CHIPOTLE MEXICAN GRILL
203 N SEMORAN BLVD, WINTER PARK, FL 32792 · Permanent Food Service
Inspection summary
CHIPOTLE MEXICAN GRILL has been inspected once by Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants, on July 9, 2026. The most recent inspection, on July 9, 2026, recorded 2 infractions.
In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on July 9, 2026. For example:
Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded once on July 9, 2026. For example:
Wiping cloths; clean and soiled linens; laundry facilities
About this data
These results come from Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
1 inspection
- Complaint Full
2 infractions
- 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
- Risk factor
- 21: Wiping cloths; clean and soiled linens; laundry facilities
- 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
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