Restaurant · Minneapolis, MN

Billy Sushi

116 1st Ave N #A

Last inspected Oct 6, 2026 · View Map ↗ · Compare ↗

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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Billy Sushi last inspected?: The most recent inspection on record was on Oct 6, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 90).
Were any violations recorded at the last inspection?: Yes: 4 violations recorded, including 2 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 5 inspections on record, from Sep 28, 2023 to Oct 6, 2026.
Has Billy Sushi ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Sep 28, 2023.

The Full Inspection History

5 inspections

Routine

Oct 6, 2026

Complete

Official score: 90 · Understand This Area’s Scale

4 recorded violations

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official Wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s Notes

Damp wiping cloths used for cleaning food contact surfaces were observed stored on the prep surfaces out of sanitizer. Discussed with Manager that if cloths are sitting out on surface after they have been used to clean a surface, they are not being sanitized and can grow bacteria on the cloth. Store wiping cloths in sanitizer buckets so that they are constantly sanitized.

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 problems

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

Menu items containing raw or undercooked fish or animal products were not specified as such on the menu or tied to the consumer advisory on one page of the menu. Discussed with Manager that the foods that are served raw or undercooked, or contain raw or undercooked ingredients must be clearly identified through asterisks linked to the consumer advisory to adequately warn customers. Attached consumer advisory guidance with emailed report. Provide consumer advisory to menu for raw or undercooked foods on the menu and update with each menu change.

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

criticalCode MN Rule 4626.0905CChemicals

Official Wording

Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH.

Inspector’s Notes

Bar dishwasher was run over several cycles and did not reach the minimum required 50PPM chlorine sanitizer concentration to adequately sanitize bar glassware at the time of inspection. Worked with Manager to troubleshoot dishwasher and replaced the container of sanitizer with a new container to see if that corrected the issue. After several cycles and priming the sanitizer line, dish machine was measured again at 100PPM chlorine. Discussed with Manager that dishwasher should be tested before dishes are washed in the machine so that they are adequately sanitized; if dish machine is not sanitizing, it needs to be brought to the attention of the Person In Charge to address. Maintain chlorine sanitizer at 50PPM minimum to safely and effectively sanitize dishes.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

criticalCode MN Rule 4626.0235A(2)Food temperature

Official Wording

Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

Inspector’s Notes

Ready to eat eel was observed stored below containers of raw beef and chicken in the Grill Cooler at the time of inspection. Discussed with Chef that foods that are ready-to-eat must be stored above raw animal foods so that they do not pose a contamination risk. Chef rearranged cooler. Separate raw and ready to eat foods by cooking temperature to prevent potential cross contamination.

In Plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Oct 6, 2026 · Original Source

Routine

Sep 30, 2025

Complete

Official score: 94 · Understand This Area’s Scale

3 recorded violations

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official Wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s Notes

Damp wiping cloths used for cleaning food contact surfaces were observed sitting on prep surfaces out of sanitizer. Discussed with Chef that if cloths are sitting out on surface after they have been used to clean a surface, they are not being sanitized and can grow bacteria on the cloth. Store wiping cloths in sanitizer buckets so that they are constantly sanitized.

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 problems

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

Menu items containing raw or undercooked fish or animal products were not specified as such on the menu or tied to the consumer advisory on one page of the menu. Discussed with Person In Charge that the foods that are served raw or undercooked, or contain raw or undercooked ingredients must be clearly identified through asterisks linked to the consumer advisory to adequately warn consumers. Attached consumer advisory guidance with emailed report. Provide consumer advisory requirements for raw or undercooked foods on the menu and update with each menu change.

In Plain English

More about food kept at an unsafe temperature

criticalCode MN Rule 4626.0905CChemicals

Official Wording

Inspector’s Notes

Quat sanitizer was measured from the dispenser at the 3 basin sink at 100PPM at the time of inspection. Container was Oasis 146 quat sanitizer with a label requiring 150-400PPM quat. The liquid inside the Oasis 146 quat container was blue and not the typical pink color. It was found that a staff member had refilled the container with water and dissolved steramine quat tablets. Ordered that the facility discontinue using the quat from the dispenser, contact their chemical supplier to reset the dispenser and then they could use the quat dispenser to supply sanitizer for their buckets. Retrain staff to only replace chemical containers with approved quat containers. Do not refill empty containers. Maintain quat sanitizer at 150PPM - 400PPm at all times to be safe and effective.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Minneapolis Health Department, Sep 30, 2025 · Original Source

Routine

Sep 26, 2024

Complete

Official score: 96 · Understand This Area’s Scale

5 recorded violations

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official Wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s Notes

Damp wiping cloths used for cleaning food surfaces were observed sitting on prep surfaces out of sanitizer. Discussed with Chef that if cloths are sitting out on surface after they have been used to clean a surface, they are not being sanitized and can grow bacteria on the cloth. Store wiping cloths in sanitizer buckets so that they are constantly sanitized.

