SEWARD COMMUNITY CO-OP
317 38TH ST E, Minneapolis, MN
Last inspected Jul 7, 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 5 inspections on record for SEWARD COMMUNITY CO-OP, spanning July 2023 to July 2026 — every one straight from Minneapolis Health Department.
The most recent inspection noted 5 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
Jul 7, 2026
✕5 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Keep all intake and exhaust air ducts and filters clean.
- 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.
Jul 10, 2025
–Jul 1, 2025
✕6 violations
- Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
- Use effective cooling methods to cool TCS foods.
- Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- Protect unpackaged food from environmental sources of contamination during preparation.
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- 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
Jul 2, 2024
✕3 violations
- Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
- Use effective cooling methods to cool TCS foods.
- Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Jul 6, 2023
✓6 violations
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
- In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
- Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
- Use effective cooling methods to cool TCS foods.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
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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.