At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Apr 13, 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?
Welcome, Chipotle Mexican Grill. We'll walk through this together, one item at a time. To log the fixes, claim Chipotle Mexican Grill first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestApr 13, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 13, 2026.
No violations listed in the data.
EarlierAug 14, 2025Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114178
The department's words
Code CHSC 114178
EarlierAug 6, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 26, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed an employee touch their forehead then touch the outside of a food pan that had just been cleaned in the dishwasher. Wash hands after touching body, especially before touching clean food contact surfaces and food. Corrected with employee. Employee washed hands and pan was sanitized again.
The department's words
CHSC 113953.3 Observed an employee touch their forehead then touch the outside of a food pan that had just been cleaned in the dishwasher. Wash hands after touching body, especially before touching clean food contact surfaces and food. Corrected with employee. Employee washed hands and pan was sanitized again.
EarlierMar 8, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Handwashing facility in the warewwashing area, warm water was not provided during the time of the inspection. However, another handwashing facility within reasonable proximity was supplied with warm water, soap and paper-towels in dispenser. [CA] Handwashing facilities shall be equipped to provided warm water under pressure for a minimum 15 seconds through a mixing valve or combination faucet. The temperature of the water shall be at least 100F, but not greater than 108F.
The department's words
CHSC 114192 Handwashing facility in the warewwashing area, warm water was not provided during the time of the inspection. However, another handwashing facility within reasonable proximity was supplied with warm water, soap and paper-towels in dispenser. [CA] Handwashing facilities shall be equipped to provided warm water under pressure for a minimum 15 seconds through a mixing valve or combination faucet. The temperature of the water shall be at least 100F, but not greater than 108F.
EarlierAug 11, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 10, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The men's restroom was observed not in operation during the time of the follow-up inspection , [CA] .Provide restrooms for employees to use at all times. (REPEATED VIOLATION).
The department's words
CHSC 114197 The men's restroom was observed not in operation during the time of the follow-up inspection , [CA] .Provide restrooms for employees to use at all times. (REPEATED VIOLATION).
EarlierAug 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The men's restroom was observed not in operation during the time of the inspection. [CA] Instruct employees and consumers to use another restroom within a reasonable proximity (200 feet in travel distance). A re-inspection will take place on (08/09/2022) to ensure compliance with this major violation. (SA) Trader Joe's will allow employees to use the restroom while it is being repaired.
The department's words
CHSC 114197 The men's restroom was observed not in operation during the time of the inspection. [CA] Instruct employees and consumers to use another restroom within a reasonable proximity (200 feet in travel distance). A re-inspection will take place on (08/09/2022) to ensure compliance with this major violation. (SA) Trader Joe's will allow employees to use the restroom while it is being repaired.
EarlierFeb 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Repair walk in cooler door so that it remains closed (tightly fitting) when not in use to ensure proper cold holding of its contents. Repair within 14 days and send invoice verifying repair to inspector.
The department's words
CHSC 114175 Repair walk in cooler door so that it remains closed (tightly fitting) when not in use to ensure proper cold holding of its contents. Repair within 14 days and send invoice verifying repair to inspector.
EarlierAug 6, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed tofu in hot holding unit at 116-117F in middle, 135F on edges. Employee states it was cooked today ~10 mins. ago. Potentially hazardous foods must be hot held at 135F or above. Ensure vegetables/tofu are cooked for hot holding to a minimum temperature of 135F. Ensure foods are 135F or above throughout product before hot holding - use probe thermometer to measure. Employee reheated tofu to >165F at time of inspection. Corrected on site.
The department's words
CHSC 113996 Observed tofu in hot holding unit at 116-117F in middle, 135F on edges. Employee states it was cooked today ~10 mins. ago. Potentially hazardous foods must be hot held at 135F or above. Ensure vegetables/tofu are cooked for hot holding to a minimum temperature of 135F. Ensure foods are 135F or above throughout product before hot holding - use probe thermometer to measure. Employee reheated tofu to >165F at time of inspection. Corrected on site.
