Santa Clara County, CA

Chipotle Mexican Grill #3293

3249 Coronado Pl

Last inspected Feb 24, 2026 · View Map ↗ · Compare ↗

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Pass

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Chipotle Mexican Grill #3293 last inspected?: The most recent inspection on record was on Feb 24, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
Were any violations recorded at the last inspection?: Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Dec 24, 2024 to Feb 24, 2026.
Has Chipotle Mexican Grill #3293 ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Dec 24, 2024.

The Full Inspection History

3 inspections

Routine Inspection

Feb 24, 2026

Pass

1 recorded violation

minorCode K23Pests

Official Wording

No rodents, insects, birds, or animals

Inspector’s Notes

Flies observed by corner next to cookline and by office area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Santa Clara County Department of Environmental Health, Feb 24, 2026 · Original Source

Routine Inspection

Aug 4, 2025

Pass

1 recorded violation

criticalCode K07Food temperature

Official Wording

Proper hot and cold holding temperatures

Inspector’s Notes

Chicken measured to be: -125F in side service line -132F in front service line. All other PHFs in both steam tables measured to be above 135F (see measured observations) [CA] PHFs shall be held at 135°F or above for hot holding. [COS] Chicken from side service line was VC&D. Chicken in front service line was reheated to 165F and placed back onto steam table.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Aug 4, 2025 · Original Source

Routine Inspection