CHIPOTLE #3189
5240 DONALD ROSS ROAD, Palm Beach Gardens FL 33418 · 561.249.8100
Last inspected Jul 20, 2026 · 11 visits since October 2023
MAY 25
JUL 25
DEC 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and B. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Front line shredded cheese 40-47F (cold holding), chopped lettuce 50-51F (cold holding)- not prepared or portioned today- Food out of temperature for an hour- operator moved to walk in cooler to quick chill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Employee with ineffective hair restraint while engaging in food preparation. Employee preparing food with an ineffective hair restraint.
Feb 9, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
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. At front counter, Employee handled broom then changed gloves and handled clean pot without washing hands. Advised operator of proper handwashing. Operator educated employee, employee washed hands.
Toxic substance/chemical improperly stored. At front counter, bottle of surface cleaner on steamtable with food. Operator removed.
Bathroom facility not clean. Ladies bathroom not clean. Hair on floor and sink.
Covered waste receptacle not provided in women's bathroom.
Employee preparing food in customer section of dining area. Employee prepping bags of tortilla chips in dining area of establishment.
Floor soiled/has accumulation of debris. At dining area, floors soiled with food debris.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, Unwashed lettuce stored over ready to eat cheese. Advised operator of proper storage.
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line area- employee handled raw chicken with gloves on then proceeded to change gloves and handled seasoning container and clean utensil without washing their hands - educated operator- employee washed hands properly.
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 30, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Chlorine sanitizer 0 Ppm. Operator primed rechecked 0 Ppm advised operator to use three component sink and sanitize with quaternary 200Ppm -400Ppm
May 21, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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. Chlorine sanitizer 0 Ppm. Operator primed rechecked 0 Ppm advised operator to use three component sink and sanitize with quaternary 200Ppm -400Ppm
Handwash sink used for purposes other than handwashing. Observed hand washing sink being used as a dump sink food particles in sink. Operator removed and cleaned.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with salt. Operator removed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary 50 Ppm sanitizer bucket in prep area
Apr 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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) Advised operator to sanitize via triple sink with quaternary sanitizer at 200-400ppm.
Mar 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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) Advised operator to sanitize via triple sink with quaternary sanitizer at 200-400ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak over lime juice at reach in cooler by prep area. Operator stored properly.
Nov 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline area- employee removed hat and fixed their hair- changed gloves and proceeded to prepare food without washing their hands - educated operator employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline reach in cooler - cooked black beans 49F- cold holding- food not prepared or portioned today- as per operator food left out on counter of temperature for. 15 minutes- operator moved to walk in cooler to quick chill.
Standing water in floor drain/floor drain draining very slowly. At dish-machine area floor drain.
Apr 2, 2024Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Front line shredded cheese 40-47F (cold holding), chopped lettuce 50-51F (cold holding)- not prepared or portioned today- Food out of temperature for an hour- operator moved to walk in cooler to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler #2 steak -as per operator started cooling 9:45- (48F at 11:03; 48F at 11:23)(cooling)- food covered- at current rate of cooling food will not reach 41F within remaining 2 hours- operator moved to walk in cooler to quick chill.
In-use knife/knives stored in cracks between pieces of equipment. Knife sharpener between cooler and prep line- operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons in a container of water 80F- operator discarded water
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.