Chipotle Mexican Grill

Year by year

Inspections

1. Mar 2, 2026 Routine Score 92
   • Serious Priority 1 Corrected on site

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Several of the foods in the hot holding units at the carry out station were not at 135F or higher but immediately reheated to above 165F before being placed back on the line.

     Code MN Rule 4626.0395A1

   • Serious Priority 1 Corrected on site

     Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.

     Some foods that were to be hot held in the carry out station area were not being reheated properly to 165 before being hot held. These were immediately reheated before being placed back in hot holding.

     Code MN Rule 4626.0360A

2. Feb 26, 2025 Routine Score 100
   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     The shelving racks in the back prep table cooler has chipped paint and a little rush on them. These should be replaced or repainted.

     Code MN Rule 4626.0735AB

3. Feb 26, 2024 Routine Score 100

   Result: Complete.

4. Mar 20, 2023 Routine Score 100
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Unable to locate State issued CFPM certificate. Ensure at least one full time employee has this credential, and display certificate.

     Code MN Rule 4626.0033A