CHIPOTLE MEXICAN GRILL
860 W SR 434 STE 1000, Longwood FL 32750 · 689-223-4620
Last inspected Mar 30, 2026 · 8 visits since April 2024
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. - steak in hot box
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. - steak at drive thru line. Operator added
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - pork (133F - Hot Holding). Operator turned up unit.
Standing water in bottom of reach-in-cooler. - at cookline
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth sanitizing solution stored on the floor. - employee placed sanitizer bucket on floor after preparing the solution. Manager educated employee
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sour cream (42f-44fF - Cold Holding); - cut lettuce (43f-47fF - Cold Holding); - corn (43f-47fF - Cold Holding) manager moved items to ice bath
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. - steak in hot box
Food being cooled by less effective method as evidenced by inadequate rate of cooling during time of inspection. WALK IN COOLER: - tomato ambient <4 hours (46f-48f F - Cooling) Time was marked as prep 7:58am, time of temperature reading 11:48am. Observed pans of tomato sitting on top of ice, not submerged. Advised operator to add more water to ice bath so that food pans are submerged into ice bath.
Records/documents for required employee training do not contain all of the required information. - missing date of completion, date of expiration, and D.O.B. Manager states employees have gone through training.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Drain cover(s) missing. At the ice machine
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.