Dilla Ethiopian Restaurant

Inspection history 5 visits

1. 2026
2. Passed Aug 4 Score 57 no change

   Follow-Up Inspection

   17 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor 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
   • Minor Remove all items unnecessary to the operation of the business from the premises.
   • Minor Protect food from cross-contamination by using packages or covered containers.
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor 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.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor 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.
   • Minor 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.
   • Minor Keep the plumbing system in good repair.
   • Minor Equipment food-contact surfaces and utensils must be clean.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Minor Have hand soap at all handwashing sinks.
   • Minor Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Minor Use approved trapping devices or other means of pest control when pests are found.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
3. Passed Jul 21 Score 57 ▼9

   Routine Inspection

   18 violations, 2 critical

   • Critical Separate raw animal foods from ready-to-eat foods.
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Have hand soap at all handwashing sinks.
   • Minor Use approved trapping devices or other means of pest control when pests are found.
   • Minor Remove all items unnecessary to the operation of the business from the premises.
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor Keep the plumbing system in good repair.
   • Minor Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Minor Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Minor 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.
   • Minor 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
   • Minor Protect food from cross-contamination by using packages or covered containers.
   • Minor Equipment food-contact surfaces and utensils must be clean.
   • Minor 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.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor 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.
4. 2025
5. Passed Aug 4 Score 66 no change

   Follow-Up Inspection

   3 violations

   • Minor 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.
   • Minor Remove all items unnecessary to the operation of the business from the premises.
   • Minor Have hand soap at all handwashing sinks.
6. Passed Jul 11 Score 66 ▼24

   Routine Inspection

   13 violations, 3 critical

   • Critical Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • Critical 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.
   • Critical Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
   • Minor 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
   • Minor 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.
   • Minor Remove all items unnecessary to the operation of the business from the premises.
   • Minor 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.
   • Minor Store clothing and other personal items in lockers or other suitable places.
   • Minor Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Minor Only use single-service items one time.
   • Minor Have hand soap at all handwashing sinks.
   • Minor Label all food packages as required by the law.
   • Minor Have a food thermometer easily available to measure the internal temperature of foods.

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