CHIPOTLE MEXICAN GRILL Inspection – July 28, 2025

High Priority 2

#5High Priority22-43-4

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm. Dispenser needed for calibration. Operator reset sanitizer manually, tested 200ppm. **Corrected On-Site**

Corrected On-Site

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of tomato salsa 47 F stored in cold well at take out order station. Operator moved item to walk-in cooler at time of inspection. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#7Intermediate16-33-4

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Basic 4

#1Basic13-02-4

Basic – Employee with ineffective hair restraint while engaging in food preparation. 2 food employees.

#2Basic14-11-5

Basic – Equipment in poor repair. Dish machine disrepair, operator is not using the dish machine for ware washing until repaired.

#3Basic29-20-5

Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Under three-compartments sink. Operator able to cleared food debris and drains properly. **Corrected On-Site**

Corrected On-Site

#4Basic21-08-4

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. All sanitizer buckets tested 0ppm.

Florida Food Watch