CHIPOTLE MEXICAN GRILL
385 BEACHWALK SHORE DR, Saint Johns FL 32259 · 904-827-7316
Last inspected Jul 30, 2026 · 7 visits since June 2025
JUN 25
JUL 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (46F - Cold Holding) in reach in cooler drawer on make line at drive through window, per employee pan has been in cooler about 30 minutes, pan moved to walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 30, 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
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At drive thru area, gaskets on reach-in cooler drawers soiled with food debris.
Single-service articles not stored inverted or protected from contamination. At dry storage area, black togo containers stored on top of reach-in cooler not inverted. Operator inverted containers during inspection.
Water leaking from pipe and/or faucet/handle. At prep area, prep sink faucet leaking. Manager stated there is work order in for repair.
Jan 7, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee with ineffective hair restraint while engaging in food preparation. Food handler at front line making food orders with hair sticky out from their hat around face, hair put up out of face.
Single-service articles not stored inverted or protected from contamination. Stack of to go trays at drive through area, trays inverted.
Aug 25, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. shredded lettuce (44F-50F - Cooling over 4 hours, 13 pans) in stacked metal containers with tight lids next to walk in cooler door on the top shelf. Per manager and date markings all lettuce was cut around 6:45am, time of check was approximately 12:30pm.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. shredded lettuce (44F-50F - Cooling over 4 hours, 13 pans) in stacked metal containers with tight lids next to walk in cooler door on the top shelf. Per manager and date markings all lettuce was cut around 6:45am, time of check was approximately 12:30pm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded lettuce (44F-50F - Cooling over 4 hours, 13 pans) in stacked metal containers with tight lids next to walk in cooler door on the top shelf. Per manager and date markings all lettuce was cut around 6:45am, time of check was approximately 12:30pm.
Aug 13, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (46F - Cold Holding) in reach in cooler drawer on make line at drive through window, per employee pan has been in cooler about 30 minutes, pan moved to walk in cooler.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. shredded lettuce (44F-50F - Cooling over 4 hours, 13 pans) in stacked metal containers with tight lids next to walk in cooler door on the top shelf. Per manager and date markings all lettuce was cut around 6:45am, time of check was approximately 12:30pm.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. shredded lettuce (44F-50F - Cooling over 4 hours, 13 pans) in stacked metal containers with tight lids next to walk in cooler door on the top shelf. Per manager and date markings all lettuce was cut around 6:45am, time of check was approximately 12:30pm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded lettuce (44F-50F - Cooling over 4 hours, 13 pans) in stacked metal containers with tight lids next to walk in cooler door on the top shelf. Per manager and date markings all lettuce was cut around 6:45am, time of check was approximately 12:30pm.
Jul 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket solution at dispenser at triple sink in back of kitchen reading 500ppm when employees were filling up sanitation buckets, employee diluted with water and retested at 150ppm.
Toilet/urinal not flushing/functioning properly. Toilet in women's restroom will not flush.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket on cook line reading 0ppm, employee remade to 150ppm.
Jun 18, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.