Santa Clara County, CA

Chipotle Mexican Grill 1611

Name: Chipotle Mexican Grill 1611
Address: 1039-A El Monte Av, Santa Clara County, CA

1039-A El Monte Av

Last inspected Feb 13, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection

Feb 13, 2026

Pass

3 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Hot water measured between 114 - 118F at the following sinks: -Janitorial sink -Preparation sink -3 composition sink [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

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

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Facility is lacking quaternary ammonium test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual warewashing.

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

minorCode K48Other

Official wording

Plan review

Inspector’s notes

New Hobart upright warewash machine installed without prior Plan Check approval. [CA] Prior to the installation of any new equipment, submittal is required to our Plan Check Department. Contact DEH Plan Check at (408)918-3400 or www.ehinfo.org to obtain plan check requirements.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Santa Clara County Department of Environmental Health, Feb 13, 2026 · Original Source

Routine Inspection

Jun 17, 2025

Pass

1 recorded violation

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

dishwashing rinse water chlorine concentration around 25 ppm [COS]properly maintain dishwashing machine in good repair

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, Jun 17, 2025 · Original Source

Routine Inspection

Dec 13, 2024

Pass

2 recorded violations

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

One food handler training observed expired. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times

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.

More about paperwork, training, or posting issues

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

At the under counter hot box, steak measured at 131F. Per Manager, steak was cooked approximately 20 minutes prior to measurement. Heat setting observed at 140F. Manager stated heat setting should have been set to 165F. [CA]: Potentially Hazardous Food (PHFs) shall be hot held at 135F or above at all times. [COS]: Steak was reheated to 198F and heat setting of unit was increased to 165F.

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, Dec 13, 2024 · Original Source