Cincinnati, OH

Potbelly Sandwich Shop

28 Fountain Square Plz

Last inspected Oct 26, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Potbelly Sandwich Shop last inspected?: The most recent inspection on record was on Oct 26, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?: Yes: 4 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from Aug 2, 2024 to Oct 26, 2026.
Has Potbelly Sandwich Shop ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Aug 2, 2024.

The Full Inspection History

6 inspections

ROUTINE - CRITICAL CONTROL POINT

Oct 26, 2026

Approved - Minor Violations

4 recorded violations

notedCode 3.5(D)(6)Other

Official Wording

3.5(D)(6) - Other Forms of Information

Inspector’s Notes

The license holder did not notify customers of the presence of major allergens as an ingredient in unpackaged food items served or sold to the customer. +COS

In Plain English

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

More about other finding

notedCode 2.4(C)(18)Employee health and hygiene

Official Wording

2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events

Inspector’s Notes

No/inadequate written procedures for response to vomiting/diarrheal events.

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 3.4(H)(1)Food temperature

Official Wording

3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition

Inspector’s Notes

Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Observed expired cucumbers--Discarded. PIC to assure all TCS foods are disposed of as per Ohio Food Code. +COS

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

notedCode 3.4(F)(1)(b)Food temperature

Official Wording

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding

Inspector’s Notes

TCS foods were being held at temperatures >41° F. Observed cut Avocados held at 70 degrees F on counter. Moved to inside cooler. +COS

In Plain English

More about food kept at an unsafe temperature

Official record from Cincinnati Health Department, Oct 26, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

May 21, 2026

Approved - Minor Violations

7 recorded violations

notedCode 6.2(B)Handwashing

Official Wording

6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability

Inspector’s Notes

Each handwashing lavatory did not have a supply of hand cleanser.

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 Wording

5.1(S)(2) - Plumbing System- Maintained in Good Repair

Inspector’s Notes

Plumbing system is not maintained in good repair. Observed continuous running water at front counter prep sink--repair

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 problems

notedCode 5.1(O)(2)Handwashing

Official Wording

5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance

Inspector’s Notes

Handwashing facility is being used for purposes other than handwashing. Observed large pitcher filled with water in hand sink. Store elsewhere. hand sink to be used for handashing only

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 Wording

6.4(F) - Drying Mops

Inspector’s Notes

After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Hand mop heads to air dry between use

In Plain English

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

More about other finding

notedCode 4.4(A)(2)Equipment and utensils

Official Wording

4.4(A)(2) - Equipment - Good Repair and Proper Adjustment

Inspector’s Notes

Equipment components were not intact, tight or properly adjusted. Observed puddled water in bottom of sandwich block cooler--Compressor leaking? Repair

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

notedCode 3701-21-02(I)Permits, training, and postings

Official Wording

3701-21-02(I) - Display of License

Inspector’s Notes

FSO license not displayed onsite. Display food license in lobby

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

notedCode 4.8(A)(1)Equipment and utensils

Official Wording

4.8(A)(1) - Equipment and Utensils - Air-Drying

Inspector’s Notes

Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing. Observed clean stacked pans with puddled water--allow to thoroughly air dry before stacking

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

Official record from Cincinnati Health Department, May 21, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Dec 23, 2025

Approved - Minor Violations

2 recorded violations

notedCode 5.1(S)(2)Water, plumbing, and sewage

Official Wording

5.1(S)(2) - Plumbing System- Maintained in Good Repair

Inspector’s Notes

Plumbing system is not maintained in good repair. Faucet at prep sink (front counter) is dripping--repair

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 problems

notedCode 3.4(H)(1)Food temperature

Official Wording

3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition

Inspector’s Notes

Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Expired chicken salad, Roast Beef, HB eggs and chicken--discarded.

In Plain English

More about food kept at an unsafe temperature

Official record from Cincinnati Health Department, Dec 23, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

May 5, 2025

Approved - Minor Violations

4 recorded violations

notedCode 7.1(A)Chemicals

Official Wording

7.1(A) - X. Chemical - Storage: Separation

Inspector’s Notes

Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.

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

notedCode 3.2(M)(2)(a)Cleaning and sanitizing

Official Wording

3.2(M)(2)(a) - Wiping cloths - use limitation

Inspector’s Notes

Wet wiping cloth was not maintained in a sanitizer solution between uses.

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

notedCode 6.1(A)Facility maintenance

Official Wording

6.1(A) - Floors, walls, and ceilings

Inspector’s Notes

The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable.

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 issues

notedCode 5.1(S)(2)Water, plumbing, and sewage

Official Wording

5.1(S)(2) - Plumbing System- Maintained in Good Repair

Inspector’s Notes

Plumbing system is not maintained in good repair. water pressure at the handsink in the back of the prep area is very weak and building owner has been made aware of this earlier as well

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 problems

Official record from Cincinnati Health Department, May 5, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jan 23, 2025

Approved - Minor Violations

4 recorded violations

notedCode 5.1(S)(2)Water, plumbing, and sewage

Official Wording

5.1(S)(2) - Plumbing system

Inspector’s Notes

Plumbing system is not maintained in good repair. water pressure in the handsink in back is weak

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 problems

notedCode 5.1(O)(1)Handwashing

Official Wording

5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility

Inspector’s Notes

Access to handwashing facility blocked.

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 Wording

3.2(M)(2)(a) - Wiping cloths

Inspector’s Notes

Wet wiping cloth was not maintained in a sanitizer solution between uses.

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

notedCode 4.2(G)(1)Food temperature