CHIPOTLE MEXICAN GRILL OF COLORADO LLC
3286 WORD WAY STE G1, New Port Richey FL 34655 · 727-807-9248
Last inspected Aug 11, 2026 · 12 visits since September 2023
AUG 25
NOV 25
DEC 25
JUL 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (112F - Hot Holding); shredded beef (121F - Hot Holding); beans (124F - Hot Holding); white rice (114F - Hot Holding) on Togo hot table, items removed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket quaternary ammonium Greater tan 400 ppm, corrected to 200ppm
Non-pitting surface rust on food-contact equipment. Shelves of vertical reach in coolers
Accumulation of debris on exterior of warewashing machine.
Jul 29, 2026Inspection 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 ▾
Non-pitting surface rust on food-contact equipment. Vertical reach in cooler in prep area
Accumulation of debris on exterior of warewashing machine.
Dec 4, 2025Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 12, 2025Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 7, 2025Inspection 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 ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, corrected to 200 ppm
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, corrected to 200 ppm
Oct 5, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (112F - Hot Holding); shredded beef (121F - Hot Holding); beans (124F - Hot Holding); white rice (114F - Hot Holding) on Togo hot table, items removed
Cutting board has cut marks and is no longer cleanable. Green cutting boards
Sep 28, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
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. Steak on front line not date marked, manager was able to determine the time product was put in line and properly date marked product
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (112F - Hot Holding); shredded beef (121F - Hot Holding); beans (124F - Hot Holding); white rice (114F - Hot Holding) on Togo hot table, items removed
Handwash sink used for purposes other than handwashing. Hand sink in dish area has food debris in it
Cutting board has cut marks and is no longer cleanable. Green cutting boards
Employee personal food not properly identified and segregated from food to be served to the public. Container of yogurt in walk in cooler above food for establishment, container removed
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting.
Sep 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 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. Dish machine sanitizer at 0ppm, manager kept priming dish machine, was able to get sanitizer to 10ppm, manager set up sanitizer sink to sanitize dishes
Cutting board has cut marks and is no longer cleanable. Green cutting board
Sep 13, 2023Call Back - Admin. 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 ▾
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. Dish machine sanitizer at 0ppm, manager kept priming dish machine, was able to get sanitizer to 10ppm, manager set up sanitizer sink to sanitize dishes
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (127F - Hot Holding) reheated to 192F; at front counter cooked chicken (124F - Hot Holding); beans (132F - Hot Holding); black beans (108F - Hot Holding); cooked beef (126F - Hot Holding) in to go prep area
Cutting board has cut marks and is no longer cleanable. Green cutting board
Sep 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
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. Dish machine sanitizer at 0ppm, manager kept priming dish machine, was able to get sanitizer to 10ppm, manager set up sanitizer sink to sanitize dishes
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (127F - Hot Holding) reheated to 192F; at front counter cooked chicken (124F - Hot Holding); beans (132F - Hot Holding); black beans (108F - Hot Holding); cooked beef (126F - Hot Holding) in to go prep area
Cutting board has cut marks and is no longer cleanable. Green cutting board
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under rice cooker Bottom of inside reach in coolers
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.