CHIPOTLE MEXICAN GRILL 3087
110 NW 42 AVE · MIAMI · Dade County · FL 33126
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
6 full violation description(s) documented by the inspector during this visit.
High Priority 3
01B-38-5High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Observed Mixed Greens (44-47F – Cooling), as per operator lettuce had been prepped for Walk in Cooler at 7:55 AM. Observed Shredded Lettuce (44F-47F- Cooling) as per operator lettuce had been prepped for Walk in Cooler since 7:55 AM. **Warning**
03D-06-5High Priority – 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 Mixed Greens (44-47F – Cooling), as per operator lettuce had been prepped for Walk in Cooler since 7:55 AM. Observed Shredded Lettuce (44F-47F- Cooling) as per operator lettuce had been prepped for Walk in Cooler since 7:55 AM. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked Beef (129F – Hot Holding) at front counter. As per operator product was on line for less than approximately 15 minutes. Operator tossed out product instead of reheating meat. **Warning**
Intermediate 2
53B-15-4Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed line cook cooking Raw Beef on flat top. Cook removed beef from flat top and placed in a warmer on counter behind him with a temperature reading 137F. Coached the line cook and operator on proper cooking temperatures and use of thermometer to ensure proper temperatures have been reached. Operator placed meat back on flat top to cook to the proper temperature. Final temperature read was 166F. Observed employee not using timer to cook the meat for two minutes per side. **Warning**
05-10-4Intermediate – Probe thermometer not used to ensure proper food temperatures. Observed line cook cooking Raw Beef on flat top. Cook removed beef from flat top and placed in a warmer on counter behind him with a temperature reading 137F. Coached the line cook and operator on proper cooking temperatures and use of thermometer to ensure proper temperatures have been reached. Operator placed meat back on flat top to cook to the proper temperature. Final temperature read was 166F. **Warning**
Basic 1
03C-57-5Basic – Cooked, whole-muscle, intact beef steak not reaching 145 degrees Fahrenheit on the top and bottom surface. Observed line cook cooking Raw Beef on flat top. Cook removed beef from flat top and placed in a warmer on counter behind him with a temperature reading 137F. Coached the line cook and operator on proper cooking temperatures and use of thermometer to ensure proper temperatures have been reached. Operator placed meat back on flat top to cook to the proper temperature. Final temperature read was 166F. **Warning**
Inspector observations synchronized from DBPR on October 1, 2026 2:36 PM.
Violation category totals
1 observation(s)
3 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.