Chipotle Mexican Grill #721
2301 Glades Rd Ste C, Boca Raton, FL 33431 · Permanent Food Service · License 6019523
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection4 high priority (3 fixed on the spot, 2 repeats)-19
- Administrative complaint on Jul 17Counts in full until a follow-up finds the problems fixed-20
- Safety score61
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 visitJul 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At front counter make top cooler; shredded cheese (48°F - Cold Holding). At take out make top cooler; shredded cheese (50°F - Cold Holding). Operator stated cheese not prepared or portioned today, held in make tops for 1 hour, moved to ice bath inside walk-in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At takeout steam table; cooked chicken (96°F - Hot Holding). Operator stated chicken cooked prior to being held for less than 1 hour, reheated to 200°F to be held at 135°F or above.
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.
Employee sweeping the floor handling broom and dustpan then handled clean equipment, clean utensils and pans of food to be sold to customers without washing hands. Operator discussed with employee who then washed hands.
Repeat violationAdministrative complaint
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 touched face/eyes while rubbing with fingers/adjusting glasses, touched face/hair while wiping forehead and adjusting hat then continued handling clean equipment, clean utensils and containers of food to be sold to customers without washing hands. Operator discussed with employee who then washed hands.
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.