CHIPOTLE MEXICAN GRILL #4456
9944 UNIVERSAL BLVD, Orlando FL 32819
Last inspected Jul 9, 2026 · 4 visits since January 2025
4 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice hot holding at 128F/cook line hot holding unit, less than 4 hours/reheated to 172F. Cooked chicken hot holding at 123F/cook line hot holding unit, less than 4 hours/reheated to 178F/
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Records/documents for required employee training do not contain all of the required information./some training certificates missing employee's date of birth.
Unwrapped single-service utensils not presented so that only the handles are touched./knives/customer self service area/
Wet mop not stored in a manner to allow the mop to dry./
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Records/documents for required employee training do not contain all of the required information./some certificates missing employee's date of birth/
Employee with no beard guard/restraint while engaging in food preparation./one cook with no beard guard.
Employee with no hair restraint while engaging in food preparation./observed cook on cook line with no hair restraint/
Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish rack.
Unwrapped single-service utensils not presented so that only the handles are touched./knives/customer self service station.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice hot holding at 128F/cook line hot holding unit, less than 4 hours/reheated to 172F. Cooked chicken hot holding at 123F/cook line hot holding unit, less than 4 hours/reheated to 178F/
Records/documents for required employee training do not contain all of the required information./all employee's training certificates missing employee's date of birth.
Equipment and utensils not properly air-dried - wet nesting./cleaned containers on shelves next to 3 compartment sink.
Unwrapped single-service utensils not presented so that only the handles are touched./plastic forks at customer self service station/
Wet mop not stored in a manner to allow the mop to dry./back kitchen mop sink.
Nothing was found. The inspector recorded no violations at all.
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.