Chipotle Mexican Grille #3059
8790 Boyton Beach Rd Ste 2, Boynton Beach, FL 33472 · Permanent Food Service · License 6021716
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F...Hot holding chicken steak 112°F-120°F in steam table being held less than 4 hours .
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 1 basic-12
- Safety score88
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 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41°F during the preparation process and was not cooled back down to 41°F within 4 hours...observed at 3:55 pm cooling salsa 45°F-46°F , corn 44°F-46°F with covered in tall storage reach in cooler at kitchen . Food was prepped at 10:28 am . Unable to cooling food within 4 hours 41°F or below .
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F...Hot holding chicken steak 112°F-120°F in steam table being held less than 4 hours .
Manager stirring food and got temperature 136F143F .
Fixed on the spotRepeat violation
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41°F during the preparation process and was not cooled back down to 41°F within 4 hours...observed at 3:55 pm cooling salsa 45°F-46°F , corn 44°F-46°F with covered in tall storage reach in cooler at kitchen .
Food was prepped at 10:28 am . Unable to cooling food within 4 hours 41°F or below . Stop sale issue. Manager discarded food
Fixed on the spot
Basic1
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination....forks , spoons at online order area.
Manager 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.
- Stop sale
- An order that the food can’t be sold or served.