Chipotle Mexican Grill #2861
5560 N Military Trl #316, Boca Raton, FL 33496 · Permanent Food Service · License 6021551
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F...cut lettuce 46°F by tortillas at service line , food not prepped or portioned today , food being held less than 4 hours .
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 basic-7
- Safety score93
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 16, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...cut lettuce 46°F by tortillas at service line , food not prepped or portioned today , food being held less than 4 hours .
Manager time marked.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....chlorine 00 ppm due to empty chlorine container .
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water...kitchen by the ice machine.
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only....blocked by boxes , big garbage can . Employee removed.
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.