Chipotle Mexican Grill

Reviews

• KL

  Katelyn L

  2 days ago
  2.0
  They are always out of ingredients. It’s actually insane! I have tried going to the is location a few different times and they are always out of something- mainly veggies. Sucks for people who order veggie bowls. Positives: one woman who is older was working last night 4/10/26 on the line and she is wonderful! Give her a raise because she is seriously great!
• AT

  Alan and Jenni Thyng

  Apr 3, 2026
  1.0
  Groom’s Dinner Plan: ✔️ Catering order for 25: ✔️ Confirmation at time of order: ✔️ Confirmation the day before: ✔️ Pick-up time checked and double-checked: ✔️ We did everything right. We arrived on time… only to find the lobby CLOSED. The drive-thru was open—with about ten cars in line that weren’t moving. We called the store multiple times—no answer. We contacted customer service, who also couldn’t reach anyone in the store. We waited almost an hour. So what do you do when it’s your son’s wedding rehearsal dinner? You pivot. And this is where gratitude takes the lead. A local restaurant made room for all of us on a busy Saturday night. Our group showed grace, flexibility, and encouragement. The evening was salvaged—not by a plan, but by people. Did I still have all the linens I had carefully purchased and ironed? Yes. Table runners, decorations, jars, and flowers? Yes. Did I still have to go back, clean up, pack everything, and deal with unused drinks and desserts? Also yes. Was it what we planned? Not even close. Was it still meaningful? Absolutely. The after-story: after about 2.5 hours across multiple calls, we were able to secure a refund and a satisfactory apology "compensation". The customer service representatives did their best under difficult circumstances, and I’m grateful for that. But here’s the honest takeaway: I won’t be ordering catering from Chipotle again. I am thankful: – for a restaurant willing to step in at the last minute (Don Julio's) – for guests who embraced the change – for a bride and groom who showed patience and kindness – that we were able to laugh in the middle of it all – and yes, that we were eventually reimbursed Still, this is a one-star experience. Word to the wise: If you’re considering catering with them—have a backup plan. At the very least, we walked away with a story we’ll never forget… and more tortilla chips and salsa than we know what to do with.
• CC

  Catherine

  Apr 3, 2026
  1.0
  This location just keeps going downhill. Recently visited for lunch. Resturaunt was empty but a mess, floors, tables, windows etc. When waiting for service while temps were being taken. Probe used in one dish after another. At times wiped with the same napkin over and over. Other times, not even wiped. The woman with purple/ green hair was clearly directing the show while taking temps in the most unsanitary way I've ever seen, even in front if customers. I quickly changed my order to a cheese quesadilla and wont be back.
• GB

  Garrett Bussey

  Mar 28, 2026
  1.0
  0 STARS. I have to give at least one star because the option for zero isn't available. Order took forever to arrive, because the storefront was locked during business hours and the driver had to wait in the drive through to get our order. Arrived cold and soggy from sitting around for nearly an hour, oh and let's not forget unsanitary! There was hair in the burrito bowl. Don't know if this is from poor management or just a crappy corporate model that doesn't value good work and quality food, but will not be bringing my business back here if this is what I get for the amount I paid to receive this garbage. Oh and don't even think of trying to call to talk to someone as you will only reach an AI voicemail that loops and is of no help whatsoever. 0 stars I say again.
• NF

  Noah Franz

  Mar 27, 2026
  3.0
  In the past when I have visited, no issues (hence not giving a lower rating). However, this time I simply left without ordering. The line was out of several things which people commonly order, including myself. Things like LETTUCE and CHIPS. I understand that it is a Friday night, but restaurants track their inventory and sales so they can order appropriate amounts of ingredients. I absolutely do not blame the poor workers who were dealing with disappointed customers; the blame in this case would be on the person in charge of ordering supplies. To run out of your most-used ingredients is an issue of poor logistics.