Inspection
Sep 16, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 16, 2026 · Original Source
Eating & Drinking · Boston, MA
Chipotle Mexican Grill
99 Seaport Bl
Last inspected Sep 16, 2026 · View Map ↗ · Compare ↗
Passed
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
- When was Chipotle Mexican Grill last inspected?
- The most recent inspection on record was on Sep 16, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 21 inspections on record, from Dec 20, 2023 to Sep 16, 2026.
- Has Chipotle Mexican Grill ever been closed by the health department?
- No closure appears in the 21 inspection records we hold for this business. The earliest is dated Dec 20, 2023.
The Full Inspection History
21 inspectionsInspection
Jul 10, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 10, 2026 · Original Source
Inspection
Apr 1, 2026
Passed
3 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed brown rice stored in hot holding unit @ 119F. Discussed with PIC to maintain hot holding of food products @ 135F and above. COS / PIC disposed
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 temperatureminorCode 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
Observed food spills inside hot holding units @ grill station. Clean with frequency to prevent harborage
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 problemsminorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Observed food debris on floors throughout cook line / underneath prep sink and storage racks and behind cooking equipment. Remove equipment and clean with frequency to prevent harborage
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 problemsOfficial record from Boston Inspectional Services Department, Apr 1, 2026 · Original Source
Inspection
Mar 25, 2026
Failed
3 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed brown rice stored in hot holding unit @ 119F. Discussed with PIC to maintain hot holding of food products @ 135F and above. COS / PIC disposed
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 temperatureminorCode 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
Observed food spills inside hot holding units @ grill station. Clean with frequency to prevent harborage
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 problemsminorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Observed food debris on floors throughout cook line / underneath prep sink and storage racks and behind cooking equipment. Remove equipment and clean with frequency to prevent harborage
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 problemsOfficial record from Boston Inspectional Services Department, Mar 25, 2026 · Original Source
Inspection
Feb 5, 2026
Passed
2 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Rice hot holding at 109-119f. pic removed and replaced product. retest temp 142f. Advised pic to monitor proper temp for cold and hot holding products.
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 temperatureminorCode 590.006/6-501.112-CPests
Official Wording
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s Notes
Observed a bird flying around inside of establishment. Remove and provide documentation to confirm proper removal.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Feb 5, 2026 · Original Source
Inspection
Dec 30, 2025
Failed
2 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Rice hot holding at 109-119f. pic removed and replaced product. retest temp 142f. Advised pic to monitor proper temp for cold and hot holding products.
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 temperatureminorCode 590.006/6-501.112-CPests
Official Wording
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s Notes
Observed a bird flying around inside of establishment. Remove and provide documentation to confirm proper removal.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Dec 30, 2025 · Original Source
Inspection
Dec 12, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Dec 12, 2025 · Original Source
Inspection
Oct 28, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 28, 2025 · Original Source
Inspection
Jun 13, 2025
Passed
1 recorded violation
minorCode 590.004/4-501.11-CEquipment and utensils
Official Wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
Noted Low temp dish machine in the kitchen out of order. Repair
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.
More about equipment or utensil issuesOfficial record from Boston Inspectional Services Department, Jun 13, 2025 · Original Source
Inspection
May 30, 2025
Failed (extension granted)
1 recorded violation
minorCode 590.004/4-501.11-CEquipment and utensils
Official Wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
Noted Low temp dish machine in the kitchen out of order. Repair
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.
More about equipment or utensil issuesOfficial record from Boston Inspectional Services Department, May 30, 2025 · Original Source
Inspection
May 23, 2025
Failed (extension granted)
6 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
Noted 3 bay sink procedures not followed. Retrain staff to Wash-Rinse-Sanitize
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Raw chicken stored next to Ready to eat food items. Provide segragation tp prevent cross contamination.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-501.11-CEquipment and utensils
Official Wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
Noted Low temp dish machine in the kitchen out of order. Repair
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.
