Chipotle Mexican Grill
A3440 E Baseline Rd, Mesa 85204
Food Establishment - Eating & Drinking · Permit FD-19710
Score based on 8 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history8 on record
2026
Apr 21, 2026RoutinecleanA
Discussed with PIC ADA's policies in relation to dogs inside the establishments.Predefined Comment: No County legal action will result from this inspection.Predefined Comment: No violations noted at time of inspection.
2025
Sep 8, 2025Routine3 priorityall corrected on siteD°
report emailed.Predefined Comment: No County legal action will result from this inspection.
Inspector's 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. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing.
Inspector's 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. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
Inspector's 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. Corrective Action: Corrected at time of inspection. see embargo
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.
May 15, 2025Routine1 priority1 foundationall corrected on siteB°
report emailed to manager.Predefined Comment: No County legal action will result from this inspection.
Inspector's 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 Corrective Action: Corrected at time of inspection.
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Predefined Comment: All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. 3-401.11 (D2) - Priority Foundation: Raw Animal Foods-Cooking; Raw RTE-Comminuted meat on Child Menu. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4616/25575/AMC-Toolbox---Cooking.
Inspector's notes
observed pans of on site guacamole dip at 63-65 deg f in the cold holding unit. manager checked with staff on duty. staff had accidentally placed todays prepared food from ice bath into front service. manager removed tcs food. replaced with 41 deg f tcs from the walk-in cooler. please ensure rte/tcs food is kept at 41 deg f Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Jan 22, 2025Routine1 priority2 coreall corrected on siteB°
report emailed.Predefined Comment: No County legal action will result from this inspection.
Inspector's 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. Corrective Action: Corrected at time of inspection.
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Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.
Inspector's 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. Corrective Action: Corrected at time of inspection.
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2-401.13 - Core: Use of Bandages, Finger Cots, or Finger Stalls
Inspector's 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. Corrective Action: Corrected at time of inspection.
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Predefined Comment: All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. 3-304.14 - Core: Wiping Cloths, Use Limitation
2024
Sep 20, 2024Routine1 priority1 foundationB°
Report copy emailed to facility manager, MCESD temperature guidance document emailed to manager.Predefined Comment: No County legal action will result from this inspection.
Inspector's 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.
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Predefined Comment: All food-contact surfaces must be cleaned to sight and touch. Predefined Comment: PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
Inspector's 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.
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Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection. PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.
May 21, 2024RoutinecleanA
This establishment received an A award had _0 Priority, _ 0Priority Foundation violations on this inspection.No County legal action will result from this inspection.report emailed.facility manager was present.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: A,Embargo Lbs: 0,Signer: Zero -Facility Manager
Jan 26, 2024Routine1 priorityall corrected on siteB
This establishment received B award program at this time and had 1_ Priority, 0_ Priority Foundation violations on this inspection.No County legal action will result from this inspection.report emailed. A pattern of non-compliance for Priority violation # [19 ], [-3-501.16(A)(1] has been noted during this inspection. The person in charge declined the opportunity to attend the Department’s Active Managerial Control Class.********************manager will provide additional training and temperature monitoring. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: B,Embargo Lbs: 0,Food Handler Cards: 32,Food Manager Licenses: 1,Number of Employees: 32,Signer: Zero-facility GM
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.******************observed in the front service area, 2 pans of cooked Carne Asada cubed steak beef at 122-124 deg f . spoke to facility kitchen manager. all removed. reheated at 165 deg f , please assure rte/tcs is kept at 135 deg f or higher. corrected. Facility manager provided coaching to the cookline staff. Correct By: Corrected At Time Of Inspection
2023
Aug 31, 2023Routine1 priorityall corrected on siteB°
This establishment is not participating in the award program at this time and had 1_ Priority, 0_ Priority Foundation violations on this inspection.No County legal action will result from this inspection.report emailed. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: Not Participating,Embargo Lbs: 0,Food Handler Cards: 32,Food Manager Licenses: 1,Number of Employees: 32,Signer: Chris-facility GM
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.******************observed in the front service area, pans of cooked chicken diced at 119-123 deg f . spoke to facility kitchen manager. all removed. reheated at 165 deg f , please assure rte/tcs is kept at 135 deg f or higher. corrected. Correct By: Corrected At Time Of Inspection
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →