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POTBELLY SANDWICH WORKS LLC

277 E ONTARIO ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

POTBELLY SANDWICH WORKS LLC has been inspected 20 times by Chicago Department of Public Health since July 11, 2011. The most recent inspection, on December 31, 2025, recorded 3 infractions.

2 of 20 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 6 times across 5 separate inspections, most recently on December 31, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 5 separate inspections, most recently on March 26, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on March 26, 2024. For example: APPROVED THAWING METHODS USED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on August 13, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 15 times across 13 separate inspections, most recently on December 31, 2025. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

20 inspections

  1. Canvass

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE THROUGHOUT INSPECTION. CERTIFIED FOOD MANAGER SHOWED UP SHORTLY AFTER INSPECTION BEGAN, HOWEVER CERTIFIED FOOD MANAGER LEFT BEFORE CONCLUSION OF INSPECTION. INSTRUCTED MANAGER TO ENSURE A CERTIFIED FOOD MANAGER IS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HAND WASHING SINK IN REAR PREP BLOCKED BY GIANT DISH. INSTRUCTED MANAGER TO ENSURE HAND WASHING SINK IS ACCESSIBLE AT ALL TIMES. EMPLOYEE REMOVED DISH. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BROKEN TILES ON WALL UNDERNEATH REAR HAND WASHING SINK. INSTRUCTED MANAGER TO REPAIR.
  2. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWEL IN THE AT THE HAND-SINK IN THE REAR PREP AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS ON FLOORS IN WALK IN COOLER UNDER SHELVING RACKS, BEHIND AND UNDERNEATH ALL HEAVY EQUIPMENT THROUGHOUT FRONT & REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHT SHIELD OPEN IN REAR PREP AREA, INSTRUCTED TO SECURLY CLOSED AND MAINTAIN AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
  3. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • No hand soap provided for rear prep/dish washing area hand wash sink, instructed to provide. priority foundation violation 7-38-030(c)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • No paper towels provided at rear prep/ dish washing area hand wash sink, instructed to provide. Priority foundation violation 7-38-030(c)
    • 35. APPROVED THAWING METHODS USED
      • Improper thawing method, found frozen chicken placed in prep sink at room temp to thaw, instructed to manager to thaw frozen food according to health code.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Walk-in cooler walls and fan cover with dirt and dust build-up, instructed to clean and maintain.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Floors not clean behind grease trap and 3-comp sink, food debris and accumulated grease noted. Instructed to clean and maintain.
  4. Canvass

    2 infractions

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED DIRTY PLUMBING FIXTURES IN BOTH TOILET ROOM. INSTRUCTED TO CLEAN DNA MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE FOOD DEBRIS ON FLOORS IN WALK IN COOLER UNDER SHELVING RACKS , BEHIND AND UNDERNEATH ALL HEAVY EQUIPMENT THROUGHOUT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  5. Canvass

    0 infractions

  6. Canvass

    0 infractions

  7. Canvass

    1 infraction

    • 40. PERSONAL CLEANLINESS
      • FOOD HANDLER WITH LONG BEARD, INSTRUCTED TO TRIM OR WEAR A BEARD RESTRAINT.
  8. Complaint

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • - OBSERVED A SLIGHT DEBRIS BUILDUP ON THE INTERIOR OF THE ICE MACHINE. MUST DETAIL CLEAN/HAVE SERVICED AND MAINTAIN. -
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS INSIDE THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN. -
  9. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS INSIDE 2 DOOR COOLERS IN THE FRONT PREP AREA. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND MAINTENANCE TOOLS SUCH AS BROOMS AND MOPS STORED INSIDE MOP SINK. INSTRUCTED TO REMOVE AND STORE PROPERLY. MANAGER CORRECTED ON SITE.
  10. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FRONT PREP AREA BACKLINE MEAT REACH IN COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED DOOR RUBBER GASKETS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD BUILD UP/DUST BUILD UP ON WALLS AT REAR PREP AREA. MUST CLEAN REAR PREP AREA WALLS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WOMENS WASHROOM HANDWASH BOWL COLD AND HOT WATER PUSH BUTTONS NOT CALIBRATED TO 15 SECONDS RUNNING WATER TIME ALSO 3-COMPARTMENT SINK PIPES DRAINING SLOWLY. INSTRUCTED MANAGER TO ROD OUT DRAIN PIPE/CLEAN OUT GREASE TRAP AT 3-COMPARTMENT SINK, ALSO MUST RECALIBRATE HANDWASH BOWL PUSH BUTTONS RUNNING WATER TIME TO 15 SECONDS RUNNING WATER.
  11. Canvass Re-Inspection

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FRONT PREP COOLERS NOT CLEAN AT BOTTOM SHELVES, ENCRUSTED FOOD DEBRIS, INSTRUCTED MGR TO CLEAN AND MAINTAIN.
  12. Canvass

