Chicago Style Jj Fish & Chicken

Year	Inspections	Violations	Serious
2026	2	13	2
2025	2	26	2
2024	2	15	4
2023	1	6	1

Aug 26, 2026 Follow-Up Score 98

Not serious Priority 3
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

Observed there to be no recycling containers available for use by customers. Recycling bins and a recycling hauler are required under the Green-to-Go ordinance.

Code MCO 204.30B
Not serious Priority 3
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Observed rags/towels and tin foil to be used to wrap table and rack surfaces. Remove towels and tin foil. Make sure non-food contact surfaces are made of smooth and easily cleanable materials.

Code MN Rule 4626.0495
Not serious Priority 2
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Observed cooked gyro and cooked rice in the walk-in cooler to not be date marked. Person-in-Charge stated that these items were cooked 2 days prior to inspection. Make sure prepared TCS foods are date marked to ensure proper use/discard within 7 days.

Code MN Rule 4626.0400A

Aug 18, 2026 Routine Score 84

Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed the floors of the dry storage room to be soiled. Clean and keep physical facilities clean.

Code MN Rule 4626.1520A
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 styrofoam containers to be used for takeout orders. Styrofoam is not allowed under the Green-to-Go ordinance. Information on the Green-to-Go ordinance will be included in this report. Make sure all containers used for takeout orders are allowed under the Green-to-Go ordinance.

Code MCO 204.30A
Not serious Priority 3
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

Observed there to be no recycling containers available for use by customers. Recycling bins and a recycling hauler are required under the Green-to-Go ordinance.

Code MCO 204.30B
Not serious Priority 2 Corrected on site
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Observed the cookline handwashing sink to be blocked by a large garbage can. Observed chemical spray bottles to be stored in the basin of the front handwashing sink. These items were moved during inspection. Keep handwashing sinks accessible and make sure they are only used for handwashing.

Code MN Rule 4626.1110AB
Not serious Priority 3
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Observed rags/towels and tin foil to be used to wrap table and rack surfaces. Remove towels and tin foil. Make sure non-food contact surfaces are made of smooth and easily cleanable materials.

Code MN Rule 4626.0495
Not serious Priority 2 Corrected on site
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Observed there to be no paper towel at the cookline handwashing sink. Paper towel was provided during inspection. Make sure paper towel is kept at each handwashing sink.

Code MN Rule 4626.1445
Serious Priority 1 Corrected on site
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

Observed employee to wear gloves, handle raw fish, and change gloves without washing their hands. Observed employee to itch their ear and return to food handling without washing their hands. Employee was instructed to wash their hands. Make sure employees wash their hands after they may have been contaminated.

Code MN Rule 4626.0075B-J
Not serious Priority 2 Corrected on site
Have a test kit for the type of sanitizer used.

Observed there to be no sanitizer test kit at the restaurant. A sanitizer test kit was provided after inspection- verified by inspector. Always keep a sanitizer test kit at the restaurant.

Code MN Rule 4626.0715
Serious Priority 1 Corrected on site
Sanitize food contact surfaces before using and after cleaning.

Observed there to be no sanitizer at the restaurant. Sanitizer was provided after inspection- verified by inspector. Always keep a sanitizer at the restaurant.

Code MN Rule 4626.0900
Not serious Priority 2
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Observed cooked gyro and cooked rice in the walk-in cooler to not be date marked. Person-in-Charge stated that these items were cooked 2 days prior to inspection. Make sure prepared TCS foods are date marked to ensure proper use/discard within 7 days.

Code MN Rule 4626.0400A

Aug 21, 2025 Follow-Up Score 96

Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed the floors behind the cookline, the floors under the service area beverage racking, and the ceiling above the prep table to be soiled. Clean and keep physical facilities clean.

Code MN Rule 4626.1520A
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 styrofoam containers to be used for takeout orders. Styrofoam is not allowed under the Green-to-Go ordinance. Information on the Green-to-Go ordinance will be included in this report. Make sure all containers used for takeout orders are allowed under the Green-to-Go ordinance.

Code MCO 204.30A
Not serious Priority 3
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

Observed there to be no recycling containers available for use by customers. Recycling bins and a recycling hauler are required under the Green-to-Go ordinance.

Code MCO 204.30B
Not serious Priority 2
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Observed pop cans to be stored in the basin of the front area handwashing sink. Person-in-Charge stated that they were rinsing off the cans in the sink. Make sure that handwashing sinks are accessible and only used for handwashing.

