CHIPOTLE MEXICAN GRILL
3425 THOMASVILLE ROAD STE 0001, Tallahassee FL 32308 · 850-894-3137
Last inspected Feb 20, 2026 · 9 visits since September 2023
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 45, guacamole 45, less than 4 hours per operator. Put on ice during inspection.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Nothing was found. The inspector recorded no violations at all.
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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 45, guacamole 45, less than 4 hours per operator. Put on ice during inspection.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm.
Food stored on floor. Bag of onions.
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Nothing was found. The inspector recorded no violations at all.
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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken at 121° less than 4 hours per operator, reheated to 180 during inspection.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Floor area(s) covered with standing water.
Single-service articles stored on a soiled surface. Togo trays on floor. Properly stored during inspection.
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.