CHIPOTLE MEXICAN GRILL #721
2301 GLADES RD STE C, Boca Raton FL 33431 · 561.443.5540
Last inspected Jul 17, 2026 · 9 visits since August 2023
SEP 24
JUN 25
OCT 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked brisket (3:10-53F - Cold Holding) on prep table at back storage area. As per operator brought from walk in at 2:45. Item was in its original commercial packaging.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2026018692 | Jan 20, 2026 | Apr 9, 2026 | $200 |
Inspection history
9 visits, newest first
Jul 17, 2026Administrative 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
What the inspector wrote — 4 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. Employee sweeping the floor handling broom and dustpan then handled clean equipment, clean utensils and pans of food to be sold to customers without washing hands. Operator discussed with employee who then washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/eyes while rubbing with fingers/adjusting glasses, touched face/hair while wiping forehead and adjusting hat then continued handling clean equipment, clean utensils and containers of food to be sold to customers without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter make top cooler; shredded cheese (48F - Cold Holding). At take out make top cooler; shredded cheese (50F - Cold Holding). Operator stated cheese not prepared or portioned today, held in make tops for 1 hour, moved to ice bath inside walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At takeout steam table; cooked chicken (96F - Hot Holding). Operator stated chicken cooked prior to being held for less than 1 hour, reheated to 200F to be held at 135F or above.
Jan 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 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. Dishwasher (Chlorine 0ppm) Advised operator to discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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. Employee handled dirty dishes, then grabbed clean dishes and bags of beans; no handwash Employee washed hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At make table at front line: cheese sauce (105F - Hot Holding); as per operator stored since an hour ago Operator reheated product to 170F
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.
Current Hotel and Restaurant license not displayed.
Food stored on floor. At cook line: box of oil stored on floor Operator stored properly
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Operator corrected Sanitizer Bucket to (Quaternary 100ppm)
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Boxes of raw chicken touching boxes of cooked beef. Operator moved raw chicken
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table online order area. cooked chicken 120F hot holding, cooked shredded steak 120F hot holding Per operator product stored for approximately 30 minutes. Operator moved items to flat top grill for reheating to 165F++
Handwash sink not accessible for employee use at all times. Cook line sink 1/3 pan metal stored inside, operator removed
Records/documents for required employee training have the wrong expiration date. Food handlers training certifications is valid for 3 years not 4 or 5 years like it showed. Operator started to correct
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Do not use poster attached to it. Operator mentioned waiting on parts
Jun 11, 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Reach in warmer: steak (131F - Hot Holding) Per operator, out of temperature for approximately 15 minutes. Operator placed back on grill to reheat to 165+F.
Sep 25, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan, emailed to operator, operator properly filled out forms.
Sep 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked brisket (3:10-53F - Cold Holding) on prep table at back storage area. As per operator brought from walk in at 2:45. Item was in its original commercial packaging.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mandarin oranges over washed green bell peppers.
Feb 7, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. Walk in cooler- observed case of romaine lettuce being stored on the floor. Operator removed lettuce from the floor.
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 15, 2023Inspection Completed - No Further ActionRoutine 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.