DILLA'S ETHIOPIAN RESTAURANT

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Inspection history

1. Jul 21, 2026

   ✕
   18 violations

   • Remove all items unnecessary to the operation of the business from the premises.
   • Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
   • Have hand soap at all handwashing sinks.
   • Use approved trapping devices or other means of pest control when pests are found.
   • Keep the plumbing system in good repair.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Protect food from cross-contamination by using packages or covered containers.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep non-food contact equipment surfaces clean.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Separate raw animal foods from ready-to-eat foods.
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • 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.
   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Equipment food-contact surfaces and utensils must be clean.

2. Aug 4, 2025

   ✓
   3 violations

   • Have hand soap at all handwashing sinks.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.

3. Jul 11, 2025

   ✕
   13 violations

   • 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.
   • Label all food packages as required by the law.
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Only use single-service items one time.
   • Have hand soap at all handwashing sinks.
   • 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
   • Remove all items unnecessary to the operation of the business from the premises.
   • Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
   • Store clothing and other personal items in lockers or other suitable places.
   • Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.

4. Jul 9, 2024

   ✓
   5 violations

   • 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.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Label all food packages as required by the law.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

5. Oct 11, 2023

   ✓
   2 violations

   • Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
   • 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.

6. Aug 10, 2023

   ✕
   6 violations

   • Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
   • Use approved trapping devices or other means of pest control when pests are found.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Use effective cooling methods to cool TCS foods.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.

7. Jul 6, 2023

   ✕
   28 violations

   • Protect food from cross-contamination by using packages or covered containers.
   • (The Certified Food Protection Manager (CFPM) is not involved in the day-to-day food safety operations of the business.) The role of a CFPM is to identify operational hazards in the food business; to develop policies, procedures, and standards to prevent foodborne illness; to coordinate the training and supervision of food workers; to inspect daily operations to make sure food workers follow safety policies and procedures; and to take corrective actions as needed to protect the consumer.
   • Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Sanitize food contact surfaces before using and after cleaning.
   • Use approved trapping devices or other means of pest control when pests are found.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Use effective cooling methods to cool TCS foods.
   • Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Have a test kit for the type of sanitizer used.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
   • Separate raw animal foods from ready-to-eat foods.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.