COSMOS MONTESSORI SCHOOL
310 38TH ST E, Minneapolis, MN
Last inspected Oct 20, 2026
Official source: Minneapolis Health Department (minneapolismn.gov) · All data sources
Failed. Did not meet health requirements at the latest inspection. Many failures are fixed and re-inspected within days — check the inspection date.
This inspection record doesn’t carry an official letter grade — some health departments never issue one, and others (like NYC) post it after a grace period — so CleanPlate derived the status from the reported violation data. If the department posts an official grade, it replaces this automatically.
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This establishment failed its most recent health inspection. Review the record below before ordering.
The record, in plain English
CleanPlate holds 9 inspections on record for COSMOS MONTESSORI SCHOOL, spanning April 2023 to October 2026 — every one straight from Minneapolis Health Department.
Its standing slipped since the previous visit — from passed to failed. A follow-up inspection usually rechecks the issues found.
The most recent inspection noted 2 violations, none of them critical.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
Inspection history
Oct 20, 2026
✕2 violations
- Have a test kit for the type of sanitizer used.
- Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Apr 8, 2026
✓1 violation
- 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.
Sep 17, 2025
✕1 violation
- Discontinue sale or service of TCS foods not received at a temperature of 41 degrees F (5 degrees C) or below.
Mar 20, 2025
✕3 violations
- Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- Sanitize food contact surfaces before using and after cleaning.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Sep 24, 2024
✕2 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Mar 11, 2024
✕4 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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
- Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Sep 14, 2023
✓1 violation
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
May 16, 2023
✓2 violations
- 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
- Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Apr 25, 2023
✕8 violations
- Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- The person in charge must ensure employees verify food delivered and received at the facility is: obtained from approved sources; delivered at required temperatures; protected from contamination, and adulteration. Food received during non-operating hours must meet the standards identified above and must be properly stored, including if necessary refrigerated.
- 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
- 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
- Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
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Source: Minneapolis Health Department (minneapolismn.gov). Data shown unmodified from the official government record. CleanPlate is an independent service, not affiliated with any government agency. See something wrong? Report a data issue.