HYDERABAD INDIAN GRILL

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

Inspection history

1. Jul 6, 2026

   ✕
   3 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • 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

2. Jun 16, 2026

   ✕
   8 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Protect food from cross-contamination by using packages or covered containers.
   • 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.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • 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
   • 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.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

3. May 19, 2026

   ✕
   13 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Protect food from cross-contamination by using packages or covered containers.
   • 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.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • 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
   • 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.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

4. May 20, 2025

   ✓
   6 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep the plumbing system in good repair.
   • 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.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

5. May 14, 2024

   ✓
   6 violations

   • Protect food from cross-contamination by using packages or covered containers.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

6. May 18, 2023

   ✕
   5 violations

   • 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.
   • Protect unpackaged food from environmental sources of contamination during preparation.
   • Keep the physical facilities in good repair.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Protect food from cross-contamination by using packages or covered containers.