EarlierJan 27, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 13, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 11, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierJan 25, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed some pieces of steak at 129F on steam table. Hot hold potentially hazardous foods at 135F or higher.
The department's words
CHSC 113996 Observed some pieces of steak at 129F on steam table. Hot hold potentially hazardous foods at 135F or higher.
EarlierJul 19, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed pico de gallo at 45F in prep top. Cold hold potentially hazardous foods (PHFs) at 41F or below.
The department's words
CHSC 113996 Observed pico de gallo at 45F in prep top. Cold hold potentially hazardous foods (PHFs) at 41F or below.
EarlierJun 6, 2017Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJan 3, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Light bulb is out at hood. Replace it.
The department's words
CHSC 114252 Light bulb is out at hood. Replace it.
Provide enough sanitizer in the bucket to immerse wiping rags.COS
The department's words
CHSC 114185.1 Provide enough sanitizer in the bucket to immerse wiping rags.COS
Corrected during the inspection
Maintain last inspection report for customer review
The department's words
CHSC 113725.1 Maintain last inspection report for customer review
EarlierApr 19, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Employee observed handling raw animal products with gloved hands and did not wash hands after removing gloves. Wash hands at all required times, including after handling raw animal products to prevent cross contamination.
The department's words
CHSC 113953.3 Employee observed handling raw animal products with gloved hands and did not wash hands after removing gloves. Wash hands at all required times, including after handling raw animal products to prevent cross contamination.
The sanitizer dispenser is not consistently dispensing 200 ppm quaternary ammonia. Add sanitizer manually if necessary. Use test strips when using the dispenser to ensure there is 200 ppm quat in solution. A service order was placed for the dispenser.
The department's words
CHSC 114099.6 The sanitizer dispenser is not consistently dispensing 200 ppm quaternary ammonia. Add sanitizer manually if necessary. Use test strips when using the dispenser to ensure there is 200 ppm quat in solution. A service order was placed for the dispenser.
Repair leak in plumbing at the mop sink.
The department's words
CHSC 114190 Repair leak in plumbing at the mop sink.
EarlierMar 28, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Repair leaking pipe at the water heater.
The department's words
CHSC 114190 Repair leaking pipe at the water heater.
Clean pad under compactor to prevent attracting vermin.
The department's words
CHSC 114245.4 Clean pad under compactor to prevent attracting vermin.
EarlierMar 28, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Observed guacamole in walk-in at 56 degrees F and in the front salsa top insert at 61 degrees F. Use time as a public health control today and discard any leftover guacamole after 1:45 pm (4 hours after it was prepared). In the future, leave container uncovered and allow food to cool to 41 degrees F before transferring to inserts. Observed salsa at 46 degrees 49 degrees F in the top insert of the salsa refrigerator. Cool these items to 41 degrees F before placing in insert. Observed salsa and other food at 43 degrees F in the front make table refrigerator. Adjust the temperature of the unit as necessary to maintain food temperatures at or below 41 degrees F.
The department's words
CHSC 113996 Observed guacamole in walk-in at 56 degrees F and in the front salsa top insert at 61 degrees F. Use time as a public health control today and discard any leftover guacamole after 1:45 pm (4 hours after it was prepared). In the future, leave container uncovered and allow food to cool to 41 degrees F before transferring to inserts. Observed salsa at 46 degrees 49 degrees F in the top insert of the salsa refrigerator. Cool these items to 41 degrees F before placing in insert. Observed salsa and other food at 43 degrees F in the front make table refrigerator. Adjust the temperature of the unit as necessary to maintain food temperatures at or below 41 degrees F.
Submit a copy of certified food manager certificate within 30 days to EHS. Note the name and address of the facility on the fax or email.
The department's words
CHSC 113947.1 Submit a copy of certified food manager certificate within 30 days to EHS. Note the name and address of the facility on the fax or email.
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)
What you can do
As a customer of Chipotle Mexican Grill, you can:
Let Chipotle Mexican Grill know
Ask for the manager. Chipotle Mexican Grill can only fix what it knows about.
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We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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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See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L13908.
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.