Chipotle Mexican Grill
2150 West Atlantic Blvd, Pompano Beach, FL 33069 · Permanent Food Service · License 1625561
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. shredded cheese (55°F); salsa (57°F); sour cream (56°F).
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot)-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 30, 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: Time/temperature control for safety food cold held at greater than 41°F. shredded cheese (55°F); salsa (57°F); sour cream (56°F).
Items being held at drive thru line for approximately 1 hour. Unit not turned on. Items not prepared or portioned today. Operator discarded items and turned on unit
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employee handle raw chicken with gloved hands then removed gloves and handled pans of ready to eat food without washing hands, reviewed with employee/operator and employee washed hands
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing cleaning substance not labeled.
Citrus vinegar cleaner in spray bottle not labeled. Operator labeled
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.