Chipotle 3497

1620 S Federal Hwy Ste B, Boynton Beach, FL 33435 · Permanent Food Service · License 6022225

Official report

out of 100

Grade B

Safety score 89 of 100

Latest visit: Jul 17, 2026

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 · 4 other violations

How the score was calculated

Starting score100
Violations at the Jul 17 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 basic
-11
Safety score89

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

Inspection history

1 inspection · 1 visit

Jul172026

Routine inspection

5 violations found

First visitJul 17, 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.
5 violations found:
- 3 High priority
- 2 Basic
What the inspector cited
High priority3
- 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. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. diced tomato salsa (45°F - Cooling) at 3:35pm; cooling since 8:50am Observed in deep hotel pan with tight fitting lid at walk in cooler. At current rate of cooling product did not reach 41°F within 4 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  diced tomato salsa (45°F - Cooling) at 3:35pm; cooling since 8:50am Observed in deep hotel pan with tight fitting lid at walk in cooler. At current rate of cooling product did not reach 41°F within 4 hours. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef over tofu at stainless reach in cooler. Operator stored products properly.
  Fixed on the spot
Basic2
- 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, dish machine not currently in use due to part being on order. Operator sanitizing via triple sink.
- Code 25, Single-service items: Single-service articles improperly stored.
  Portion cup lids stored on floor in dry storage area.
  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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.