Chipotle 3855
8746 Lake Worth Rd Bay 300, Lake Worth, FL 33467 · Permanent Food Service · License 6022623
What drove the grade
Employee switched from working with raw food to ready-to-eat food without washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 29 complaint inspection2 high priority (fixed on the spot)-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 29, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employee handling raw chicken at the grill in the kitchen, removing gloves, then donning new gloves to hand,e cleaned utensils without first hand washing. Employee washed hands.
Fixed on the spot
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touching apron and shirt with bare hands then handing cleaned lids immediately after without first handwashing in kitchen. Employee washed hands.
Fixed on the spot
Earlier inspections 1
F58Routine inspection5 violations, 4 high priority Administrative complaint
- First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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 cold held at greater than 41°F. Cook line cooler across from stove top cheese sauce 56°F cold holding . Per operator stored since last night and not prepared or portioned today. Operator discarded. See Stop Sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook line cooler across from stove top cheese sauce 56°F cold holding . Per operator stored since last night and not prepared or portioned today. Operator discarded. See Stop Sale
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.
Dishwasher moved from handling dirty dishes to handling clean dishes without washing hands first. Operator moved dishes to be wash, rinse and sanitize again and employee washed hands
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at 0 ppm Operator corrected to 100 ppm.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Walk in cooler Deep covered containers with Diced tomatoes at 10:17am (44°F cooling) since 8:45am,at 10:42am same temperature. At this current cooling rate product will not cool to 41°F within 4 hours. Operator removed lid and iced down products
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.
- 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.