Chipotle Mexican Grill
5396 Biscayne Blvd, Miami, FL 33137 · Permanent Food Service · License 2338519
What drove the grade
Certified Food Manager lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection2 intermediate (fixed on the spot), 4 basic (2 repeats)-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 · 1 visitRoutine inspection
- First visitSep 8, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 11, Employee health: Certified Food Manager lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Manager printed form.
Fixed on the spot
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
Observed cook unable to answer the minimum cooking temperature for chicken. Manager printed form.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed green cutting board by cook line no longer cleanable.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 0ppm) by prep area and ware washing area. Employee prepared new solution. Recheck; Sanitizer Bucket (Quaternary 200ppm).
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gaskets soiled by prep area cook line and to go station.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed Standing water By hand sink cook line floor and floor by water heater.
Repeat violation
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.