CHIPOTLE MEXICAN GRILL 2014
12227 S DIXIE HWY · PINECREST · Dade County · FL 33156
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
8 full violation description(s) documented by the inspector during this visit.
High Priority 3
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (70 F – Cold Holding), adobo seasoning (73F – Cold Holding) in the reach in cooler located next to the tortilla warmer, as per manager for 4 hour. In the preparation area located in the front line observed cheese (47-48F – Cold Holding); cut lettuce (47F – Cold Holding); mixed guacamole (49F – Cold Holding), as per manager for less than 1 hour, employee transferred all food items in this unit to the walk in cooler to rapidly cool down. In the cold holding unit located in the to go side observed cut lettuce (45F – Cold Holding); Pico de gallo (45F – Cold Holding); cheese (48F – Cold Holding); guacamole (49F – Cold Holding); Cut lettuce (50 F – Cold Holding), as per employee food was placed in this unit for less than 20 minutes, employee transferred all the food items to the walk in cooler to rapidly cool. **Corrective Action Taken** **Warning**
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In the cook line observed employee reheating cooked steak (155F – Reheating); Cooked steak (141F – Reheating); cooked steak (163F – Reheating), employee reheating steaks. Cooked Steak reheated during the inspection to (170-188F – Reheating). **Corrected On-Site** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table located in the cook line observed cooked steak (98F – Hot Holding); as per employee for less than 4 hours, employee reheating food. in the steam table observed located in the to go area observed cooked steak (113F – Hot Holding); as per employee for less than 2 hours, employee is reheating the steak. **Corrective Action Taken** **Warning**
Intermediate 1
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
Basic 4
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed flat grill in the cook line with heavy grease buildup. **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dishwasher soiled, observed interior of reach-in cooler soiled, reach in cooler located next to the flat grill in the cook line, **Warning**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach-in cooler soiled, reach in cooler located next to the flat grill in the cook line. **Warning**
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. In the cook line by the flat grill. **Warning**
Inspector observations synchronized from DBPR on October 20, 2026 12:22 PM.
Violation category totals
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.