Santa Clara County, CA

Chipotle Mexican Grill #1241

Name: Chipotle Mexican Grill #1241
Address: 1645 Saratoga Av 10, Santa Clara County, CA

1645 Saratoga Av 10

Last inspected Feb 26, 2026 · View Map ↗ · Compare ↗

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Pass

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

2 inspections

Routine Inspection

Feb 26, 2026

Pass

1 recorded violation

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Drain pipe from ice machine extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.

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.

More about water, plumbing, or sewage problems

Official record from Santa Clara County Department of Environmental Health, Feb 26, 2026 · Original Source

Routine Inspection

Mar 11, 2025

Pass

2 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Potentially hazardous foods measured at improper hot holding temperatures at the front service line. Carne asada (119F) and honey chicken (119F). [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Employee reheated the food at the cook top prior to putting them back at the 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

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine sanitizer at the dishwasher is measured at 25 ppm. Container of sanitizer connected to the dishwasher was almost empty. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Employee changed out the container of sanitizer with a new one.

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.

More about cleaning or sanitizing problems

Official record from Santa Clara County Department of Environmental Health, Mar 11, 2025 · Original Source

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