CHIPOTLE MEXICAN GRILL
1000 S SR 7 STE 2, Wellington FL 33414 · 561.204.2816
Last inspected Dec 17, 2025 · 8 visits since October 2023
MAR 24
JUL 24
NOV 24
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked steak (121F - Hot Holding) As per operator herald in hotbox less than 4 hours. Employee placed on grill to reheat.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026010757 | Dec 15, 2025 | Mar 19, 2026 | $400 |
| 2--2024049860 | Jul 29, 2024 | Sep 23, 2024 | $400 |
| 2--2023058911 | Oct 5, 2023 | Nov 20, 2023 | $200 |
| 2--2019017606 | Apr 2, 2019 | Jun 18, 2019 | $800 |
| 2--2017059977 | Nov 9, 2017 | Apr 12, 2019 | $160 |
| 2--2018041372 | Jul 23, 2018 | Aug 21, 2018 | $400 |
Inspection history
8 visits, newest first
Dec 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager handle their cellphone then touched prep counter and grabbed a pan of food from walk in cooler; no hand wash. Educated operator and employee on proper handwashing procedures.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. on prep table by cook line: cooked chicken (115F - Hot Holding); As per operator out of temperature for approximately 5 minutes. Operator reheated product on stove flat top to 179F. steam table: queso (130F - Hot Holding); As per operator out of temperature for 40 minutes Advised operator to reheat product to 165+F. black beans (127F - Hot Holding); pinto beans (125F - Hot Holding) As per operator out of temperature for 1 hour; Advised operator to reheat product to 165+F.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Operator Big 6 poster
Current Hotel and Restaurant license not displayed. Operator provided current license
Floor not cleaned when the least amount of food is exposed.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands 3 employees handle garbage can while discarding garbage, then proceeded to changed gloves, put on new gloves,proceeded to prepared food with out washing hands first. Employees washed hands
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken, then handled clean pan of cooked pork; no glove change; no hand wash. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep counter in stagnant water: cooked brisket (72F - Cold Holding) As per operator, stored since 10 minutes. Not prepped or portioned today. Operator moved to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked steak (121F - Hot Holding) As per operator herald in hotbox less than 4 hours. Employee placed on grill to reheat.
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. Approximately 5 employees employed less than 60 days. Emailed form to operator.
Time/temperature control for safety food thawed in an improper manner. Cooked brisket thawing in stagnant water on prep table. Operator corrected.
Jul 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then touch clean pans and prep counter; no hand wash. Employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front counter: cut lettuce (53F at 3:53pm - Ambient Cooling) As per operator, cooling since 7:30pm. Item did not cool to 41F in a total of 4 hours. Entire product was not fully immersed in ice. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front counter: cut lettuce (53F at 3:53pm - Ambient Cooling) As per operator, cooling since 7:30pm. Item did not cool to 41F in a total of 4 hours. Entire product was not fully immersed in ice. See stop sale.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator.
Old labels stuck to food containers after cleaning at dish drying rack.
Mar 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wipe hands on pants then handled clean pans for chicken. Discussed with operator. Operator dismissed employee.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: shredded mozzarella (46F at 2:57pm- ambient Cooling) As per label and operator, shredded since 10:29am Item did not cool to 41F within 4 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: shredded mozzarella (46F at 2:57pm- ambient Cooling) As per label and operator, shredded since 10:29am Item did not cool to 41F within 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, flat top grill: cooked steak (133F - Hot Holding) As per operator, steak cooked 10 mins prior. Operator reheated to 165F. Steam table opposite of kitchen: cooked chicken (123F - Hot Holding); cooked beef (119F - Hot Holding); cooked pork (125F - Hot Holding) As per operator removed from front counter steam table less than an hour prior. Operator reheated to 165F.
Oct 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched personal phone and proceeded to serve food without changing gloves and washing hands; Manager educated; employee washed hands and changed gloves;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steak (112F - Hot Holding); in hot box at cook line; as per operator food out of temperature for approximately 30 minutes; returned to be reheated to 165 F.
Toxic substance/chemical improperly stored- sanitizer spray bottle stored with to go foods on the shelf at prep area; Removed
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and emailed poster
Floor soiled/has accumulation of debris- dining room and prep area
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm);fixed to 200 ppm
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.