Chipotle Mexican Grill
Last inspected: Apr 23, 2026
82
Score
Across the available record, Chipotle Mexican Grill has five inspections on file, the first dated 2024. The most recent report on file is from Apr 23, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
“Personal cleanliness” comes up most often, recorded two times in the inspection record.
The city-wide average is 81, putting Chipotle Mexican Grill squarely in typical territory. The file should reassure diners considering a visit.
5
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 23, 2026
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed failure of employee knowing when to wash hands. Observed employee on phone then put on pair of gloves without washing hands. P) (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking...
511-6-1.03(5)(c)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed failure to have adequate lighting in walk in cooler. Observed the only light source inside being covered by boxes. (f) Lighting Intensity. The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil s...
511-6-1.07(3)(f)
82
Nov 3, 2025
Routine
3 minor violations. 1 corrected on site.
View 3 violations
12B - personal cleanliness
Inspector notes: Observed an employee with no hair restraint/beard guard. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. No jewelry, except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their a...
511-6-1.03(5)(j)
14C - single-use/single-service articles: properly stored, used
(corrected on site)
Inspector notes: Observed boxes of disposable cups on kitchen floor. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C)(e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. PIC stored box off the floor.
511-6-1.05(10)(e)
15C - nonfood-contact surfaces clean
Inspector notes: Observed kitchen floor, wall and equipment need to be clean and kept clean. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces: All nonfood contact surfaces of equipment shall be kept clean and free of debris and buildup. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(d)
86
May 21, 2025
Routine
1 critical violation.
View 1 violation
6-1A - proper cold holding temperatures
Inspector notes: Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chopped tomatoes 47 F, Shredded cheese 45 F, and lettuce 45 F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Ensure that cooling methods INCLUDING time are effective for rapid coo...
511-6-1.04(6)(f)
86
Oct 2, 2024
Routine
1 major violation. 2 minor violations.
View 3 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed build-up of slimy pink and black mold substance in the interior of ice machine board. Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: At any time when contamination may have occurred; at least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: at a freq...
511-6-1.05(7)(b)
12B - personal cleanliness
Inspector notes: Observed several employees with no hair restraint/beard guard. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. No jewelry, except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. PIC advised to see...
511-6-1.03(5)(j)
15C - nonfood-contact surfaces clean
Inspector notes: Observed kitchen floor, wall and equipment need to be clean and kept clean. All nonfood contact surfaces of equipment shall be kept clean and free of debris and buildup. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(d)
82
Jan 19, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Chipotle Mexican Grill last inspected?
The most recent health inspection at Chipotle Mexican Grill on file is from Apr 23, 2026. The public record contains five inspections in total.
What is the most common violation at Chipotle Mexican Grill?
Across the inspection record, “personal cleanliness” has been cited two times, more than any other issue at Chipotle Mexican Grill.
How does Chipotle Mexican Grill compare to other restaurants in East Point?
Chipotle Mexican Grill most recently scored 82 out of 100, which is about the same as the East Point average of 81.
Has Chipotle Mexican Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Chipotle Mexican Grill have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Chipotle Mexican Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Chipotle Mexican Grill inspected?
Based on the inspection history on file, Chipotle Mexican Grill is inspected around two times per year on average.
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