Chipotle Mexican Grill #924
129 NW 136 Ave Ste A-190, Sunrise, FL 33325 · Permanent Food Service · License 1621876
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 26 complaint inspection2 high priority (fixed on the spot)-6
- Safety score94
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 visitAug 26, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on front counter guacamole (44-47°F - Cold Holding) per operator removed from walk-in cooler and placed unit approximately 15 minutes. Operator placed in ice bath in walk-in cooler.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touch face then handled a to go item without washing hands. Employee washed hands.
Fixed on the spot
Earlier inspections 1
A99Routine inspection1 violation No follow-up needed
- First visitJul 17, 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 32, Restrooms: Toilet/urinal not flushing/functioning properly.
Men's restroom. Operator waiting for part.
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.