Chipotle Mexican Grill #3158
2610 W Broward Blvd Ste 104, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1624338
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 Sep 14 complaint inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot)-5
- Safety score95
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Salad Station- ; Cut Lettuce (50°F- Cold Holding). Per Manager food item in unit less than 4 hours. Item not prepared or portioned today. Manager moved to reach in cooler to quick chill.
Fixed on the spot
Intermediate1
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Manager replaced during inspection.
Fixed on the spot
Reporting only1
Code 46, Exits: Exit door locked.
For reporting purposes only. Large trash Bin stored in front of exit door.
Earlier inspections 1
A99Routine inspection1 violation No follow-up needed
- First visitJul 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable throughout kitchen.
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.