May Day Cafe Workers Cooperative
3440 Bloomington Ave, Minneapolis, MN 55407
How the BiteKarma score works
Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.
At a glance
- Passed 3 of 3 graded inspections since 2025.
- Last inspected Apr 22, 2026: passed with 4 violations.
- Keeps coming up: Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing., cited 3 times, plus 3 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Apr 22
Follow-Up Inspection
4 violations
- Minor Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Keep all intake and exhaust air ducts and filters clean.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Passed Apr 13
Routine Inspection
7 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor 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.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Keep all intake and exhaust air ducts and filters clean.
- Minor Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 2025
- Passed Mar 31
Routine Inspection
5 violations, 1 critical
- Critical 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
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor 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.
Nearby
BiteKarma scores around May Day Cafe Workers Cooperative, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.