CHIPOTLE MEXICAN GRILL 2014

Name: CHIPOTLE MEXICAN GRILL 2014
Address: 12227 S DIXIE HWY, PINECREST, FL, 33156, US
Rating: 50.7

12227 S DIXIE HWY, PINECREST, FL 33156

License #2333715

🌮 Mexican/Latin ℹ️

50.7 Grade F / 100

Failing Health Score

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Latest inspection

April 16, 2026 · 6 findings · 0 critical

Complaint Full

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

CHIPOTLE MEXICAN GRILL 2014 in PINECREST currently holds an InspectFL Health Score of 50.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 70 total violations — 14 critical, 14 major, 42 minor.

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Record snapshot

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Inspections on file

Clean inspections

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Latest clean pass

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The latest inspection on April 16, 2026 shows 6 observation rows: no critical rows, 2 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

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CHIPOTLE MEXICAN GRILL 2014 has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[16-21-4] Observed: Accumulation of debris on exterior of warewashing machine. Observed top of fish machine soiled.
[36-03-4] Observed: Cove molding at floor/wall juncture broken/missing. Observed under electric panel in back of kitchen.
[53B-16-4] Observed: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee tell inspector 160F as final temp for cooking chicken. Inspector corrected employee during inspection. Final cooking temp: 165F.
[36-22-4] Observed: Floor area(s) covered with standing water. Observed where ice bin is.
[53B-10-4] Observed: Records/documents for required employee training do not contain all of the required information. Observed certificates missing Date of Birth, most employees.
[25-05-4] Observed: Single-service articles improperly stored. Observed box of to go items stored on floor outside of kitchen exit.

Disposition: Warning Issued
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed flat grill in the cook line with heavy grease buildup.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dishwasher soiled, observed interior of reach-in cooler soiled, reach in cooler located next to the flat grill in the cook line,
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach-in cooler soiled, reach in cooler located next to the flat grill in the cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. In the cook line by the flat grill.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (70 F - Cold Holding), adobo seasoning (73F - Cold Holding) in the reach in cooler located next to the tortilla warmer, as per manager for 4 hour. In the preparation area located in the front line observed cheese (47-48F - Cold Holding); cut lettuce (47F - Cold Holding); mixed guacamole (49F - Cold Holding), as per manager for less than 1 hour, employee transferred all food items in this unit to the walk in cooler to rapidly cool down. In the cold holding unit located in the to go side observed cut lettuce (45F - Cold Holding); Pico de gallo (45F - Cold Holding); cheese (48F - Cold Holding); guacamole (49F - Cold Holding); Cut lettuce (50 F - Cold Holding), as per employee food was placed in this unit for less than 20 minutes, employee transferred all the food items to the walk in cooler to rapidly cool.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In the cook line observed employee reheating cooked steak (155F - Reheating); Cooked steak (141F - Reheating); cooked steak (163F - Reheating), employee reheating steaks. Cooked Steak reheated during the inspection to (170-188F - Reheating).
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table located in the cook line observed cooked steak (98F - Hot Holding); as per employee for less than 4 hours, employee reheating food. in the steam table observed located in the to go area observed cooked steak (113F - Hot Holding); as per employee for less than 2 hours, employee is reheating the steak.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.