Chipotle Mexican Grill
Last inspected: Apr 6, 2026
70
Score
Chipotle Mexican Grill, located at 1580 Hudson Bridge Road A in Stockbridge, Georgia, underwent a moderate risk inspection on April 6, 2026. This inspection identified two critical violations concerning proper cold and hot holding temperatures, as well as one minor violation related to garbage disposal and facility maintenance. Across five scored inspections, this facility has historically maintained a pattern of low-risk assessments.
5
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 6, 2026
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
70
Sep 18, 2025
Routine
2 major violations. 1 minor violation.
78
Apr 2, 2025
Routine
2 minor violations. 1 corrected on site.
90
Oct 7, 2024
Routine
2 major violations. 1 minor violation.
78
Apr 4, 2024
Routine
1 major violation. 3 minor violations.
78
Violations — Apr 6, 2026 Inspection
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed guacamole and shredded lettuce in prep top cooler with temperatures above 41F. Manager discarded of items. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed rice, in rice cooker pot placed on counter space, at a temperature less than 135F. Employee placed items on grill to be reheated to a temperature of 165F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P
511-6-1.04(6)(f)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed trash and debris build up around the outside dumpster. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.
511-6-1.06(5)(o)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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