Jimmy John's

Year by year

Inspections

1. Jan 26, 2026 Routine Score 100

   Result: Complete.

2. Aug 12, 2024 Follow-Up Score 96
   • Not serious Priority 3

     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.

     Store manager has recently taken CFPM class. When certificate is received mail the class certificate with an application form and filing fee to Minnesota Department of Health to receive state certification. Find application forms and process information at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The ceiling panels in front of and above the walk-in cooler, and their supporting framework are in disrepair. Replace or repair so the top of the walk in cooler is framed in, as required, and not used for any storage.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed #6 plastic water cups provided at the beverage machine, and plastic-lined soft drink cups at the counter. These are not allowed under the Minneapolis Green to Go ordinance. Replace these glasses with options that are recyclable or compostable. Visit our website for requirements and to learn about free business assistance with funding, technical support and staff training on how to meet Green to Go requirements: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30A

   • Serious Priority 1

     Backflow prevention devices must be installed in accordance with chapter 4714.

     At the mopsink, there is a wye-splitter with control valves on the faucet - which compromises the Atmospheric Vacuum Breaker. Remove the wye-splitter. Have a licensed plumber install a Sidekick, or Sidekick and 1052, if required.

     Code MN Rule 4626.1085A

3. Jul 29, 2024 Routine Score 84
   • Not serious Priority 3

     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.

     There is still no Minnesota Certified Food Protection Manager, although some staff have taken an approved test. Store manager reports she will be taking the class/test soon. Once passed, mail the class certificate with an application form and filing fee to Minnesota Department of Health to receive state certification. Find application forms and process information at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The ceiling panels in front of and above the walk-in cooler, and their supporting framework are in disrepair. Replace or repair so the top of the walk in cooler is framed in, as required, and not used for any storage.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed #6 plastic water cups provided at the beverage machine, and plastic-lined soft drink cups at the counter. These are not allowed under the Minneapolis Green to Go ordinance. Replace these glasses with options that are recyclable or compostable. Visit our website for requirements and to learn about free business assistance with funding, technical support and staff training on how to meet Green to Go requirements: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30A

   • Serious Priority 1

     Backflow prevention devices must be installed in accordance with chapter 4714.

     At the mopsink, there is a wye-splitter with control valves on the faucet - which compromises the Atmospheric Vacuum Breaker. Remove the wye-splitter. Have a licensed plumber install a Sidekick, or Sidekick and 1052, if required.

     Code MN Rule 4626.1085A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     There was no Employee Illness Log available. Print and use an Employee Illness Log: https://www2.minneapolismn.gov/media/content-assets/www2-documents/business/Employee-Illness-log-in-English.pdf

     Code MN Rule 4626.0040C

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     No procedure was in place to ensure that any complaints of customer illness (vomiting or diarrhea) would be reported to the Minnesota Department of Health, Foodborne Illness Hotline. Train the management team to report even single complaints by one of the following: Call 1-877-FOOD-ILL Email health.foodill@state.mn.us Report online at https://www.health.state.mn.us/diseases/foodborne/reporting.html

     Code MN Rule 4626.0040D

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Several items had warmed to slightly above 41F at time of inspection. It is not clear if they were staged out for too long during set-up or if the unit requires service. Discussed keeping the lid closed between set-up and when sandwich production begins. Ensure TCS foods remain at 41F or below.

     Code MN Rule 4626.0395A2

4. Jan 24, 2023 Routine Score 96
   • Not serious Priority 3

     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.

     Observed no Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed ceiling panels missing on top of the walk-in freezer and cooler.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Observed hanging thermometers missing from all undercounter coolers. Provide.

     Code MN Rule 4626.0620A

   • Serious Priority 1

     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

     Observed high concentrations of quat in the sanitizer spray bottle and 3-comp sink. Use quat test strips.

     Code MN Rule 4626.1620