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SAMMY'S AVENUE EATERY

1101 WEST BROADWAY, Minneapolis, MN

Last inspected Oct 8, 2026

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 5 inspections on record for SAMMY'S AVENUE EATERY, spanning August 2023 to October 2026 — every one straight from Minneapolis Health Department.

It has held passed across its last two inspections.

The most recent inspection noted 2 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

  1. Oct 8, 2026

    ✓
    2 violations
    • 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.

  2. Sep 8, 2025

    ✓
    7 violations
    • Have a test kit for the type of sanitizer used.
    • 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.
    • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
    • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
    • Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
    • 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.
    • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

  3. Sep 5, 2024

    ✕
    7 violations
    • Have a test kit for the type of sanitizer used.
    • Keep a log to record employee illness symptoms. Have it available upon request.
    • 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.
    • Meet the standard of identity and general requirements of the Code of Federal Regulations for all packaged foods.
    • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
    • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
    • Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

  4. Sep 7, 2023

    ✕
    3 violations
    • Have a test kit for the type of sanitizer used.
    • Keep a log to record employee illness symptoms. Have it available upon request.
    • 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.

  5. Aug 24, 2023

    ✕
    5 violations
    • Have a test kit for the type of sanitizer used.
    • Keep a log to record employee illness symptoms. Have it available upon request.
    • Sanitize food contact surfaces before using and after cleaning.
    • Food workers must wash their hands before starting food preparation tasks.
    • 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.

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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.