    3 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISH WASHING FACILITY NOT MAINTAINED. 3-COMP SINK FAUCET COLD WATER NOT SHUTTING OFF, UNABLE TO GET HOT WATER FOR THE WASH COMPARTMENT. INSTRUCTED MGR TO REPAIR FAUCET. MGR TURNED OFF COLD WATER FROM BOTTOM WATER SUPPLY. TO OBTAIN HOT WATER. SERIOUS CITATION ISSUED 7038-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DRAWER COOLER DOOR GASKETS IN POOR REPAIR, INSTRUCTED TO REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FRONT PREP COOLERS NOT CLEAN AT BOTTOM SHELVES, ENCRUSTED FOOD DEBRIS, INSTRUCTED MGR TO CLEAN AND MAINTAIN.
  13. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE ICE CHUTE AT THE SODA DISPENSING UNIT TO REMOVE GREEN AND BLACK BUILDUP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOORS UNDER THE FOOD STORAGE RACKS IN THE WALK-IN COOLER TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE EXPOSED HAND SINK IN THE REAR IS SLOW DRAINING. MUST CONTACT A PLUBMER TO REPAIR AND MAINTAIN.
  14. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS BEHIND FRONT SERVICE COUNTER, REAR AND WALK-IN COOLER.
  15. Canvass

    2 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3-COMPARTMENT SINK NOT PROPERLY MAINTAINED. WHEN RELEASING WATER FROM ONE COMPARTMENT, WATER BACKS UP INTO THE OTHER COMPARTMENTS DUE TO WATER DRAINGING TO SLOW. MUST REPAIR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS BEHIND FRONT SERVICE COUNTER, REAR AND WALK-IN COOLER.
  16. Canvass

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED A MISSING LIGHT BULB INSIDE OF THE WALK IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
  17. Canvass Re-Inspection

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO HAND TOWELS AVAILABLE AT EITHER OF THE TWO EXPOSED HANDWASHING SINKS IN THE FOOD PREP AREAS, AND NO HAND SOAP WAS AVAILABLE AT THE EXPOSED HANDWASHING SINK IN THE REAR FOOD PREP AREA. MANAGEMENT PROVIDED SOAP AND PAPER TOWELS AT BOTH SINKS AT MY REQUEST. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HANDSINKS AT ALL TIMES WITH SOAP AND PAPER TOWELS FOR PROPER HANDWASHING. CRITICAL VIOLATION 7-38-030.
    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM REPORT #1354017 ON 8/1/13 NOT CORRECTED: 18/01 - OBSERVED LIVE FRUIT FLIES ON THE WALLS, CEILING AND BOXES OF STOCK IN THE DINING ROOM, RESTROOMS AND FOOD PREP AREAS. APPROXIMATELY 20 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. THE LAST PEST INSPECTION REPORT FROM ANDERSON WAS DATED 7/30/13. ANDERSON PEST CONTROL TECHNICIAN ARRIVED ONSITE AT 12:30PM TO CONDUCT A PEST CONTROL INSPECTION. CRITICAL VIOLATION 7-42-090.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • SEE VIOLATION #14.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE LINE PREP COOLERS AND WIRE STORAGE RACKS ABOVE THE SINKS AND PREP TABLES IN THE REAR PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR DRAINS THROUGHT THE ESTABLISHMENT TO PREVENT PEST HARBORAGE CONDITIONS.
  18. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE LINE PREP COOLER NEXT TO THE SANDWICH OVEN WITH AN AIR TEMPERATURE OF 43.7F. THE UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS BLUE CHEESE AND CUT TOMATOES. ALL POTENTIALLY HAZARDOUS FOODS STORED IN THE COOLER WERE AT A PROPER TEMPERATURE. UNIT TAGGED HELD FOR INSPECTION. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED LIVE FRUIT FLIES ON THE WALLS AND STORAGE IN THE REAR AND FRONT PREP AREAS AND IN THE DINING ROOM. 21 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE LINE PREP COOLERS.
  19. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MEAT SLICER NOT CLEAN ON THE BACK OF BLADE AND BLADE HOUSING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING GROUT ALONG WALL BASE BEHIND 3-COMP SINK, INSTRUCTED TO GROUT FLOOR AND MAINTAIN.
  20. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: INTERIOR LEDGE OF MOST COOLERS AT FRONT PREP AREA, INTERIOR OF CABINETS FOR GARBAGE BINS, COMPRESSORS OF SMALL COOLERS-DUE TO DUST/FOOD DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS AROUND EQUIPMENT AT FRONT PREP AREA NEED CLEANING, FOOD DEBRIS NOTED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DUSTY WALLS ABOVE FRONT HANDSINK & TO THE RIGHT OF THE SELF-SERVE SODA DISPENSER MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY SODA CRATES USED FOR DRY STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.

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