Chipotle Mexican Grill
33121 US Hwy 19 N, Palm Harbor, FL 34684 · Permanent Food Service · License 6216979
What drove the grade
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection1 high priority (fixed on the spot), 6 basic-9
- Safety score91
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 24, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Quaternary sanitizer measured over 500ppm. Operator corrected bucket to 200ppm.
Fixed on the spot
Basic6
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee cooking food no beard guard.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Grooved cutting board on cook line.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on containers in ware washing area. Operator had dishwasher re clean containers.
Fixed on the spot
Old food stuck to clean dishware/utensils.
Old food on containers in ware washing area. Operator had dishwasher re clean containers.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice bucket stored not inverted in office.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water on floor around co2 container
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.