CHIPOTLE MEXICAN GRILL 2916
1760 N UNIVERSITY DR B
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
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 3/19/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/18/2025
High Priority
3
Intermediate
0
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Observed 10ppm. Corrected to 100ppm. **Corrected On-Site** **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed tortilla wrap stored next to raw steak in reach in cooler. PIC voluntarily discarded wraps. **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. Observed: - at front counter steam table, chicken (131F - Hot Holding, reheated to 177F); pork (125F - Hot Holding, reheated to 198F). - in hot holding unit, brown rice (128-133F - Hot Holding). Temperature increased on hot holding unit. Per operator items have been out of temperature for approximately 15minutes. **Corrective Action Taken** **Warning**
Food safety inspection conducted on 3/18/2025 revealed 3 total violations (3 high priority, 0 intermediate, 0 basic).
Inspection on 10/22/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/21/2024
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above salt on prep table across from cook line. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
- 01B-02-5:High Priority - 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 cut tomatoes (46F @ 4:35 - Cooling since 10:12). See stop sale. Observed brisket (46F - Cold Holding). Per operator item was not prepared or portioned today. See stop sale. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (41-47F - Cold Holding); cut lettuce (42-46F - Cold Holding). Per operator items have been out of temperature for approximately 2 hours. Observed brisket (46F - Cold Holding). Per operator item was not prepared or portioned today. See stop sale. **Warning**
- 03D-06-5:High Priority - 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 cut tomatoes (46F @ 4:35 - Cooling since 10:12). See stop sale. **Warning**
Food safety inspection conducted on 10/21/2024 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 9/16/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 32-07-4:Basic - Bathroom facility not clean. Soiled hand wash sinks in women and men bathrooms. Employee cleaned and sanitized **Corrected On-Site**
- 25-17-4:Basic - Single-service articles stored on a soiled surface. Sugar packets on soiled container , employee emptied container, cleaned and sanitized **Corrected On-Site**
Food safety inspection conducted on 9/16/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 7/23/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet. Observed at mop sink - From follow-up inspection 2024-07-23: Same **Time Extended**
Food safety inspection conducted on 7/23/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/16/2024
High Priority
4
Intermediate
0
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Observed dishwasher machine at 00ppm after several cycles.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler pan of steaks tempting at 47F - 49F. As per operator item not prepped or portioned today - operators label states Item prepped and portioned 7/14/24. See stop sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler pan of steaks tempting at 47F - 49F. As per operator item not prepped or portioned today - operators label states Item prepped and portioned 7/14/24. See stop sale
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet. Observed at mop sink
Food safety inspection conducted on 7/16/2024 revealed 4 total violations (4 high priority, 0 intermediate, 0 basic).
Inspection on 7/3/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored next to pack of wraps at front counter. PIC removed.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown rice (113F - Hot Holding). Per operator items have been out of temperature for approximately 15mins. PIC placed rice to be reheated. **Corrective Action Taken**
Food safety inspection conducted on 7/3/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).