Question 1

How many health inspections has CHIPOTLE MEXICAN GRILL had?

Accepted Answer

CHIPOTLE MEXICAN GRILL has had 7 inspections according to Florida DBPR records.

Question 2

Has CHIPOTLE MEXICAN GRILL ever been shut down?

Accepted Answer

No, CHIPOTLE MEXICAN GRILL has no emergency closures on record.

Question 3

What are the most common violations at CHIPOTLE MEXICAN GRILL?

Accepted Answer

The most frequently cited violations at CHIPOTLE MEXICAN GRILL are: Parasite destruction, Employee health reporting, Equipment condition.

Question 4

What does Florida violation V13 (Parasite destruction) mean?

Accepted Answer

PARASITE SURVIVAL: Without proper freezing or cooking, parasites in fish (Anisakis, tapeworm), pork (Trichinella), and wild game survive to infect consumers. Anisakis larvae in raw sushi cause severe abdominal pain and allergic reactions. Tapeworm cysts in undercooked pork/beef grow into 15-30 foot worms in intestines. Proper freezing (-4°F for 7 days) kills parasites. Fish intended for raw consumption (sushi, sashimi, ceviche, tartare) must be frozen to -4°F for 7 days, or -31°F for 15 hours before service. Exception: tuna species and aquacultured fish fed processed feed. Pork and wild game must reach minimum internal cooking temperature. Document all freezing records.

Question 5

What does Florida violation V16 (Proper cooking temps) mean?

Accepted Answer

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

Question 6

What does Florida violation V42 (Equipment condition) mean?

Accepted Answer

EQUIPMENT HAZARD: Equipment in poor repair harbors bacteria in cracks, chips, and corroded areas that cannot be effectively cleaned or sanitized. Frayed gaskets allow temperature loss. Malfunctioning equipment may not maintain safe temperatures. Sharp edges from damaged equipment cause injury risk. Peeling coatings can contaminate food with paint or metal flakes. Maintain all equipment in good repair: smooth, non-absorbent, easily cleanable surfaces. Replace or repair: cracked/chipped surfaces, corroded equipment, worn gaskets, malfunctioning temperature controls. Equipment must be NSF-certified or equivalent. Conduct regular equipment maintenance and document repairs. Replace equipment that cannot be restored to safe condition.

CHIPOTLE MEXICAN GRILL

Inspection History (7)

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

Intermediate Violations

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