Chipotle #3632
3539 Northlake Blvd, Palm Beach Gardens, FL 33403 · Permanent Food Service · License 6022503
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 27 routine inspection3 high priority (fixed on the spot), 1 basic-10
- Safety score90
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 27, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cut lettuce (42-50°F - Cold Holding);in cold well at front line food service next to hot plate; as per operator food prepared at approximately 6:30 and cooled to 41°F before placed at the front line; food out of temperature for approximately 20 minutes; advised to set up ice bath around the food container; operator moved food in cooler to quick chill;
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
cheese sauce (109 142°F - Hot Holding) in hot well at front counter; as per operator food out of temperature for approximately 20 minutes; food not stirred; operator stirred; rechecked at 139°F
Fixed on the spot
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.
Observed employee handling dirty rice bowls and returned to cook line and started to prepare rice; manager educated ; employee washed hands;
Fixed on the spot
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee with dirty uniform including apron
Apron changed
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.