready-to-eat food. - avocado stored over ready to eat foods in walk-in cooler.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute at soda machine. -Green cutting board
Employee with no beard guard/restraint while engaging in food preparation.
Floor area(s) covered with standing water. - dish machine area.
Food stored on floor. - rice
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - black substance on exterior of soda machine
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
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
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
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -dirty to clean dishes no change of gloves
In-use utensil stored in sanitizer between uses. -utensil used for food bag cutting and contents dispensing in sanitizer
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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
Reach-in cooler shelves with rust that has pitted the surface. - under counter cooler at front prep area
Standing water in bottom of reach-in-cooler. - under counter cooler at front prep area
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - door closing device damaged
Standing water in bottom of reach-in-cooler. - front line cooler
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
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
Wall soiled with accumulated grease, food debris, and/or dust. - at triple sink
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.