SAL'S ON FIFTH
10 5TH ST N, Minneapolis, MN
Last inspected Mar 9, 2026
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 4 inspections on record for SAL'S ON FIFTH, spanning February 2023 to March 2026 — every one straight from Minneapolis Health Department.
It has held failed across its last two inspections.
The most recent inspection noted 4 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
Mar 9, 2026
✕4 violations
- Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- 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.
- Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Feb 13, 2025
✕4 violations
- Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
- The business license must be posted where it can be easily seen.
- Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Keep non-food contact equipment surfaces clean.
Feb 14, 2024
✓4 violations
- Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
- The wash, rinse and sanitizing solutions for all warewashing equipment shall be maintained clean.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Remove all medicines that are not necessary for the health of the employees from the premises.
Feb 14, 2023
✓3 violations
- Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Clean all physical facilities (floors, walls, ceilings). Keep them 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.