Restaurant · Minneapolis, MN

Jimmie's Old Southern BBQ Smokehouse LLC

Name: Jimmie's Old Southern BBQ Smokehouse LLC
Address: 4501 France Ave S, Minneapolis, MN

4501 France Ave S

Last inspected Jul 14, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Complete

Get the next inspection, free.

We'll email you when Jimmie's Old Southern BBQ Smokehouse LLC has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Routine

Jul 14, 2026

Complete

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

FLOORS AND WALLS AROUND MOP SINK OBSERVED WITH LONGSTANDING DEBRIS. CLEAN FLOORS AND WALLS AROUND MOP SINK AREA.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Minneapolis Health Department, Jul 14, 2026 · Original Source

Routine

Jul 23, 2025

Complete

Official score: 96 · Understand this area’s scale

2 recorded violations

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

SEVERAL COLD TCS ITEMS MEASURED > 41 DEGREES F. THERMOSTAT WAS ADJUSTED DURING INSPECTION.

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

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

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.

Inspector’s notes

NO FULL TIME CFPM IN FACILITY. HIRE ONE FULL TIME CFPM. MANAGER ON DUTY STATED CFPM WAS RECENTLY APPLIED FOR BY ROBERT SCHULKE

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

Official record from Minneapolis Health Department, Jul 23, 2025 · Original Source

Routine

Jul 19, 2024

Complete

Official score: 96 · Understand this area’s scale

1 recorded violation

criticalCode MN Rule 4626.0395A1Food temperature

Official wording

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.)

Inspector’s notes

CHICKEN MEASURED 127 DEGREES F. PORK MEASURED 128 DEGREES F IN HOT HOLDING CABINET. RAISE TEMPERATURE OF UNIT TO ENSURE HOT FOODS STAY AT 135 DEGREES F OR ABOVE.