BILLS GARDEN

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Inspection history

1. Jul 17, 2026

   ✕
   5 violations

   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Keep non-food contact equipment surfaces clean.
   • Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

2. Jul 24, 2025

   –

3. Jul 10, 2025

   ✕
   7 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • Equipment food-contact surfaces and utensils must be clean.
   • Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.

4. Jul 3, 2024

   ✓
   1 violation

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

5. Jun 12, 2024

   ✕
   11 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Locate areas designated for employees to eat, drink and use tobacco so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

6. Jul 10, 2023

   ✕
   7 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

7. Jun 16, 2023

   ✕
   12 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Food packages must be in good condition. Packages must protect food from contamination and adulteration.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.