Question 1

How many health inspections has CHIPOTLE #1328 had?

Accepted Answer

CHIPOTLE #1328 has had 23 inspections according to Florida DBPR records.

Question 2

Has CHIPOTLE #1328 ever been shut down?

Accepted Answer

No, CHIPOTLE #1328 has no emergency closures on record.

Question 3

What are the most common violations at CHIPOTLE #1328?

Accepted Answer

The most frequently cited violations at CHIPOTLE #1328 are: Food contact surfaces, Proper ventilation, Consumer advisory.

Question 4

What does Florida violation V14 (Food contact surfaces) mean?

Accepted Answer

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

Question 5

What does Florida violation V22 (Consumer advisory) mean?

Accepted Answer

INFORMED CHOICE: Without consumer advisory, customers with compromised immune systems, elderly, pregnant women, and young children cannot make informed decisions about consuming raw or undercooked foods. Raw oysters carry Vibrio vulnificus (50% fatality in at-risk groups). Undercooked eggs carry Salmonella Enteritidis. Raw fish may contain Anisakis parasites. Provide written consumer advisory with: disclosure identifying menu items containing raw or undercooked animal foods (eggs, meat, fish, shellfish), and a reminder statement about increased risk of foodborne illness. Must be on menu, placard, or other conspicuous written format. Covers items like rare burgers, sushi, sunny-side-up eggs, raw oysters.

Question 6

What does Florida violation V36 (Proper ventilation) mean?

Accepted Answer

AIR QUALITY: Inadequate ventilation allows accumulation of grease-laden vapors, carbon monoxide, smoke, steam, and odors. Grease deposits on surfaces attract pests and create fire hazards. Poor ventilation promotes mold growth, which produces allergenic spores and mycotoxins. Carbon monoxide from gas equipment causes headaches, dizziness, and can be fatal at high levels. Provide adequate mechanical ventilation to remove cooking fumes, smoke, steam, and odors. Maintain hood systems with clean filters — degrease monthly. Ensure adequate makeup air to prevent negative pressure. Provide sufficient lighting: 50 foot-candles at food preparation surfaces, 20 foot-candles in equipment/utensil areas, 10 foot-candles in walk-ins and storage.

CHIPOTLE #1328

Inspection History (23)

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

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Intermediate Violations

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High Priority Violations

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Basic Violations

High Priority Violations

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Intermediate Violations

High Priority Violations

High Priority Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

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Basic Violations

High Priority Violations

High Priority Violations

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High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

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