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CHIPOTLE MEXICAN GRILL

291 E ONTARIO ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

CHIPOTLE MEXICAN GRILL has been inspected 23 times by Chicago Department of Public Health since October 22, 2010. The most recent inspection, on November 5, 2025, found no infractions.

8 of 23 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 times across 3 separate inspections, most recently on July 12, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 times across 2 separate inspections, most recently on August 13, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 once on July 12, 2024. For example: PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

  • 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 January 26, 2018. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 9 times across 8 separate inspections, most recently on July 12, 2024. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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

    0 infractions

  2. Complaint

    0 infractions

  3. Canvass

    3 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • OBSERVED FOOD EMPLOYEE EATING IN MAIN GRILL LINE AREA WHERE EXPOSED FOOD IS STORED. INSTRUCTED TO MAINTAIN DESIGNATED AREA FOR FOOD EMPLOYEES TO EAT OR DRINK WHERE THE CONTAMINATION OF FOOD OR EQUIPMENT CANNOT RESULT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT THE MAIN COOK LIKE (GRILL, STOVE) TO BE SOILED WITH ENCRUSTED GREASE DEPOSITS. INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF ENCURSTED GREASE DEPOSITS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE DRY FOOD DEBRIS BUILD UP ON FLOOR BENEATH EQUIPMENT AND STORAGE SHELVES IN THE MAIN COOK LINE AREA AND DRY FOOD/SINGLE-SERVICE STORAGE AREA. INSTRUCTED TO CLEAN FLOORS AND OTHER PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
  4. Complaint

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE FOOD DEBRIS ON THE INTERIOR SURFACES OF COOLING UNITS IN FRONT PREP AREA (HOT/COLD). INSTRUCTED TO CLEAN AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED TRASH AND DEBRIS ON FLOOR IN RECEPTACLE SPACE. INSTRUCTED TO REMOVE AND MAINTAIN AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CRACKED WALL BASE IN REAR PREA AREA BY ICE MACHINE. INSTRUCTED TO ENCLOSE AND PREVENT HARBORING SPACE FOR PEST.
  5. Complaint

    3 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • No certified food service manager on site while handling and serving TCS foods. ( chicken, beef....) instructed to obtain. priority foundation violation 7-38-012.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • No sanitizer Test strips on site for Low temp dish washing machine (chlorine sanitizer) Instructed to obtain. Priority foundation violation7-38-005. by the end of inspection manager obtained Cl test strip.
  6. Canvass

    2 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • No certified food service manager on site while handling and serving TCS foods. ( chicken, beef....) instructed to obtain. priority foundation violation 7-38-012.
  7. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SEAL AROUND THE PIPE FROM GREASE TRAP TO WALL HAS LOOSE FITTING (OPENING AROUND PIPE). MUST REPAIR TO MAKE TIGHTFITTING AND PREVENT PEST ENTRY.
  8. Canvass

    0 infractions

  9. Canvass

    0 infractions

  10. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS NOT LABELED. INSTRUCTED MANAGER TO LABEL BULK FOOD CONTAINERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL PANEL CORNER COVER DAMAGED/LOOSE FROM WALL PANELS AT REAR PREP AREA BY HANDWASH BOWL. MUST REATTACH CORNER COVER TO WALL PANELS.
  11. Canvass

    0 infractions

  12. Canvass

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO RE-ORGANIZE THE CLOSET AREA TO ALLOW PROPER CLEANING OF THE FLOORS AND DISCARD ANY RUBBISH ITEMS.
  13. Complaint

    0 infractions

  14. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS AT FRONT AND REAR PREP AREAS OF FOOD DEBRIS. REPLACE MISSING DRAIN COVERS IN FRONT PREP AREA BY GRILL AND AT REAR BY 3-COMP SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT FAUCET OF WASHBOWL IN WOMENS WASHROOM. MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FRONT STORAGE CLOSET CLUTTERED, MUST ORGANIZE AND MAINTAIN AT ALL TIMES.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE PROOF OF FOOD HANDLERS REQUIREMENTS BEING MET.
  15. Short Form Complaint

    0 infractions

  16. Short Form Complaint

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED VOIDS IN THE FLOOR TILES NEXT TO THE FRYERS. INSTRUCTED TO SEAL/GROUT VOIDS TO PREVENT PEST HARBORAGE.
  17. Complaint

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED VOIDS IN THE FLOOR TILES NEXT TO THE FRYERS. INSTRUCTED TO SEAL/GROUT VOIDS TO PREVENT PEST HARBORAGE.
  18. Canvass

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED WET MOPS STORED IMPROPERLY IN THE REAR. INSTRUCTED TO STORE WET MOPS HANGING OR INVERTED.
  19. Canvass Re-Inspection

    0 infractions

  20. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED CONDIMENT PREP COOLER WITH AN AIR TEMPERATURE OF 49.1F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHEESE AND SALSAS. UNIT TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SOUR CREAM AT 48.3F, SALSAS AT 48.2F, CHEESE AT 51.2F, AND GUACAMOLE AT 51.4F. MANAGEMENT VOLUNTARILY DISCARDED 40# OF FOOD WORTH $140. CRITICAL VIOLATION 7-38-005A.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE REAR EXPOSED HANDSINK SO THAT IT DRAINS PROPERLY.
  21. Complaint

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS FOUND BEHIND ICE MAKER, INSTRUCTED TO CLEAN.
  22. Suspected Food Poisoning

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. CAULKING AROUND THE SODA DISPENSER COUNTER MUST BE RE-DONE TO PREVENT WATER SEEPING UNDER THE EQUIPMENT. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR AREA UNDER THE SODA STATION IN NOT SMOOTH/EASILY CLEANABLE (SOME CRACKED TILES), MUST FIX & KEEP FREE FROM SYRUP/WATER SPILLS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOME WALL SECTION ABOVE THE SODA STATION MUST BE FREE OF DUST. The walls and ceilings shall be in good repair and easily cleaned.
  23. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 121 F AND 131 F- COOKED BEANS AND COOKED CHICKEN. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140 F OR ABOVE IF HELD HOT. OUT OF TEMPERATURE FOODS REHEATED TO 165 F AT THIS TIME. CRITICAL VIOLATION, CITATION ISSUED. TICKET #H000063348 17.
    • 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. OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE AND FOOD DEBRIS INSIDE UNPLUGGED REACH IN COOLER AT REAR. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

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