CHIPOTLE MEXICAN GRILL #881
2380 PALM BEACH LAKES BLVD, West Palm Beach FL 33409 · 561.688.8951
Last inspected May 18, 2026 · 10 visits since August 2023
DEC 24
JUL 25
OCT 25
APR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 on the ledge in customer ordering line 1 on sneeze guard 1 by soda station Employee killed all
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $4,500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026047891 | May 19, 2026 | Jul 27, 2026 | $600 |
| 2--2025087444 | Oct 9, 2025 | Jan 5, 2026 | $600 |
| 2--2025008667 | Dec 2, 2024 | Mar 20, 2025 | $1,100 |
| 2--2024049769 | Jul 26, 2024 | Sep 23, 2024 | $400 |
| 2--2022025732 | May 20, 2022 | Jun 16, 2022 | $800 |
| 2--2021007371 | Jan 14, 2021 | Jul 2, 2021 | $400 |
| 2--2018063138 | Dec 13, 2018 | Feb 1, 2019 | $400 |
| 2--2018064004 | Dec 12, 2018 | Feb 1, 2019 | $200 |
Inspection history
10 visits, newest first
May 18, 2026Inspection Completed - No Further ActionComplaint Investigation
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
Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline employee handled raw chicken - than wiped hands on apron and proceeded to change gloves and prepare food without washing their hands- educated operator- employee washed their hands. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small reach in cooler- Raw Steak 55F- cold holding- food not prepared or portioned today - food out of temperature for 30 minutes- operator placed in walk in cooler to quick chill. Priority: High Priority
Observed: 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. Some employee training expired on 05/13/26 Priority: Intermediate
Apr 8, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 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. Employee touched garbage can then handled a container of prep corn. Advised operator on proper hand washing technique.
No soap provided at handwash sink. Men's bathroom
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. One person expired on 01/21/2026
Employee with ineffective hair restraint while engaging in food preparation. Observed employee wearing a hat with exposed hair in the rear
Food stored on floor. Observed cooking oil stored on the floor o n cook line.
Single-service articles improperly stored. Observed box of single serve lids and bowls stored on kitchen floor.employee placed items on shelf next.
Oct 10, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 9, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 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 handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while placing to dry/store 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 hair while scratching/adjusting hat then handled clean pan of cooked chicken while removing from holding cabinet/moving to steam table without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked pork (120F - Hot Holding); cheese sauce (118F - Hot Holding); cooked beans (109F - Hot Holding). Operator stated items reheated prior to being placed in steam table, held less than 2 hours, reheated to 165F.
Jul 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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/hair and then handled clean equipment, utensils and pans to portion cooked rice into pans without washing hands. Operator discussed with employee who then washed hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cut tomatoes (50F - Ambient Cooling 10:40/50F 11:10). Operator stated tomatoes prepped at 8:30am, at this rate will not reach 41F within 4 hours, placed in ice bath to facilitate faster cooling.
Dec 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority2 Intermediate0 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through rear exit door and began reheating cooked beans at cook line without washing hands. Operator discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can/step on step ladder after having stepped on the step and then handled clean containers of ready to eat food inside cooler and at cook line without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food (cooked steak) identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Operator stated held less than 2 hours, applied appropriate time mark.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cooked brisket (63F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature for less than 1 hour prior, placed in ice bath.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk-in cooler; cut lettuce (46F - Ambient Cooling). Operator stated lettuce was cut over 6 hours prior, portioned into full deep containers with tight fitting lids and stacked on shelves, did not reach 41F within 4 hours. 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. At walk-in cooler; cut lettuce (46F - Ambient Cooling). Operator stated lettuce was cut over 6 hours prior, portioned into full deep containers with tight fitting lids and stacked on shelves, did not reach 41F within 4 hours. See Stop Sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; shredded cheese (51F - Ambient Cooling 2:45pm/56F - 3:25pm). Operator stated cheese cooling for 30min, portioned into full deep containers with tight fitting lids and stacked on shelves, at this rate will not reach 41F within 4 hours, placed containers into ice baths to facilitate faster cooling.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to back door; no paper towels. Operator provided paper towels.
Jul 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 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). Sanitizing dispensing container empty, Operator replaced sanitizer container, primed machine, retested at chlorine 100ppm.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled garbage can while placing outside back door and then handled pans of food without washing hands. Discussed with Operator who discussed with employee who then washed hands and changed gloves.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm). Sanitizer dispensing bag empty, Operator replaced bag and remade to quaternary 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Take out make top cold well; sour cream (48F - Cold Holding); shredded cheese (50F - Cold Holding). Operator stated items not prepared or portioned today, cold well not turned on, held for 1 hour, moved items to walk-in cooler, turned on make top cold well.
Toxic substance/chemical improperly stored. At back storage shelves; cleaning chemicals stored over paper towels used for hand washing/drying. Advised Operator to not store chemicals over single service articles.
No paper towels or mechanical hand drying device provided at handwash sink. At back hand wash sink; no paper towels. Operator provided paper towels.
Single-service articles stored next to handwash/food preparation sink exposed to splash. At cook line; aluminum foil stored under paper towel dispenser at cook line. Operator removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm). Operator remade to quaternary 200ppm.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Sanitizer dispensing bag empty. Operator changed bag and remade to quaternary 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line; sour cream (45F - Cold Holding). Operator stated not prepared or portioned today, being held in overfilled pan for less than 1 hour, removed/discarded overfilled portion.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked steak (108F - Hot Holding). Operator stated steak was reheated prior to being placed in pan on edge of grill less than 1 hour prior, intended to place directly in steam table, moved back to grill to be reheated to 165F.
Aug 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.big 6 and major food allergens
Equipment and utensils not properly air-dried - wet nesting.
Aug 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority3 Intermediate7 Basic
Show 15 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken 162 employee put back on the grill second temperature 168
Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at front counter didn't wash hands prior to putting on gloves to handle guacamole. Explained and he washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 on the ledge in customer ordering line 1 on sneeze guard 1 by soda station Employee killed all
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sealed bag of beans 45 f. As per manager was outside for an hour and put back in cooler.Manager discarded
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. Manager put 3 hours on the timer.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior section of ice tea dispenser nozzle in the lobby. Employee cleaned.
Handwash sink not accessible for employee use at all times. Hand sink by back door blocked by trash can. Hand sink on cook line blocked by chips boxes. Employee removed both
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.big 6 and major food allergens
Broken Walk-in cooler plastic shelves
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Beverage in paper cup without lid on wire rack shelf by hand sink. Manager discarded the cup.
Equipment and utensils not properly air-dried - wet nesting.
In-use wet wiping cloth/towel used under cutting board. Under cutting board at steak cutting station. Manager removed the cloth
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored over cut onions in walk in cooler. Manager rearranged.
Wall soiled with accumulated grease, food debris, and/or dust. Black mold like substance buildup on wall behind three compartment sink.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Washcloth bucket quat 0 ppm, manager changed the solution quat200 ppm,
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.