Chipotle Mexican Grill — Restaurant in Canton

I have been to Chipotle exactly 12 times. Each visit has left an indelible mark upon my soul and digestive tract. Yet, for reasons that escape even the most astute psychologists, I keep going back

Entering a Chipotle is akin to stepping into a DMV where the only service offered is disappointment. The line is a monolithic presence, stretching from the register all the way to the door, winding its way around the seating area, and in some cases, extending into nearby parking lots. I once spent an entire presidential administration waiting in line, watching as children grew into adults, as relationships formed and dissolved, all while clutching the vain hope that someday—someday—I might receive a burrito. The slowness of the line is further exacerbated by the staff, whose work ethic suggests they are experiencing time at a fundamentally different speed than the rest of us. My server, a young man named Brayden (or maybe Jayden—something that rhymed with “maiden”), moved with the urgency of a sloth on tranquilizers. He paused every few moments to stare blankly into the middle distance, as though recalling a past trauma or simply forgetting why he had hands. The Ingredients: A Study in Scarcity - When i got to the counter, the staff had run out of nearly every essential ingredient. They did, however, have an overabundance of shredded lettuce, which they offered me enthusiastically. "Could I get barbacoa?" I asked, already knowing the answer. "Nah, man," Jayden said, gazing at me with the dead eyes of a man who has seen the void and welcomed it. "Chicken?" He shook his head. "Okay… uh… what do you have?" He gestured vaguely at a container that once held sofritas but now contained what I can only describe as bean-tinged despair. I sighed. "Fine. Just… put whatever you have in a bowl." I was then informed that a bowl costs extra.

Their pricing strategy is akin to highway robbery, if the robbers charged you extra for every individual thing they stole. Every minor addition comes at a cost. Want guacamole? That’s $2.99. A little more cheese? That’ll be another $1.49. There is no doubt in my mind that every single employee here (and possibly every Chipotle in existence) is operating under the influence of something. I am no expert in narcotics, but I can confidently say that the man rolling my burrito was certainly under the influence of something . His eyes were unfocused, his movements erratic, and at one point, he absentmindedly put his hand directly into the sour cream. Another employee, a woman named Destiny or Infinity, spent five minutes trying to remember where she had placed a tortilla while holding the tortilla in her own hand. Another guy , who I assume was the manager based on his more advanced paranoia could be heard shreiking intermittently in one of the bathrooms. The kitchen here is less a place of food preparation and more a petri dish of culinary horrors. Rice is scattered across every surface, black beans have cross-contaminated every ingredient, and there is a pervasive sense that none of the food has ever been stored at the correct temperature. At one point, I witnessed a tomato slice escape from the salsa container and embark on an unsanctioned journey into the queso vat. Nasty.

My children, each of whom I have reluctantly subjected to the Chipotle experience, have also suffered greatly. My eldest, Percival, once found a tooth in his burrito. When he brought it to the manager’s attention, they told him, “That happens sometimes,” My daughter, Dandelion, had her bowl dropped directly onto the floor by an employee who then stared at it for several seconds before shrugging and saying, “Five-second rule.” She has not spoken a word since. And of course, there was my son Gulliver, who died tragically in a goat milking accident years before Chipotle even came to our town. I often think that if he had survived, he too would have had a horrifying experience here. In a way, he was...

3/22/24 between 5 and 5:30 .As we walked in there was a mess on the tables where not one person was sitting. I thought ok they must be very busy. There was three guests in front of us so it gave me more time to take a look at the operation. After seeing the garbage overflowing into the hand sink, the register counter had a half of a meal spread all over with not a care that peoples food and bags were being dragged across. As we made our way up to the counter to order I noticed the server was soo messy in the way he made people's food and the amount of food that was spilled durring his building of bowls and burritos was disgusting. To note I was in line for maybe 5 min before ordering . In that time the clerk walked away in between customers and never cleaned the filth at her station nor did the three employees that were in front of the line. Idk what people are thinking when dealing with food. It was disgusting that my flour tortilla was passing atop of the food that was left on the ledge. Not to know how long and how much bacteria grows when in the temperature danger zone. There are people with severe allergies that at that point would have been a nightmare for. I'm sorry for the review but there needs to be a better sense of food handling and managing. I will never forget this experience. Please bring new measures to train and work with more understandings of physical contaminants , and cross contamination . Please retrain your staff and management 🙏. Please take me seriously as I'm an executive chef that overseas a rotation of 25 employees in a Cafe with a full service salad bar . Cleanliness is our number 1 . Also we cater off site with 60 events planned for this wedding season. I train the greenest employees to be at the highest of standards. So there is no excuse and that was Unacceptable. Not to mention these employees are probably paid very well seeing this Chipotle is in the valley and at the canton shops where only people like me wish they could afford to do business. Step your game up! Or send me a message and I'll gladly consult with you to...

Placed an order at 6:02pm through the Chipotle app with a delivery time of 6:32pm. At 6:35pm I received a text from the delivery driver who advised they were waiting on site for 30 minutes and order still wasn’t done. Time of this review is 7:44pm and still no food. I also called the store to speak with a manager and was put on hold for 15 minutes before I disconnected. HORRIBLE customer service. With all the portion issues and now this experience I’m sure it’s not long before Chipotle goes out of business.

Feel bad for the delivery drivers who are just trying to make some money to pay the bills having to stand around forever. Even tried canceling through chipotle customer support and no way to so keeps getting passed from driver to driver wasting their time.

UPDATE: After 2 hours and 45 minutes I was finally able to get the order cancelled. Chipotle customer service wasn’t able to get ahold of DoorDash but thankfully DoorDash called me after I reached out to numerous delivery drivers warning them of the delay and to move on. All in all I spent over an hour of my own time between chatting and calling to get this order refunded and called so the independent contractors at DoorDash weren’t further impacted by this locations inability to do their job and fulfill orders. Leadership at this store needs to be reprimanded.

And to the Chipotle owner who responded. I’ve already reached out via phone as noted above and an email has been sent to the CEO of Chipotle. I sure hope he reads it as this experiment is unacceptable and inexcusable. You not only wasted my time but the time of the independent contracts who stood around inside your location for over 20 minutes (some 30-40) who wasted their time when they could have been making money pickup up there orders. I’m...