CHIPOTLE MEXICAN GRILL #838

Name: CHIPOTLE MEXICAN GRILL #838
Address: 4477 WESTON RD, WESTON, FL, 33331, US
Rating: 64.9

4477 WESTON RD, WESTON, FL 33331

License #1621646

🌮 Mexican/Latin ℹ️

64.9 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 4 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHIPOTLE MEXICAN GRILL #838 in WESTON currently holds an InspectFL Health Score of 64.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 30 total violations — 16 critical, 4 major, 10 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 13, 2025

The latest inspection on September 24, 2026 shows 4 observation rows: 2 critical, 0 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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Community pulse

Would you eat here?

CHIPOTLE MEXICAN GRILL #838 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-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed walk in cooler shredded lettuce (41-45F - Ambient Cooling) sitting in a pan on top of ice ambient cooling since 8:44
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator is waiting for service on the machine. Operator is using the three compartment sink.
[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. Observed walk in cooler shredded lettuce (41-45F - Ambient Cooling) sitting in a pan on top of ice ambient cooling since 8:44 see stop sale
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed grease build up on wall behind cook line.

Disposition: Met Inspection Standards
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed cup of soda stored on dry good rack above prepping table in kitchen. Cup stored next to container or oregano. Operator stored correctly.
[08B-38-4] Food stored on floor. Observed box of sunflower oil stored directly on floor next to prep table in kitchen. Operator stored correctly.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee took payment from costumer, then proceeded to put gloves on and engaged in food manipulation without washing hands. Employee washed hands properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at walk in cooler containers of Monterrey cheese (45-48F - Cold Holding) as per operator item cooling for over 5 hours. See stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed container of steak held after the 4 hour limit. See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at top less cooler at front - lettuce (59F - Cold Holding); Monterrey cheese (51F - Cold Holding) as per operator item held out of temp for approximately 30 minutes. Items prepared and portioned 5 hours prior to inspection. Operator placed ice bags on top of items.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed container of steak held after the 4 hour limit. See stop sale
[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. Observed at walk in cooler containers of Monterrey cheese (45-48F - Cold Holding) as per operator item cooling for over 5 hours. See stop sale.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda dispenser at front soiled. Operator cleaned item.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at handwashing sink in prep area. Sink used for dumping, evident by food residue in sink. Operator cleaned sink.