EAST VILLAGE GRILL

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Inspection history

1. Oct 8, 2025

   ✓
   10 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.
   • Keep the physical facilities in good repair.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • 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
   • Keep the plumbing system in good repair.
   • The business license must be posted where it can be easily seen.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

2. Sep 18, 2025

   ✕
   18 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.
   • Keep the physical facilities in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • 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
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Keep the plumbing system in good repair.
   • 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
   • Sanitize food contact surfaces before using and after cleaning.
   • The business license must be posted where it can be easily seen.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • 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

3. Feb 27, 2025

   ✕
   10 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.
   • Keep the physical facilities in good repair.
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

4. Dec 18, 2024

   ✕
   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.
   • Keep the physical facilities in good repair.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Protect unpackaged food from environmental sources of contamination during preparation.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

5. Oct 30, 2024

   ✕
   15 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.
   • Keep the physical facilities in good repair.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep the plumbing system in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • 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
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Protect unpackaged food from environmental sources of contamination during preparation.

6. Sep 18, 2024

   ✕
   18 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.
   • Keep the physical facilities in good repair.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • Discontinue operating the ventilation system with the filters removed.
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Protect food from cross-contamination by using packages or covered containers.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep the plumbing system in good repair.
   • Sanitize food contact surfaces before using and after cleaning.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • 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
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

7. Dec 12, 2023

   ✕
   5 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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 the physical facilities in good repair.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

8. Oct 20, 2023

   ✕
   16 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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.
   • Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Equipment food-contact surfaces and utensils must be clean.
   • Keep all intake and exhaust air ducts and filters clean.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Keep the physical facilities in good repair.
   • Have a test kit for the type of sanitizer used.
   • The business license must be posted where it can be easily seen.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Use approved trapping devices or other means of pest control when pests are found.

9. Sep 18, 2023

   ✕
   23 violations

   • 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 hand soap at all handwashing sinks.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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.
   • Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Equipment food-contact surfaces and utensils must be clean.
   • Keep all intake and exhaust air ducts and filters clean.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep the physical facilities in good repair.
   • Use the same detergent-sanitizer when a detergent-sanitizer is used in a cleaning and sanitizing procedure and there is no distinct water rinse between washing and sanitizing steps.
   • Have a test kit for the type of sanitizer used.
   • The business license must be posted where it can be easily seen.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • 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