BILLY & MARTYS
220 6TH ST S, Minneapolis, MN
Last inspected May 6, 2025
Official source: Minneapolis Health Department (minneapolismn.gov) · All data sources
Failed. Did not meet health requirements at the latest inspection. Many failures are fixed and re-inspected within days — check the inspection date.
This inspection record doesn’t carry an official letter grade — some health departments never issue one, and others (like NYC) post it after a grace period — so CleanPlate derived the status from the reported violation data. If the department posts an official grade, it replaces this automatically.
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This establishment failed its most recent health inspection. Review the record below before ordering.
The record, in plain English
CleanPlate holds 3 inspections on record for BILLY & MARTYS, spanning April 2023 to May 2025 — every one straight from Minneapolis Health Department.
It has held failed across its last two inspections.
The most recent inspection noted 7 violations, none of them critical.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
Inspection history
May 6, 2025
✕7 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
- Store all food: • In a clean, dry location • At least 6 inches above the floor
Sep 24, 2024
✕4 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- Keep the plumbing system in good repair.
Apr 20, 2023
✓1 violation
- 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
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Source: Minneapolis Health Department (minneapolismn.gov). Data shown unmodified from the official government record. CleanPlate is an independent service, not affiliated with any government agency. See something wrong? Report a data issue.