CHIPOTLE MEXICAN GRILL OF COLORADO LLC
12278 NARCOOSSEE BLVD #106, Orlando FL 32832 · 407-313-2375
Last inspected Aug 18, 2026 · 8 visits since August 2023
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tofu (120F - Hot Holding) Operator stated that's been at the hot hold after reheat it for less than 30 minutes and he did reheat it back to 165f.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles Sanitizer bucket stored next to sanitized containers at cooks line.Operator moved to non food surface
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Equipment in poor repair. Gasket around door frame of walk in cooler is loose Reach in cooler door at front counter comes of hinge where drinks are stored
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on bottom shelf next to metal containers at cooks line. Operator moved to another location
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable. Throughout facility
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom interior of warmer at cooks line
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cooks line where onions and pepper are stored
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 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. 0 ppm but operator replace a work order while conducting my inspection and told employee just use the 3 compartment sink unit the machine checked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tofu (120F - Hot Holding) Operator stated that's been at the hot hold after reheat it for less than 30 minutes and he did reheat it back to 165f.
Records/documents for required employee training do not contain all of the required information or wrong data entered. Some have the wrong expiration date it's only 3 years they have some 4and some 5 years.
Equipment in poor repair. Gasket torn at the walk-in cooler door.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Equipment in poor repair. Gasket missing on drink cooler front counter
Floor area(s) covered with standing water. By glass door cooler front counter
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Unclean building components, attachments or fixtures. Walk in cooler fan covers dusty
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Cove molding at floor/wall juncture broken/missing. In front of 3 compartment sink.
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.