Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Potbelly Sandwich Shop last inspected?
The most recent inspection on record was on Nov 5, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
11 inspections on record, from Jan 3, 2024 to Nov 5, 2026.
Has Potbelly Sandwich Shop ever been closed by the health department?
No closure appears in the 11 inspection records we hold for this business. The earliest is dated Jan 3, 2024.
The Full Inspection History
11 inspections
Inspection
Nov 5, 2026
Passed
1 recorded violation
majorCode 590.004/4-301.11-PFFood temperature
Official Wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Observed one cold -holding unit with a prep table out of service. Repair or replace the unit to ensure proper cold holding temperature are maintained
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.
Official record from Boston Inspectional Services Department, Nov 5, 2026 · Original Source
Inspection
Oct 29, 2026
Failed (extension granted)
5 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed Cooked diced chicken roast beef tuna salad stored in the sandwich prep station unit at elevated temperature ranging from 46-55F. Discontinue use of the unit and nsure all TCS foods are being maintained at 41F or below ( Repeat Violation)
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Observed one cold -holding unit with a prep table out of service. Repair or replace the unit to ensure proper cold holding temperature are maintained
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.
minorCode 590.004/4-901.12-CCleaning and sanitizing
Official Wording
Wiping Cloths Air Drying Location (C)
Inspector’s Notes
Wiping cloths stored soiled on the counter store properly in sanitizer solution
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.
Warewashing area handwashing sink observed without soap/ provide and maintain all the time ( PIC corrected on site)
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Boston Inspectional Services Department, Oct 29, 2026 · Original Source
Inspection
Oct 22, 2026
Failed
5 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed Cooked diced chicken roast beef tuna salad stored in the sandwich prep station unit at elevated temperature ranging from 46-55F. Discontinue use of the unit and nsure all TCS foods are being maintained at 41F or below ( Repeat Violation)
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Observed one cold -holding unit with a prep table out of service. Repair or replace the unit to ensure proper cold holding temperature are maintained
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.
minorCode 590.004/4-901.12-CCleaning and sanitizing
Official Wording
Wiping Cloths Air Drying Location (C)
Inspector’s Notes
Wiping cloths stored soiled on the counter store properly in sanitizer solution
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.
Warewashing area handwashing sink observed without soap/ provide and maintain all the time ( PIC corrected on site)
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
observed soiled wiping cloths on the counter/properly store all wiping cloths in a sanitizing solution at the required 200ppm( corrected on site)
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed Cooked diced chicken cucumber pulled pork in the sandwich prep station unit with elevated temperature @ 45-50F. Discontinue and ensure all TCS foods are being maintained at below 41
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed cooked eggs patty and sausage patty 119F in the hot holding unit- PIC to reheated the the food itmes to 165F and up. train staff on monitoring temperature
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Interior of the sandwich reach in and 2 door unit observed visible soiled. Clean & sanitize to remove
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Gasket of the far left sandwich station unit observed damaged. Repair
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Front service area under cooler cooking equipment Dry storage room floor observed in need of cleaning due to visible loose debris./Clean to remove
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.
Small amount of mice activity observed in storage room/warewashing room behing the freezer. Clean to remove/ Pest control service report was provided during the inspection with no catch no activity
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
observed soiled wiping cloths on the counter/properly store all wiping cloths in a sanitizing solution at the required 200ppm( corrected on site)
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed Cooked diced chicken cucumber pulled pork in the sandwich prep station unit with elevated temperature @ 45-50F. Discontinue and ensure all TCS foods are being maintained at below 41
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed cooked eggs patty and sausage patty 119F in the hot holding unit- PIC to reheated the the food itmes to 165F and up. train staff on monitoring temperature
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Interior of the sandwich reach in and 2 door unit observed visible soiled. Clean & sanitize to remove
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Gasket of the far left sandwich station unit observed damaged. Repair
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Front service area under cooler cooking equipment Dry storage room floor observed in need of cleaning due to visible loose debris./Clean to remove
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.
Small amount of mice activity observed in storage room/warewashing room behing the freezer. Clean to remove/ Pest control service report was provided during the inspection with no catch no activity
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, May 1, 2026 · Original Source
Inspection
Jun 13, 2025
Passed
4 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping cloths stored soiled on counters. Store properly in sanitizer solution.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Three Bay Sink- Sanitizer dispenser at three bay sink not working. Repair to mantain 200-400ppm QUATs.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Boston Inspectional Services Department, Jun 13, 2025 · Original Source
Inspection
Jun 2, 2025
Failed
4 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping cloths stored soiled on counters. Store properly in sanitizer solution.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Three Bay Sink- Sanitizer dispenser at three bay sink not working. Repair to mantain 200-400ppm QUATs.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Boston Inspectional Services Department, Jun 2, 2025 · Original Source
Inspection
Jun 21, 2024
Report filed
4 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
CFPM certification expired no other CFPM certificate on site. Provide a current one.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Refrigerating unit at serving line leaking water inside (within). Repair and clean properly.
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.
Prep sink at serving line leaking from the bottom. Repair. Refrigerating unit at serving line leaking water inside (within). Repair.
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.
Official record from Boston Inspectional Services Department, Jun 21, 2024 · Original Source
Inspection
Jun 4, 2024
Failed (extension granted)
4 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
CFPM certification expired no other CFPM certificate on site. Provide a current one.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Refrigerating unit at serving line leaking water inside (within). Repair and clean properly.
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.
Prep sink at serving line leaking from the bottom. Repair.
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.
Official record from Boston Inspectional Services Department, Jun 4, 2024 · Original Source
Inspection
May 28, 2024
Failed
4 recorded violations
majorCode 590.004/4-301.11-PFFood temperature
Official Wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Refrigerating unit at serving line leaking water inside (within). Repair and clean properly.
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.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
CFPM certification expired no other CFPM certificate on site. Provide a current one.
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.
Prep sink at serving line leaking from the bottom. Repair.
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.