Restaurant · Wake County, NC

Chipotle #3212

Name: Chipotle #3212
Address: 11700 Retail Dr, Wake County, NC

11700 Retail Dr

Last inspected Aug 17, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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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

Aug 17, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode Observation: Fajita veggie mix was prepared at 8:15amOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: Fajita veggie mix was prepared at 8:15am; it was marked to be disposed of at 12:15pm but was still on the rack for use at room temperature at 2:30pm. 3-501.19(B) If TPHC is used for up to a maximum of 4 hours: (1) Except as specified in (B)(2); the FOOD shall be <41F when removed from cold holding; or >135F when removed from hot holding; P (2) The FOOD may have an initial temperature of <70F if; (a) It's a RTE fruit/vegetable that upon cutting is rendered a TCS FOOD; or (b) It's a RTE hermetically sealed FOOD that upon opening is rendered a TCS FOOD; (c) The FOOD temperature doesn't exceed 70F within 4 hours from the cut/open time; and (d) The FOOD is marked for 4 hours past the point in time it was cut/opened. (3) The FOOD shall be identified to indicate the time that is 4 hours past the time when the FOOD is removed from temp control; Pf (4) The FOOD shall be cooked and served; served; or discarded; within 4 hours of removal from temp control; P and (5) Unmarked food; or food exceeding a 4-hour limit shall be discarded. P CDI: Fajita veggie mix was discarded.

In plain English

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

More about other finding

notedCode Observaion: Clean utensils were stored in a contianer with all kinds of food debris building up in the container. 4-903.11(A)(B) and (D) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

Observaion: Clean utensils were stored in a contianer with all kinds of food debris building up in the container. 4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing (A)Except as specified in (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and 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 6 inches above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (D) Items that are kept in closed PACKAGES may be stored less than 6 inches above the floor on dollies; pallets; racks; and skids that are designed as specified under § 4-204.122. CDI: Container and utensils were washed; rinsed; and sanitized.

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 Observation: Grease and other food debris are accumulating below equipment throughout the establishment. 4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Grease and other food debris are accumulating below equipment throughout the establishment. 4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.

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, Aug 17, 2026 · Original Source

1 - Inspection

Oct 1, 2025

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

notedCode —Equipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were stacked before they were air dried. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

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, Oct 1, 2025 · Original Source

1 - Inspection

Jun 2, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode Observation: Dishes were stacked before air dried. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were stacked before air dried. 4-901.11 Equipment and Utensils; Air-Drying Required (C)

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 Observation: Single service containers that were stored on single service container rack were stored facing upward. 4-903.11 (A) and (C) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Single service containers that were stored on single service container rack were stored facing upward. 4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) CDI: Single service containers were rearranged and stored facing downward.

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, Jun 2, 2025 · Original Source

1 - Inspection

Jan 23, 2025

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

notedCode Observation: Working containers of dry ingredients on the cook prep table not labeled with contents. Ensure that all working containers of food products are labeled with the food content. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oilsFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

Observation: Working containers of dry ingredients on the cook prep table not labeled with contents. Ensure that all working containers of food products are labeled with the food content. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode Observation: Front entrance door not sealed at bottom. Replace and/or repair door sweep on front entrance door to prevent entrance of pests. 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: Front entrance door not sealed at bottom. Replace and/or repair door sweep on front entrance door to prevent entrance of pests. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

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 Observation: Wiping clothes stored in a sanitizer that had visible debris. CDI: Operator changed the wiping cloth bucket with fresh sanitizer during inspection. 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: Wiping clothes stored in a sanitizer that had visible debris. CDI: Operator changed the wiping cloth bucket with fresh sanitizer during inspection. 3-304.14 Wiping Cloths; Use Limitations (C) (D)Maintain sanitizer containers for in-use cloths free of visible debris and soil.

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 Observation: Wet stacking containers after washEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Wet stacking containers after wash; rinse and sanitize at dish station. Discussed with operator options for stacking and considering commercial rack on wheels that can be moved around kitchen for dish drying. 4-901.11; Core; After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions); before contact with FOOD; ***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 Observation: There are encrusted grease deposits on the exterior and handles of the rice cookerCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: There are encrusted grease deposits on the exterior and handles of the rice cooker; side exterior areas and interior sections of stove (burners); shelving on dish drying rack. Ensure that all non food contact surfaces are kept clean and in good repair. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 Observation: The cove base on the wall at the hallway is peeling off. Maintain all floorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The cove base on the wall at the hallway is peeling off. Maintain all floors; walls and ceilings. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained 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 Wake County Environmental Services, Jan 23, 2025 · Original Source

1 - Inspection

Sep 16, 2024

Score 95.5

Official score: 95.5 · 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; Numerous metal pans found stored as clean with food residue still on them. Food contact surfaces shall be cleaned to sight and touch. CDI: Dishes were taken back to be rewashed.; Corrected 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

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; Several items on the to go prep line found to be above 41F (temperature chart). TCS items shall be maintained at 41F or below. PIC placed items in ice baths and placed a work order in for the unit. PIC agreed to monitor unit and utilize ice baths as needed. EHS will follow up on cooler; Repeat; Verification Required

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 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Small leak in 3 compartment sink. Equipment shall be maintained in good repair. Repair 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 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; Some cleaning needed on shelving holding clean dishes and shelving inside the cold holding unit by the grill. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.

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, Sep 16, 2024 · Original Source

1 - Inspection

Mar 13, 2024

Score 94

Official score: 94 · Understand this area’s scale

3 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; A pan of chicken found hot holding below 135F (see temperature chart) due to over stocking. TCS food shall be maintained at 135F or above. CDI: PIC voluntarily discarded the chicken.

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; Several items on the prep line and the to go prep line found to be maintaining over 41F (see temperature chart). Cold held TCS items shall be maintained 41F or below. CDI: Items above 41F were placed in ice baths and main prep line cooler was turned on and to go cooler was turned down.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Pans of steak being held on time found to not have updated labels on the time that the steak was made or time for it to be discarded. The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. CDI: PIC labeled the items with known final cook time.

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 Wake County Environmental Services, Mar 13, 2024 · Original Source

1 - Inspection

Nov 8, 2023

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; A few knives; a bowl and some metal containers found stored as clean with food debris remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were taken back to be rewashed.

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; One pan of chicken found hot holding below 135F (see temperature chart) due to over stocking. TCS food shall be maintained at 135F or above. CDI: PIC had employee reheat the top half of the container of chicken; as the bottom half was above 135.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

In plain English

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

More about other finding

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; Small amount of cleaning needed under hood and at the bottom of reach in cooler. Non food contact surfaces shall be maintained clean. Increase cleaning frequency.

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 8, 2023 · Original Source