Restaurant · Wake County, NC

Chipotle Mexican Grill #1087

Name: Chipotle Mexican Grill #1087
Address: 100-103 Wrenn Dr, Wake County, NC

100-103 Wrenn Dr

Last inspected Jun 10, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Jun 10, 2026

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; Several metal containers stacked as clean on dish rack with food debris and food/rinse residue on the containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Items move to three compartment sink during inspection. Ensure dishes are 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

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.observed food debris at the bottom of the containers and floating within water

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 4-204.117 Warewashing MachinesCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-204.117 Warewashing Machines; Automatic Dispensing of Detergents and Sanitizers (Pf) Detergent was empty during inspection when dishwasher was being ran to determine sanitizer concentration. CDI by replacing container of chemical.

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 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Floors underneath equipment have debris build up. focus near three compartment sink drain; dish machine drain; and behind cook line. Much improvement noticed throughout establishment!

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 10, 2026 · Original Source

1 - Inspection

Feb 26, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness; Priority; Dish machine had no measureable chlorine solution. Also; the procedure timing in this machine seems to be wash; sanitize; rinse aid. Correct procedure is wash; rinse; sanitize. Contact Hobart to check machine to ensure correct iming on chemical release. Employees will have unit looked at to ensure that rinse aid is not being dispensed after sanitizer. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal deep tray and blade for dicer not clean to sight and touch. Ensure that employees are cleaning crevices and in between blades.

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 —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring mix outside of cold unit being held on an ice bath at a temperature of 47-44F. Ensure that when an ice bath is being used that ice is surrounding the entire food product.

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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Clean equipment is being stacked while still wet on drying rack in back storage area. Equipment shall be stored in a self draining position that allows for air drying.

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 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Floors underneath equipment have debris build up. focus near three compartment sink drain; dish machine drain; and behind cook line.

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 26, 2026 · Original Source

1 - Inspection

Jul 3, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Honey chicken hot holding in both the front service line steam unit and the side service line steam unit was observed between 118-134 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Per PIC; this item was cooked and prepared within the last hour; therefore product was immediately reheated to 165 F.

In plain English

More about food kept at an unsafe temperature

majorCode 6-501.111 Controlling Pests (C) Flies present throughout facility at time of inspection. The premises shall be maintained free of insectsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (C) Flies present throughout facility at time of inspection. The premises shall be maintained free of insects; rodents; and other pests.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C) Wet wiping cloths were being stored directly on counter tops rather than in sanitizer solution. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Corrected During Inspection - PIC immediately removed wet wiping cloths from surfaces and stored in sanitizer at proper 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

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 —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) Reach in warmer is not in working order at the time of inspection. Leak observed underneath handwashing sink in back dish area. Sprayer inside dish machine is not staying secure during cycles. Equipment shall be maintained in good repair and proper adjustment.

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 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Floors underneath equipment have debris build up.

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 3, 2025 · Original Source

1 - Inspection

Apr 14, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

criticalCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness; Priority; Dish machine had no measureable chlorine solution until it was primed. Solution was changed sometime this morning; or last night; but was not primed to bring sanitizing solution into the machine. Also; the procedure timing in this machine seems to be wash; sanitize; rinse aid. Correct procedure is wash; rinse; sanitize. Contact Hobart to check machine to ensure correct timing on chemical release. CDI-Unit was primed; and had 100ppm chlorine solution. Employees will have unit looked at to ensure that rinse aid is not being dispensed after sanitizer.

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, Apr 14, 2025 · Original Source

1 - Inspection

Oct 24, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P); Chicken stored at the make line was 115F. Beans on the make line had some cold spots and were holding 130-145F. Maintain TCS foods hot at 135F or higher. CDI-Chicken was voluntarily discarded. Beans were moved to the stove to reheat to 165F.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Oct 24, 2024 · Original Source

1 - Inspection

May 3, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; One wiping cloth was left on the counter in between uses. Wiping cloths shall be stored in sanitizing solution when not in use. CDI-cloth was moved to sanibucket.

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; Several cleaned pans were stacked tightly while still wet. Equipment and utensils shall be stored to allow air drying after cleaning and sanitizing. CDI-Pans were rearranged.

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 3, 2024 · Original Source

1 - Inspection

Jan 25, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

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; Several food storage pans on rack in back area stacked while wet. After cleaning and sanitizing; equipment and utensils shall be air dried. Please store dishes in a manner to allow for air drying. Dishes moved during inspection.

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; Hot box on takeout make line soiled with food debris in the bottom of the unit. Handles of coolers on cook line have some food residue. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently. Different nonfood items from previous inspection. Handles of most equipment and shelving throughout cleaned better than previous 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, Jan 25, 2024 · Original Source