CHIPOTLE MEXICAN GRILLE
6714 FOREST HILL BLVD, Green Acres FL 33413 · 561-432-3346
Last inspected Jul 20, 2026 · 11 visits since November 2023
NOV 24
JUN 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. Located at dish washing station 2 live flies; operator killed flies.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025047039 | Jun 3, 2025 | Jul 30, 2025 | $1,200 |
| 2--2025007189 | Nov 21, 2024 | Mar 20, 2025 | $400 |
| 2--2023066089 | Nov 14, 2023 | Dec 27, 2023 | $200 |
Inspection history
11 visits, newest first
Jul 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cashiering touched order entry/point of sale system, handjed customer payment and change then handled clean equipment (reach in cooler door handle) and touched pans of food to be sold to customers while taking out of reach in cooler 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 cook top; cooked beans (130F - Hot Holding). Operator stated beans reheated prior to being dispersed to pans in steam table, amount remaining in pot held for less than 1 hour, added additional new bag of cooked beans from cooler, reheated to 196F to be held at 135F or above.
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 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(s) touched face while adjusting/repositioning glasses, touched hair while scratching/adjusting/repositioning behind ear/under hat then continued handling clean equipment, clean utensils, containers of food and unwrapped single service take out containers while preparing/packaging food for customers without washing hands. Operator discussed with employee(s) who then washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At online steam table; cooked beans (109F - Hot Holding). Operator stated cooked beans reheated prior to being placed in steam table, held for less than 2 hours, reheated to 176F.
Soap dispenser at hand wash sink in ware washing area not working/unable to dispense soap. Advised Operator to repair.
Water draining onto floor surface. At front line hand wash sink; drain line leaking onto floor surface. Advised Operator to repair.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jun 4, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found. 1 fly landing on clean cover for pan with sauce, prep counter and dry storage rack for pans. 3 flies flying around in office near dish wash area.
Jun 3, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator placed an out of service sign.
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. Observed manager touch trash can then handled clean door of hotbox to open; no hand wash. Manager washed hands and cleaned door of hotbox.
Live, small flying insects found. 1 fly landing on clean cover for pan with sauce, prep counter and dry storage rack for pans. 3 flies flying around in office near dish wash area.
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 walk in cooler: cut lettuce (56F at 3:50pm- Cooling) As per operator, cooling since 9am; shredded cheese (54F at 3:55pm; 56F at 4:16pm- Cooling) as per operator, cooling since 12:16pm. Items did not cool to 41F in 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 walk in cooler: cut lettuce (56F at 3:50pm- Cooling) As per operator, cooling since 9am; shredded cheese (54F at 3:55pm; 56F at 4:16pm- Cooling) as per operator, cooling since 12:16pm. Items did not cool to 41F in a total of 4 hours. See stop sale.
Nov 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Presence of insects, rodents, or other pests. Located at dish washing station 2 live flies; operator killed flies.
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. diced tomatoes (49F - Cooling) at 3:00 pm since 10:30am.see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Reach in three door refrigerator cooked beans (47F - Cold Holding) not portioned or prepared today; per operator product out of temperature for approximately 30 minutes; operators chose to discard item.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. diced tomatoes (49F - Cooling) at 3:00 pm since 10:30am.see stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Togo area steam table cooked beans (120F - Hot Holding)discussed with operator who stirred beans; Per operator stored for approximately 30 minutes. rechecked temperature 145F
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Rice scoop stored in metal holder with surface rust in direct contact with rice scoop. Discussed with operator who removed scoop and holder.
Plumbing system in disrepair. In walk in cooler condenser leaking water onto sealed box of chicken; discussed with operator advised to move or cover chicken with sheet liner. Hand wash sink located near prep sink leaking waste water onto floor; discussed with operator who tightened pipe and stopped leak ?
Oct 29, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager was unable to provide proof of food safety training for multiple employees. Per operator employees hired more than sixty days.
Aug 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. At Front Counter; melted cheese (125F - Hot Holding); beans (102F - Hot Holding) Per operator food held at steam table less than an hour Operator moved to reheat to 165F+
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 Walk-in Cooler; raw prepped chicken (46F - Cooling) Food held in cooler since 10:30am Food did not reach a temperature of 41F or below within four 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; raw prepped chicken (46F - Cooling) Food held in cooler since 10:30am Food did not reach a temperature of 41F or below within four hours. See stop sale
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Operator does not know the six reportable diseases Emailed big 6 poster
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager was unable to provide proof of food safety training for multiple employees. Per operator employees hired more than sixty days.
Apr 11, 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 ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Ran multiple times. Triple Sink (Quaternary 200ppm) set up.
Nov 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 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.at 0 ppm. Operator transferred sanitation procedures to 3 compartment sink quaternary 200 ppm
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee removing dirt from table with gloves followed by handling food with out changing gloves and washing hands. Employee washed hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed two containers with cooked beef on steam table to go area with time marked to be discarded at 3:15pm still on rotation at 3:20pm. Operator discarded, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container sitting on ice bath next to tortilla warmer machine on assembly line with Chopped lettuce 59°F cold Holding. Per operator product prepared today at 9am, cooled down on ice to 41°F and removed from walk-in cooler approximately 2 hours ago. Validated the rest of chopped lettuce inside cooler all at 41°F. Operator decided to discarded.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed two containers with cooked beef on steam table to go area with time marked to be discarded at 3:15pm still on rotation at 3:20pm. Operator discarded, see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on steam table on to go area cooked chicken (130F - Hot Holding); cooked red beans (130F - Hot Holding). Per operator products stored for approximately 20 minutes. Operator discarded beans and reheated chicken to 172°F reheating.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator
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.