CHIPOTLE MEXICAN GRILL #3308
25442 SIERRA CENTER BLVD, Lutz FL 33559 · 813-948-0012
Last inspected Jun 29, 2026 · 10 visits since November 2023
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook chicken 47 f reach in cooler by stove. Employee placed in freezer 2nd temp
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
Show 1 finding ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested multiple times chlorine 0ppm. Operator set up triple sink for quaternary sanitation 200ppm
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Current Hotel and Restaurant license not displayed.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands less than 10 seconds. Manager asked her wash hand again properly
Employee with no beard guard/restraint while engaging in food preparation. Employee no beard guard while engaging food preparation.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
Show 10 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands less than 10 seconds, discussed with employee proper hand wash.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - cooked beans (44F - Cold Holding)discussed proper cold holding with manager
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (secondary front line)123F - Hot Holding) Below are front line temps black bean (111F - Hot Holding);yellow beans (109F); cooked chicken (120F - Hot Holding); honey chicken (121F - Hot Holding); Beef (95F - Hot Holding); operator took all to cook line and heated to proper temperature
Lack of toilet tissue at each toilet. No toilet paper in lady's bathroom
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Emailed employee health reporting agreement
Employee with ineffective hair restraint while engaging in food preparation. Employee long hair hanging at back under hat
Single-service articles improperly stored. Opened box of napkins and to go box in storage closet, no ceiling tile
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled and black mold like substance at dish machine and triple sinks
Water softener salt (food) stored in a location, exposed to cleaning equipment. Floor cleaning machine on salt bags in storage closet, closet has no ceiling.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Floor soiled/has accumulation of debris. Seating area
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Service line Hot holding:black beans 109 f 2nd temp 165 f employee placed on stove
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. Missing 2 employees.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 10 ppm retested to 200 ppm
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook chicken 47 f reach in cooler by stove. Employee placed in freezer 2nd temp
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.