Routine
May 12, 2026
Complete
Official score: 100 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, May 12, 2026 · Original Source
Grocery · Minneapolis, MN
Seward Co-Op
2823 Franklin Ave E
Last inspected May 12, 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 Seward Co-Op last inspected?
- The most recent inspection on record was on May 12, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 100).
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 4 inspections on record, from Aug 9, 2024 to May 12, 2026.
- Has Seward Co-Op ever been closed by the health department?
- No closure appears in the 4 inspection records we hold for this business. The earliest is dated Aug 9, 2024.
The Full Inspection History
4 inspectionsFollow-Up
May 14, 2025
Complete
Official score: 96 · Understand This Area’s Scale
2 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
Observed Deli Cooler was holding time/temperature controlled for safety (TCS) foods above 41F (salsa 45F, hummus 44F). Ensure cold holding time/temperature controlled for safety foods are held at 41F and below to prevent pathogen growth. At time of inspection food employees closed the deli case turned the light off and put the cover down, and discarded TCS foods above 44F, and moved TCS foods to walk-in cooler which were at and below 43F. Discussed repairs with on site engineer.
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 temperatureminorCode 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
Observed Deli cooler was holding time/temperature controlled for safety (TCS) foods above 41F. Ensure equipment is in good repair.
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 14, 2025 · Original Source
Routine
Apr 30, 2025
Complete
Official score: 88 · Understand This Area’s Scale
5 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
Observed display cooler with air temperature of 51F. holding time/temperature controlled for safety (TCS) foods above 41F. Foods including, but not limited to, listed under measurements in display cooler 1 were discarded by PIC at time of inspection. Discussed cold holding temperatures at time of inspection. Ensure all cold-holding TCS foods are kept at 41F or below to prevent pathogen growth.
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 temperatureminorCode 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
Observed display cooler in disrepair holding time/temperature controlled for safety foods above 41F. Ensure all equipment is maintained in good repair.
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 issuescriticalCode MN Rule 4626.0405AOther
Official Wording
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s Notes
Observed soft cheeses in the cheese display cooler which had exceeded the 7-day date mark. Fresh chevre opened and packaged on 4/23, Fromager D'Affinois opened and packaged with a date mark of 4/11, and Brie cheese cut and packaged on site with a date mark of 4/19. Ensure all foods are sold or discarded seven days after making or opening on site. The day the food is made or opened counts as day one. At time of inspection PIC had food employee discard the cheese.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MN Rule 4626.435B (1-4,6-7)Food source and labeling
Official Wording
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.
Inspector’s Notes
Observed container of beet kale salad with sesame, sesame was not listed in the declared allergens. Ensure sesame is listed on the label as an allergen.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemscriticalCode MN Rule 4626.0040COther
Official Wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
Observed no illness log kept on site. Ensure a log of employee illness symptoms as they pertain to foodborne illness. Ensure employees are trained on what symptoms to report and leave and return dates are recorded on the log. Emailed employee illness log with reports.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Apr 30, 2025 · Original Source
Routine
Aug 9, 2024
Complete
Official score: 100 · Understand This Area’s Scale
1 recorded violation
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed spill within the diplays located at the bottom shelves and air grates. Clean and maintain clean.
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 problemsOfficial record from Minneapolis Health Department, Aug 9, 2024 · Original Source