CHIPOTLE MEXICAN GRILL 3914
1798 STATE RD 44, New Smyrna Beach FL 32168 · 386-957-5041
Last inspected Jun 29, 2026 · 10 visits since October 2023
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. Lettuce 43-45F on the line. Operator moved to walk in cooler and 41-43F was reached.
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 43-45F on the line. Operator moved to walk in cooler and 41-43F was reached.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Dispenser exceeding 400 ppm quat resulting in sanitizer buckets >400 ppm quat
Ceiling tile removed to vent ac exhaust.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Floor area(s) covered with standing water. -floor underneath triple sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris
Trash can overflowing with garbage. -employee emptied
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Taco lettuce 43-48F after 4 hours. Placed in ice bath in the walk in cooler and then stacked for storage. Several containers 43F, 2 44F, 1 46F, 1 48F in the center. Operator returned to ice bath. Sticker time 7:23, correct per operator. checked at 11:25
Employee applied hand antiseptic in place of washing hands as required. Employee came off break and sanitized his hands, went in walk in cooler without handwashing
No paper towels or mechanical hand drying device provided at handwash sink. Prep area
Equipment and utensils not properly air-dried - wet nesting. Metal pans
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. Rice 110-140F in the rice cooker. Off at time of temp check. Operator stated they are discarding
Old food stuck to clean dishware/utensils. 1/6 pan
Water leaking from pipe and/or faucet/handle. Around water filters, steady dripping onto the floor
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Walk in cooler fan spray/dripping water onto the floor
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
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. Olivia, no food handler training.
Equipment and utensils not properly air-dried - wet nesting. Metal pans
No conspicuously located ambient air temperature thermometer in holding unit. Under counter cooler across from grill
Unwrapped single-service utensils not presented so that only the handles are touched.knives
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Water leaking from pipe and/or faucet/handle. Under prep sink main kitchen area
Violations found and a warning issued, with a return visit required. 2 recorded.
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in men's restroom. Visible mold like substance and odor. Scheduled to be remediated 10/31
Water leaking from pipe and/or faucet/handle. Under prep sink main kitchen area
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager on duty unable to locate any proof of approved food handler training for Tricia
Equipment and utensils not properly air-dried - wet nesting. Metal pans
Floor drain covers missing and/or in disrepair. In front of dish machine and the compartment sink, through trough drain cover missing and broken in areas.
Water leaking from pipe and/or faucet/handle. Several small leaks at three compartment sink soap/sanitizer dispenser when running.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pinto beans 76-81F. Removed from refrigeration and put in a pot to heat. Left on the stove with no heat turned on. Operator turned heat on
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Steak 117-124F marked to discard at 3:15 pm after 4 hour hold time - @ 4:08 pm.
Clean linens stored on floor. Bag under shelving next to kitchen entrance
Equipment and utensils not properly air-dried - wet nesting. Metal pans
Portable fire extinguisher gauge in red zone. For reporting purposes only. Cookline across from double warmer
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.