CHIPOTLE MEXICAN GRILL #789

Name: CHIPOTLE MEXICAN GRILL #789
Address: 10149 WEST COLONIAL DRIVE, OCOEE, FL, 34761, US
Rating: 83

10149 WEST COLONIAL DRIVE, OCOEE, FL 34761

License #5811559

🌮 Mexican/Latin ℹ️

83 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

August 25, 2026 · 14 findings · 0 critical

Routine - Food

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Minor

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Quick take

CHIPOTLE MEXICAN GRILL #789 in OCOEE currently holds an InspectFL Health Score of 83 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 25, 2026. Across those visits, inspectors documented 14 total violations — 3 major, 11 minor.

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The latest inspection on August 25, 2026 shows 14 observation rows: no critical rows, 3 major, and 11 minor.

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CHIPOTLE MEXICAN GRILL #789 has some meaningful issues on record. Would you still eat here?

C 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

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Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Probe thermometers missing, inaccurate, or uncalibrated; ambient air thermometers missing from holding units.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Employees engaging in food preparation without hair restraints, beard guards, or with prohibited jewelry/nail polish.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.