CHIPOTLE MEXICAN GRILLE #3059
8790 BOYTON BEACH RD STE 2, Boynton Beach FL 33472
Last inspected Aug 17, 2026 · 12 visits since November 2023
AUG 25
NOV 25
JAN 26
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding chicken steak 112F-120F in steam table being held less than 4 hours. Manager stirring food and got temperature 136F143F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025085527 | Nov 24, 2025 | Jan 5, 2026 | $400 |
Inspection history
12 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 findings
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours...observed at 3:55 pm cooling salsa 45F-46F, corn 44F-46F with covered in tall storage reach in cooler at kitchen. Food was prepped at 10:28 am. Unable to cooling food within 4 hours 41F or below.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours...observed at 3:55 pm cooling salsa 45F-46F, corn 44F-46F with covered in tall storage reach in cooler at kitchen. Food was prepped at 10:28 am. Unable to cooling food within 4 hours 41F or below. Stop sale issue. Manager discarded food
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding chicken steak 112F-120F in steam table being held less than 4 hours. Manager stirring food and got temperature 136F143F.
Single-service articles not stored inverted or protected from contamination....forks, spoons at online order area. Manager removed.
Mar 31, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 27, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Kayla Winston 1/25/21 - 1/25/26
Jan 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 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) Operator corrected Dishwasher to (Chlorine 100ppm)
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched body and arms and then grabbed cooler doors; no handwash Employees washed hands
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. At make table: sour cream (46F at 2:30pm - Cooling) since 9:00am At reach in cooler: portioned bagged corn (45F at 2:15pm - Cooling) since 9:00am The products never cooled down to 41F within a total of 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 make table: sour cream (46F at 2:30pm - Cooling) since 9:00am At reach in cooler: portioned bagged corn (45F at 2:15pm - Cooling) since 9:00am The products never cooled down to 41F within a total of 4 hours See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At make table: black beans (117F - Hot Holding) an hour ago; pinto beans (119F - Hot Holding) an hour ago; cooked tofu and vegetable soup (129F - Hot Holding) an hour ago Operator moved products to reheat to 165+
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. make table: portioned bagged corn (48F at 2:27 pm / 49F at 2:51pm - Cooling) since 12:48pm reach in cooler: pico de gallo (51F at 2:08pm / 50F at 2:50pm- Cooling) since 12:48pm; At the current rate of cooling, the products will not reach 41F within a total of 4 hours. Operator moved products to walk in cooler to quick chill
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Kayla Winston 1/25/21 - 1/25/26
Handwash sink not accessible for employee use at all times. Handwash sink blocked by table
Jan 5, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled sanitizer bucket and cloth to wipe down equipment and without washing hands before changing gloves employee began cutting cooked steak, discussed with operator employee washed hands and changed gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter assembly station cooked chicken (119F - Hot Holding) per operator product cooked approximately 45 minutes and held in steam table, discussed hot holding requirements with operator who chose to discard of product.
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. In dish washing area trash piled up out of trash can blocking back door, discussed with operator to discard.
Nov 25, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 24, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 1 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found Approximately 1 live flying insect on door frame to office. Approximately 6 live flying insects inside kitchen on trash cans next to back door. In kitchen approximately 5 live flying insects on old card board boxes on cart next to back door. Approximately 1 live flying insects on clean and sanitized vegetable slicer on kitchen prep table. Approximately 1 live flying insects on sealed box of seasoning. Above food prep table. Approximately 2 live flying insects on food prep table in middle of kitchen. Approximately 3 live flying insects in customer lobby area flying around windows. Approximately 6 live flying insects in customer lobby landing on tables. Approximately 1 live flying insects on exterior of walk in cooler door. Approximately 1 live flying insect on bag of chips at take out area prep station. Discussed with operator to eliminate all flying insects and clean and sanitize all areas.
Aug 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 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 washed dirty dishes in three compartment sink and without washing hands employee removed cleaned and sanitized dishes from dish machine, discussed with operator employee washed hands and rehashed dishes.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cut lettuce (49F - Cooling) at 12:50 since 9:30 to 46F at 1:15, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed lids from product to rapid chill.
Reach-in cooler shelves with rust that has pitted the surface. Rice in cooler shelves at make line rusted and pitted discussed with operator to repair or replace.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator who stated they are out of stock of quaternary solution and supply.
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Open dumpster lid.
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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 4:50 shredded cheese 46° in walk in cooler, cooling with covered and stacked pan, per manager cheese shredded at 11 am.
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 4:50 shredded cheese 46° in walk in cooler, cooling with covered and stacked pan, per manager cheese shredded at 11 am. Stop sale issue. Employee discarded food.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.... Employee discarded water.
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.