What is Potbelly Sandwich Works's health inspection score?

Potbelly Sandwich Works has a SafeDine safety score of 75 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Potbelly Sandwich Works last inspected?

Potbelly Sandwich Works was last inspected on April 29, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Potbelly Sandwich Works have?

Potbelly Sandwich Works has 18 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Potbelly Sandwich Works safe to eat at?

Potbelly Sandwich Works has a good safety record with a score of 75/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Potbelly Sandwich Works serve?

Potbelly Sandwich Works serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Potbelly Sandwich Works

Name: Potbelly Sandwich Works
Address: 303 W MADISON ST, Chicago, 60606
Rating: 75

303 W MADISON ST, Chicago

Last Inspected: 4/29/2026

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0Good

American•West Loop

Ranked #736 of 1000 in West LoopBetter than 22% of american restaurants

Declining

7 inspections

Last: Apr 29, 2026

high confidence

Directions Order

Inspections

Clean Rate

2.6

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-15 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 84/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (75/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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303 W MADISON ST, Chicago, IL 60606

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Violation Timeline

Oct 2022

3 inspections

3 high priority

1 intermediate

6 basic

Oct

Aug 2023

1 inspections

1 high priority

2 basic

Aug 2024

1 inspections

1 basic

Aug

Apr 2025

1 inspections

1 basic

Apr 2026

1 inspections

1 high priority

2 intermediate

Apr

Inspection History

7 records on file

5 Canvass2 Canvass Re-Inspection

Apr 26

Canvass InspectionLatestPass with Conditions

1 High2 Med

3 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROLRisk Factor−10

Intermediate (2)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Apr 25

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
Brooms and dust pans hung next to clean utensils rack, instructed to install a barrier to protect utensils from contamination.

Base deductions−2 pts

Aug 24

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
Brooms and dust pans hung next to clean utensils rack, instructed to install a barrier to protect utensils from contamination.

Base deductions−2 pts

Aug 23

Canvass InspectionPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SIGNAGE AT THE HAND SINK IN THE EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (2)

−4 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN THE EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED/BROKEN TWO-DOOR COOLER STORED IN THE REAR FOOD PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.

Base deductions−14 pts

Oct 22

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PREP COOLER CUTTING BOARDS IN FRONT PREP AREA AND FOOD SERVICE HOTLINE DISCOLORED WITH DEEP GROOVES. INSTRUCTED TO RESURFACE AND MAINTAIN OR REPLACE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
FOUND INSIDE GARBAGE RECEPTACLE WITHOUT LID. INSTRUCTED MANAGER TO PROVIDE.

Base deductions−4 pts

Oct 22

Canvass Re-Inspection InspectionFail

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND EMPLOYEE TOILETROOM HANDWASHING SINK WATER TEMPERATURE AT 68F AT TIME OF INSPECTION. MUST PROVIDE A MINIMUM COLD WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION.7-38-030(C). CITATION ISSUED.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PREP COOLER CUTTING BOARDS IN FRONT PREP AREA AND FOOD SERVICE HOTLINE DISCOLORED WITH DEEP GROOVES. INSTRUCTED TO RESURFACE AND MAINTAIN OR REPLACE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
FOUND INSIDE GARBAGE RECEPTACLE WITHOUT LID. INSTRUCTED MANAGER TO PROVIDE.

Base deductions−14 pts

Oct 22

Canvass InspectionFail

2 High1 Med2 Basic

5 total

71/100inspection score

−29 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND EMPLOYEE TOILETROOM HANDWASHING SINK WATER TEMPERATURE AT 68F AT TIME OF INSPECTION. MUST PROVIDE A MINIMUM COLD WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION.7-38-030(C). CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
FOUND TWO REACH IN COOLERS LOCATED ON HOT LINE AT TEMPERATURES RANGING FROM 50.8F - 47F. COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. REACH IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE WALK IN COOLER IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND TIME/TEMPERATURE CONTROL FOR SAFETY FOODS( EGGS, CHICKEN, SALAD) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 47F- 54F LOCATED IN REACH COOLER. INSTRUCTED MANAGER TO DISCARD. MUST MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE AT 41F. INSTRUCTED MANAGER TO PROVIDE. PRIORITY. 7-38-005.CITATION ISSUED

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PREP COOLER CUTTING BOARDS IN FRONT PREP AREA AND FOOD SERVICE HOTLINE DISCOLORED WITH DEEP GROOVES. INSTRUCTED TO RESURFACE AND MAINTAIN OR REPLACE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
FOUND INSIDE GARBAGE RECEPTACLE WITHOUT LID. INSTRUCTED MANAGER TO PROVIDE.

Base deductions−29 pts

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Community Safety Reports

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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