Chipotle Mexican Grill #789
10149 West Colonial Drive, Ocoee, FL 34761 · Permanent Food Service · License 5811559
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection1 intermediate (fixed on the spot), 13 basic; basic violations cost 12 at most-14
- Safety score86
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 visitAug 25, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Slight buildup of black moldlike substance on self serve ice chute.
Fixed on the spot
Basic13
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Reach in cooler on frontline.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In bulk rice container.
In-use tongs stored on equipment door handle between uses.
Front line
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Door handles on front line reach in cooler
Food-contact surface not smooth and easily cleanable.
Damaged spatula in warewash area and outside of oven.
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator dishwasher has not been in use for approximately two weeks.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
One bucket tested zero ppm then reset at 200ppm.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Mat for cutting board on front line. Exterior of bulk rice container. Spray hose nozzle in warewash area and vent over catering area.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Dripping water from mop sink faucet.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Warewashing area.
Wall soiled with accumulated grease, food debris, and/or dust. warewash area.
Floor drain soiled/has accumulation of debris.
In warewash area
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.