CHIPOTLE 3855
8746 LAKE WORTH RD BAY 300, Lake Worth FL 33467 · 561-249-8103
Last inspected Aug 11, 2026 · 8 visits since August 2023
OCT 24
NOV 24
JUL 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler across from stove top cheese sauce 56F cold holding. Per operator stored since last night and not prepared or portioned today. Operator discarded. See Stop Sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
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.at 0 ppm Operator corrected to 100 ppm.
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. Dishwasher moved from handling dirty dishes to handling clean dishes without washing hands first. Operator moved dishes to be wash, rinse and sanitize again and employee washed hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler across from stove top cheese sauce 56F cold holding. Per operator stored since last night and not prepared or portioned today. Operator discarded. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler across from stove top cheese sauce 56F cold holding. Per operator stored since last night and not prepared or portioned today. Operator discarded. See Stop Sale
Show the remaining 1 finding ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep covered containers with Diced tomatoes at 10:17am (44F cooling) since 8:45am,at 10:42am same temperature. At this current cooling rate product will not cool to 41F within 4 hours. Operator removed lid and iced down products
Jan 26, 2026Inspection 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 ▾
Dishwasher handled soiled equipment or utensils and then handled clean utensils without washing hands. Employee washed hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table in front of flat top grill cooked chicken 120F hot holding, per operator stored for 30 minutes, operator reheated to 187F reheating
Employee eating (chips) in a food preparation area. Manager talked with employee
Jul 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 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 adjusted eye glasses with hands and without washing hands employee handled bag of tortillas at make line, discussed with operator, employee washed hands.
Floor area(s) covered with standing water. At dishwashing area standing water squirts out from in between floor tiles, discussed with operator to repair floor tiles and clean and sanitize area.
Floor tiles missing and/or in disrepair. Floor tiles in front of dish washing sink grout missing or cracked, when you step on floor water squirts out from in between tiles, discussed with operator to repair floor.
Nov 14, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 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. Employee removed soiled dishes and utensils from make line placed at triple sink, returned to make line and handled clean utensils to prepare food without washing hands. Employee handled soiled dishes while loading into dishwasher and then handled clean dishes while removing from dishwasher without washing hands. Operator discussed with employees who then washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked beans (120F - Hot Holding). Operator stated beans were reheated on stove prior to being placed into steam table, held less than 4 hours, reheated to 176F.
Oct 31, 2024Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa verde (49F - Cold Holding); salsa verde (49F - Cold Holding)at front line cooler; foods not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to different cooler
May 14, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use ice scoop stored on soiled surface between uses. Observe ice scoop on top of ice machine.
Feb 9, 2024Inspection 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding steak 120° at front line, 99° at drive through being held less than 4 hours, employee reheating steak over 165° F.
Aug 4, 2023Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.