CHIPOTLE MEXICAN GRILL OF COLORADO LLC
3286 WORD WAY STE G1
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/22/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/22/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/7/2025
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, corrected to 200 ppm Corrected On-Site
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, corrected to 200 ppm Corrected On-Site
Food safety inspection conducted on 1/7/2025 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 10/5/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards Repeat Violation Warning - From follow-up inspection 2023-10-05: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (112F - Hot Holding); shredded beef (121F - Hot Holding); beans (124F - Hot Holding); white rice (114F - Hot Holding) on Togo hot table, items removed Repeat Violation Admin Complaint - From follow-up inspection 2023-10-05: Cooked chicken 119F Admin Complaint
Food safety inspection conducted on 10/5/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 9/28/2023
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards Repeat Violation Warning
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of yogurt in walk in cooler above food for establishment, container removed Corrected On-Site Warning
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Steak on front line not date marked, manager was able to determine the time product was put in line and properly date marked product Corrected On-Site Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (112F - Hot Holding); shredded beef (121F - Hot Holding); beans (124F - Hot Holding); white rice (114F - Hot Holding) on Togo hot table, items removed Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in dish area has food debris in it Warning
Food safety inspection conducted on 9/28/2023 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 9/19/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board Warning - From follow-up inspection 2023-09-13: **Time Extended** - From follow-up inspection 2023-09-19: **Time Extended**
- 22-41-4: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. Dish machine sanitizer at 0ppm, manager kept priming dish machine, was able to get sanitizer to 10ppm, manager set up sanitizer sink to sanitize dishes Repeat Violation Admin Complaint - From follow-up inspection 2023-09-13: Dish machine not being used to sanitize, 3 compartment sink set up to sanitize, 200ppm quaternary **Time Extended** - From follow-up inspection 2023-09-19: Sign on dish machine stating do not use, machine is unplugged **Time Extended**
Food safety inspection conducted on 9/19/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 9/13/2023
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board Warning - From follow-up inspection 2023-09-13: **Time Extended**
- 22-41-4: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. Dish machine sanitizer at 0ppm, manager kept priming dish machine, was able to get sanitizer to 10ppm, manager set up sanitizer sink to sanitize dishes Repeat Violation Admin Complaint - From follow-up inspection 2023-09-13: Dish machine not being used to sanitize, 3 compartment sink set up to sanitize, 200ppm quaternary **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (127F - Hot Holding) reheated to 192F; at front counter cooked chicken (124F - Hot Holding); beans (132F - Hot Holding); black beans (108F - Hot Holding); cooked beef (126F - Hot Holding) in to go prep area Warning - From follow-up inspection 2023-09-13: Chicken 117F has been removed from line to be reheated Rice 123F White rice on to go side 122F Beef to go side 131F Admin Complaint
Food safety inspection conducted on 9/13/2023 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 9/7/2023
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under rice cooker Bottom of inside reach in coolers Warning
- 22-41-4: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. Dish machine sanitizer at 0ppm, manager kept priming dish machine, was able to get sanitizer to 10ppm, manager set up sanitizer sink to sanitize dishes Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (127F - Hot Holding) reheated to 192F; at front counter cooked chicken (124F - Hot Holding); beans (132F - Hot Holding); black beans (108F - Hot Holding); cooked beef (126F - Hot Holding) in to go prep area Warning
Food safety inspection conducted on 9/7/2023 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).