Restaurant · Wake County, NC

Chipotle #2066

Name: Chipotle #2066
Address: 9504 Strickland Road, Wake County, NC

9504 Strickland Road

Last inspected Jul 23, 2026 · View Map ↗ · Compare ↗

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Score 98

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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

7 inspections

1 - Inspection

Jul 23, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; The handwashing sink in the men's bathroom is missing a handwashing sign. A sign that notifies food employees to wash their hands shall be provided and clearly visible at all handwashing sinks used by food employees. CDI - REHS provided an extra handwashing sign. Post sign in the men's bathroom.

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.

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12; Priority; When testing the wiping cloth buckets and the sanitizer solution provided by the distributor at the 3-compartment sink; the concentration of the QT solution was over the maximum of 400ppm. Poisonous or toxic materials shall be used according to: law and the NC Food Code; Manufacturer's use directions included in labeling; and additional conditions that may be established by the regulatory authority. CDI - Wiping cloth bucket solution was diluted to adequate concentrations. Schedule maintenance to adjust concentration of solution provided at the 3-compartment sink. Repeat.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 4-903.11(B)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(B); Core; Some of the metal food containers were stacked together while wet on the clean container shelves. Clean equipment and utensils shall be stored: in a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for air drying and drainage. Repeat.

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

Official record from Wake County Environmental Services, Jul 23, 2026 · Original Source

1 - Inspection

Feb 23, 2026

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 7-202.12(A)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12(A); Priority; When the concentration of the QT sanitizer solution in the 3-compartment sink was tested during the inspection; it was found to be above 400ppm. Poisonous or toxic materials shall be used according to: law and the NC Food Code; Manufacturer's use directions included in labeling; and additional conditions that may be established by the regulatory authority. CDI - Some of the solution was drained and water was added to dilute the solution to around 300ppm. Establishment must test sanitizer solution until wall unit is adjusted to provide solution at a range of 200ppm-400ppm.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 4-903.11(B)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(B); Core; Several metal food containers and bowls were stacked together while wet. Clean equipment and utensils shall be stored: in a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for air drying and drainage. Repeat.

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

Official record from Wake County Environmental Services, Feb 23, 2026 · Original Source

1 - Inspection

Oct 28, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 4-903.11(B)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(B); Core; Observed some metal food containers and large bowls stacked together while wet. Clean equipment and utensils shall be stored: in a self-draining position that allows air drying; and covered or inverted. Repeat.

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 4-601.11(C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C); Core; Observed food debris on the table of the stovetop and inside the warming cabinet. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these areas more frequently. Repeat.

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, Oct 28, 2025 · Original Source

1 - Inspection

May 12, 2025

Score 97.5

Official score: 97.5 · 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 several metal food containers with residue on the bottom of the containers and soap suds on a couple food containers. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed to be cleaned and sanitized. REHS strongly recommends having dishwasher serviced to address source of soap suds buildup.

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 4-903.11(B)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(B); Core; Observes several metal food containers stacked together while wet and cannot air dry. Clean equipment and utensils shall be stored: in a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for air drying and draining; do not cloth dry the containers. Repeat.

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 4-601.11(C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C); Core; Observed food spilled and food debris buildup inside one of the low reach-in coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean this cooler.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed some minor debris buildup on the walls throughout the establishment. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls more frequently. Repeat.

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, May 12, 2025 · Original Source

1 - Inspection

Jul 22, 2024

Score 99

Official score: 99 · 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 pink residue inside water nozzle at food prep sink. 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 empty ice and detail clean machine.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed cut lettuce and shredded cheese cooling inside tighlty covered containers inside walk in. 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. Covers removed

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Observed several six pans stacked wet on drying racks. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed soiled floors under prep table. 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, Jul 22, 2024 · Original Source

1 - Inspection

Apr 9, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

majorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Unclean residue observed on the ice chute at the drink dispenser in the self-serve area. Equipment such as ice bins and beverage dispensing nozzles; and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI- Cleaning was initiated during the inspection. Clean this area more frequently. ; 4-601.11 (A); Priority Foundation; Metal food containers deemed as clean on the prep table and on the clean dish rack near the warewashing machine had food debris/residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- All soiled food containers were taken to the warewashing area to be re-cleaned and sanitized.

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 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; Improvement noted on this violation since the last routine inspection; however; observed a few clean metal pans stacked while wet in dish area. Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Ensure food containers are cross-stacked to dry before stacking together.

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 4-904.11Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-904.11; Core; Plastic spoons being stored haphazardly in a large container. Single-service and single-use articles and cleaned and sanitized utensils shall be handled; displayed; and dispensed so that contamination of food- and lip-contact surfaces is prevented. Organize cutlery in a better manner.

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

Official record from Wake County Environmental Services, Apr 9, 2024 · Original Source

1 - Inspection

Dec 18, 2023

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

minorCode 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; 1)Observed several clean metal pans stacked while wet in dish area. Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. 2)Clean utensils found stored in containers that have collected debris on the make line and at prep table near rethermalizer. 3) Ice scoop stored on side of ice machine in contact with ladder. Cleaned equipment and utensils shall be stored in a clean; dry location; there they are not exposed to splash; dust; or other contamination. Ensure food containers are cross-stacked to dry before stacking together and ensure clean utensils are stored in a clean location. Ice scoop was taken to the warewashing area to be cleaned and sanitized during the inspection and scoop holder was relocated.