At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jul 7, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Chipotle Mexican Grill's team
Is this your place?
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Follow the steps for each item, with the rule beside it.
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 22 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJul 7, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 7, 2026.
No violations listed in the data.
EarlierDec 23, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 26, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed beef in a hot holding unit at 120 F. Potentially hazardous foods must be hot held at 135 F or above. Reheat all meat above the fill line to 165 F.
The department's words
CHSC 113996 Observed beef in a hot holding unit at 120 F. Potentially hazardous foods must be hot held at 135 F or above. Reheat all meat above the fill line to 165 F.
EarlierDec 29, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 6, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 7, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed the following food at unsafe temperatures: - dressing (unable to verify if PHF or not) at 57F, overstacked in ice bath at salad station, out for <2hrs. - moved to cooler for cold holding <41F. If using ice bath, ensure fully immersed to ensure cold holding at 41F or below. Recommend keeping in cooler at all times instead - packaged meat at 80F, in prep sink not actively in use - employee brought out of cooler <1hr prior to thaw and presumably warm water was used. Operator moved back to cooler to cold hold until needed. Thaw foods under cold running water or under refrigeration. Maintain potentially hazardous foods at 41F or below OR 135F or above. Discussed with operator.
The department's words
CHSC 113996 MAJOR - Observed the following food at unsafe temperatures: - dressing (unable to verify if PHF or not) at 57F, overstacked in ice bath at salad station, out for <2hrs. - moved to cooler for cold holding <41F. If using ice bath, ensure fully immersed to ensure cold holding at 41F or below. Recommend keeping in cooler at all times instead - packaged meat at 80F, in prep sink not actively in use - employee brought out of cooler <1hr prior to thaw and presumably warm water was used. Operator moved back to cooler to cold hold until needed. Thaw foods under cold running water or under refrigeration. Maintain potentially hazardous foods at 41F or below OR 135F or above. Discussed with operator.
EarlierFeb 25, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Remove duct tape from shelving in walk in cooler. Equipment shall be smooth, durable, and easily cleanable. Keep in good repair.
The department's words
CHSC 114130.1 Remove duct tape from shelving in walk in cooler. Equipment shall be smooth, durable, and easily cleanable. Keep in good repair.
EarlierJul 22, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide a minimum 1 inch air gap to the pipes/tubes draining into floor sinks underneath the food prep/vegetable wash sink (1) and underneath ice tea dispenser at beverage station (2). Air gaps at water supply inlets must be at least 2x the diameter of the inlet and no less than 1 inch. Send me a photo verifying repair.
The department's words
CHSC 114193.1 Provide a minimum 1 inch air gap to the pipes/tubes draining into floor sinks underneath the food prep/vegetable wash sink (1) and underneath ice tea dispenser at beverage station (2). Air gaps at water supply inlets must be at least 2x the diameter of the inlet and no less than 1 inch. Send me a photo verifying repair.
EarlierJan 20, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Both carne asada and steak at steam table by mobile orders recorded around 120F at time of inspection. Manager stated both were prepared less than 30 minutes ago. / Reheat carne asada and steak to 165F then place in steam table to hot hold at 135F or above.
The department's words
CHSC 113996 Both carne asada and steak at steam table by mobile orders recorded around 120F at time of inspection. Manager stated both were prepared less than 30 minutes ago. / Reheat carne asada and steak to 165F then place in steam table to hot hold at 135F or above.
EarlierFeb 24, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cheese at the following temperatures at the following locations: 44-46F in the front prep cooler, 43.7F in the front prep fridge, 47-48F in to-go prep cooler, and 45-46F in the walk in cooler. Several employees report that the cheese was grated this morning at 9am. Cheese temperatures were checked at end of inspection again measuring at 41F or below. Ensure that potentially hazardous foods are kept at or below 41F. Discussed with manager that as cheese is grated, cheese will be put into refrigeration in batches rather than all at once when cheese grating is over to ensure that the cheese is kept at 41F or below.
The department's words
CHSC 113996 Observed cheese at the following temperatures at the following locations: 44-46F in the front prep cooler, 43.7F in the front prep fridge, 47-48F in to-go prep cooler, and 45-46F in the walk in cooler. Several employees report that the cheese was grated this morning at 9am. Cheese temperatures were checked at end of inspection again measuring at 41F or below. Ensure that potentially hazardous foods are kept at or below 41F. Discussed with manager that as cheese is grated, cheese will be put into refrigeration in batches rather than all at once when cheese grating is over to ensure that the cheese is kept at 41F or below.
