Chipotle Mexican Grill 1535
1498 Apalachee Pkwy Ste 16, Tallahassee, FL 32301 · Permanent Food Service · License 4703405
What drove the grade
Packaged food not labeled as specified by law.
How the score was calculated
- Starting score100
- Violations at the Oct 27 complaint inspection2 intermediate, 7 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitOct 27, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Packaged food not labeled as specified by law.
Observed in the kitchen area near the seasonings.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Basic7
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Observed the rice scoop on a the rice prep table.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed the disc machine not working.
Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler interior/shelves have accumulation of soil residues.
Observed moldlike buildup in the walk-in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed build up in the ice machine in the kitchen area near the 3compartment sink.
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Observed cooking oil and drinks stored on the floor.
Code 36, Floors, walls, ceilings and ventilation: All walls soiled with accumulated grease, food debris, and/or dust.
Observed at the entrance going to the back kitchen, in the kitchen, and dry storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed in the storage area.
Earlier inspections 2
A99Complaint inspection1 violation No follow-up needed
- First visitAug 18, 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 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Wash Not set up up in middle sink.
A91Complaint inspection3 violations, 3 high priority No follow-up needed
- First visitJul 16, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Beef 67°, pork 70° left out on line , less than 4 hours per operator. Reheated beef 212°, pork 193°.
Fixed on the spot
Cooked poultry not reaching a minimum internal temperature of 165°F.
Taken off grill at 150°, recooked to 175 & 181°.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine tested at greater than 200 ppm.
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.