New York City, NY - Health inspectors discovered violations during an inspection of Potbelly on 08/01/2025.
Situated at 150 East 44 Street in Midtown East, the restaurant serves a diverse clientele in one of New York City's bustling districts.
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The inspection details: "09c. Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. (critical: not critical). 10f. Non-food contact surf." These circumstances require correction according to industry standards.
The inspection identified violations related to sanitation, an important area of food safety.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance According to FDA Sanitation Standards, Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
City health officials have required that Potbelly promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
📋 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 August 1, 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.