Chipotle Mexican Grill
A2849 N Power Rd, Mesa 85215
Food Establishment - Eating & Drinking · Permit FD-22347
Score based on 10 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history10 on record
2026
Jun 9, 2026RoutinecleanA
No County legal action will result from this inspection.No violations noted at time of inspection.
Jan 20, 2026RoutinecleanA
No County legal action will result from this inspection.Inspection report was e-mailed.
2025
Oct 20, 2025RoutinecleanA
No County legal action will result from this inspection.Inspection report was e-mailed.
Jul 24, 2025RoutinecleanA
No County legal action will result from this inspection.Inspection report was e-mailed.
Apr 4, 2025RoutinecleanA
No County legal action will result from this inspection.Inspection report was e-mailed, discussed having more water in the hot holding steam tables and monitoring rice wells due to a disparity in temperatures between brown and white rice.
2024
Nov 5, 2024Routine1 priorityall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed steak on order hot line holding 119*F degrees, brisket on to-go hot line holding 125*f degrees, chicken on auxiliary holding line next to grill at 128*f degrees. Hot held items must be maintained above *135*f degrees minimum* to avoid the growth of pathogenic bacteria. All items reheated to 165*f degrees, verified. Corrective Action: Corrected at time of inspection.
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Repeat Violation 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.
Jul 2, 2024Routine1 priorityall corrected on siteB
No County legal action will result from this inspection. Report emailed. Discussed with Manager the need to check tempertures regularly as hot holding has been a re occuring issue in past inspections. Staff seemed under equipped with thermometers for the volume of food that is needing temperature assessment. Inspector recommended better therometers.
Inspector's notes
Observed steak, sofritas, black beans, pinto beans, improperly hot holding between 108-129*f degrees on the to go line. Observed steak at 123*f degrees hot holding on auxiliary hot unit next to grill. Water to maintain hot was absent in both units. Lack of water reduces units ability to transfer heat. All items wear reheated to 165*f degrees at time of inspection. Item were prepped less than 2 hours prior. Corrective Action: Corrected at time of inspection.
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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.
Mar 18, 2024RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Report emailedAward: A,Food Manager Licenses: 1,Signer: Rebeca Peralta
2023
Nov 8, 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.A pattern of non-compliance for foodborne illness risk factor violation # [Priority Violation - 3-501.16(A)(1) ], [code reference] has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.No County legal action will result from this inspection.Report emailedAward: Not Participating,Food Manager Licenses: 1,Signer: Alex Rodriguez
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 cooked chicken, cooked white rice, cooked brown rice, beans holding between 109-125*F degrees in both cookline and to-go line units. Chicken on cookline was in same exact location as previous hot holding violation. Discussed with the manager the need to check low heating spots in unit and do regulars temperature checks across the line. Proper hot holding temperature should be maintained above 135*f degrees. Manager stated items had been prepared less than an hour prior. Items were either reheated to 165*f degrees or discarded by choice at time of inspection. Correct By: Corrected At Time Of Inspection
Jul 25, 2023Routine1 priorityall corrected on siteB
This establishment received a(n) B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection conducted with RS #1225Report was sent via email • 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,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA - TH,Signer: Zero
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 cooked chicken on the service line hot holding at a temperature of 116'F. Manager verified with an employee that the chicken had been in hot holding for less than two hours. Manager reheated chicken to 165'F and returned it to the hot holding unit in the back of the restaurant. All temperature control for safety food items must be hot held at 135'F or higher. 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 →