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JIMMY JOHNS

225 N MICHIGAN AVE, CHICAGO, IL 60601 · Restaurant

Inspection summary

JIMMY JOHNS has been inspected 7 times by Chicago Department of Public Health since October 12, 2022. The most recent inspection, on May 12, 2026, recorded 9 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 3 separate inspections, most recently on August 14, 2023. For example: THERMOMETERS PROVIDED & ACCURATE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on May 12, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on May 12, 2026. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 12, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 12, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Canvass

    9 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (SLICED,HAM,TURKEY,SHREEDED LETTUCE,TOMATO,ETC)MUST PROVIDE CERTIFICATE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN -UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A GAP ALONG BOTTOM OF FRONT EXIT DOOR MUST MAKE DOOR TIGHT FITTING.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM INTERIOR PANEL OF ICE MACHINE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A GARBAGE CAN WITH LID IN ADA WOMEN'S TOILET ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE DAMAGED LOWER INTERIOR WALL OF SODA STORAGE AREA TO BE IN GOOD REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM WALK IN COOLER FLOOR.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED MISSING FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
  2. Non-Inspection

    0 infractions

  3. Canvass

    1 infraction

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (SANDWICHES) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012, CITATION ISSUED.
  4. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DUST ACCUMULATION ON THE FAN GUARDS IN THE WALK-IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • UNABLE TO LOCATE AND VERIFY FOOD HANDLER CERTIFICATES DURING INSPECTION. INSTRUCTED MANAGENENT TO PROVIDE AND KEEP CERTIFICATES ON SITE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING ON SITE FOR CERTIFIED FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.
  5. Canvass Re-Inspection

    1 infraction

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • No thermometer in prep prep cooler, Instructed to provide
  6. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • Cold TCS food held at improper temperature, found 4 lbs of Deli meat held at 62.3 in front upper prep cooler, instructed to hold all TCS foods at 41f or lower, Priority violation 7-38-005. Food discarded valued at $30.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • Found upper prep cooling at front service line air temp at 67.8f, cooler is used to hold deli meat. instructed to keep all cooler temp at 41f or lower. Priority violation 7-38-005. cooler is tagged not allowed to use. must contact the office of CDPH for tag removal request.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • No thermometer in prep prep cooler, Instructed to provide.
  7. License

    5 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 3LBS OF SLICED SALAMI AT 52.8F, 2LBS OF SLICED TURKEY AT 49.8F AND 1LBS OF SLICED BEEF AT 51.2F. MANAGER DISCARDED AND DENATURED A TOTAL 6LBS AT $35. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SEASONING OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED RESIDUE ON INTERIOR SURFACES OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MISSING LIGHT SHIELD IN THE BACK BY THE FREEZER. INSTRUCTED TO REPLACE
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

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