Chipotle Mexican Grill #4131
12581 Miramar Pkwy, Miramar, FL 33027 · Permanent Food Service · License 1625924
What drove the grade
Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
How the score was calculated
- Starting score100
- Violations at the Aug 27 complaint inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 27, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Lower cooler-; marinated steak (46°F - Cooling from ambient) at 11:35 am, since 1:30 am. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Lower cooler-; marinated steak (46°F - Cooling from ambient) at 11:35 am, since 1:30 am. See stop sale
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 10ppm), observed empty gallon of sanitizer, employee placed new gallon, chlorine sanitizer at 50 ppm.
Fixed on the spot
Basic2
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 500ppm+), employee made new solution, quaternary sanitizer at 200 ppm.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water. reach in cooler by tortilla station, employee dried floor.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.