Restaurant · Minneapolis, MN

Billy & Martys

Name: Billy & Martys
Address: 220 6th St S, Minneapolis, MN

220 6th St S

Last inspected May 6, 2025 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Routine

May 6, 2025

Complete

Official score: 100 · Understand this area’s scale

3 recorded violations

minorCode MCO 188.380Handwashing

Official wording

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

Inspector’s notes

Hot water at back room hand sink was turned off by plumber when repairing a leak - plumber forgot to turn water back on. This was immediately corrected by store manager. Water observed to be 111*F. Ensure that sink faucets are working properly to provide hot running water at hand sink.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

There was no handwash sign posted in common area restroom used by store employees. Have Skyway Management post a hand wash sign at employee restroom.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

Inspector’s notes

Observed mop drying in mop bucket by mop sink. Install a mop holder over mop sink so that mops can be hung to dry over mop sink between uses. Hang mop with mop end facing downwards so that dirty water doesn't run down mop handle.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Minneapolis Health Department, May 6, 2025 · Original Source

Follow-Up

Oct 16, 2024

Complete

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Minneapolis Health Department, Oct 16, 2024 · Original Source

Routine

Sep 24, 2024

Complete

Official score: 96 · Understand this area’s scale

4 recorded violations

minorCode MCO 188.380Handwashing

Official wording

Inspector’s notes

Observed hot water at hand sink only 79*F. Repair hot water so that a temp of 110-130*F is obtained.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

Repair bad leak at faucet of 3-comp sink.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

criticalCode MN Rule 4626.0395A2Food temperature

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed display case and TCS foods at 57*F. TCS foods discarded; observed sandwiches and sandwich case holding an ambient temperature of 45*F Repair both units so that they maintain TCS foods at 41*F or less.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0735ABEquipment and utensils