CHIPOTLE MEXICAN GRILL 2916
1760 N UNIVERSITY DR B, Plantation FL 33322 · 303.595.4000
Last inspected Mar 12, 2026 · 19 visits since September 2023
MAY 25
OCT 25
NOV 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (46F @ 4:35 - Cooling since 10:12). See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023055408 | Sep 29, 2023 | Oct 30, 2023 | $400 |
Inspection history
19 visits, newest first
Mar 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 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 used personal phone and proceeded to handle a clean container and continued working with ready to eat without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed correctly.
Case of limes stored on floor in walk in cooler. Manager elevated during inspection.
Ceiling tiles soiled with accumulated grease, dust and mold-like substance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone stored on top shelf above prep table in prep area. Removed during inspection.
Dec 12, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At 3 compartment sink in back, 1 inch air gap not maintained between detergent hose and flood rim.
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 handled raw chicken then handled reach in cooler door without washing hands/ changing gloves. Educated operator on proper procedure.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee wiped nonfood contact surface with towel then proceeded to wash/ rub hands for 5 seconds before prepping food. Educated operator on proper procedure.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter, #1 cooked prepped steak (128F - Hot Holding); #2 cooked prepped steak (124F - Hot Holding). Per operator out of temperature for 30 minutes. Per operator cooked and prepared today. Operator reheated. cooked chicken (182F - Reheating)
Floor soiled/has accumulation of debris. Floors soiled with food debris.
Nov 4, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Floor area(s) covered with standing water in the kitchen near the drink cooler.
Floor soiled/has accumulation of debris. Floor soiled with food debris.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket. Operator moved.
Oct 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the holt holding device at the entrance of kitchen steak (92F - Hot Holding). Operator voluntarily discarded.
Floor area(s) covered with standing water. In the kitchen area standing water on the floor.
Floor soiled/has accumulation of debris. Floors soiled with food debris near the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food prep counters soiled with food debris in the kitchen.
May 23, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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 machine at 00ppm after several attempts. Operator set up triple sink.
May 14, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 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 machine at 00ppm after several attempts. Operator set up triple sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at reach in cooler(Hoshizaki) in kitchen - pico de gallo (45- 53F - Cooling) as per tag on containers, items portioned and prepared today 8:34am. As per operator items held out of temperature for approximately 7 hours prior to inspection. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at reach in cooler(Hoshizaki) in kitchen - pico de gallo (45- 53F - Cooling) as per tag on containers, items portioned and prepared today 8:34am. As per operator items held out of temperature for approximately 7 hours prior to inspection. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table in kitchen - grilled chicken (124F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes, operator placed item on stove to reheat.
Mar 19, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 3 recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
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. Observed 10ppm. Corrected to 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed tortilla wrap stored next to raw steak in reach in cooler. PIC voluntarily discarded wraps.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: - at front counter steam table, chicken (131F - Hot Holding, reheated to 177F); pork (125F - Hot Holding, reheated to 198F). - in hot holding unit, brown rice (128-133F - Hot Holding). Temperature increased on hot holding unit. Per operator items have been out of temperature for approximately 15minutes.
Oct 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (46F @ 4:35 - Cooling since 10:12). See stop sale. Observed brisket (46F - Cold Holding). Per operator item was not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (41-47F - Cold Holding); cut lettuce (42-46F - Cold Holding). Per operator items have been out of temperature for approximately 2 hours. Observed brisket (46F - Cold Holding). Per operator item was not prepared or portioned today. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (46F @ 4:35 - Cooling since 10:12). See stop sale.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above salt on prep table across from cook line. PIC removed and stored appropriately.
Sep 16, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bathroom facility not clean. Soiled hand wash sinks in women and men bathrooms. Employee cleaned and sanitized
Single-service articles stored on a soiled surface. Sugar packets on soiled container, employee emptied container, cleaned and sanitized
Jul 23, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at mop sink faucet. Observed at mop sink
Jul 16, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 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 machine at 00ppm after several cycles.
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. Observed at reach in cooler pan of steaks tempting at 47F - 49F. As per operator item not prepped or portioned today - operators label states Item prepped and portioned 7/14/24. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler pan of steaks tempting at 47F - 49F. As per operator item not prepped or portioned today - operators label states Item prepped and portioned 7/14/24. See stop sale
Vacuum breaker missing at mop sink faucet. Observed at mop sink
Jul 3, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown rice (113F - Hot Holding). Per operator items have been out of temperature for approximately 15mins. PIC placed rice to be reheated.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored next to pack of wraps at front counter. PIC removed.
Jun 24, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled chicken (119F - Hot Holding) at cook line. Per operator, food out of temperature for approximately 2 hours. Operator put chicken back on grill to reheat to 165F for hot holding. Chicken reheated to 170F.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling tile next to dish machine.
May 13, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed shredded mozzarella (55F at 11:57- Cooling since 7:30). Item did not make it to 41F within 4 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed shredded mozzarella (55F at 11:57- Cooling since 7:30). Item did not make it to 41F within 4 hours. See stop sale.
Handwash sink used for purposes other than handwashing. Observed hand wash sink in kitchen area next to prep holding pieces of ice.
Nov 29, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
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. Observed: steak (116-122F - Hot Holding, reheated temperature 186F. chicken breast (122-158F - Hot Holding, reheated temperature 166F-194F). Per operator item was out of temperature for approximately 1 hour. Item placed items to be reheated.
Sep 29, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 28, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 6 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority3 Intermediate0 Basic
Show 7 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 chlorine concentration at 200ppm. Advised operator to set up 3 compartment sink.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flying insects flying around kitchen 10 flying insects landing on packets of paper towel and straw. 5 flying insects landing on shelf holding paper towel and straw. 1 flying insect flying around hand wash sink next to food prep sink. 1 flying insect flying around garbage can. Approximately 5 live flying insects flying around and landing on boxes of carbonated beverage shelf next to office. 2 flying insect landing on single service items shelf next to exit door 1 flying insect landing on packet of paper bag on shelf next to exit door. 8 flying insects landing on cardboard boxes in dishwashing area. 2 flying insects flying from single service items across from dish machine. 2 flying insects flying around and landing on wall in office area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed - stove; black beans (75-118F - Hot Holding); pinto beans (85F - Hot Holding). Employee placed items to be reheated. Items were out of temp for approximately 30 mins. Observed - Hot box; chicken (103F - Hot Holding); Brown rice (129-135F - Hot Holding); (115-146F - Hot Holding) Observed - Steam table;carnitas (130F - Hot Holding); pinto beans (126F - Hot holding) Items were out of temperature for approximately 30 mins. Employee placed items to be reheated
No paper towels or mechanical hand drying device provided at handwash sink. Next to stove. Manager replaced.
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. Observed no proof that new employees are informed of their responsibility to report information about their health to the person in charge.
Records/documents for required employee training do not contain all of the required information. Training dates and expiration dates missing from training certificates for Javier M and two other staff.
Marked exit/path to marked exit blocked. For reporting purposes only. Observed exit door blocked by trash can. Manager removed.
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.