CHIPOTLE MEXICAN GRILL #838
4477 WESTON RD, Weston FL 33331 · 954.385.1320
Last inspected Jan 8, 2026 · 10 visits since July 2023
MAY 25
MAY 25
JUN 25
SEP 25
JAN 26
▲ GETTING WORSE
5 inspections trending down, 19 points off where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at flip top cooler at To go Station - container of steak (117F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator placed item on stove to reheat back up to 135F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (44-45F - Cold Holding) in walk-in cooler per operator held in walk-in cooler overnight not portion or prepared today
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (44-45F - Cold Holding) in walk-in cooler per operator held in walk-in cooler overnight not portion or prepared today. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom. Operator provided.
Sep 10, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed at grill - chicken (154F - Cooking) employee removed item from grill, as per employee item done cooking. Employee place item back in grill and cooked it to (184F - Cooking).
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. Observed at to go station - steak without proper time mark. As per operator item held for approximately 1 hour. Operator provided proper time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front display case - chicken (131F - Hot Holding) as per operator item held out of temperature for approximately 1 hour. Operator reheated item up to 187F.
No handwashing sign provided at a hand sink used by food employees. Observed at male restroom.
Jun 18, 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. Observed at serving counter at front - honey chicken (116F - Hot Holding); white rice (126F - Hot Holding) as per operator items held out of temperature for 20 minutes. Operator discarded items at will.
May 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 12, 2025Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 4, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee took payment from costumer, then proceeded to put gloves on and engaged in food manipulation without washing hands. Employee washed hands properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at walk in cooler containers of Monterrey cheese (45-48F - Cold Holding) as per operator item cooling for over 5 hours. See stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed container of steak held after the 4 hour limit. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at top less cooler at front - lettuce (59F - Cold Holding); Monterrey cheese (51F - Cold Holding) as per operator item held out of temp for approximately 30 minutes. Items prepared and portioned 5 hours prior to inspection. Operator placed ice bags on top of items.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed container of steak held after the 4 hour limit. See stop sale
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at walk in cooler containers of Monterrey cheese (45-48F - Cold Holding) as per operator item cooling for over 5 hours. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda dispenser at front soiled. Operator cleaned item.
Handwash sink used for purposes other than handwashing. Observed at handwashing sink in prep area. Sink used for dumping, evident by food residue in sink. Operator cleaned sink.
Employee eating in a food preparation or other restricted area. Observed cup of soda stored on dry good rack above prepping table in kitchen. Cup stored next to container or oregano. Operator stored correctly.
Food stored on floor. Observed box of sunflower oil stored directly on floor next to prep table in kitchen. Operator stored correctly.
Nov 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at flip top cooler at To go Station - container of steak (117F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator placed item on stove to reheat back up to 135F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.
Food stored on floor. Observed box of raw chicken stored directly on the floor in front of grill. Employee stored correctly.
Jun 25, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked diced chicken (105F - Hot Holding), per operator food hot held less than two hours. Employee reheated on the stove, temperature (167F).
Ceiling/ceiling tile shows damage or is in disrepair. Dishwasher room- outside of food preparation-ongoing roof leak when it rains, advised manager to remove cleaning utensils rack from room, employees moved all utensils from dishwasher room. per manager, service order placed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, employee stored properly.
Equipment and utensils not properly air-dried - wet nesting. Dishwasher room- Observed piles of metals containers stacked wet. Employee begins to move containers from piles
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator. Manager printed and posted.
Equipment in poor repair. Dishwasher machine out of service.
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Main kitchen- observed AC hose draining water into hand washing sink. Operator stated hand washing sink is being used at front counter.
Current Hotel and Restaurant license not displayed.
In-use wet wiping cloth/towel used under cutting board. Front counter prep table- observed wiping cloth underneath cutting board. Operator removed wiping cloth.
Reuse of single-service or single-use articles. Main kitchen Togo prep station- observed Togo bowl being stored inside rice warmer.
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.