Restaurant · Wake County, NC

Chipotle Mexican Grill #0942

Name: Chipotle Mexican Grill #0942
Address: 6102 Falls Of Neuse Rd, Wake County, NC

6102 Falls Of Neuse Rd

Last inspected Jul 14, 2026 · View Map ↗ · Compare ↗

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Score 99

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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

6 inspections

1 - Inspection

Jul 14, 2026

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); Large soaked wet wiping cloth held outside of sanitizer during the inspection. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.

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(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Metal containers stored as clean were found being stacked closely together while wet. Cleaned equipment and utensils shall be stored in a clean; dry location and allowed to air dry. Fully dry equipment before stacking. Full deductions will be taken if this item is repeated again.

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Prep bottom cooler on the front line is not functioning. Equipment shall be maintained in a state of good repair. Repair cooler as needed.

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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Walk in cooler fans have minor dust buildup. Non food contact surfaces shall be kept free of soil 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, Jul 14, 2026 · Original Source

1 - Inspection

Feb 27, 2026

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 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

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Shelving in reach-in cooler and the shelving holding to-go bags had food residue buildup. Non food contact surfaces shall be kept free of soil 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

minorCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C); Wall behind three compartment sink has some soil buildup and should be cleaned. Physical facilities shall be cleaned at a frequency 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, Feb 27, 2026 · Original Source

1 - Inspection

Jul 25, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 6-301.14 Handwashing Signage (C)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14 Handwashing Signage (C); Handwashing sign was not present at handwashing sink in the second preparation area. Handwashing sinks shall be supplied with handwashing signage. CDI- Handwashing sign was provided during the inspection.

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

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); During the inspection; walk-in cooler was not holding potentially hazardous food at 41F or below with temperatures ranging from 45-50F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Ready to eat food including tomatoes; salsa; cheese; and shredded lettuce at 49-50F were voluntarily discarded. Other raw meats around 45F were chilled in ice baths. PIC placed an emergency work order for the walk-in cooler who will be coming to repair the cooler today. Establishment has voluntarily closed for the day until the walk in cooler is repaired. A follow up visit will be made on 7/28. If potentially hazardous food is not holding at 41F or below; an immediate suspension will be issued.

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

majorCode 6-501.111 Controlling Pests (Pf)Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf); Several flies were observed in the kitchen area. The premises shall be maintained free of insects and other pests. EHS recommends increased pest control.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Quat sanitizer bucket holding wet wiping cloths was at 100ppm. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration (200-400 ppm for quat).

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Prep cooler on the front line is not functioning. All food in this cooler is being held on TPHC. Dishwashing machine is not functioning and dishes are being washed in the three compartment sink. Equipment shall be maintained in a state of 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, Jul 25, 2025 · Original Source

1 - Inspection

Dec 18, 2024

Score 100

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Dec 18, 2024 · Original Source

1 - Inspection

May 14, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Some of the closed containers of cheese shredded in the morning was in a lowboy line freezer that was maintaining an ambient temp of 45-46F...Food shall be cooled using rapid cooling methods and equipment. CDI: PIC explained that these containers are rotated into an ice bath in the walk-in and that the cooled cheese in the walk-in is used first. Cooler/freezer was able to reach 37F once all of the containers had been rotated to the walk-in. Leave these containers loosely covered until cooling is complete.

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

4-903.11(A); (B) and (D); Core; Metal containers stored as clean underneath the prep lines were slightly wet in-between. Metal containers on the drainboard were stacked together while still wet. The metal dish rack is rusting...Cleaned equipment and utensils shall be stored in a clean; dry location and allowed to air dry. Clean the rust from these shelves or replace them and allow utensils to air dry. Improvement seen.

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, May 14, 2024 · Original Source

1 - Inspection

Dec 1, 2023

Score 99

Official score: 99 · Understand this area’s scale

3 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 of the metal pans stored as clean under the cutting table had light food debris inside...Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be 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; Metal containers stored as clean underneath the prep lines were slightly wet in-between. The metal dish rack is rusting...Cleaned equipment and utensils shall be stored in a clean; dry location and allowed to air dry. Clean the rust from these shelves or replace them and allow utensils to air dry. Improvement seen.

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 4-501.18Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.18; Core; The rinse and sanitize solutions in the 3 comp were milky and contained light food debris...The wash; rinse; and sanitize solutions shall be maintained clean. CDI: Clean off all suds; grease; and debris before placing utensils in the sanitizer. Solutions voluntarily drained.

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, Dec 1, 2023 · Original Source