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Chipotle Mexican Grill, Jog Road, Lake Worth, FL, United States

7 years ago

6185 Jog Road, Lake Worth, 33467 Florida, United States

My boyfriend and I bought a burrito bowl and Guacamole and chips for dinner around 8:20PM. Within an hour I was vomitting and feeling nauseous. Soon after my boyfriend began to have severe diarrhea and vomitting as well. We both had barbacoa burrito bowls and the guacamole and chips. This is seriously the worst feeling ever | Symptoms: Nausea, Vomiting

197


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Three of us ate from this location yesterday afternoon. Our toddler was the only one who had chicken, and he ended up throwing up pretty consistently from about midnight to 4AM. | Symptoms: Vomiting See Less
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First time trying the restaurant today 3/26/2024 for lunch and i am sicker than a dieing animal i will never eat there again | Symptoms: Nausea, Diarrhea See Less
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Sunday, March 24, 2024 Food I ate at Chipotle in Glenview IL It just seems that they need better sanitation.
I was sick for 2 days after eating a carnitas bowl with corn, pico de gallo, sauteed veggies, lettuce, and cilantro rice. | Symptoms: Diarrhea, Nausea, Vomiting See Less
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Closure Date: 09/13/2023

Violations:
- High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tamales (127F - Cooling) in kitchen. salsa (68F - Cooling) in two door cooler. Operator states food not prepped or... See More portioned today. Overstocked and covered. Food did not reach 41F within 6 hours.

- High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice water (92F - Cooling) since 8 am cooler at front counter. Operator states rice water cooked at 8:00 am. Food did not reach 70 within 2 hours.

- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee plating ready to eat avocados for immediate service with barehands. Educated on site.

- High Priority - Nonfood-grade bags used in direct contact with food. Thank you grocery bags storing raw chicken in freezer units in kitchen.

- High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of Raw tilapia over ice used for consumption in two door freezer Raw chicken not commercially packaged over raw beef not commercially packaged in one door freezer unit.

- High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw beef in two door reach in cooler Raw shrimp over ready to eat salsa in two door cooler Removed **Corrected On-Site**

- High Priority - Roach activity present as evidenced by live roaches found. Six live roaches crawling floor in dry storage room of kitchen next to sealed and opened bags of rice and beans. Two live roaches crawling behind reach in cooler in kitchen. One live roach crawling on wall at rack storing clean equipment in kitchen. Operator Killed and removed **Corrective Action Taken**

- High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (50F - Cold Holding); on prep table in kitchen. Operator states eggs out less than four hours. Placed in cooler. **Corrective Action Taken**

- High Priority - Stop Sale issued due to food originating from an unapproved source. Chocolate bananas and ice creams in freezer chest in dining room. Operator states food made in home kitchen.

- High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sauce (53F - Cold Holding) on prepped table. Operator states food not prepped or portioned today. Removed from unit less than four hours. Placed in cooler.

- High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (114F - Hot Holding); on cook line. Per operator rice cooked less than four hours ago. Reheated to 165F hot holding. **Corrective Action Taken**

Source: Florida Department of Health
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197


Closure Date: 08/23/2023

Violations:
- High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. goat (54F - Cooling ); chicken (50F - Cooling); chicken (55F - Cooling); Akra (54F - Cooling); cooked sauce (56F... See More - Cooling) in three glass door cooler. Operator states food not prepped or portioned today. Cooling in unit overnight. Food did not reach 41F within 6 hours. Food items in large containers covered. Unit not Maintaining temperature.

- High Priority - Presence of insects, rodents, or other pests. One live mouse in hallway. Went in storage room in hallway in dining room. Unable to find.