EarlierMar 17, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 29, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 29, 2017Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJun 12, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cilantro brown rice in steam table at 128-145F. Rice was mixed with cilantro and lime juice 15 mins prior and placed in steam table. Discussed with employee/manager that if rice drops below 135F after mixing with cilantro and lime juice rice is required to be reheated to at least 135F prior to being placed in steam table. Again discussed multiple reheating methods with managers. Brown rice in hot hold box right at 135F. Also discussed keeping rice hotter in hot hold boxes to try and prevent rice from dropping below 135F when mixed. Top layer of brown rice discarded.
The department's words
CHSC 114016 Observed cilantro brown rice in steam table at 128-145F. Rice was mixed with cilantro and lime juice 15 mins prior and placed in steam table. Discussed with employee/manager that if rice drops below 135F after mixing with cilantro and lime juice rice is required to be reheated to at least 135F prior to being placed in steam table. Again discussed multiple reheating methods with managers. Brown rice in hot hold box right at 135F. Also discussed keeping rice hotter in hot hold boxes to try and prevent rice from dropping below 135F when mixed. Top layer of brown rice discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 7, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cilantro rice in steam table at 128-140F. Rice was just mixed with cilantro and lime juice 10 mins prior and placed in steam table. Discussed with employee/manager that if rice drops below 135F after mixing with cilantro and lime juice rice is required to be reheated to at least 135F prior to being placed in steam table. Facility stopped icing cilantro and lime juice since last inspection but rice still dropped below 135F. Discussed multiple reheating methods with managers.
The department's words
CHSC 114016 Observed cilantro rice in steam table at 128-140F. Rice was just mixed with cilantro and lime juice 10 mins prior and placed in steam table. Discussed with employee/manager that if rice drops below 135F after mixing with cilantro and lime juice rice is required to be reheated to at least 135F prior to being placed in steam table. Facility stopped icing cilantro and lime juice since last inspection but rice still dropped below 135F. Discussed multiple reheating methods with managers.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 22, 2017Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods not properly reheated: Beans in hot box at 112-139F, steam table rice at 127-131F. Ensure reheat to 165F or higher any cooked cooled foods (sofrita/chicken) reheat to 135F or higher for commercially pre-cooked. *Discussed with PIC the process of mixing cold citrus juice/ cilantro in rice. Cold citrus and cilantro can cool rice down below 135F. Ensure if rice cools below 135F it is reheated before being placed in steam table.
The department's words
CHSC 114016 Observed the following foods not properly reheated: Beans in hot box at 112-139F, steam table rice at 127-131F. Ensure reheat to 165F or higher any cooked cooled foods (sofrita/chicken) reheat to 135F or higher for commercially pre-cooked. *Discussed with PIC the process of mixing cold citrus juice/ cilantro in rice. Cold citrus and cilantro can cool rice down below 135F. Ensure if rice cools below 135F it is reheated before being placed in steam table.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Slash resistant glove hanging on inside of hand sink splash guard. To prevent potential contamination do not store on inside of splash guard.
The department's words
CHSC 114119 Slash resistant glove hanging on inside of hand sink splash guard. To prevent potential contamination do not store on inside of splash guard.
EarlierNov 17, 2016Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Steak hot holding at proper temp, but carnitas temped at 120F on line. Meat had been out for 20 min and was reheated to 165 and placed in hot hold container. If you continue to have difficulty keeping food hot, I would recommend time as a public health control. Record the temperature of each batch and the time it was grilled. Discard the potentially hazardous foods (PHFs) after 4 hours and document that time (per SOP, most foods are hot held for shorter periods of time).
The department's words
CHSC 113996 Steak hot holding at proper temp, but carnitas temped at 120F on line. Meat had been out for 20 min and was reheated to 165 and placed in hot hold container. If you continue to have difficulty keeping food hot, I would recommend time as a public health control. Record the temperature of each batch and the time it was grilled. Discard the potentially hazardous foods (PHFs) after 4 hours and document that time (per SOP, most foods are hot held for shorter periods of time).
