Inspection history

2025-08-15 · Cycle Inspection / Initial Inspection · Violations were cited · score 9 A

Code	Description	Critical
10F	Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.	—
10G	Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.	—

2024-07-17 · Cycle Inspection / Initial Inspection · Violations were cited · score 10 A

Code	Description	Critical
06D	Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.	Critical
10F	Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.	—
10H	Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.	—

2023-12-12 · Cycle Inspection / Re-inspection · Violations were cited · score 13 A

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
10A	Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.	—
10F	Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.	—

2023-09-20 · Cycle Inspection / Initial Inspection · Violations were cited · score 35

Code	Description	Critical
02G	Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.	Critical
04H	Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.	Critical
04L	Evidence of mice or live mice in establishment's food or non-food areas.	Critical
06D	Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—
10F	Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.	—

2023-09-20 · Administrative Miscellaneous / Initial Inspection · Violations were cited

Code	Description	Critical
19-07	Failure to maintain a sufficient supply of single-use, non-compostable plastic straws.	—
20-08	Failure to post or conspicuously post healthy eating information	—

2023-01-10 · Cycle Inspection / Re-inspection · Violations were cited · score 2 A

Code	Description	Critical
10E	Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment	—

2022-09-20 · Cycle Inspection / Initial Inspection · Violations were cited · score 22

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
04H	Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.	Critical
06D	Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.	Critical
10B	Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.	—

Chipotle Mexican Grill

Inspection history