Chipotle Mexican Grill

"Online ordering did not work on July 29 in Riverhead location so I went to the location and they would not allow you to order the quesadillas which can only be ordered online. Manager has no idea on servicing customers and then watched the other person make a shitshow of the burrito I ordered in place of it. Do not know why I still go here. Update Aug 17, went back and the food quality improved from my last visit and was very satisfied with the food this time. Since the online ordering on the app worked, there were no issues. The chips were crispy, the guacamole was awesome and the tacos and bowl we ordered were as good as they have been in the past. I understand there are bad days, but wish corporate would allow their managers to be flexible when the systems are down to permit items which can only be ordered online can be ordered in the store as their sales would probably increase for those items. Changed rating from visit as food was previously marked a 3 and service a 1."

"There is literally no other dining option in the area for quick food. Because of that, it was very busy and the upkeep of the tables was lacking at best."

"I go to this Chipolte at least once a month. I went there for lunch today. The dining room was absolutely disgusting. The floor was littered with napkins and food. Virtually every table had food and filth from previous guests. There were maybe 10 people eating in the dining room so it was not very busy. It appeared that this mess was there for some time and not due to it being busy. I ended up eating in my car. Also the ice machine, for fountain drinks wasn't working and frankly I can remember the last time it did. It's been many months since I recall the ice machine working. Lastly I got sick about an hour after eating. And I never get sick ever. Not at any fast food restaurants. I will never go to this Chipotle again."

"Restaurant was filthy! The kitchen in the back had food scraps everywhere. It was gross. All of the tables in restaurant were filthy so cleaned my own table literally. Clearly they are understaffed and overworked. Management: do better. Food was mediocre at best."

"If I could give zero stars on everything. I worked for Chipotle. This staff empties their wet wells way before an hour before close each night. Food on the line with no water or heat does not maintain temperature or anywhere close for over an hour. Absolutely negligent and rude staff, refused to let me pay then said they’d call the police on me for trying to steal food. The type of negligence you wonder if any of them cares about anything at all. It is so simple to clean wells after close like everywhere else has to, for health code. No one has a name, the whole team contributed to making it worse. Their “preclosing” is a major health violation that gets restaurants shut down everyday. It is one thing to eat cold rice at home, you cannot serve hundreds of people food in the danger temperature zone. I have worked with various stores for Chipotle, and we have closed even more efficiently than these guys did, using company guides with no problems. Poor temperature is the primary contributor to food borne illness. None of them care about this job, and it shows. Will not only not recommend this place, I will recommend to anyone I care about or know at all to avoid it. There is absolutely no excuse for the service or food being that way. They have the pans sitting in a dry hotel pan inside each well, that was already cleaned and turned off. You can empty food out of the well before close to save time later. You absolutely can never turn off the well, drain it, clean it, and have the food sticking inches out of the dry hôtel pan in the wells for over an hour of service. But again, if any person on that staff at all cared, he/she would get more efficient by doing the right thing, not doing one of the absolutely most disgusting or inconsiderate to our safety things possible, according to all health codes. Your job has procedure cards if your manager is terrible. How did an entry level job become too difficult for an entire team? Did you burn the recipe cards that they mail to each store? Chicken was cut way too small and uneven both, wastes product to shrinking and is just lazy. Do not even get me started on the rest because at least the other noticeable problems are Chipotle issues of food quality, not blatant health violations. Did not eat this time or last because food so so cold that it just isn’t right. Why would you not look or focus when using a knife? There are posted cut size charts to reference. It is so easy to follow these guides you really just have to have your eyes open while using the knife to cut the chicken. How, HOW, can you do the opposite of functional people who read training materials and cook food (that is legally required to be served above certain temperatures). You basically have the one job to do, and it is so easy the company and all health departments can require that one thing to be done by every food service operator everywhere, the entire time that it is being served. We trust 16 year olds to do this, because the whole place is designed to make food and serve it while it is above the decided temperatures, and everything they ask you to do is exactly how to achieve it. Without it being asking too much, at all. Cook food, serve it while it is fresh, in ways that maintain its taste and temperature integrity. You could have messed up everything else if you needed. But why would you work there if you cannot do the one basic thing? Years from now, are you really going to be proud of having given a lot of people a horrible meal? Because you couldn’t figure out how to just do the job for which you were hired in the first place."