Code MN Rule 4626.1110AB
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed torn gaskets at the cookline low cooler, the cookline meat cooler, the stand-up freezer, and the walk-in cooler. Replace gaskets and keep equipment in good repair.

Code MN Rule 4626.0735AB
Not serious Priority 3
Keep non-food contact equipment surfaces clean.

Observed the sides of the fryers and the legs/wheels of the breading cart to be soiled. Clean and keep equipment clean.

Code MN Rule 4626.0855
Not serious Priority 3
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Observed racking throughout the kitchen to be lined with tin foil and cardboard. Remove and make sure non-food contact equipment is smooth and easily cleanable.

Code MN Rule 4626.0495
Not serious Priority 2 Corrected on site
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Observed washed chicken wings to be cooling in tightly covered containers inside the walk-in cooler. These containers were uncovered during inspection. Make sure that TCS foods are kept uncovered while cooling.

Code MN Rule 4626.0390B

Aug 7, 2025 Routine Score 76

Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed the floors behind the cookline, the floors under the service area beverage racking, the floors of the dry storage area, and the ceiling above the prep table to be soiled. Clean and keep physical facilities clean.

Code MN Rule 4626.1520A
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 styrofoam containers to be used for takeout orders. Styrofoam is not allowed under the Green-to-Go ordinance. Information on the Green-to-Go ordinance will be included in this report. Make sure all containers used for takeout orders are allowed under the Green-to-Go ordinance.

Code MCO 204.30A
Not serious Priority 3
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

Observed there to be no recycling containers available for use by customers. Recycling bins and a recycling hauler are required under the Green-to-Go ordinance.

Code MCO 204.30B
Not serious Priority 2 Corrected on site
Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.

Observed employee to wash their hands in the 3-compartment sink. Employee was instructed to wash their hands in the adjacent handwashing sink. Make sure that employees only wash their hands in the designated handwashing sinks.

Code MN Rule 4626.0080
Serious Priority 1 Corrected on site
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

Observed employee to answer their phone, put on gloves, and then move to resume food handling without washing their hands. Employee was instructed to wash their hands before putting on gloves. Make sure that employees wash their hands when switching gloves, changing tasks, or when hands have otherwise become contaminated.

Code MN Rule 4626.0075B-J
Not serious Priority 2 Corrected on site
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Observed a tray to be blocking the basin of the cookline handwashing sink. The tray was moved during inspection. Make sure that all handwashing sinks are kept accessible for use at all times.

Code MN Rule 4626.1110AB
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed torn gaskets at the cookline low cooler, the cookline meat cooler, the stand-up freezer, and the walk-in cooler. Replace gaskets and keep equipment in good repair.

Code MN Rule 4626.0735AB
Not serious Priority 3
Keep non-food contact equipment surfaces clean.

Observed the sides of the fryers and the legs/wheels of the breading cart to be soiled. Clean and keep equipment clean.

Code MN Rule 4626.0855
Not serious Priority 3
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Observed racking throughout the kitchen to be lined with tin foil and cardboard. Remove and make sure non-food contact equipment is smooth and easily cleanable.

Code MN Rule 4626.0495
Not serious Priority 2
The person in charge must ensure only authorized persons are permitted in food preparation, food storage, and warewashing areas of the establishment.

Observed children to be playing in the kitchen at the time of inspection. Make sure that only authorized and trained employees are allowed in food prep/warewashing areas.

Code MN Rule 4626.0035B
Not serious Priority 3
Keep the plumbing system in good repair.

Observed the condenser in the walk-in freezer and the piping at the cookline handwashing sink to be leaking. Repair and keep plumbing in good repair.

Code MN Rule 4626.1040B
Serious Priority 1 Corrected on site
Separate raw animal foods from ready-to-eat foods.

Observed raw gizzards and raw chicken to be stored directly over containers of cooked gyro meat and cooked chicken wings in the walk-in cooler. These containers were rearranged during inspection. Make sure that raw animal meats are stored in a way that helps prevent contamination of ready-to-eat foods.

Code MN Rule 4626.0235A(1)
Not serious Priority 2 Corrected on site
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Observed cooked gyro, cooked chicken wings, and washed chicken wings to be cooling in tightly covered containers inside the walk-in cooler. These containers were uncovered during inspection. Make sure that TCS foods are kept uncovered while cooling.

