CHIPOTLE MEXICAN GRILL #457

Name: CHIPOTLE MEXICAN GRILL #457
Address: 11680 UNIVERSITY BLVD, ORLANDO, FL, 32817, US
Rating: 37.1

11680 UNIVERSITY BLVD, ORLANDO, FL 32817

License #5811101

🌮 Mexican/Latin ℹ️

37.1 Grade F / 100

Failing Health Score

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Latest inspection

September 14, 2026 · 11 findings · 4 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

CHIPOTLE MEXICAN GRILL #457 in ORLANDO currently holds an InspectFL Health Score of 37.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on September 14, 2026. Across those visits, inspectors documented 50 total violations — 15 critical, 1 major, 34 minor.

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The latest inspection on September 14, 2026 shows 11 observation rows: 4 critical, 1 major, and 6 minor.

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Inspector notes

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Community pulse

Would you eat here?

CHIPOTLE MEXICAN GRILL #457 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Steak ambient cooling for over 4 hrs with temperature of 45F. Taco lettuce ambient cooling for over 4 hrs with temperature of 47 to 62F .
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Black cover on grill broken , replaced.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer buckets with 0 ppm. Rechecked after manager manually add chemical 400ppm.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Exit door blocked by garbage cans and boxes, employee moved items.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris Gasket on reach in cooler in line , employee cleaned
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Taco lettuce cooling for over 4 hrs with temperature from 47 to 62F . Steak ambient cooling for over 4 hrs with temperature if 45F.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico kept cold holding in to go area for 50 minutes with temperature of 46F. Place in cooler for cooling .
[14-11-5] Equipment in poor repair. Walk in cooler door not closing unless a tall employee reaches over the door and pulls down the the lock
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Standing water on floor locatex in front counter by POS system. Standing water on walk in cooler .
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold on ceiling tiles over dish area.