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 problems

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

Menu items that contain raw or undercooked fish or animal products are not specified as such on the menu or tied tot he consumer advisory. Discussed with Person in Charge that the foods that are served raw or undercooked, or contain raw or undercooked ingredients must be clearly identified through asterisks linking to the consumer advisory, or using descriptions. Attached fact sheet for consumer advisory requirements with emailed report. Provide consumer advisory requirements for raw or undercooked fish or animal products on the menu and update with each menu change.

In Plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0625Food temperature

Official Wording

Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.

Inspector’s Notes

Data plate on main level high temperature dish machine was unreadable. Contact machine service provider and request they place a new data plate specific to the make and model on the machine. Maintain data plate easily readable at all times.

In Plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official Wording

Have a test kit for the type of sanitizer used.

Inspector’s Notes

Quat sanitizer test kit was not available for the 3 basin sink's quat dispenser used for sanitizer buckets. Provide and maintain a quat sanitizer kit on site to ensure concentration of quat sanitizer used on site is within safe and effective range.

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 problems

minorCode 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

Main level Walk In Cooler's condenser unit was observed leaking and dripping onto the floor. Condensate was also collecting into a small bucket on the floor. Consult with professional company to repair cooler in approved manner so that it does not leak. Maintain.

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, Sep 26, 2024 · Original Source

Follow-Up

Oct 12, 2023

Complete

Official score: 98 · Understand This Area’s Scale

3 recorded violations

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official Wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s Notes

Wiping cloths were observed being stored on counter tops out of sanitizer after cleaning prep table surfaces. Keep damp wiping cloths in sanitizer bucket to continuously sanitize cloths until use, then return cloths to buckets to keep cloths sanitized. Maintian.

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 problems

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

Menu items that contain raw or undercooked animal products are not specified as such on the menu or tied to the consumer advisory in any way. Discussed with Person in Charge that foods that are served raw or undercooked, or contain raw or undercooked ingredients must be clearly identified through asterisks linking those foods to the consumer advisory, or through descriptions. Attached fact sheet for consumer advisory requirements with initial report. Provide consumer advisory requirements for raw or undercooked animal products or ingredients on the menu and update with each menu change.

In Plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0625Food temperature

Official Wording

Inspector’s Notes

High temperature dish machine's data plate was unreadable at the time of inspection. Replace data plate with a new easily readable one and maintain so it is clear and easy to read for dish machine use information.

In Plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Oct 12, 2023 · Original Source

Routine

Sep 28, 2023

Complete

Official score: 86 · Understand This Area’s Scale

7 recorded violations

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

Multiple mayonnaise based sauces and some heated house made sauces were observed sitting at room temperature on prep tables at room temperature throughout the service. Service is 6 hours long. Discussed developing time as a public health control policy for these items. Template will be provided with emailed report. Keep all cold TCS foods at or below 41F at all times.

In Plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official Wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s Notes

Wiping cloths were observed being stored on counter tops out of sanitizer after cleaning prep table surfaces. Keep damp wiping cloths in sanitizer bucket to sanitize cloths continuously until use, then return them to sanitizer bucket to continue sanitizing cloths.

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 problems

majorCode MN Rule 4626.1440Handwashing

Official Wording

Have hand soap at all handwashing sinks.

Inspector’s Notes

Handwash sink in the middle of the sushi prep/service area was observed missing soap. Provide soap at all handwash sinks and maintain stocked to encourage employees to wash hands at handwash 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

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

Menu items that contain raw or undercooked animal products are not specified as such on the menu or tied to the consumer advisory. Discussed with Person in Charge that the foods that are served raw or undercooked, or contain raw or undercooked ingredients must be clearly identified through asterisks linking to the consumer advisory, or using descriptions. Attached fact sheet for consumer advisory requirements with emailed report. Provide consumer advisory requirements for raw or undercooked animal products on the menu and update with each menu change.

In Plain English

More about food kept at an unsafe temperature

criticalCode MN Rule 4626.0040COther

Official Wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s Notes

There is no means of tracking employee illness occurrences and when they are allowed to return to work after reporting ill. Discussed with manager requirements for reporting, excluding and symptoms and will provide employee illness log with emailed report. Record all employee illness reports and obtain knowledge in these areas.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

majorCode MN Rule 4626.0390AFood temperature

Official Wording

Use effective cooling methods to cool TCS foods.

Inspector’s Notes

A large container of sriracha mayo was observed cooling in the Walk In Cooler at the time of inspection. Container was deep and covered tightly with a lid while cooling. Discussed with Person In Charge that cooling a large container of product in this manner is not effective and will not cool within 4 hours to 41F or below. Retrain employees to pre chill ingredients before cooling, use smaller containers to cool and use containers that can allow for faster cooling of product.