Chipotle Mexican Grill

Reviews

• NW

  nox warlord

  Feb 11, 2026
  1.0
  If thier customer area is this dirty just imagine out back Don't eat here likely to get food poisoning
• CT

  Caitie Taylor

  Feb 11, 2026
  1.0
  Drove here and ordered, drove home and bit into my food to pull out a long black hair from my food. Disgusting and will not return.
• IM

  Isabel McGeney

  Jan 30, 2026
  1.0
  I never write reviews but I feel the need to for the sake of the future success of this store. I deeply encourage this establishment to think more before hiring people. Me and my friends just went and we were respectful and clear when ordering and yet we were greeted with rudeness, no social skills, and complete incompetence. The burrito my friend ordered was completely covered in sour cream despite it being double wrapped. I’m incredibly disappointed. Two Hispanic girls judged me for not knowing an ingredient. When picking up a mobile order another friend had placed, they allowed somebody to steal it and then when we asked them where the order was, she said someone probably stole it because you took too late and now I have to go remake it. Then she yelled at other workers to make it. This ruined my chipotle experience. Moral of the story- don’t come to this chipotle. They don’t even know what the term “common decency” means.
• CG

  Christopher Genest

  Jan 15, 2026
  1.0
  This location managed to turn a two ingredient vegetarian quesadilla into a corporate case study in incompetence. My girlfriend asked for beans instead of meat in a quesadilla. That’s it. No substitutions requiring NASA approval. No secret menu hack. Just beans. The employee assisting us, armed with confidence but not competence, flatly refused. According to him, quesadillas may contain only cheese and a protein. Beans? Absolutely not. Why? Because “policy.” Full stop. Thinking not required. I asked for the manager. She arrived and somehow made it worse. She echoed the same line and then escalated into fiction, claiming beans would “contaminate the tortilla press.” A fascinating argument, considering that press endures a daily baptism of barbacoa grease, carnitas juice, and every protein known to man. But beans? Too dangerous. We left. No food. No apology. No effort to help. Five minutes later, the Portsmouth Chipotle, same company, same brand, same ingredients—made the exact quesadilla without hesitation, debate, or fear of legume-based cross-contamination. So let’s be clear: This is not a company policy issue. This is not a food safety issue. This is a training, judgment, and leadership failure. When frontline employees are empowered to hide behind “policy” instead of using basic logic, and managers reinforce it, you don’t have a staffing problem. You have a culture problem. If Chipotle’s leadership ever wonders why customers quietly stop coming back, this store is your answer.
• JL

  jason lane

  Jan 14, 2026
  1.0
  The kitchen area was trashed, there was 4 employees standing and eating food at the counter, and swinging pretend golf clubs. They had a radio blaring at the grill drowning out the store stereo which just made it a super chaotic spot to try to sit and eat. Where is the management????

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