CHIPOTLE MEXICAN GRILL #678
1775 UNIVERSITY DR, Coral Springs FL 33071 · 954.341.0821
Last inspected Jul 8, 2026 · 10 visits since October 2023
5 inspections within 9 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. ToGo line hot; cooked chicken (122F - Hot Holding). Operator made to reheat to 165F for hot holding. Operator reheated to 172F
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023030318 | May 8, 2023 | Jun 27, 2023 | $400 |
| 2--2023018157 | Mar 14, 2023 | Apr 19, 2023 | $200 |
| 2--2015006689 | Jan 21, 2015 | Feb 26, 2015 | $160 |
Inspection history
10 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salsas cond held at 44F and corn mixture at 45F in reach in cooler. Per operator, both items transfer to unit 1.5 hours prior to the inspection. Operator place both items on ice bath for quick chill.
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. To go line; red salsa (40-46F - Cold Holding). As per operator food in unit not portioned or prepared today, in unit less than 4hrs. Observed food item cold inside bottom of container but out of temperature on top. Operator moved to lowboy cooler for quick chill
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
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. Dishwasher (Chlorine 50ppm). Operator replaced sanitizer
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ToGo line hot; cooked chicken (122F - Hot Holding). Operator made to reheat to 165F for hot holding. Operator reheated to 172F
Equipment and utensils not properly air-dried - wet nesting. In triple sink clean dish rack, observed several hotel pans stacked on top of each other, not completely dry
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 ▾
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Trash placed/piled on top of a cart behind establishment in front of back door instead of in dumpster
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
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. Dishwasher (Chlorine 50ppm). Operator changed sanitizer solution. Dishwasher not sanitizing at 100ppm
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
Open dumpster lid.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
Dumpster wheels missing
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
Garbage on the ground and/or pad around dumpster.
Open dumpster lid.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Operator separated pans.
Sanitizing solution for wiping cloths not free of food debris and visible soil - operator removed dirty sanitizing towel and replace solution and towel.
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.