Code MN Rule 4626.0390B
Not serious Priority 2
Have a test kit for the type of sanitizer used.

Observed facility to not have sanitizer test strips. Make sure sanitizer test strips are kept at the facility.

Code MN Rule 4626.0715
Not serious Priority 2 Corrected on site
Food packages must be in good condition. Packages must protect food from contamination and adulteration.

Observed multiple cans of dessert whipping sauce to be severely dented. The cans were removed and discarded. Make sure that all food items with damaged packaging are removed and not used.

Code MN Rule 4626.0190
Not serious Priority 3
Label all containers of food and food ingredients with their common name.

Observed bulk containers of breadings and seasoning mixes in the dry storage room to not be labeled. Make sure that all storage containers of food are labeled.

Code MN Rule 4626.0240
Not serious Priority 2 Corrected on site
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

Observed cutting boards to be deeply scored and fryer basket wires to be frayed. These pieces of equipment were removed from the kitchen. Make sure that all food contact equipment is smooth and in good condition.

Code MN Rule 4626.0515
Not serious Priority 2
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

Observed multiple high priority food safety risk factors to be present during the time of inspection. A link to the City of Minneapolis Active Managerial Control toolkit will be included in this report. Make sure that there is an active oversight of food safety practices to keep risk factors in control.

Code MN Rule 4626.0035DGHIKM

Aug 19, 2024 Follow-Up Score 100

Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed the ceilings along the cookline to be dusty and soiled. Clean these areas and keep physical facilities clean.

Code MN Rule 4626.1520A
Not serious Priority 3
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Observed wet wiping cloths to be stored on counter surfaces throughout the entire restaurant. Ensure that wiping cloths are kept in a sanitizer solution when not in use.

Code MN Rule 4626.0285B

Aug 6, 2024 Routine Score 80

Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed the ceilings along the cookline to be dusty and soiled. Observed the floors of the dry storage racking to be heavily soiled with flour. Clean these areas and keep physical facilities clean.

Code MN Rule 4626.1520A
Not serious Priority 2 Corrected on site
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Observed the knives and other cooking utensils to be stored in the handwashing sink near the kitchen entrance. Observed a cutting board to be stored in the handwashing sink near the cookline. Observed a garbage can to be stored in front of and blocking the handwashing sink near the cookline. These items were moved during inspection. Ensure that handwashing sinks are kept unblocked and are not used for storage of items so that employees are encouraged to properly wash their hands.

Code MN Rule 4626.1110AB
Not serious Priority 3
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Observed wet wiping cloths to be stored on counter surfaces throughout the entire restaurant. Observed the sanitizer bucket at the service station to be at a concentration of 0 ppm of Quat. The bucket was refreshed and measured at a concentration of 400 ppm Quat. Ensure that wiping cloths are kept in a sanitizer solution when not in use.

Code MN Rule 4626.0285B
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Observed cooked gyro, cut tomatoes, and sausage in the cookline cooler to be at temperatures ranging from 45 - 48 degrees F. Person-in-charge stated that the food items were placed into the cookline cooler an hour and a half prior to inspection. TCS foods were moved from this cooler into the walk-in cooler. Person-in-charge was instructed to monitor food temperatures to make sure that they get below 41 degrees F. Maintain TCS foods at temperatures of 41 degrees F or below to inhibit bacterial growth.

Code MN Rule 4626.0395A2
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed the air temperature in the cookline cooler to be at a temperature of 45 degrees F. The temperature setting of the cooler was turned down. The temperature of the cooler was measured at the end of the inspection and the air temperature was still the same. Discontinue using this cooler until it can keep foods below 41 degrees F. Service the cooler.

Code MN Rule 4626.0735AB
Serious Priority 1 Corrected on site
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

Observed employee to handle raw meat, change gloves, and then start to work with ready-to-eat foods without washing their hands. Employee was instructed to wash their hands and Person-in-charge was informed of the observation. Retrain employees and make sure that they wash their hands between handling raw meats, when changing gloves, and whenever required by the above code.

Code MN Rule 4626.0075B-J
Serious Priority 1 Corrected on site
Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

Observed employee to wash their hands by briefly running their hands under water without using soap. Employee was instructed the rewash their hands for 20 seconds while using soap. Person-in-charge was informed of the observation. Retrain employees on how to properly wash their hands. Ensure employees wash their hands for at least 20 seconds while using soap.

