Eating & Drinking w/ Take Out · Boston, MA

Potbelly Sandwich Shop

300 Terminal Rd

Last inspected Oct 28, 2026 · View Map ↗ · Compare ↗

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Passed

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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 Potbelly Sandwich Shop last inspected?: The most recent inspection on record was on Oct 28, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?: Yes: 4 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Aug 7, 2024 to Oct 28, 2026.
Has Potbelly Sandwich Shop ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Aug 7, 2024.

The Full Inspection History

7 inspections

Inspection

Oct 28, 2026

Passed

4 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

Roast Beef tuna salad Slice tomatoes Cheese Jalapeno were observed at evelated temperature ranging from 45F and 52F/ PIC relocated the food itmes to another refrigeration unit to cool down/ provide proper cold holsing 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 temperature

minorCode 590.004/4-501.11-CEquipment and utensils

Official Wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s Notes

Sandwiches cold holding unit observed at 54F. All foods were move to the salad unit 41F thermometer located inside

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 590.004/4-501.12-COther

Official Wording

Cutting Surfaces (C)

Inspector’s Notes

Multiple cutting boards observed heavily scored. Resurface/replace

In Plain English

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

More about other finding

minorCode 590.004/4-901.12-CCleaning and sanitizing

Official Wording

Wiping Cloths Air Drying Location (C)

Inspector’s Notes

Keep all in use wiping cloths in a sanitizing solution when not in use

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 Boston Inspectional Services Department, Oct 28, 2026 · Original Source

Inspection

Oct 20, 2026

Failed

4 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

In Plain English

More about food kept at an unsafe temperature

minorCode 590.004/4-501.11-CEquipment and utensils

Official Wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s Notes

Sandwiches cold holding unit observed at 54F. All foods were move to the salad unit 41F thermometer located inside

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 590.004/4-501.12-COther

Official Wording

Cutting Surfaces (C)

Inspector’s Notes

Multiple cutting boards observed heavily scored. Resurface/replace

In Plain English

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

More about other finding

minorCode 590.004/4-901.12-CCleaning and sanitizing

Official Wording

Wiping Cloths Air Drying Location (C)

Inspector’s Notes

Keep all in use wiping cloths in a sanitizing solution when not in use

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 Boston Inspectional Services Department, Oct 20, 2026 · Original Source

Inspection

Feb 5, 2026

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Feb 5, 2026 · Original Source

Inspection

Dec 9, 2025

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Dec 9, 2025 · Original Source

Inspection

Aug 19, 2025

Passed

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

The posted CFPM certificate expired. Provide both CFPM. Certificate and Allergy Awarness Certificate.

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 590.003/3-501.16-P1Food temperature

Official Wording

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s Notes

Eggs placed on plastic container above hot holding boxes registered 109F. PIC stated it's the end of breakfast and will be discarded. Provide proper means to mantain at 135F or above.

In Plain English

More about food kept at an unsafe temperature

criticalCode 590.004/4-501.114-PChemicals

Official Wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s Notes

Three Bay Sink set up only at washing bay. When attempted to set up the sanitizing bay the sanitizer dispenser did not wotk. Repair and provide proper warewashing all the time (wash rinse samitize).

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.

More about chemicals stored or used unsafely

minorCode 590.004/4-501.12-COther

Official Wording

Cutting Surfaces (C)

Inspector’s Notes

Cutting board at prep area heavily scored and stained. Resurface and clean to remove or replace.

In Plain English

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

More about other finding

Official record from Boston Inspectional Services Department, Aug 19, 2025 · Original Source

Inspection

Aug 12, 2025

Failed

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

The posted CFPM certificate expired. Provide both CFPM. Certificate and Allergy Awarness Certificate.

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 590.003/3-501.16-P1Food temperature

Official Wording

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s Notes

Eggs placed on plastic container above hot holding boxes registered 109F. PIC stated it's the end of breakfast and will be discarded. Provide proper means to mantain at 135F or above.

In Plain English

More about food kept at an unsafe temperature

criticalCode 590.004/4-501.114-PChemicals

Official Wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s Notes

Three Bay Sink set up only at washing bay. When attempted to set up the sanitizing bay the sanitizer dispenser did not wotk. Repair and provide proper warewashing all the time (wash rinse samitize).

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.

More about chemicals stored or used unsafely

minorCode 590.004/4-501.12-COther