Chipotle Mexican Grill #802
1780 N Congress Ave Ste 100, Boynton Beach, FL 33426 · Permanent Food Service · License 6019715
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 21 routine inspection2 high priority (fixed on the spot), 2 basic-8
- Safety score92
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 visitAug 21, 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.
4 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.
Ice bath: cut lettuce (50°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator added fresh ice to ice bath.
Fixed on the spot
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Walk in cooler: pico de gallo (46°F - Cooling) at 1:45; cooling since 9:45 Observed in large covered hotel pan. At current rate of cooling product did not reach 41°F within 4 hours. Operator placed product on ice bath inside walk in cooler.
Fixed on the spot
Basic2
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Hotel pans at dish rack. Operator spread out pans.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
At make line reach in cooler.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.