MAY DAY WORKERS CO-OPERATIVE
3440 BLOOMINGTON AVE, Minneapolis, MN
Last inspected Apr 22, 2026
Official source: Minneapolis Health Department (minneapolismn.gov) · All data sources
Passed. Met health requirements at the latest inspection. Some health departments report pass/fail instead of letter grades.
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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The record, in plain English
CleanPlate holds 3 inspections on record for MAY DAY WORKERS CO-OPERATIVE, spanning March 2025 to April 2026 — every one straight from Minneapolis Health Department.
The trend is positive: it improved from failed at the previous visit to passed now.
The most recent inspection noted 4 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
Apr 22, 2026
✓4 violations
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Keep all intake and exhaust air ducts and filters clean.
- Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Apr 13, 2026
✕7 violations
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Keep all intake and exhaust air ducts and filters clean.
- Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Mar 31, 2025
✕5 violations
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- 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
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
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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.