CHIPOTLE MEXICAN GRILL OF COLORADO
9466 W LINEBAUGH AVE, Tampa FL 33626 · 813-920-0992
Last inspected Apr 21, 2026 · 6 visits since July 2023
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in office. 1 live fly under prep sink.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observe one employee clean food debris from front service line with gloves, then return to work without first washing hands or changing gloves. Discussed proper hand washing with manager at time of inspection. Employee wash hands and wore new gloves at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 89°F at 1:33 PM placed on front line at 1:30 PM reheated to 197°F at 1:45 PM.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine nozzles in front lobby area are soiled.
Carbon dioxide/helium tanks not adequately secured.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Washcloth sanitizer tested 0PPM of coronary ammonia. Manager refilled bucket retested at 200ppm.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cooked diced steak (130F - Hot Holding) in hot well on cook line. Operator reheated at time of inspection, temped 172 F.
No paper towels or mechanical hand drying device provided at handwash sink. At dish room next to three-compartments sink.
Equipment and utensils not properly air-dried - wet nesting. Hotel pans.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cooked steak (112F-119F - Hot Holding) stored in hot well on prep table at cook line. Operator reheated at time of inspection, re temp: 182F.
Accumulation of black mold like substance inside warewashing machine.
Wall soiled with accumulation of black mold like substance by three compartments sink.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold well at take out order station: Cold holding: corn salsa 47 F, tomato salsa 45 F, shredded cheese 48 F, sour cream 44 F. Manager placed items in ice bath and moved to walk-in cooler at time of inspection. Re temp: corn salsa 37 F, tomato salsa 38 F, shredded cheese 42 F, sour cream 42.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash can at dish washing area. Operator relocated trash can. Handwash sink used for purposes other than handwashing. Observed accumulation of food debris in handwash sink next to three compartment sink. Discussed with manager about handwash sink for hand wash only.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in office. 1 live fly under prep sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Griddle top soiled with black charcoal like substance.
Floor soiled/has accumulation of debris. Back kitchen area.
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.