Detected negligible amounts (around 10-50ppm) of quat ammonia while dishes were being actively washed. Call for repairs for the sanitizer dispenser immediately. Sanitize with 100ppm chlorine solution for 30 seconds in the meantime while dispenser is being fixed. Minor violation. Left chlorine strips with them.
The department's words
CHSC 114099.6 Detected negligible amounts (around 10-50ppm) of quat ammonia while dishes were being actively washed. Call for repairs for the sanitizer dispenser immediately. Sanitize with 100ppm chlorine solution for 30 seconds in the meantime while dispenser is being fixed. Minor violation. Left chlorine strips with them.
EarlierNov 14, 2016Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No sanitizer detected while dishes were being actively washed. There was an issue with the tube and it was corrected on site. Major violation. Do daily check on sanitizer dispensing by monitoring with test strips.
The department's words
CHSC 114099.6 No sanitizer detected while dishes were being actively washed. There was an issue with the tube and it was corrected on site. Major violation. Do daily check on sanitizer dispensing by monitoring with test strips.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Steak hot holding between 94-135F (but most of it was at 120F) on the front line. Steak was cooked 10 min prior but they do not reheat their steak per SOP, so it was discarded. Keep potentially hazardous foods hot held at 135F or above.
The department's words
CHSC 113996 Steak hot holding between 94-135F (but most of it was at 120F) on the front line. Steak was cooked 10 min prior but they do not reheat their steak per SOP, so it was discarded. Keep potentially hazardous foods hot held at 135F or above.
EarlierSep 23, 2015Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierSep 16, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Back hand washing sink blocked with rolling cart and box. Ensure hand sinks are accessible at all times. Hand sink unblocked.
The department's words
CHSC 113953 Back hand washing sink blocked with rolling cart and box. Ensure hand sinks are accessible at all times. Hand sink unblocked.
Observed beans in hot hold unit at 117-162F and sofrita mix in hot box at 112F. After discussion with employee the beans and sofrita were just reheated and put on the line and in the hot box. Ensure all potentially hazardous foods that have been cooked and cooled are reheated to 165F and reheat all commercially pre-cooked products to 135F or higher. Beans and sofrita reheated to 165F.
The department's words
CHSC 114016 Observed beans in hot hold unit at 117-162F and sofrita mix in hot box at 112F. After discussion with employee the beans and sofrita were just reheated and put on the line and in the hot box. Ensure all potentially hazardous foods that have been cooked and cooled are reheated to 165F and reheat all commercially pre-cooked products to 135F or higher. Beans and sofrita reheated to 165F.
Corrected during the inspection
Observed food debris built up at back food prep sink. Ensure to regularly clean and sanitize food prep surfaces. Discussed with PIC.
The department's words
CHSC 114115 Observed food debris built up at back food prep sink. Ensure to regularly clean and sanitize food prep surfaces. Discussed with PIC.
Quat sanitizer in sanitizer buckets less than 100 ppm quat. Ensure to change sanitizer buckets every 2 hours and provide sanitizer between 200-400 ppm. Sanitizer buckets changed.
The department's words
CHSC 114185.1 Quat sanitizer in sanitizer buckets less than 100 ppm quat. Ensure to change sanitizer buckets every 2 hours and provide sanitizer between 200-400 ppm. Sanitizer buckets changed.
EarlierSep 10, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Waste pipe for walk-in down in floor sink, strap broken, repair so there is an air gap twice the pipe diameter.
The department's words
CHSC 114193 Waste pipe for walk-in down in floor sink, strap broken, repair so there is an air gap twice the pipe diameter.
a. Clean and regrout area of floor between office and walk-in, deep recesses in tile. b. Back door threshold detached, make repair. c. Plug/seal openings around pipes into wall behind hot water heater.
The department's words
CHSC 114268 a. Clean and regrout area of floor between office and walk-in, deep recesses in tile. b. Back door threshold detached, make repair. c. Plug/seal openings around pipes into wall behind hot water heater.
a. Clean and regrout area of floor between office and walk-in, deep recesses in tile. b. Back door threshold detached, make repair. c. Plug/seal openings around pipes into wall behind hot water heater.
The department's words
CHSC 114271 a. Clean and regrout area of floor between office and walk-in, deep recesses in tile. b. Back door threshold detached, make repair. c. Plug/seal openings around pipes into wall behind hot water heater.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L11247.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.