CHIPOTLE MEXICAN GRILL (PENFIELD-EMP

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Inspection history

1. Jan 23, 2026

   ✓
   4 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • In use food dispensing utensils improperly stored
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

2. Aug 7, 2025

   ✓

3. Jul 23, 2025

   ✕
   4 violations

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Non food contact surfaces of equipment not clean

4. Jan 21, 2025

   ✓
   1 violation

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

5. Jul 9, 2024

   ✓
   1 violation

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

6. Jan 18, 2024

   ✓
   2 violations

   • Single service items reused, improperly stored, dispensed, not used when required
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

7. Jan 8, 2024

   ✕
   4 violations

   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • In use food dispensing utensils improperly stored
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Single service items reused, improperly stored, dispensed, not used when required

8. Jul 11, 2023

   ✓

9. Feb 1, 2023

   ✓

10. Jan 21, 2022

    ✓