Chipotle Mexican Grill #457

11680 University Blvd, Orlando, FL 32817 · Permanent Food Service · License 5811101

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Sep 14, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.High priority · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 routine inspection
4 high priority (no follow-up needed), 1 intermediate, 5 basic (1 repeat)
-21
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep142026

Routine inspection

10 violations found

First visitSep 14, 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.
10 violations found:
- 4 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
  See stop sale. Steak ambient cooling for over 4 hrs with temperature of 45°F. Taco lettuce ambient cooling for over 4 hrs with temperature of 47 to 62°F .
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Pico kept cold holding in to go area for 50 minutes with temperature of 46°F. Place in cooler for cooling .
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  Taco lettuce cooling for over 4 hrs with temperature from 47 to 62°F . Steak ambient cooling for over 4 hrs with temperature if 45°F.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate1
- Code 14, Food-contact surfaces designed and maintained: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
  Black cover on grill broken , replaced. Corrected On-Site Corrected On-Site
Basic5
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Walk in cooler door not closing unless a tall employee reaches over the door and pulls down the the lock
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Sanitizer buckets with 0 ppm. Rechecked after manager manually add chemical 400ppm.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Walk in cooler shelves have debris Gasket on reach in cooler in line , employee cleaned Corrected On-Site Corrected On-Site
- Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
  Standing water on floor locatex in front counter by POS system. Standing water on walk in cooler .
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Mold on ceiling tiles over dish area.
Reporting only1
- Code 46, Exits: Marked exit/path to marked exit blocked.
  For reporting purposes only. Exit door blocked by garbage cans and boxes, employee moved items.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.