Routine
Jan 26, 2026
Complete
Official score: 100 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Jan 26, 2026 · Original Source
Restaurant · Minneapolis, MN
Jimmy John's
219 Oak St Se
Last inspected Jan 26, 2026 · View Map ↗ · Compare ↗
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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
- When was Jimmy John's last inspected?
- The most recent inspection on record was on Jan 26, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 100).
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 3 inspections on record, from Jul 29, 2024 to Jan 26, 2026.
- Has Jimmy John's ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jul 29, 2024.
The Full Inspection History
3 inspectionsFollow-Up
Aug 12, 2024
Complete
Official score: 96 · Understand This Area’s Scale
4 recorded violations
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
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
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 issuesminorCode MN Rule 4626.1515Facility maintenance
Official Wording
Keep the physical facilities in good repair.
Inspector’s Notes
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.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode MCO 204.30AOther
Official Wording
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s Notes
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/
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode MN Rule 4626.1085AWater, plumbing, and sewage
Official Wording
Backflow prevention devices must be installed in accordance with chapter 4714.
Inspector’s Notes
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.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Minneapolis Health Department, Aug 12, 2024 · Original Source
Routine
Jul 29, 2024
Complete
Official score: 84 · Understand This Area’s Scale
7 recorded violations
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
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
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 issuesminorCode MN Rule 4626.1515Facility maintenance
Official Wording
Keep the physical facilities in good repair.
Inspector’s Notes
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.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode MCO 204.30AOther
Official Wording
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s Notes
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/
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode MN Rule 4626.1085AWater, plumbing, and sewage
Official Wording
Backflow prevention devices must be installed in accordance with chapter 4714.
Inspector’s Notes
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.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemscriticalCode 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 available. Print and use an Employee Illness Log: https://www2.minneapolismn.gov/media/content-assets/www2-documents/business/Employee-Illness-log-in-English.pdf
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode MN Rule 4626.0040DPermits, training, and postings
Official Wording
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 pathogens.
Inspector’s Notes
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
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 issuescriticalCode 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 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.
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 temperatureOfficial record from Minneapolis Health Department, Jul 29, 2024 · Original Source