East Village Grill

Inspection history 7 visits

1. 2026
2. Passed Oct 2 Score 35 ▼1

   Routine Inspection

   18 violations, 3 critical

   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Critical 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
   • Critical 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.)
   • Minor Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Minor Use approved trapping devices or other means of pest control when pests are found.
   • Minor Equipment food-contact surfaces and utensils must be clean.
   • Minor Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
   • Minor 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
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor Keep the plumbing system in good repair.
   • Minor Keep all intake and exhaust air ducts and filters clean.
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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 Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
   • Minor Have hand soap at all handwashing sinks.
   • Minor Keep the physical facilities in good repair.
3. 2025
4. Passed Oct 8 Score 36 no change

   Follow-Up Inspection

   10 violations

   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Keep the plumbing system in good repair.
   • Minor Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • Minor 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
   • Minor Keep the physical facilities in good repair.
   • 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 Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor The business license must be posted where it can be easily seen.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
5. Passed Sep 18 Score 36 ▼8

   Routine Inspection

   18 violations, 4 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Critical Sanitize food contact surfaces before using and after cleaning.
   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Critical 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.)
   • Minor Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • Minor Have hand soap at all handwashing sinks.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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 The business license must be posted where it can be easily seen.
   • Minor 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
   • Minor Keep the plumbing system in good repair.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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 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 physical facilities in good repair.
   • Minor Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
6. Passed Feb 27 Score 44 no change

   Follow-Up Inspection

   10 violations, 2 critical

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

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