ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Chipotle Mexican Grill #0062 last inspected?
The most recent inspection on record was on Nov 5, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
10 inspections on record, from Feb 15, 2024 to Nov 5, 2026.
Has Chipotle Mexican Grill #0062 ever been closed by the health department?
No closure appears in the 10 inspection records we hold for this business. The earliest is dated Feb 15, 2024.
The Full Inspection History
10 inspections
COMPLAINT - COMPLAINT
Nov 5, 2026
Approved - Minor Violations
2 recorded violations
notedCode 5.4(N)(2)Other
Official Wording
5.4(N)(2) - Covering Receptacles
Inspector’s Notes
Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors.
Observed recycling bins not covered with tight fitting lids. Assure outdoor refuse areas area removed frequently, recyclables are broken down to fit in receptacles, and/or obtain more bins. PIC assured trash would be compacted better.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
5.4(L) - Areas, Enclosures, and Receptacles-Good Repair
Inspector’s Notes
Storage areas, enclosures, and receptacles are not maintained in good repair.
Observed outdoor bin with crack on the bottom of it. Replace bin to prevent pests.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Cincinnati Health Department, Nov 5, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 5, 2026
Approved - Minor Violations
10 recorded violations
notedCode 5.4(L)Facility maintenance
Official Wording
5.4(L) - Areas, Enclosures, and Receptacles-Good Repair
Inspector’s Notes
Storage areas, enclosures, and receptacles are not maintained in good repair.
Observed crack on trash bin. Repair.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed build up on racks in walk in cooler. Clea.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s Notes
Plumbing system is not maintained in good repair.
Observed leak in utility sink and three compartment faucet. Repair
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.
Cutlery was not dispensed in a way that prevented food lip contact surfaces. Assure tableware is dispensed in a way that prevents contamination.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 2.4(A)(3)Permits, training, and postings
Official Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio manager certification in food protection.
Obseved course was taken but Ohio manager certifcation was missing. Submit paperwork to ODH to obtain certification.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed build up on walls under and around three compartment sink. Clean walls more frequently.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Observed missing thermometers in coolers. Obtain thermometers and place them in the warmest part of the cooler.
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.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Observed utensils with inclusions and chips. Utensils were disposed. +COS
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees or consumers.
Observed cutlery not protected from contamination of consumers. Assure cutlery is properly inverted to prevent lip/food contact area is protected.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors.
Observed lid for outdoor recyclables not closed with tigh fitting doors. Assure to break down recyclables and place trash in a way that lids can be closed.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Nov 5, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 6, 2026
Approved - Minor Violations
2 recorded violations
notedCode 4.5(D)Cleaning and sanitizing
Official Wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed build up in fryer compartment. Clean
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed build up in fryer compartment. Clean more frequently.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s Notes
TCS foods were being held at temperatures >41° F.
Observed tomatoe salsa and other TCS foods holding at 48 F - 50 F in walk in cooler for less than four hours. TCS food was moved to alternative coolers and remaining food will be placed in ice baths. +COS
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.
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s Notes
Food-contact surfaces were not clean to the sight and touch.
Observed biofilm in ice machine. Discontinue use and clean
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed water build up on floor in walk in cooler. Clean
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
Observed containers drying on top of each other not being able to drain adequately. Metal containers were moved to drain adequately.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Food employees wearing jewelry during food preparation.
Observed food employee wearing bracelet during food preparation. Assure food employees do not wear jewelry while prepping food.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Official record from Cincinnati Health Department, Jun 30, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 22, 2025
Approved - Minor Violations
1 recorded violation
notedCode 6.4(B)(1)Cleaning and sanitizing
Official Wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s Notes
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed a buildup underneath the 3-compartment sink. It must be cleaned.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Cincinnati Health Department, Dec 22, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 2, 2025
Approved - Minor Violations
2 recorded violations
notedCode 2.4(A)(3)Permits, training, and postings
Official Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio manager certification in food protection.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
4.3(B)(2) - Fixed equipment installation - Spacing or Sealing
Inspector’s Notes
Equipment is not sealed to the surface or allow for ease of cleaning.
Observed handsink not sealed to the wall properly in main kitchen area. It must be sealed to allow for ease of cleaning.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Official record from Cincinnati Health Department, Jun 2, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 13, 2025
Approved - Minor Violations
1 recorded violation
notedCode 2.4(A)(3)Permits, training, and postings
Official Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio manager certification in food protection.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Cincinnati Health Department, Feb 13, 2025 · Original Source
COMPLAINT - COMPLAINT
Oct 30, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 30, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 1, 2024
Approved - Minor Violations
1 recorded violation
notedCode 4.4(A)(1)Equipment and utensils
Official Wording
4.4(A)(1) - Equipment
Inspector’s Notes
Equipment and/or components were not maintained in good working order.
Observed leakage from lemonade drink containers. Needs to be fixed so it is not contaiminating single-use items.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Official record from Cincinnati Health Department, Aug 1, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 15, 2024
Not Abated
2 recorded violations
notedCode 3717-1-04.1(Y)Food temperature
Official Wording
"3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
Inspector’s Notes
"Observed a cooler in use with not thermometer. Manager placed a thermometer in the cooler.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
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.
"3717-1-06.3(C)(2) - Violation - Facilities: Employee accommodations: Location Lockers or other suitable facilities are located in an area area where contamination of food, equipment, utensils, linens, or single-service or single-use articles can occur."
Inspector’s Notes
"Observed employee personal items being stored directly on the soda syrup boxes. Personal items must be stored in a manner that prevents any food from being contaminated.
Lockers or other suitable facilities are located in an area where contamination of food, equipment, utensils, linens, or single-service or single-use articles can occur."
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.