EGGFLIP LLC

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Sep 9, 2026

   ✕
   4 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep the physical facilities in good repair.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.

2. Jul 30, 2026

   ✕
   10 violations

   • Post the Certified Food Protection Manager certificate.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.)
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Use effective cooling methods to cool TCS foods.
   • The business license must be posted where it can be easily seen.
   • Keep the physical facilities in good repair.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

3. Jul 31, 2025

   ✕
   6 violations

   • Post the Certified Food Protection Manager certificate.
   • 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.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
   • Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

4. Jul 25, 2024

   ✓
   2 violations

   • Post the Certified Food Protection Manager certificate.
   • 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.

5. Jun 6, 2024

   ✕
   10 violations

   • The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
   • Post the Certified Food Protection Manager certificate.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Keep the physical facilities in good repair.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.