More about equipment or utensil issuesminorCode 590.004/4-603.16-COther
Official Wording
Rinsing Procedures (C)
Inspector’s Notes
Noted staff not rinsing the utensils. Retrain staff to Wash-Rinse-Sanitize
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-301.11-PFHandwashing
Official Wording
Handwashing Cleanser Availability (Pf)
Inspector’s Notes
Noted out of hand washing soap in the mens restroom. Provide COS by the PIC
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode 590.006/6-501.110-COther
Official Wording
Using Dressing Rooms and Lockers (C)
Inspector’s Notes
Noted personal clothing stored in contact with single use items in the dry storage. Discontinue COS by the PIC
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, May 23, 2025 · Original Source
Inspection
May 16, 2025
Failed
6 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
Noted 3 bay sink procedures not followed. Retrain staff to Wash-Rinse-Sanitize
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Raw chicken stored next to Ready to eat food items. Provide segragation tp prevent cross contamination.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-501.11-CEquipment and utensils
Official Wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
Noted Low temp dish machine in the kitchen out of order. Repair
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.
More about equipment or utensil issuesminorCode 590.004/4-603.16-COther
Official Wording
Rinsing Procedures (C)
Inspector’s Notes
Noted staff not rinsing the utensils. Retrain staff to Wash-Rinse-Sanitize
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-301.11-PFHandwashing
Official Wording
Handwashing Cleanser Availability (Pf)
Inspector’s Notes
Noted out of hand washing soap in the mens restroom. Provide COS by the PIC
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode 590.006/6-501.110-COther
Official Wording
Using Dressing Rooms and Lockers (C)
Inspector’s Notes
Noted personal clothing stored in contact with single use items in the dry storage. Discontinue COS by the PIC
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, May 16, 2025 · Original Source
Inspection
Feb 3, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Feb 3, 2025 · Original Source
Inspection
Dec 11, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Dec 11, 2024 · Original Source
Inspection
Nov 29, 2024
Report filed
1 recorded violation
majorCode 590.006/6-501.115-PFOther
Official Wording
Prohibiting Animals (Pf)
Inspector’s Notes
Missing proper signage for prohibiting animals. PIC corrected and posted signage on the door.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Nov 29, 2024 · Original Source
Inspection
Oct 17, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 17, 2024 · Original Source
Inspection
Aug 13, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Aug 13, 2024 · Original Source
Inspection
Feb 23, 2024
Passed
1 recorded violation
minorCode 590.009(E)Other
Official Wording
Anti-Choking
Inspector’s Notes
No choke save certificate. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Feb 23, 2024 · Original Source
Inspection
Feb 20, 2024
Failed (extension granted)
3 recorded violations
minorCode 590.003/3-307.11-CContamination
Official Wording
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
Observed delivery driver approach area with no barrier between service line with exposed foods and public area. Install and post employees only signage. 2-103.11 and 590.002(D) Persons unnecessary to the food establishment operation are not allowed in the food preparation food storage or ware-washing areas except that brief visits and tours may be authorized by the PIC if steps are taken to ensure that exposed food clean equipment utensils linens and unwrapped single-service and singleuse articles are protected from contamination;
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.
More about food not protected from contaminationminorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker is expired. Provide current.
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 problemsminorCode 590.009(E)Other
Official Wording
Anti-Choking
Inspector’s Notes
No choke save certificate. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Feb 20, 2024 · Original Source
Inspection
Feb 7, 2024
Failed
3 recorded violations
minorCode 590.003/3-307.11-CContamination
Official Wording
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
Observed delivery driver approach area with no barrier between service line with exposed foods and public area. Install and post employees only signage. 2-103.11 and 590.002(D) Persons unnecessary to the food establishment operation are not allowed in the food preparation food storage or ware-washing areas except that brief visits and tours may be authorized by the PIC if steps are taken to ensure that exposed food clean equipment utensils linens and unwrapped single-service and singleuse articles are protected from contamination;
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.
More about food not protected from contaminationminorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker is expired. Provide current.
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 problemsminorCode 590.009(E)Other
Official Wording
Anti-Choking
Inspector’s Notes
No choke save certificate. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Feb 7, 2024 · Original Source
Inspection
Dec 20, 2023
Report filed
1 recorded violation
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Water and food debri on floors under warewashing sink. Clean to remove.
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 problemsOfficial record from Boston Inspectional Services Department, Dec 20, 2023 · Original Source
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