Chipotle Mexican Grill
4285 US 1 Ste 1, Saint Augustine, FL 32086 · Permanent Food Service · License 6502654
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 Sep 15 routine inspection2 high priority (fixed on the spot), 2 basic-8
- Safety score92
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 visitSep 15, 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 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 black beans and pinto beans (102-119°F - Hot Holding) in to go steam table. Beans are not used as fast as front table and top portion is cooling down. Discussed constant stirring or lids with operator. Person in charge brought beans back top 165°F during inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed wiping cloth sanitizer at 400++ ppm quat. Person in charge diluted solution to 200ppm quat.
Fixed on the spot
Basic2
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed self dispensing sanitizer plumbing spraying water when in use, causing staff to manually dilute sanitizer. Person in charge stated work order created for unit.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed one dead roach on floor in utility room near ware washing. Person in charge had employee clean up during inspection.
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.