Chipotle Mexican Grill
1753 US Highway 1 South, Saint Augustine, FL 32084 · Permanent Food Service · License 6502094
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 Oct 20 routine inspection1 high priority (fixed on the spot), 4 basic-7
- Safety score93
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 visitOct 20, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Pork 131°F, chicken 130°F, beef 131°F; ( - Hot Holding) Watched and all temps above 135°F.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
In walk in cooler; beans on floor. Per person in charge rack broke.
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Ice bucket was on empty Corona case. Person in charge place on sheet pan.
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizing solution for wiping cloths not free of food debris and visible soil.
Sanitizer bucket was soiled. Person in charge replaced.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Speaker/drink on clean rack above dry storage goods. Person in charge removed items.
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.