Code MN Rule 4626.0070A
Not serious Priority 3 Corrected on site
Protect unpackaged food from environmental sources of contamination during preparation.

Observed employee to be preparing food in the 3-compartment sink. Employee was instructed to move food preparation to the designated prep sink. Discontinue preparing foods in the 3-compartment sink and only prepare food in designated prep areas.

Code MN Rule 4626.0315
Not serious Priority 3 Corrected on site
Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surfaces is prevented.

Observed single-use food boats to be stored upright. The food boats were inverted during inspection. Ensure that food boats are stored inverted to prevent potential contamination.

Code MN Rule 4626.0965A
Not serious Priority 3
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

Observed there to be excessive extra cardboard and equipment in the dry storage area. Removed extra equipment to prevent pest harborage conditions. Observed rodent droppings on the floor of the dry storage area. Clean area and routinely inspect restaurant for any evidence of pests.

Code MN Rule 4626.1565ABD
Not serious Priority 3
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

Observed rodent droppings in the dry storage area. Person-in-charge stated that they do not have a contract with a professional pest control operator. A professional pest control service is required if there is evidence of pest activity. Contract with a professional pest service.

Code MCO 188.590
Serious Priority 1 Corrected on site
Sanitize food contact surfaces before using and after cleaning.

Observed employee doing dishes, but they did not complete the sanitize step. The sanitizer basin was not set up and the utensil was returned to storage after the wash and rinse step. Employee was instructed to set up the sanitizer basin and to complete the wash, rinse, and sanitize cycle. Person-in-charge was informed of the observation. Retrain employees and make sure that they know how to properly wash, rinse, and sanitize food contact equipment.

Code MN Rule 4626.0900
Not serious Priority 2
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

Observed multiple high priority violations related to handwashing, proper cold storage temperatures, and sanitizing food contact surfaces. A food safety checklist will be included in this report. Ensure that there is an active oversight of food safety practices while the restaurant is in operation.

Code MN Rule 4626.0035DGHIKM

Aug 9, 2023 Routine Score 92

Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed debris under shelves and floors in the dry storage area. Observed grease buildup between fryers. Clean and maintain clean.

Code MN Rule 4626.1520A
Serious Priority 1 Corrected on site
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

Sanitizer bucket quat sanitizer was higher than allowed. Label use indicates 200-400ppm and sanitizer bucket was measured at 500ppm. Owner diluted sanitizer bucket until it measured 300ppm, which is within safe range. Retrain staff to mix and test sanitizers to verify they are being used properly. Ensure sanitizer is used according to the label in a safe range at all times.

Code MN Rule 4626.1620
Not serious Priority 3
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

Fish in reduced oxygen packaging were observed thawing in the Walk In Cooler. Packaging stated to "remove from packaging before thawing". Discussed with owner to slit the packages or remove from the package before beginning thawing. Discard improperly thawed fish as it can grow unsafe bacteria when thawed in packaging. Change thawing methods and train staff to remove fish from reduced oxygen packaging when instructions state to do so.

Code MN Rule 4626.0380E
Not serious Priority 2 Corrected on site
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Waste bin was observed in front of the handwashing sink on the cook line. It was discussed with staff and owner that the waste bin cannot be in front of the handwashing sink as it can prevent staff from washing their hands. Staff were observed washing their hands in the warewashing sink at the time of inspection. Owner removed waste bin and placed it in another area conveniently located but out of the way. Maintain handwash sink accessible at all times for employees to wash hands.

Code MN Rule 4626.1110AB
Not serious Priority 2
Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.

Employees were observed washing hands in the food preparation sinks and warewashing sinks at the time of inspection. Discussed with owner and staff that handwashing needs to be done at the handwash sink only. Retrain staff to wash hands in handwash sink. Monitor, correct and retrain employees if they wash hands in another sink that is not a designated handwash sink.

Code MN Rule 4626.0080
Not serious Priority 3 Corrected on site
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Damp wiping cloths were observed being used to clean food preparation surfaces. Discussed with owner that once cloths are used to wipe up food or clean surfaces, they must be placed in a sanitizer bucket with sanitizer solution to sanitize the cloth between uses. All cloths were placed in a sanitizer bucket by owner. Maintain cloths in buckets after use.

Code MN Rule 4626.0285B

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