CHIPOTLE MEXICAN GRILL
2011 N DALE MABRY HWY #102, Tampa FL 33607 · 303.595.4000
Last inspected Aug 11, 2026 · 8 visits since September 2023
JAN 25
FEB 25
JUL 25
FEB 26
AUG 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed guacamole (50 - Cold Holding)in reachin cooler for an undetermined amount of time
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Floor area(s) covered with standing water. Under three-compartments sink and mop sink area,
Food not stored at least 6 inches off of the floor. A bag of unpeeled onions stored on floor in walk-in cooler. Operator moved to shelf at time of inspection.
Water leaking from pipe above mop sink.
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. A pan of steaks at hot well at cook line. Manager time marked steak at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of diced cooked chicken (129F - Hot Holding) stored in hot well at cook line. Manager reheated and sold before taking 2nd temperature.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator replaced sanitizer at time of inspection.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm. Dispenser needed for calibration. Operator reset sanitizer manually, tested 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of tomato salsa 47 F stored in cold well at take out order station. Operator moved item to walk-in cooler at time of inspection.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Employee with ineffective hair restraint while engaging in food preparation. 2 food employees.
Equipment in poor repair. Dish machine disrepair, operator is not using the dish machine for ware washing until repaired.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Under three-compartments sink. Operator able to cleared food debris and drains properly.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. All sanitizer buckets tested 0ppm.
Feb 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of tomato salsa 47 F stored in cold well at front service area. Operator moved item into reach-in cooler to help cool down to 41 F within 4 hour period.
Handwash sink used for purposes other than handwashing. Employee picked up thermometer from floor then rinsed in handwash sink by dish machine, also observed accumulation of food debris in the same handwash sink. Discussed with operator about handwash sink for hand washing only.
Hot water supply not maintained during peak periods. Ran hot water approximately 3 minutes to reached 85 F in handwash sink at front service line.
Employee with no beard guard/restraint while engaging in food preparation. 1 employee working at cook line and 1 employee working at front line.
Opened employee beverage container in a cold holding unit with food to be served to customers. A opened employee drink stored on food shelf in walk-in cooler. Operator discarded drink at time of inspection.
Unwrapped single-service utensils not presented so that only the handles are touched. Multiple plastic spoons and knives at self service station in dining room. Operator discarded spoons and knives that were not presented handles first at time of inspection.
Jan 6, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (44F - Cold Holding); salsa (49F - Cold Holding) on cook line Salsa retemped at 47F Sour cream retemped at 43F Employee placed in walk in cooler
Employee with no beard guard/restraint while engaging in food preparation. Employee with no beard guard
Floor area(s) covered with standing water. On floor adjacent to mop sink Corrected employee dry mopped floor
Food not stored at least 6 inches off of the floor. Soda bib stored on floor in back kitchen Corrected employee placed on shelf
Jul 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed guacamole (50 - Cold Holding)in reachin cooler for an undetermined amount of time
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole (50 - Cold Holding)in reachin cooler for an undetermined amount of time
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed steak (122 - Hot Holding)on hot holding unit with no time mark Operator reheated steak to 173F and placed time mark on time
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (129 - Hot Holding) Observed employee redemption at 183F
Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves on cookline soiled with old food debris Observed employee clean
Employee with ineffective hair restraint while engaging in food preparation. Observed employee on cookline with ineffective hair restraint
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on dish storage shelf
Floor area(s) covered with standing water. Observed. On floor in dish area, I front of mop sink, and walk way to walking cooler
Floor soiled/has accumulation of debris. Observed floor soiled with old food debris on cookline Corrected -observed employee sweep floor
Working containers of food removed from original container not identified by common name. Observed. Bulk salt not labeled on cookline Corrected -observed employee place in container labeled salt
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole (45F - Cold Holding) on cookline reachin cooler Observed employee place walk-in cooler and retest at at 41F
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed steak placed on time as a public health control with no written procedures Inspector emailed to operator Observed employee complete during inspection
Employee with no beard guard/restraint while engaging in food preparation. Observed cook preparing chicken on grill with no beard guard
Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting on storage shelf
Floor soiled/has accumulation of debris. Observed floor soiled with old food debris under prep sink Corrected -observed employee clean floor
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placing gloves on with no hand washing, corrected action taken, inspector discussed with management proper hand washing between glove usage.
Packaged food not labeled as specified by law. Bulk containers not labeled.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Three compartment sink set up as rinse, wash sanitizer.
Wet wiping cloth not stored in sanitizing solution between uses.
Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher on floor by back door, corrected, manager replace fire extinguisher on hook.
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.