Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
CHIPOTLE MEXICAN GRILL 3081
500 E 23 ST, PANAMA CITY, FL 32405
CHIPOTLE MEXICAN GRILL 3081 keeps a clean kitchen by state inspection standards. Only minor issues noted in the past year. The trailing-year record shows 5 violations, including 2 high-priority and 0 Emergency Orders of Closure.
Scores higher than 37% of the 238 inspected restaurants in PANAMA CITY on the trailing-year record.
2 high-priority violations on the trailing-year record — above the Bay County average of 1.5.
The Inspection Record
9 inspectionsFull available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Violation categories, explained
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Restaurants must buy food from licensed, inspected suppliers, keep it wholesome, and hold on to shellfish harvest tags that trace oysters and clams back to the waters they came from. Sourcing matters because food from outside the approved chain skips every safety control that normally happens before it reaches the kitchen.
On this record, the category appears in 1 of the 2 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
The inspection record above comes straight from the state's files.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 1305784 — you can read the original documents yourself and compare.