WEDGE COMMUNITY CO-OP
2105 LYNDALE AVE S, Minneapolis, MN
Last inspected Dec 18, 2025
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 WEDGE COMMUNITY CO-OP, spanning December 2023 to December 2025 — 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 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
Dec 18, 2025
✓2 violations
- Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- 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.
Dec 10, 2024
✕4 violations
- Post the Certified Food Protection Manager certificate.
- Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Keep all intake and exhaust air ducts and filters clean.
Dec 11, 2023
✕7 violations
- Post the Certified Food Protection Manager certificate.
- Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
- Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
- Keep the physical facilities in good repair.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.
- 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.)
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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.