Chipotle Mexican Grill
3901 34 St S, St. Petersburg, FL 33711 · Permanent Food Service · License 6218705
What drove the grade
Dishmachine not sanitizing properly.
How the score was calculated
- Starting score100
- Violations at the Oct 26 complaint inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate, 5 basic-16
- Administrative complaint on Oct 26Counts in full until a follow-up finds the problems fixed-20
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitOct 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 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.
Observed stainless steel covered container of cooked chicken sitting on preparation table across from flat top grill at 93f hot holding. Container was previously hot holding in the hot box, employee stated that they were intending to cut and place on the front line for hot holding. Employee reheated to 165f.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine sanitizing at 0 ppm. Operator replaced sanitizer bottle and ran the machine a few times. Chlorine dish machine now tested at 100 ppm.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.
Soap dispenser blinking red and not dispensing soap in left side bathroom.
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup in containers holding food in front service line and drive through service line.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in interior of single door cold holding cooler across from flat top grill.
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Observed two rice cookers stored on the floor next to soda bibbs in back storage area. Operator stated they are broken and not in use. Observed pair of shoes inside rice cookers.
Code 36, Floors, walls, ceilings and ventilation: Bathroom floors not in good condition.
Observed standing water leaking out of cold molding where it meets the floor in the furthest bathroom from the door, draining into floor drain. Orange and black mold like substance soiling the floor.
Floor area(s) covered with standing water.
Water leaking out of cove molding in bathroom furthest from the door.
Earlier inspections 1
A97Routine inspection1 violation, 1 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 31, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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. Dish machine testing at 0PPM. Manager on duty set up three compartment sink at 200 ppm QAC. Inspector discussed 7 day callback
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.