Chipotle Mexican Grill #823
533 S Howard Ave, Tampa, FL 33606 · Permanent Food Service · License 3911978
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection1 high priority (fixed on the spot), 6 basic (1 repeat)-10
- Safety score90
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 visitAug 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Waiting on repair. Repair person on site.
More time given
- First visitAug 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Poultry (104°F - Hot Holding)chicken-Pork (106°F - Hot Holding); Beef (105°F - Hot Holding) employee heated all meats up to acceptable temp.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Containers of oil stored on ground near fryer. Discussed with operator proper storage of food.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice bucket not inverted.
Equipment and utensils not properly air-dried - wet nesting.
Wet nesting pans in area by 3 compartment sink.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Cups stored on shelves outside by dumpster area. Manager removed.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Slow drain under 3 compartment sink. Manager cleaned debris from drain screen.
Fixed on the spot
Standing water in bottom of reach-in-cooler.
Under counter cooler on prep line has standing water. Discussed with operator standing water in reach in cooler.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.