Restaurant · Wake County, NC

Chipotle #1946

Name: Chipotle #1946
Address: 1516 Village Market Pl, Wake County, NC

1516 Village Market Pl

Last inspected Jun 15, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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

The full inspection history

6 inspections

1 - Inspection

Jun 15, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Observed team member actively washing dishes at dish machine while chlorine residual 0PPM at dish machine. Chlorine shall register 50-200PPM when tested. Manager primed machine during inspection. However; residual still remains 0PPM. EHS will return to verify chlorine concentration. 4-601.11 (A); Priority Foundation; Observed improvement overall on food contact equipment. Observed black residue inside food prep sink and dried queso debris on ladles stored as clean above dish machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.

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

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Observed gnats active in back room area where bowls were wet nesting and debris is present on floor.. New manager is actively working on this issue.The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions. Continue to work with pest control operator to eliminate gnats in facilty.

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 insects

notedCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Cleaned containers were stacked while wet. Cleaned equipment shall be stored in a self-draining position that allows air drying. Allow containers to air dry before stacking

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 issues

notedCode 6-501.12 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Core; Observed buildup food debris on floor under equipment. Physical facilities shall be cleaned as often as necessary to keep them clean.

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 Wake County Environmental Services, Jun 15, 2026 · Original Source

1 - Inspection

Nov 24, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed a buildup of dried food debris on several metal lexan pans stored as clean on drying racks. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.

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

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed steak holding below 135F. TCS foods shall be held at 135F or greater. Items reheated above 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

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed at the beginning of inspection; observed cut lettuce holding on cold top station that was not turned on. Lettuce place on an ice bath inside walk in cooler. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Observed gnats active in back room area. New manager is actively working on this issue. Observed pest control records; Orkin pest control services this location. The last pest control treatment was 10/22/25. The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions.

In plain English

More about signs of rodents or insects

notedCode 6-501.12 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Core; Observed buildup food debris on floor under equipment. Physical facilities shall be cleaned as often as necessary to keep them clean.

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 Wake County Environmental Services, Nov 24, 2025 · Original Source

1 - Inspection

Jun 4, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed pink debris inside nozzle hanging above prep sink drain board. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.

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

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Observed gnats active aroud floor drain in back room and backdoor propped open. The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions. If issue persists; Call pest control.;

In plain English

More about signs of rodents or insects

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Observed a buildup inside spray nozzle hanging above 3 comp sink. Ware-washing machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (C) If used; at least every 24 hours. Clean equipment. nozzle cleaned during inspection.

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

notedCode 6-501.12 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Core; Observed food debris on floor under equipment. Physical facilities shall be cleaned as often as necessary to keep them clean.

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 Wake County Environmental Services, Jun 4, 2025 · Original Source

1 - Inspection

Jul 18, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed ring of residue inside nozzles at coke dispenser. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to detail clean nozzles.

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

majorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Priority Foundation; Observed gnats active around soiled laundry bin at backdoor. The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions. Soiled laundry covered in garbage bag. If issue persists; Call pest control.

In plain English

More about signs of rodents or insects

minorCode 4-803.11Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-803.11; Core; Observed soiled wiping cloth on the floor in back room. Soiled linens shall be kept in clean; nonabsorbent receptacles or clean; washable laundry bags and stored and transported to prevent contamination of food ; equipment; utensils; linens; and single service articles or single use articles.

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 issues

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Observed thick buildup on dish machine walls. Observed a buildup inside spray nozzle hanging above 3 comp sink. Ware-washing machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (C) If used; at least every 24 hours. Clean equipment. nozzle cleaned during inspection.

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 Wake County Environmental Services, Jul 18, 2024 · Original Source

1 - Inspection

Jan 9, 2024

Score 92.5

Official score: 92.5 · Understand this area’s scale

5 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Chlorine sanitizer in dish machine had a concentration of 0 PPM due to sanitizing bottle being empty. Chlorine sanitizer shall have a concentration of 50-200 PPM or in accordance with temperature and concentration chart in 2017 Food Code. CDI: Empty bottle was replaced and chlorine was tested to be 100 PPM.; 4-601.11 (A); Priority Foundation; Metal containers; stored as clean; were soiled with food residues. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Dishes were sent to be cleaned again.

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

criticalCode 3-403.11Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

3-403.11; Priority; Carnitas; barbacoa; and pinto beans from the night prior were placed in hot holding before reaching 165F. Temperature controlled for safety foods that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of 165F for 15 seconds. CDI: Food was moved to flat top and reheated to 165F (barbacoa: 190+ ; carnitas: 188+ ; beans: 184+).

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Beans on main make line had temperature ranges below 135F. Chicken in back of house hot box was maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or above. CDI: Food were reheated to at least 165F (Chicken: 184+ ; Beans: 177+).

In plain English

More about food kept at an unsafe temperature

minorCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

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 issues

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Gaskets of beverage cooler were soiled with black residues. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; and food residue. Clean areas listed.

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 Wake County Environmental Services, Jan 9, 2024 · Original Source

1 - Inspection

Nov 22, 2023

Score 95

Official score: 95 · Understand this area’s scale

5 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Quaternary ammonia sanitizer was dispensing at 0-100 PPM at 3-compartment sink. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Service request was placed for repair. Facility will manually add sanitizer until unit is serviced.

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

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Multiple food items on front and mobile make lines were stacked beyond fill line with temperature ranges below 135F. Rice in hot hold cabinet on lower make line was maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or above. CDI: Food were sent to flat top to be reheated.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Multiple food items in lower mobile line prep cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or below. CDI: Food was placed in prep cooler at 9:30 and moved to ice bath within walk in cooler to rapidly cool to 41F at 11:10.

In plain English

More about food kept at an unsafe temperature

minorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core; Sour cream; cheese; lettuce; and salsa containers were cooling in walk in cooler with tight fitting lids placed before cooling was completed. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Lids were removed. Ensure food is uncovered or loosely covered for entire duration of cooling. Half points deducted due to improvements.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Quaternary ammonia sanitizer in sanitizing buckets had a concentration of 0-100 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Service request was placed for repair. Facility will manually add sanitizer until unit is serviced.

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 Wake County Environmental Services, Nov 22, 2023 · Original Source