New York City, NY - Food safety inspectors found regulatory violations at Potbelly during an inspection on 07/23/2025.
Potbelly is positioned at 90 Broad Street Manhattan Ny in the Financial District area, drawing neighborhood patrons and tourists.
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According to inspection records: "10f. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and." This type of violation requires correction to maintain food safety standards.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. The HACCP Temperature Monitoring offers detailed requirements for maintaining compliance.
Health department officials noted violations related to hand washing, which require attention for public health compliance.
Restaurant industry standards emphasize hand washing as fundamental to food safety protocols Data compiled by food safety institutions reveals that The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks. Per Chicago Health Department Requirements, such standards maintain that dining facilities comply with comprehensive protection measures.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The FDA Pest Control Guidelines offers detailed requirements for maintaining compliance.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria Data compiled by food safety institutions reveals that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. Per Food Safety Modernization Act, such standards maintain that dining facilities comply with comprehensive protection measures.
In addition to regulatory requirements, these issues may affect the business's standing and public trust. Community health organizations track health department findings to provide education to local residents.
Local regulatory authorities have ordered that Potbelly swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
These findings underscore the essential nature of comprehensive health compliance in restaurant operations. Community members should feel empowered to examine health department findings when choosing restaurants.
📋 Complete Inspection Data
| STREET | BROAD STREET |
| PHONE | 6462894211 |
| Longitude | -74.011591848104 |
| BUILDING | 90 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| NTA | MN25 |
| CAMIS | 50133317 |
| ACTION | Violations were cited in the following area(s). |
| Council District | 01 |
| SCORE | 39 |
| INSPECTION DATE | 07/23/2025 |
| CUISINE DESCRIPTION | Sandwiches/Salads/Mixed Buffet |
| BIN | 1000025 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Community Board | 101 |
| Latitude | 40.703946851643 |
| DBA | POTBELLY |
| Census Tract | 000900 |
| ZIPCODE | 10004 |
| BBL | 1000100016 |
| VIOLATION CODES | 10F; 04H; 09C; 06C; 05D; 02G |
| ALL VIOLATIONS | 10F: Non-food contact surface or equipment made of unacceptable material; not kept clean; or not properly sealed; raised; spaced or movable to allow accessibility for cleaning on all sides; above and underneath the unit. || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 09C: Design; construction; materials used or maintenance of food contact surface improper. Surface not easily cleanable; sanitized and maintained. || 06C: Food; supplies; or equipment not protected from potential source of contamination during storage; preparation; transportation; display; service or from customer’s refillable; reusable container. Condiments not in single-service containers or dispensed directly by the vendor. || 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation; food service or ware washing area. Hand washing facility not accessible; obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. || 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on July 23, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 10F: Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. | 06C: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. | 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. | 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation..
Why are these violations concerning?
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.