CHIPOTLE 3497
1620 S FEDERAL HWY STE B, Boynton Beach FL 33435
Last inspected Jul 17, 2026 · 9 visits since July 2023
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans (129F - Hot Holding) on stove at cook line for about 20 minutes. Stove off. Cook reheated beans to 170F
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025063149 | Jul 29, 2025 | Sep 10, 2025 | $200 |
Inspection history
9 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over tofu at stainless reach in cooler. Operator stored products properly.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. diced tomato salsa (45F - Cooling) at 3:35pm; cooling since 8:50am Observed in deep hotel pan with tight fitting lid at walk in cooler. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. diced tomato salsa (45F - Cooling) at 3:35pm; cooling since 8:50am Observed in deep hotel pan with tight fitting lid at walk in cooler. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator, dish machine not currently in use due to part being on order. Operator sanitizing via triple sink.
Show the remaining 1 finding ▾
Single-service articles improperly stored. Portion cup lids stored on floor in dry storage area.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
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.
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice (121F-131F - Hot Holding) cooked 2-3 hours ago and placed in hot holding unit at cook line. Operator reheated rice to 200F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishwasher soiled with dirt, dust or food debris.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans (129F - Hot Holding) on stove at cook line for about 20 minutes. Stove off. Cook reheated beans to 170F
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Employee touched a step ladder and then handled clean sanitized cutting board from dish machine and placed it on a shelf without washing hands. Employee went to wash her hands.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cooking and taken off the grill at 147F internal temperature at the thickest part. Cook returned chicken to grill and cooked to 168F.
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 25ppm. Sanitizer container low. Manager switched container 100ppm.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Metal stem-type thermometer soiled with cooked brisket. Operator cleaned and sanitized thermometer.
Time/temperature control for safety brisket 103F identified in the written procedure as a food held using time as a public health control has no time marking and the time reheated, was one hour ago and left at grill station without a time mark. Cook reheated brisket to 170F and started time again.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink 94°F, at take out line.
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.