CHIPOTLE MEXICAN GRLL
11137 CAUSEWAY BLVD, Brandon FL 33511 · 813-654-6667
Last inspected Jul 17, 2026 · 11 visits since September 2023
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce at front counter held at 45F. Operator removed from the line, replaced with new pan, 41F.
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce at front counter held at 45F. Operator removed from the line, replaced with new pan, 41F.
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. Cut lettuce in walk in cooler for 5.5 hours held at 50F. Operator placed in ice bath.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 100ppm. Operator replaced solution, tested at 200ppm.
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 ▾
Open dumpster lid. Operator closed lid.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. Towel in front hand sink. Manager removed.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler sour cream 49, cut lettuce 49, shredded cheese 53, salsa 50, raw chicken 45, manager placing all items in ice bath. Front line cheese 51, placed in reach in freezer. Operator stated he took temperatures at 12:00pm and all items were below 41. Items temped at 2pm.
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.
Ice buildup walk-in cooler around unit.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sani bucket 100ppm
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler have buildup of dust. Employee cleaned.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of debris on fan shield in walk in cooler.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee personal food not properly identified and segregated from food to be served to the public.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Observed metal pans on shelf in dish area wet nesting
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Old food build up inside reachin coolers on cookline Corrected -observed employee clean reachin cooler
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer tested at 0ppm Corrected -observed employee discard, refill, and test at 200ppm
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.