Chipotle Mexican Grill Store 4149
3150 Martin Downs Blvd, Palm City, FL 34990 · Permanent Food Service · License 5319145
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 Oct 13 complaint inspection1 high priority (no follow-up needed), 1 intermediate-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 visitOct 13, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
raw steak (50°F - Cold Holding) inside low reach in cooler at cook line island Her operator who not prepared her portion today and left out a temperature for approximately two hours Operator moved foods to colder unit
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed rims and surface of opened top cooler and prep bar spiked with old food debris
Earlier inspections 1
A99Complaint inspection1 violation No follow-up needed
- First visitJul 15, 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 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
At cookline area- plastic cup with no handle used as scoop in container of dried oregano-operator removed.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.