CHIPOTLE MEXICAN GRILL 2860
6821 COLLIER BLVD STE 101, Naples FL 34113 · 239-530-3199
Last inspected Jul 1, 2026 · 9 visits since July 2023
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler cut lettuce (44F - Cold Holding). Per time stamp the lettuce was cut less than 4 hours prior.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee's cellphone on top of an under counter cooler.Employee removed the cellphone.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator drained and refilled the quaternary sanitizer at the triple sink, 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler cut lettuce (44F - Cold Holding). Per time stamp the lettuce was cut less than 4 hours prior.
Floor area(s) covered with standing water. There is standing water on the floor in front of the upright coolers in the kitchen. Operator had the floor mopped.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. The hand washing sink at the back of the kitchen has been used as a dump sink as evidenced by the ice inside of it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of food debris on the door handles of the three door reach in cooler in the kitchen. Operator cleaned the door handles.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Wet mop not stored in a manner to allow the mop to dry. There is a wet mop stored in the bottom of the mop sink. Operator moved the mop so that it will properly dry.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Reach-in cooler shelves with rust that has pitted the surface. The shelves in the three door upright cooler in the kitchen are rusted and pitted.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 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. Dishwasher (Chlorine 0ppm). Operator set up the triple sink with Quaternary sanitizer.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food safety training for Brenda Uribes gas expired.
Reach-in cooler shelves with rust that has pitted the surface. The shelves in the three door upright cooler in the kitchen are rusted and pitted.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the first upright reach in cooler behind the front counter, carne asada (49F - Cold Holding); cooked chicken (48F - Cold Holding); cooked steak (49F - Cold Holding). Per operator the items have not been in the cooler four hours. Contents of cooler moved to the walk-in cooler.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Some of the employees have not signed the employee health reporting agreement.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting. There are lexan tubs that have been wet nested on the shelf over the triple sink.
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.