Chipotle Mexican Grille
6714 Forest Hill Blvd, Green Acres, FL 33413 · Permanent Food Service · License 6021432
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection2 high priority (fixed on the spot, 1 repeat)-8
- Administrative complaint on Jul 20Counts in full until a follow-up finds the problems fixed-20
- Safety score72
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 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
2 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, other than whole meat roast, hot held at less than 135°F.
At cook top; cooked beans (130°F - Hot Holding). Operator stated beans reheated prior to being dispersed to pans in steam table, amount remaining in pot held for less than 1 hour, added additional new bag of cooked beans from cooler, reheated to 196°F to be held at 135°F or above.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee cashiering touched order entry/point of sale system, handjed customer payment and change then handled clean equipment (reach in cooler door handle) and touched pans of food to be sold to customers while taking out of reach in cooler 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.