SALLY'S SALOON AND EATERY
700 WASHINGTON AVE SE, Minneapolis, MN
Last inspected May 6, 2026
Official source: Minneapolis Health Department (minneapolismn.gov) · All data sources
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The record, in plain English
CleanPlate holds 7 inspections on record for SALLY'S SALOON AND EATERY, spanning May 2023 to May 2026 — every one straight from Minneapolis Health Department.
No violations were recorded at the most recent inspection.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
Inspection history
May 6, 2026
–Apr 22, 2026
✕4 violations
- The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- 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
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.
May 15, 2025
–May 6, 2025
✓1 violation
- 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.
May 7, 2024
✕6 violations
- The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
- 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.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
May 31, 2023
✓1 violation
- The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
May 30, 2023
✕5 violations
- The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Have a test kit for the type of sanitizer used.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
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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.