Chipotle Mexican Grill 1787
1666 N Federal Hwy, Boca Raton, FL 33432 · Permanent Food Service · License 6020756
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection3 high priority (fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot, 1 repeat), 1 basic-17
- Administrative complaint on Sep 2Counts in full until a follow-up finds the problems fixed-20
- Safety score63
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 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Front line; carnitas (120°F - Hot Holding); barbacoa (120°F - Hot Holding) operator states out of temperature for 30 minutes. Operator then reheated to 165°F
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Operator swept floors then grabbed dirty dishes taking them into kitchen area, put on gloves and began handling food. Informed operator of proper handwashing. Employee then washed hands.
Fixed on the spot
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee wiped face with gloved hand, then proceeded touch clean utensils and prepare food without washing hands. Informed operator of proper handwashing. Employee then washed hands.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Located to the right of to go station. Operator provided paper towels.
Fixed on the spotRepeat violationAdministrative complaint
Basic1
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 0ppm) operator remade bucket at 200 ppm
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.