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Chipotle Mexican Grill

10 S LA SALLE ST, CHICAGO, IL 60603 · Restaurant

Inspection summary

Chipotle Mexican Grill has been inspected 23 times by Chicago Department of Public Health since September 27, 2010. The most recent inspection, on August 7, 2025, recorded 1 infraction.

9 of 23 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 4 separate inspections, most recently on August 2, 2023. For example: PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on November 5, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on February 14, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 12, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 11 times across 8 separate inspections, most recently on June 27, 2018. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

23 inspections

  1. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • FACILITY PROVIDED NO PROOF OF ALLERGEN AWARENESS TRAINING FOR CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS. INSTRUCTED TO PROVIDE VALID ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.
  2. Complaint

    0 infractions

  3. Canvass

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN FOOD DEBRIS FROM THE BOTTOM OF TWO DOOR REACH-IN COOLER ON THE LINE.
  4. Canvass

    1 infraction

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • Open employees drink cup left on prep table, Instructed to keep away or bottles with a cap.
  5. Complaint

    0 infractions

  6. Canvass

    0 infractions

  7. Canvass Re-Inspection

    0 infractions

  8. Complaint

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND HANDWASHING SINKS WITHOUT HOT WATER LOCATED IN 2 OUT OF 2 WASHROOMS AND FRONT FOOD PREPARATION AREA .FOUND WATER TEMPERATURE RANGING FROM 70F - 75F. MUST PROVIDE HOT WATER TEMPERATURE OF 100F AT ALL TIMES. MUST REPAIR AND MAINTAIN. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
  9. Canvass Re-Inspection

    0 infractions

  10. Canvass

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • UNABLE TO GAIN ACCESS TO WOMEN'S WASHROOM AT TIME OF INSPECTION. WASHROOMS MUST BE ACCESSIBLE TO EMPLOYEES DURING ALL HOURS OF OPERATION. INSTRUCTED MANAGER TO PROVIDE ACCESS TO WOMEN'S WASHROOM. PRIORITY FOUNDATION VIOLATION. 7-38.030(C). CITATION ISSUED.
  11. Complaint

    0 infractions

  12. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER ON THE FLOOR LOCATED UNDER THE 4 COMPARTMENT SINK. INSTRUCTED TO REMOVE STANDING WATER AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A MINOR LEAK UNDER THE MIDDLE (RINSE) COMPARTMENT OF THE 4 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  13. Short Form Complaint

    4 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • OBSERVED PREVIOUS PASS WITH CONDITIONS SUMMARY REPORT FROM REPORT #2071517 DATED 7/27/17 NOT POSTED FOR PUBLIC VIEW. INSTRUCTED TO ALWAYS POST MOST RECENT HEALTH INSPECTION SUMMARY REPORT FOR PUBLIC VIEW. SERIOUS VIOLATION 7-42-010(B).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR DRAIN UNDER THE 4 COMPARTMENT SINK WITH BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOOR DRAINS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED THE LIGHT SHIELD WITH A LARGE HOLE IN IT ABOVE THE 4 COMPARTMENT SINK. INSTRUCTED TO REPACE AND MAINTAIN ALL LIGHT SHIELDS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE 4 COMPARTMENT SINK RINSE BASINS WASTE PIPE LEAKING AT THE STOPPER HANDLE. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  14. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WITH THEIR ORIGINAL CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, RICE, GUACAMOLE, STEAK, BEANS, CHEESE, SOUR CREAM, ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED TO PROVIDE A CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH THEIR ORIGINAL CERTIFICATE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND/OR SERVED. SERIOUS VIOLATION 7-38-012
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR DRAIN UNDER THE 4 COMPARTMENT SINK WITH BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOOR DRAINS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED THE LIGHT SHIELD WITH A LARGE HOLE IN IT ABOVE THE 4 COMPARTMENT SINK. INSTRUCTED TO REPACE AND MAINTAIN ALL LIGHT SHIELDS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE 4 COMPARTMENT SINK RINSE BASINS WASTE PIPE LEAKING AT THE STOPPER HANDLE. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  15. Canvass

    0 infractions

  16. Canvass

    0 infractions

  17. Canvass

    0 infractions

  18. Short Form Complaint

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • DURING INSPECTION FOUND 2LBS OF CUT ROMAINE LETTUCE IN A STAINLESS STEEL PAN AT 58F ABOVE A DEEPER PAN ON TOP OF A COUNTER TOP WITHOUT ENOUGH ICE TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40F BELOW. POTENTIALLY HAZARDOUS FOODS MUST ALWAYS MAINTAIN 40F AND BELOW. CDI. PRODUCT WAS DISCARDED. APPROXIMATE VALUE $8.00
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE ADEQUATE SNEEZE GUARD AT SERVICE LINE TO PROPERLY PROTECT FOOD.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST MAINTAIN FLOOR DRY UNDER FRONT 1DR REACH-IN REFRIGERATOR TO PREVENT PEST BREEDING. OBSERVED LARGE PUDDLE OF WATER ON FLOOR. MUST CLEAN AND SANITIZE FLOOR DRAINS THROUGHOUT PREMISES TO PREVENT PEST BREEDING.
  19. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE ADEQUATE SNEEZE GUARD AT SERVICE LINE TO PROPERLY PROTECT FOOD.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST MAINTAIN FLOOR DRY UNDER FRONT 1DR REACH-IN REFRIGERATOR TO PREVENT PEST BREEDING. OBSERVED LARGE PUDDLE OF WATER ON FLOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND SANITIZE FLOOR DRAINS THROUGHOUT PREMISES TO PREVENT PEST BREEDING.
  20. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABLE LARGE WHITE BIN CONTAINING WHEAT RICE AT ALL TIMES. MUST PROVIDE A CUSTOMER CONSUMER ADVISORY RELATING TO CONSUMING RAW AND UNDERCOOKED ANIMAL PRODUCTS AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST RECAULK WALL WHERE IT MEETS WITH THE 3COMP SINK IN THE REAR AREA.CAULKING IS DAMAGED AND WORN.
  21. Canvass

    5 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES: OBSERVED FOOD HANDLER WEARING GLOVES TOUCH HER HAIR, SCRATCH HER NECK AND THEN PROCEED TO TOUCH READY TO EAT FOODS (I.E. LETTUCE, TACO SHELLS, CHEESE, ETC.) WITH OUT PROPERLY WASHING HER HANDS. INSTRUCTED CERTIFIED FOOD MANAGER TO HAVE EMPLOYEES WASH THEIR HANDS AND EDUCATE THEM ON THE IMPORTANCE OF HAND WASHING WHEN MULTI-TASKING, TOUCHING BODY/HAIR, USING THE TOILET, HANDLING MONEY, ETC. CRITICAL VIOLATION 7-38-010(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE NOZZLES ON THE SODA MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL FLOOR DRAINS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PICK UP DEBRIS AROUND OUTSIDE DUMPSTER AND MAINTAIN AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WASH CLOTHS IN A BUCKET OF SANITIZER WHEN NOT IN USE.
  22. Canvass

    2 infractions

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE WORKING THERMOMETER IN ALL PREP COOLER.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS NOT WEARING PROPER HAIR RESTRAINTS, INSTRUCTED TO WEAR.
  23. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FAN COVERS INSIDE WALK-IN COOLER NOT CLEAN, DUST BUILD-UP NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. UPPER ICE PANEL OF ICE MAKER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

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