CHIPOTLE MEXICAN GRILL 3471
8124 W IRLO BRONSON HWY, Kissimmee FL 34747
Last inspected Feb 5, 2026 · 9 visits since August 2023
MAR 24
JUL 24
JAN 25
AUG 25
FEB 26
▼ IMPROVING
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. Tomato salsa in walk-in cooler 46F-48F at 2pm with time-label approx. 10:20am-10:30am. Operator placed tomato salsas on ice in walk-in cooler. Re-temp at 2:15pm to 41F-42F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024029823 | Apr 8, 2024 | Jun 24, 2024 | $200 |
Inspection history
9 visits, newest first
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Equipment in poor repair. Gaskets on hot holding unit starting to warp and release heat out of unit.
Reach-in cooler shelves with rust that has pitted the surface. 3rd reach in cooler in kitchen with
Sep 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 8, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
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.
Aug 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 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.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Steak removed from flat top, temperature between 56°-127°. Operator toss product.
Equipment drain line draining into handwash sink. Sink next to back prep table used for drain for AC machines.
Stored food not covered. Container of taco shells not covered. Operator put lid on.
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Cove molding at floor/wall juncture broken/missing. Entrance to front counter area
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator has a work order in
Exterior door has a gap at the threshold that opens to the outside.
Garbage on the ground and/or pad around dumpster. Shared dumpster has boxes on ground outside of dumpster
Old labels stuck to food containers after cleaning. Label debris on several clean dishes
Reach-in cooler shelves with rust that has pitted the surface. 2 door reach in cooler cookline
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Oppm, operator remade. Recheck 200ppm
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Hand wash sink at dish wash area had an empty sanitizer bucket in the sink
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at prep area had no paper towel
Cutting board has cut marks and is no longer cleanable. Two green cutting boards at dish wash station
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on shelf with sanitized dry lids
Apr 8, 2024Call Back - Admin. 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 ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0-25ppm chlorine at testing through multiple cycles..
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable. Several in warewashing area.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Food debris remaining on dishes after multiple cycles.
Mar 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0-25ppm chlorine at testing through multiple cycles..
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato salsa in walk-in cooler 46F-48F at 2pm with time-label approx. 10:20am-10:30am. Operator placed tomato salsas on ice in walk-in cooler. Re-temp at 2:15pm to 41F-42F.
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. Provided operator with form and they completed with 4 employees on site during inspection.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable. Several in warewashing area.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Food debris remaining on dishes after multiple cycles.
Aug 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Equipment drain line draining into handwash sink. Ac unit into hand sink
Handwash sink not accessible for employee use at all times. Ac unit piping inside hand sink
Handwash sink used for purposes other than handwashing. Ac unit attached to hand sink
Cutting board has cut marks and is no longer cleanable. On cook line
No copy of latest inspection report available.
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.