CHIPOTLE MEXICAN GRILL OF COLORADO LLC
2011 N DALE MABRY HWY #102
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/11/2025
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 employee working at cook line and 1 employee working at front line. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. A opened employee drink stored on food shelf in walk-in cooler. Operator discarded drink at time of inspection. Corrected On-Site
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Multiple plastic spoons and knives at self service station in dining room. Operator discarded spoons and knives that were not presented handles first at time of inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of tomato salsa 47 F stored in cold well at front service area. Operator moved item into reach-in cooler to help cool down to 41 F within 4 hour period. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee picked up thermometer from floor then rinsed in handwash sink by dish machine, also observed accumulation of food debris in the same handwash sink. Discussed with operator about handwash sink for hand washing only.
- 27-18-4:Intermediate - Hot water supply not maintained during peak periods. Ran hot water approximately 3 minutes to reached 85 F in handwash sink at front service line.
Food safety inspection conducted on 2/11/2025 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 1/6/2025
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with no beard guard
- 36-22-4:Basic - Floor area(s) covered with standing water. On floor adjacent to mop sink Corrected employee dry mopped floor Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Soda bib stored on floor in back kitchen Corrected employee placed on shelf Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (44F - Cold Holding); salsa (49F - Cold Holding) on cook line Salsa retemped at 47F Sour cream retemped at 43F Employee placed in walk in cooler **Corrective Action Taken**
Food safety inspection conducted on 1/6/2025 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 7/26/2024
High Priority
4
Intermediate
1
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee on cookline with ineffective hair restraint
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on dish storage shelf Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed. On floor in dish area , I front of mop sink, and walk way to walking cooler
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled with old food debris on cookline Corrected -observed employee sweep floor Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed. Bulk salt not labeled on cookline Corrected -observed employee place in container labeled salt Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed guacamole (50 - Cold Holding)in reachin cooler for an undetermined amount of time
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole (50 - Cold Holding)in reachin cooler for an undetermined amount of time Repeat Violation
- 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. Observed steak (122 - Hot Holding)on hot holding unit with no time mark Operator reheated steak to 173F and placed time mark on time Corrected On-Site
- 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 cooked chicken (129 - Hot Holding) Observed employee redemption at 183F Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves on cookline soiled with old food debris Observed employee clean Corrected On-Site
Food safety inspection conducted on 7/26/2024 revealed 11 total violations (4 high priority, 1 intermediate, 6 basic).
Inspection on 2/1/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook preparing chicken on grill with no beard guard
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting on storage shelf
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled with old food debris under prep sink Corrected -observed employee clean floor Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole (45F - Cold Holding) on cookline reachin cooler Observed employee place walk-in cooler and retest at at 41F Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed steak placed on time as a public health control with no written procedures Inspector emailed to operator Observed employee complete during inspection Corrected On-Site
Food safety inspection conducted on 2/1/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 9/21/2023
High Priority
1
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Three compartment sink set up as rinse , wash sanitizer.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placing gloves on with no hand washing, corrected action taken , inspector discussed with management proper hand washing between glove usage. **Corrective Action Taken** Repeat Violation
- 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Bulk containers not labeled .
- 45-05-4:Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher on floor by back door , corrected, manager replace fire extinguisher on hook . Corrected On-Site
Food safety inspection conducted on 9/21/2023 revealed 5 total violations (1 high priority, 1 intermediate, 2 basic).