Chipotle Mexican Grill

B°

1335 S Alma School Rd, Mesa 85210

Food Establishment - Eating & Drinking · Permit FD-41569

Score based on 10 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 24, 2026.

Excellent

Mesa restaurant avg: 93

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Score over time

Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history12 on record

2026

Aug 13, 2026Routine1 priorityall corrected on siteB°

No County legal action will result from this inspection. Report emailed.

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

Observed internal temperatures of 42*F-47*F in the reach-in cooler near the hand sink. A work order had previously been opened for the unit. Some foods were discarded and others were moved to alternate unit. Salsa's (mild, green, hot, tomato) and cut lettuce voluntarily discarded. See embargo form. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

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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. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Jul 21, 2026Advisorynot scoredclean

Apr 24, 2026RoutinecleanA°

No County legal action will result from this inspection. Report emailed.No violations noted at time of inspection.

2025

Oct 1, 2025RoutinecleanA°

No County legal action will result from this inspection. Report emailed.

May 9, 2025Routine1 priorityall corrected on siteB°

report emailed.Predefined Comment: No County legal action will result from this inspection.

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

in the grill area, under the counter food reach-in cooler, observed pans of chopped veggies at 49-50 deg f . inquired regarding the time and preparation process. per manager made in the day of service and placed in cooler. suggested to ensure chopped mixed veggies are first in the walk-in cooler to reach, maintain 41 deg f , then place in the cookline grill area refrigerators. manager removed food pans and placed in the walk-in ice bath. 41 deg f established. Corrective Action: Corrected at time of inspection.

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Jan 30, 2025RoutinecleanA°

No County legal action will result from this inspection.

2024

Oct 29, 2024Routine1 coreA°

No County legal action will result from this inspection.

#51 — Plumbing Installed; Proper Backflow DevicesCore5-205.15

Inspector's notes

Observed a small leak from the hand sink drain line near the ice machine. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained

Aug 6, 2024RoutinecleanA

No County legal action will result from this inspection.

Mar 14, 2024Routine1 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. Of note: -Establishment is storing al pastor sauce at room temperature. PIC stated the sauce is mixed at room temp with cooked chicken straight from the grill. Manufacturers label on the box states keep refrigerated. Advised PIC to obtain lab testing for shelf stability of keep cold at 41*F/below or reheat and hold at 135*F/above. Advised PIC that if the sauce is TCS it should be reheated (to 135*F or commercially sealed packaging or 165*F for 15 seconds if previously opened) for hot holding at/above 135*F. Advised PIC that adding a room temp or chilled sauce may rapidly cool chicken to below 135*F (see violation category #19). -Reviewed employee illness policy. Discussed when to exclude or restrict employees. A copy of the report was emailed to the manager.No County legal action will result from this inspection.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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181Award: Not Participating,Embargo Lbs: 0,Food Manager Licenses: 4,Signer: Yazmeen Hamdan

#21 — Proper Hot Holding TemperaturesPriority3-501.16

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. ------ In both steam wells, observed al pastor chicken holding between 118-133*F when measured with a probe thermometer. PIC stated the chicken was grilled, cut and mixed with room temperature al pastor sauce (observed at 66*F) less than 15 minutes prior. See note in general comments regarding sauce temperature requirements. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Advised PIC that if the sauce is TCS it will be required to properly reheated according to approved procedures. If the sauce is not TCS, warming the sauce may help prevent unwanted cooling below 135*F to allow for proper hot holding. PIC had both pans of chicken reheated to 165*F at the time of inspection. Correct By: Corrected At Time Of Inspection

2023

Nov 21, 2023RoutinecleanA°

This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection. A copy of the report was emailed to the manager.No County legal action will result from this inspection.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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181Award: Not Participating,Embargo Lbs: 0,Food Manager Licenses: 5,Signer: Noah Thomas

Aug 22, 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 is developing for Priority violation #5, 2-301.14, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.A copy of the report was emailed to the manager.No County legal action will result from this inspection.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 website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-RequestForm-181 or call 602-506-6824Award: Not Participating,Embargo Lbs: 0,Food Manager Licenses: 5,Signer: Yasmeen Hamdan

#8 — Hands Clean and Properly WashedPriority2-301.14

Repeat Violation PRIORITY VIOLATION-2-301.14, P: 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. ----- Observed an employee place dirty dishes on a dish rack before removing cleaned dishes from the dish machine and placing them back on the wire rack. Discussed that when changing tasks that the soiled gloves must be removed (if being used), and hands must be properly washed before applying new gloves or returning to work. The employee removed the dirtied dished to be washed again was instructed to wash their hands before returning to the cleaned dishes. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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Data from Maricopa County Environmental Services public records, last checked Sep 24, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →