CHIPOTLE MEXICAN GRILL #3641uy;
GRADE AFriday, July 25, 2025
Overview
CHIPOTLE MEXICAN GRILL #3641uy; in Midtown South Flatiron Union Square received a Grade A on their NYC health inspection on July 25, 2025, scoring 5 points. The inspection found 1 violation, including 1 critical.
Address
350 5 AVENUE
Manhattan, NY 10118
Cuisine
Mexican
Inspection Type
Cycle Inspection / Initial Inspection
Violations
1 total
⚠ 1 critical
Facility History
2 inspections
Violations Cited
⚠ CRITICAL
06C
Food not protected from contamination
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
⚠️ Why This Matters
Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants
📋 Code Requirements
Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards
CDC Risk Factor:
Contaminated Equipment/Protection from Contamination
NYC Health Code Article 81, Section 81.09
Inspector's Action:
Violations were cited in the following area(s).
CHIPOTLE MEXICAN GRILL #3641uy; — Inspection Questions
- Did CHIPOTLE MEXICAN GRILL #3641uy; pass their NYC health inspection on July 25, 2025?
- CHIPOTLE MEXICAN GRILL #3641uy; passed with an A grade on July 25, 2025 with a score of 5 points. The inspection found 1 violation(s).
- What critical violations did CHIPOTLE MEXICAN GRILL #3641uy; have?
- CHIPOTLE MEXICAN GRILL #3641uy; had 1 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
- What does violation code 06C mean in NYC restaurant inspections?
- NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants