CHIPOTLE MEXICAN GRILL 1564
2181 SE FEDERAL HWY, Stuart FL 34994 · 772 220 0116
Last inspected Aug 14, 2026 · 10 visits since October 2023
5 inspections within 10 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. pinto beans (122F - Hot Holding); black beans (125F - Hot Holding) Per operator, out of temperature for approximately 15 minutes. Operator elected to discard products.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024025239 | Apr 10, 2024 | Jun 17, 2024 | $200 |
Inspection history
10 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Observed Employee touched face and then engage in food preparationhandled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands correctly
Handwash sink used for purposes other than handwashing. Observed plastic gloves stored inside hand wash sink at cook line Operator removed
Paper bowl container with no handle used to dispense chips Operator removed
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0 ppm Employee mixed fresh solution to 200ppm
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolerfloor soiled with food debris at cook line.
Soiled wet wiping cloth placed in use with fresh solution at cook line. Operator replaced.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Toxic substance/chemical improperly stored. Observed Floor cleaner stored next to and over clean pans, mixing bowls and pan lids at storage shelf in dish washing area. Operator stored chemicals properly.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm) Operator corrected to 200ppm quaternary sanitizer.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at front counter soiled with food debris.
Unwrapped single-service utensils not presented so that only the handles are touched.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. grilled chicken (118-128F - Reheating)at 10:12 to 115 F at 10:25 since 9:30; inside steam table at cook line; at this rate food will not reach 165 F within 2 hours. Food moved on the flat top to reheat to 165 F
Floor soiled/has accumulation of debris- throughout the dining room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at reach in cooler at front counter; food debris on the seats and tables inside the dining room; dump "sink" by soda machine
Reach-in cooler interior/shelves have accumulation of soil residues- cooler under the steam table at front counter
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. cooked brown rice (121F - Hot Holding) Observed at steam table across from ice machine. Per operator, out of temperature for approximately 15 minutes. Operator elected to discard product.
Handwash sink used for purposes other than handwashing. Observed used pair of single use gloves inside hand wash sink.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pinto beans (122F - Hot Holding); black beans (125F - Hot Holding) Per operator, out of temperature for approximately 15 minutes. Operator elected to discard products.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by grill. Operator provided paper towels.
Floor area(s) covered with standing water. At cooler by ice machine on cook line.
Wall soiled with accumulated grease, food debris, and/or dust. At cook line at grill.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 100 ppm quat sanitizer. Operator corrected to 200ppm.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Observed drink Cup on edge of hand wash sink in kitchen. Operator removed cup.
Food stored on floor. Observed Black beans stored on floor at walk in cooler. Operator stored properly.
Wall soiled with accumulated grease, food debris, and/or dust. Observed at flat grill area. Seal for hood system vents in disrepair causing grease to drip down wall.
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.