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POTBELLY SANDWICH WORKS
9908 OLD BAYMEADOWS RD, JACKSONVILLE, FL 32256
State inspectors have documented 4 high-priority violations at POTBELLY SANDWICH WORKS over the past year. That's the kind that can make you sick. Consider the alternatives below. The trailing-year record shows 15 violations, including 4 high-priority and 0 Emergency Orders of Closure.
Scores higher than 25% of the 2323 inspected restaurants in JACKSONVILLE on the trailing-year record.
4 high-priority violations on the trailing-year record — above the Duval County average of 3.3.
The Inspection Record
3 inspectionsFood held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Missing or expired food manager certification, or employee food-safety training not documented.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Restrooms not clean, stocked, or maintained as required.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Water not safe, or hot (100°F) and cold water not available under pressure.
Violation categories, explained
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Cold food must stay at 41°F or below and hot food at 135°F or above, through receiving, holding, cooking, cooling, and reheating. The range in between is where bacteria multiply fastest, which is why temperature control is checked on nearly every visit.
On this record, the category appears in 1 of the 3 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
The inspection record above comes straight from the state's files.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 2616500 — you can read the original documents yourself and compare.