Chipotle Mexican Grill
5860 State Hwy 100 E Ste 200, Palm Coast, FL 32164 · Permanent Food Service · License 2800850
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection3 high priority (2 fixed by the Sep 8 follow-up, 1 fixed on the spot), 1 intermediate, 5 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Operator using magnet that's helping maintain temperature until gaskets arrive.
More time given
- First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in reach in double door cooler longer than 4 hours sour cream (54°F - Cold Holding); shredded lettuce (49°F - Cold Holding); shredded cheese (51°F - Cold Holding); tomatoe chili salsa (50°F - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in reach in double door cooler sour cream (54°F - Cold Holding); shredded lettuce (49°F - Cold Holding); shredded cheese (51°F - Cold Holding); tomatoe chili salsa (50°F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in to go steam table cooked chicken (121°F - Hot Holding); steak (116°F - Hot Holding). Operator reheated both items to over 165°F.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employee currently on duty no proof of training over 60 days of hire per operator Essence.
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler double door cooler left door doesn't shut close.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed double door reach in cooler shelves soiled with food build up.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed reach in cooler double door unit has standing water at bottom interior.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed no employee hand wash sign in men's restroom.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water on floor in front of reach in coolers.
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.