Chipotle Mexican Grill 1912
1515 SE 17 St Unit 101, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1623047
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 24 complaint inspection2 high priority (1 fixed by the Sep 2 follow-up, 1 fixed on the spot), 1 intermediate, 6 basic-15
- Extension granted on Aug 25, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- 2nd follow-up visitSep 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitAug 25, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Observed same, establishment is using 3 compartment sanitizer.
More time given
- First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food not prepared or portioned today. Salsa station-; corn salad (50°F - Cold Holding); mozzarella shredded cheese (49°F - Cold Holding); sour cream (50°F - Cold Holding); salsa (48°F - Cold Holding), per employee food held less than 4 hours, ice bath added to all containers with time temperature control food for a quick chill.Advised operator to keep monitoring cold holding temperatures until unit gets repaired.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Dishwasher (Chlorine 00ppm), after 3rd. Attempt.
Intermediate1
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.bag of onions ho floor, outside of walk in cooler floor, employee removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-Walk in cooler- missing door latch. -large ice machine out of order
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Salsa station- Not keeping time temperature control food to 41°F and below.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Several wiping cloths on prep tables, employee removed all.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Middle of dining room- tables and chairs with build of food debris. Employee cleaned and sanitized.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Front counter- below soda cooler.
Earlier inspections 1
Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Observed employee training certificates by Hospitality Resource Supply. Only copies, not original certificates available
More time given
At the first visit
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 7 employees working in food preparation, no probe of training..
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.