CHIPOTLE 3685
11608 US HIGHWAY 1, Palm Beach Gardens FL 33408
Last inspected Aug 26, 2026 · 10 visits since August 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. black beans (111F - Hot Holding); pinto beans (128F - Hot Holding)
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
Show 2 findings ▾
Presence of live insects Approximately 20 live insects 5 live insects crawling on by the register next to front line food service 15 live crawling on the hot and cold line around food containers and single service cups at front line food service area and crawling on the glass sneeze guard at front counter food service area Manager removed all food containers and cleaned all areas
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. black beans (111F - Hot Holding); pinto beans (128F - Hot Holding)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed two cases of 10 pounds each of fresh jalapeño in the walk-in cooler; brand under recall per FDA Salmonella outbreak; See Stop Sale
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm)all buckets; fixed to 200 ppm
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steak (44F - Cold Holding); in cooler by cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 10 minutes; food moved to different cooler;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steak (112-143F - Hot Holding); pastor (120F - Hot Holding); chicken in holding 7nit by the side window; as per operator food out of temperature for approximately 20 minutes; food placed on flat top to reheat to 165 F;
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
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 wiped removed glasses and wiped face with hand, after without washing hands employee handled tongs to cook chicken, discussed with operator employee washed hands.
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 used hand to move trash can out of path and after without washing hands employee handled clean measuring cup to portion cooking oil, discussed with operator, employee washed hands.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On dry storage rack in dish washing area large plastic bins not stored inverted, discussed with operator who corrected storage of dishes.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) discussed with operator who corrected solution to Sanitizer Bucket (Quaternary 200ppm)
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Employee with ineffective hair restraint while engaging in food preparation - Employee long hair wearing visor.
Floor area(s) covered with standing water - Men's bathroom.
Toilet leaking in Men's Bathroom.
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. to go station - chopped chicken (121F - Hot Holding) operator states held under 2 hours - moved to stove for reheat. chopped chicken (177F - Reheating).
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
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.