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
Restaurant · Minneapolis, MN
Seward Coop Grocery & Deli
2823 Franklin Ave E
Last inspected May 12, 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
4 inspectionsFollow-Up
May 14, 2025
Complete
Official score: 98 · Understand this area’s scale
1 recorded violation
majorCode MN Rule 4626.0390BFood temperature
Official wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed foods in walk-in cooler were covered and stacked. Ensure foods which are cooling are put into pans so the food is no more than 2inches thick, left uncovered and spread out to ensure foods cool rapidly. At time of inspection PIC moved the foods to a speed rack and uncovered them.
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, May 14, 2025 · Original Source
Routine
Apr 30, 2025
Complete
Official score: 88 · Understand this area’s scale
4 recorded violations
majorCode MN Rule 4626.0390BFood temperature
Official wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed cooling of ambient tuna salad, and cheesecake filling with the containers closed and stacked tightly together. Ensure proper cooling methods are being used to cool foods properly. Discussed with PIC at time of inspection.
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 4626.0390AFood temperature
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed large portions of food over four inches deep in walk-in and in blast chiller being cooled. Food was tickly portioned over four inches deep. Ensure an effective method for cooling is being done. Discussed keeping foods which are cooling under two inches thick in the pan, keeping lids off until cooling has completed, and keeping pans spread out to allow for proper airflow in the walk-in and in the blast chiller.
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 4626.0250AFood source and labeling
Official wording
Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives
Inspector’s notes
Observed Juice Bar serving brand "Botanical Lucidity" teas. These teas contain unapproved additives such as ashwagandha root, and lions mane powders, and are branded as a supplement. observed flax oil with supplement label being added to drinks. Ensure all additives are FDA GRAS approved. Items with supplement label cannot be added to food.
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
3 recorded violations
minorCode MN Rule 4626.0645ACleaning and sanitizing
Official wording
Provide a pressure measuring device on the supply line of the dish machine immediately before entering the warewashing machine.
Inspector’s notes
Pressure gauge is missing from the kitchen warewash machine.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Hood exhaust port above the warewash machine observed very dirty. clean and maintain.
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 4626.0885Chemicals
Official wording
Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
Inspector’s notes
Observed staff washing and sanitizing in 3-comp sink without a rinse. This was discussed and corrected onsite.
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 unsafelyOfficial record from Minneapolis Health Department, Aug 9, 2024 · Original Source