SALT & FLOUR LLC
360 5TH ST N, Minneapolis, MN
Last inspected Dec 16, 2025
Official source: Minneapolis Health Department (minneapolismn.gov) · All data sources
Passed. Met health requirements at the latest inspection. Some health departments report pass/fail instead of letter grades.
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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The record, in plain English
CleanPlate holds 3 inspections on record for SALT & FLOUR LLC, spanning December 2024 to December 2025 — every one straight from Minneapolis Health Department.
It has held passed 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
Dec 16, 2025
✓4 violations
- Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
- Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
- Equipment food-contact surfaces and utensils must be clean.
- Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Dec 20, 2024
✓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.
Dec 6, 2024
✕7 violations
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Have a test kit for the type of sanitizer used.
- Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish, records of the freezing temperatures and time to which the fish are subjected.
- 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.
- Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
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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.