CHIPOTLE MEXICAN GRILL 1914
6177 JOG RD STE 15D, Lake Worth FL 33467 · 561-246-3080
Last inspected Jan 28, 2026 · 7 visits since August 2023
DEC 23
JUL 24
JAN 25
JUL 25
JAN 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...cut salad lettuce 46F at front line being held less than 4 hours, manager removed food to walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020157 | Jan 28, 2026 | Apr 27, 2026 | $400 |
| 2--2025058310 | Jul 16, 2025 | Aug 25, 2025 | $400 |
Inspection history
7 visits, newest first
Jan 28, 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 chlorine
Employee touched her glasses couple of times then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler box next to tortilla warmer, chopped lettuce 48F cold holding Online order side cooler, chopped romaine 45F cold holding, Per operator both products stored for approximately 1 hour and not prepared or portioned today Operator moved to walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table on table next to flat top grill on cook line Cooked chicken 126F hot holding, Per operator stored for approximately 1 hour. Operator reheated to 191F++
Show the remaining 1 finding ▾
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Several copies.
Jul 17, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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 handled visibly soiled dishes in three compartment sink and without washing hands employee handled containers of cooked corn to place inside walk in cooler, discussed with operator who educated employees, employees washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front counter cooked pinto beans (122F - Hot Holding); cooked white rice (123F - Hot Holding); cooked chicken (119F - Hot Holding); queso sauce (113F - Hot Holding) per operator products prepared on stove top approximately 1.5 hours ago and held in unit until served, discussed hot holding with operator who reheated products on stove to 165+F.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in front of walk in cooler interior shelves rusted and pitted, discussed with operator to repair or replace.
Jul 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
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 handled visibly soiled dishes in three compartment sink and without washing hands employee handled containers of cooked corn to place inside walk in cooler, discussed with operator who educated employees, employees washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front counter cooked pinto beans (122F - Hot Holding); cooked white rice (123F - Hot Holding); cooked chicken (119F - Hot Holding); queso sauce (113F - Hot Holding) per operator products prepared on stove top approximately 1.5 hours ago and held in unit until served, discussed hot holding with operator who reheated products on stove to 165+F.
Floor area(s) covered with standing water. In kitchen standing water on floor under soda syrup dispenser machine, discussed with operator who turned on floor fan to dry area.
Food stored on floor. In kitchen boxes of avocados stored on floor, discussed with operator who removed product from floor and placed in walk in cooler.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in front of walk in cooler interior shelves rusted and pitted, discussed with operator to repair or replace.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At to go station steam table cooked chicken (127F - Hot Holding) per operator product cooked approximately 1 hour ago. Discussed with operator who stirred product and placed lid on top to block cold air blowing from ac vent above steam table.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At to go area reach in cooler shredded lettuce (47F - Cold Holding)at 10:45 per operator cooling for approximately 2 hours to 49F at 11:05. At the current rate of cooling product will not reach 41F within 4 hours. Discussed cooling practices with operator who moved product to walk in cooler to cool to 41F.
Jul 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut salad lettuce 46F at front line being held less than 4 hours, manager removed food to walk in cooler.
Handwash sink used for purposes other than handwashing.....towel stored in handwashing sink at dishwashing area. Manager removed.
Dec 1, 2023Inspection 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 identified in the written procedure as a food held using time as a public health control has wrong time marking...carne asada in stem table. Manager discarded food and replace new food with time marked.
Aug 9, 2023Inspection Completed - No Further ActionRoutine Inspection
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.