Follow-Up
May 6, 2026
Complete
Official score: 88 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, May 6, 2026 · Original Source
Restaurant · Minneapolis, MN
Sally's Saloon And Eatery
700 Washington Ave Se
Last inspected May 6, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsRoutine
Apr 22, 2026
Complete
Official score: 40 · Understand this area’s scale
4 recorded violations
majorCode MN Rule 4626.0442BFood temperature
Official wording
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
Inspector’s notes
The menus online and in the restaurant are missing the disclosure statement that should lead the consumer advisory for the burgers which can be ordered "pink". The missing statement "These items are raw or undercooked" needs to be added after the asterisk and before the warning statement of "Consuming raw or undercooked...". Add the disclosure statement.
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 temperaturemajorCode MN Rule 4626.1445Handwashing
Official wording
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
Inspector’s notes
A handsink in the newer bar was missing paper towels. Towels were provided. Train staff to always keep handsinks stocked.
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.
More about handwashing problemsmajorCode MN Rule 4626.1110ABHandwashing
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed two handsinks in older bar blocked by dump baskets. Baskets were removed. Keep handsinks unblocked and do not dump in them.
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.
More about handwashing problemscriticalCode MN Rule 4626.0260Food temperature
Official wording
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.
Inspector’s notes
Observed a container of limes set in ice in the bar ice bin for chilling. Limes were removed and ice discarded. Do place containers in ice in the ice bin.
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 temperatureOfficial record from Minneapolis Health Department, Apr 22, 2026 · Original Source
Follow-Up
May 15, 2025
Complete
Official score: 96 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, May 15, 2025 · Original Source
Routine
May 6, 2025
Complete
Official score: 80 · Understand this area’s scale
1 recorded violation
minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
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.
Inspector’s notes
No information could be found about whether there is a Minnesota Certified Food Protection Manager (CFPM). Provide an MN CFPM. Find approved classes and process information at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Minneapolis Health Department, May 6, 2025 · Original Source
Routine
May 7, 2024
Complete
Official score: 72 · Understand this area’s scale
6 recorded violations
majorCode MN Rule 4626.0442BFood temperature
Official wording
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
Inspector’s notes
Although the menu has a partial consumer advisory about the risks of consuming raw or undercooked animal proteins, it does not identify which items might be raw or undercooked. Based on discussion with person in charge, only the burgers might be undercooked, if customer order them "pink" instead of "no pink". Add asterisks to the burgers on the menu. Add a matching asterisk and the below notice sentence to the partial advisory: * These items are raw or undercooked (or may contain raw or undercooked ingredients). Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. The phrase in parenthesis are optional. The rest should be exactly as shown.
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 temperaturecriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
One cooler was not functioning correctly, and service had been called. Although mostly non-TCS foods were being kept in the cooler top, there was shredded lettuce present at 55F. Cut greens are TCS food. Person in Charge had shredded lettuce discarded. New greens were brought from walk-in to a properly functioning cooler.
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 temperaturemajorCode MN Rule 4626.1110ABHandwashing
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
In the main bar, one of the required hand sinks was being used as a dump sink, with a straining basket set into it. Person in charge removed the straining basket. Ensure the bar has two unobstructed hand sinks.
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.
More about handwashing problemsminorCode MN Rule 4626.1220Water, plumbing, and sewage
Official wording
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
Inspector’s notes
At the main bar, two drain tubes were observed draining into hand sink. Remove the tubes from the hand sink and route them to a floor drain.
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 problemsminorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
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.
Inspector’s notes
At the main bar - which was reportedly re-topped in the last year or two, plywood is exposed on the underneath side of the bar. This must be covered in FRP so it is smooth, non-absorbent and easy to clean when splashed.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The keg cooler has several holes in it's ceiling where lines used to be routed. Cap the holes.
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 issuesOfficial record from Minneapolis Health Department, May 7, 2024 · Original Source