CHIPOTLE MEXICAN GRILL
5796 UNIVERSITY DR STE 103, Davie FL 33328 · 954.689.0559
Last inspected Apr 8, 2026 · 10 visits since September 2023
5 inspections within 9 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. Chicken al pastor (115F - Hot Holding) on steam table behind front counter less than 2 hours ago. Operator reheated to 193F during inspection.
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Buildup of food debris/soil residue on equipment door handles. Door handles of HOSHIZAKI reach in cooler soiled with food debris.
Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in pans with food debris on shelf under prep table near to front counter. Advised manager to clean and sanitize pans.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Manager inverted.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishes soaking in soap water in middle sink. Manager drained and reset in first sink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Two kitchen sanitizer buckets reading less than 150ppm quaternary. Manager remade to proper 200ppm.
Nothing was found. The inspector recorded no violations at all.
Show 1 finding ▾
Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by back door in red undercharged zone.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In prep area Hoshizaki single door cooler, portioned containers of raw chicken above portioned containers of raw steak. Employee rearranged all for proper separation.
Unwrapped single-service utensils not presented so that only the handles are touched. Containers of plastic forks and knives by to go line not presented properly. Employee began to rearrange items to present all handles first.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by back door in undercharged red zone.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at front line wearing watch.
Unwrapped single-service utensils not presented so that only the handles are touched. Container of unwrapped plastic forks by to go hot line not stored with all handles facing same way.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In walk in cooler, containers of cut lettuce 45-47F at 1:40pm (cut cooling since 9:00am). Per time stamp cooling since 9:00am. Employee uncovered all containers to allow air flow to assist in rapid cooling.
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. Chicken al pastor (115F - Hot Holding) on steam table behind front counter less than 2 hours ago. Operator reheated to 193F during inspection.
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 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. Observed dishwasher sanitizing at 10 ppm chlorine. Operator placed out of order sign on machine. Establishment using three compartment sink to sanitize dishes until dishwasher is repaired and sanitizing properly.
Drain cover(s) missing in kitchen Operator placed covers on drain.
Employee wearing wristband in cook line while preparing food. Employee removed
Single-service articles ( bowls )not stored inverted or protected from contamination in online pick station at front counter. Operator inverted
Wall soiled with accumulated dust next online order station above hand sink at front counter.
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.