CHIPOTLE MEXICAN GRILL #675
1700 W SANDLAKE RD, Orlando FL 32809 · 407-857-6775
Last inspected Feb 23, 2026 · 7 visits since July 2023
5 inspections within 8 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. cut lettuce (50F - Cold Holding). On ice less than 4 hours. Manager pushed down in ice to get colder.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2015015568 | Jan 22, 2015 | Apr 27, 2015 | $200 |
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and other items stored under counter on the cook line. Staff moved the salt.
No conspicuously located ambient air temperature thermometer in holding unit. Under the counter unit, located on the front counter. Manager added thermometer. Unit has display on back of the unit which was showing offline in the app.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Sink between front counter and cook line. Manager replaced paper towels.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Small warmer located under steam table.
Single-service articles not stored inverted or protected from contamination. Aluminum bowls on front line. Manager turned them over.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 00 chlorine ppm. Operator refilled sanitizer. Tested again at 50 chlorine ppm.
Floor soiled/has accumulation of debris. On side of fryer
Food not stored at least 6 inches off of the floor. Boxed oil on floor. Operator immediately removed
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean storage rack.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food Warner on front line.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on front line old food debris in bottom.
Wet wiping cloth not stored in sanitizing solution between uses. Front line.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Equipment in poor repair. Reach in cooler on cook line not working do not store ant tcs food in cooler until repaired.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food warmer on front line.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to single service bowls.
Wet wiping cloth not stored in sanitizing solution between uses.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (50F - Cold Holding). On ice less than 4 hours. Manager pushed down in ice to get colder.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
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. Provided form.
Employee eating in a food preparation or other restricted area. On cook line, person eating salad. Manager educated staff.
No handwashing sign provided at a hand sink used by food employees. No instructional sign that says employees must wash hands, has sign on how to wash hands. Manager wrote a sign and placed at hand sink.
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.