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Health Inspections.org

Restaurant · Minneapolis, MN

Jimmy John's

600 Hennepin Ave #140

Last inspected Oct 27, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Jimmy John's last inspected?
The most recent inspection on record was on Oct 27, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 98).
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Feb 25, 2025 to Oct 27, 2026.
Has Jimmy John's ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Feb 25, 2025.

The Full Inspection History

2 inspections

Routine

Oct 27, 2026

Complete

Official score: 98 · Understand This Area’s Scale

2 recorded violations

minorCode MN Rule 4626.0033DPermits, training, and postings

Official Wording

Post the Certified Food Protection Manager certificate.

Inspector’s Notes

The Certified Food Protection Manager (CFPM) is current but their updated certificate is not posted. Obtain updated CFPM certificate from the State of Minnesota and post in establishment for inspectors to verify during inspections.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues
majorCode MN Rule 4626.0390BFood temperature

Official Wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s Notes

Sliced tomatoes that were prepped 1 hour ago were observed improperly cooling with cling film tightly wrapped around the containers. Foods should be cooled to 41F or below before they are covered and stacked in storage mode. While foods are actively cooling, keep containers uncovered, unstacked and spread out for most rapid and safe cooling of foods.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Oct 27, 2026 · Original Source

Routine

Feb 25, 2025

Complete

Official score: 92 · Understand This Area’s Scale

3 recorded violations

criticalCode MN Rule 4626.0040COther

Official Wording

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

Inspector’s Notes

There was no Employee illness log or tracking method available at the time of inspection. Will provide Employee Illness log with emailed report. Ensure that Employee illness log is accessible and available during inspections for inspectors to review.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode MN Rule 4626.0033DPermits, training, and postings

Official Wording

Post the Certified Food Protection Manager certificate.

Inspector’s Notes

Certified Food Protection Manager (CFPM) certification was observed expired at the time of inspection. Looked CFPM up in the state of Minnesota Registry and found that the designated CFPM certification was current. Obtain updated copy of CFPM certificate from the State of Minnesota and post in establishment. Keep posted certificate updated at all times.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues
criticalCode MN Rule 4626.0395A2Food temperature

Official Wording

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

Inspector’s Notes

Cut Chicken Breast was observed improperly cold holding in the Line 2 Cooler at 48F and 46F at the time of inspection. Containers of the cut chicken were observed stacked above the fill line of the cooler with the cooler lid open at the time of inspection. Discussed with Person In Charge that the foods should not be stacked above the fill line because they are more likely to be improperly cold held above 41F. Retrain staff to store extra products in the lower part of the cooler where they are able to be kept cold and then move some of the product to the upper when needed. Maintain all cold TCS foods at 41F or below at all times.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Feb 25, 2025 · Original Source

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