Chipotle Mexican Grill

3440 E Baseline Rd, Mesa, AZ 85204

Mexican / Latin

License: Food Establishment - Eating & Drinking

Last inspected: Sep 8, 2025

Score

Medium Risk

Chipotle Mexican Grill appears in inspection records four times, starting in 2024. Inspectors last stopped by on Sep 8, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.

Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.

Across the inspection history, “time/temperature control for safety food, hot holding” is the issue that surfaces most often, recorded three times.

That's lower than the typical Mesa restaurant, which scores around 95. The inspection history reads as standard for a restaurant of this size.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Sep 8, 2025

Routine

3 critical violations. 3 corrected on site.

View 3 violations

Hands not washed when required (corrected on site)

Inspector notes: Observed food worker staff at the grill area, handling raw meat, proceeding to grilling after handling raw meats, then leaving the grill station and proceeding to putting on new gloves, handling rte food. No handwashing conducted. also observed some staff with long hair, touching /adjusting their hair and continuing with food service duties. discussed the proper hand washing requirement and strategies as employee change task. manager coached staff on proper hand washing, and when handwashing and change of food handler gloves requirements

2-301.14

Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation (corrected on site)

Inspector notes: Observed automatic dishwasher in use at 0 ppm. for sanitizer. discussed with facility manager. per manager service order placed as of yesterday. awaiting repair. all 3 compartments were filled with used/soiled dishes. showed staff the proper manual ware washing setup /sequence. manager removed articles. please ensure all pans, utensils/dishes are manually pre-scrubbed , washed, rinsed and dipped in Multi quat sanitizer, then airdried. MCESD manual ware washing guidance document reviewed. copies provided

4-501.114(F1-2)

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: Observed in the back room steam table, cooked chopped steak , large pan , uncovered in the steam table at 116 deg f . also in the front grill area, observed in the dry well hot holding unit, pan of uncut cooked steaks at 112-116 deg f. in the front food wrap sandwich assembly, noted shredded beef at 114-120 deg f . per manager shredded beef is coming out of walk-in prepared night before. manager removed steaks, discarded. manager removed shredded beef and reheated to 165 deg f. please ensure hot food, tcs food is kept at 135 deg f or higher. manager provided a coaching moment for the cookline staff. facility thermometer was being used for reheating

3-501.16(A)(1)

May 15, 2025

Routine

1 major violation. 1 corrected on site.

View 1 violation

Raw animal food not cooked to required temperature (corrected on site)

Inspector notes: Observed grill chicken being pulled off the grill at 147-151 deg f . discussed the minimum cooking requirements for on site chicken. manager placed chicken back on the cooking surfaces. 165 deg f established. please monitor cooking temperatures

3-401.11(D2)

Jan 22, 2025

Routine

1 critical violation. 2 minor violations. 3 corrected on site.

View 3 violations

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: Observed at the front service area, full pan of cooked diced chicken at 122 deg f . discussed the facility hot holding requirements for tcs food. manager removed food pan. all reheated to 165 deg f . corrected

3-501.16(A)(1)

Use of Bandages, Finger Cots, or Finger Stalls (corrected on site)

Inspector notes: Observed at the cookline, one of the staff, handling food pans with bandages wrapped around the employee hand/parts of finger. discussed the proper coverage. per staff, staff had a burning incident. suggested to install gloves atop the bandages as needed. staff removed all bandaging , proper food handler gloves were installed

2-401.13

Wiping cloths used or stored improperly (corrected on site)

Inspector notes: At the back room, food prep. station. sanitizer solution checked. noted at 0ppm. discussed the frequency of sanitizer towel bucket. manager drained and refilled. quat at 200 ppm established

3-304.14

Sep 20, 2024

Routine

1 critical violation. 1 major violation.

View 2 violations

Hot or cold food held at improper temperature

Inspector notes: Observed in the front service area, hot service steam tables, pans of cooked chopped beef/steak , pans overfilled and open, checked food pans temp. noted at 116-122 deg f . informed PIC. manager removed and all reheated to 165 deg f . topic strategies such utilizing food pan lids , and keeping a smaller portion of cooked tcs in the pans reviewed. manager will provide extended coaching on hot holding. please ensure rte/tcs food is kept at 135 deg f or higher

3-501.16(A)(1)

Equipment or utensils not clean

Inspector notes: Observed in the dry storage area, multiple pans observed with organic debris, food particles and bio film, showed manager on duty. all removed, proper scrubbing and rinsing and sanitizing for the food pans reviewed. corrected at the time of inspection

4-601.11(A)

Frequently Asked Questions

When was Chipotle Mexican Grill last inspected?

The most recent health inspection at Chipotle Mexican Grill on file is from Sep 8, 2025. The public record contains four inspections in total.

What is the most common violation at Chipotle Mexican Grill?

Across the inspection record, “time/temperature control for safety food, hot holding” has been cited three times, more than any other issue at Chipotle Mexican Grill.

How does Chipotle Mexican Grill compare to other restaurants in Mesa?

Chipotle Mexican Grill most recently scored 64 out of 100, which is lower than the Mesa average of 95.

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 medium risk rating mean?

A medium risk rating at Chipotle Mexican Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.

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