Chipotle Mexican Grill #985
15880 Pines Blvd, Pembroke Pines, FL 33027 · Permanent Food Service · License 1621990
What drove the grade
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Nov 2 complaint inspection1 high priority (fixed on the spot), 1 basic-4
- Safety score96
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 visitNov 2, 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 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee open back entrance door, then wear gloves and went to customer service display food , without washing hands first, after manager educated employee on hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
Basic1
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Employee removed to be wash and sanitize.
Fixed on the spot
Earlier inspections 1
A92Routine inspection3 violations, 2 high priority No follow-up needed
- First visitAug 7, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Cooked poultry not reaching a minimum internal temperature of 165°F. grilled chicken (145°F - Cooking), employee placed back chicken on grill.
Second temperature (171°F)
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee stepped out of cook line to bring dirty containers to dishwasher area, the went back to cook line, grabbed a clean food container without washing hands first. Employee washed hands, after manager educated employee on hand wash procedures.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
Employee did not know the internal cooking temperature of chicken. Manager verbally instructed employee . Provided manager cooking temperature poster for training.
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.