- High Priority - Roach activity present as evidenced by live roaches found. One live roach on wall above clean equipment in kitchen. One live roach under shelf above prep table in kitchen. One live roach on floor under prep table in kitchen. Killed removed and sanitized areas. **Corrective Action Taken**

- High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings in storage room in hallway Approximately 30 droppings on floor infront of freezer unit in kitchen 10 Rodent droppings on floor in front of three door cooler in kitchen. 2 rodent droppings on shelf above bane Marie with to go containers Approximately 20 rodent droppings on shelf above hand sink in kitchen. Removed cleaned and sanitized areas **Corrective Action Taken**

- High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. goat (54F - Cooling ); chicken (50F - Cooling); chicken (55F - Cooling); Akra (54F - Cooling); cooked sauce (56F - Cooling) in three glass door cooler. Operator states food not prepped or portioned today. Cooling in unit overnight. Food did not reach 41F within 6 hours. Food items in large containers covered. Unit not Maintaining temperature. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (54F - Cold Holding) in Coca Cola cooler in dining room. Operator states food not prepped or portioned today. In unit over four hours.

- High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (54F - Cold Holding) in Coca Cola cooler in dining room. Operator states food not prepped or portioned today. In unit over four hours. **Repeat Violation** **Admin Complaint**

Source: Florida Department of Health
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197


Closure Date: 08/16/2023

Violations:
- High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At 0 ppm. Advised operator... See More to move sanitizer procedure to 3 compartment sink with chlorine 100 ppm **Corrective Action Taken** **Warning** - From follow-up inspection 2023-08-16: After 3 attempts tested at 10ppm. **Admin Complaint**

- High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately, 8 Rodent droppings on top of shelf with dry sealed goods on cook line 10 rodent droppings on top of shelf with pots and pans on storage room with water heater. 20 rodent droppings on floor under toasters on cook line 10 rodent droppings on floor between reach in cooler and reach in freezer on cook line. 10 rodent droppings under 3 compartment sink **Warning** - From follow-up inspection 2023-08-16: 1 dry rodent droppings on floor under toasters on cook line 2 dry rodent droppings on floor between reach in cooler and reach in freezer on cook line. **Admin Complaint**

Source: Florida Department of Health
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197


Purchased shrimp at the seafood counter approximately one hour later I experienced severe pain in stomach and diareer its now fifteen hour's later and it's still happening | Symptoms: Diarrhea, Stomach Pain See Less
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Woke up cramps, diarrhea, Nauseous food poisoning | Symptoms: Nausea, Diarrhea, Cramps See Less
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My daughter got sick from this exact location at 9:10 pm on 3//6/2024 she had only a cookies and cream milkshake only. Chills, nauseous, diarrhea and very very bad stomach pain and cramps. Onset was at midnight so 3 hours after. Lasting still at 3 AM on... See More 3/7/24. I will be reporting this to the store & the state as I seen another post from this same location at the same time. If she doesn’t get better I will take her to the ER. | Symptoms: Nausea, Diarrhea, Cramps, Chills, Stomach Pain See Less
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Started 9th March Ai sushi restaurant in Finchley, either their rice or the beef as that’s the only thing me and my son had to eat and we both sick 9th March 6pm-7pm had food , rice and beef. Me and my son had it and we... See More both got very sick. I got stomach cramps at around 10pm ish and have been unwell for 7 days now. Runs rectal bleeding exhaustion stress server stomach cramps unable to work or look after my family. | Symptoms: Cramps See Less
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The recalled products include the Frothy Monkey Plain Croissant, Chocolate Croissant, Ham & Cheese Croissant, and Spinach & Feta... See More Croissant. All products are packaged and sold individually. The Plain Croissant recall involves 60 units, the Chocolate Croissant 78 units, the Ham & Cheese Croissant 32 units, and the Spinach & Feta Croissant 16 units. All products bear a "Best By" date of 01/31/2024.

In case you experience harm from extraneous materials, it is important to report it. It can help to detect & resolve issues and prevent others from being harmed, and it enables better surveillance.

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In case you experience harm from allergens or undeclared ingredients, it is important to report it. It can help to detect & resolve issues and prevent others from being harmed, and it enables better surveillance. If symptoms persist, seek medical care.

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