Chipotle Mexican Grill
15221 SW 127 Ave, Miami, FL 33177 · Permanent Food Service · License 2336553
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 Oct 2 routine inspection4 high priority (2 fixed by the Oct 5 follow-up, 2 fixed on the spot), 4 basic (1 repeat)-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 visitOct 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. raw marinated chicken pan 1 (44°F - Cold Holding); raw marinated chicken pan 2 (46°F - Cold Holding); raw marinated chicken pan 3 (46°F - Cold Holding), as per operator since the day prior.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. raw marinated chicken pan 1 (44°F - Cold Holding); raw marinated chicken pan 2 (46°F - Cold Holding); raw marinated chicken pan 3 (46°F - Cold Holding), as per operator since the day prior.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed grilled chicken (119 - Hot Holding) at steam table under chips station, as per operator for less than an hour. Employee reheated product, final reading grilled chicken (200 - reheating)
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed Sanitizer Bucket (Quaternary 400ppm) near handwash sink, manager reset Sanitizer Bucket (Quaternary 200ppm).
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed white cutting board near drinks reach in cooler at kitchen entrance.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed interior of ice machine soiled with black mold like substance. Employee began cleaning interior of ice machine.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water on floor near rice dry storage shelves.
Floor soiled/has accumulation of debris.
Observed floor soiled with food debris.
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.