What is Potbelly Sandwich Shop's health inspection score?

Potbelly Sandwich Shop has a SafeDine safety score of 68 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Potbelly Sandwich Shop last inspected?

Potbelly Sandwich Shop was last inspected on June 12, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Potbelly Sandwich Shop have?

Potbelly Sandwich Shop has 8 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Potbelly Sandwich Shop safe to eat at?

Potbelly Sandwich Shop has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Potbelly Sandwich Shop serve?

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

Official Health Record

Potbelly Sandwich Shop

Name: Potbelly Sandwich Shop
Address: 400 RENAISSANCE CTR STE 1304, Detroit, 48226
Rating: 68

400 RENAISSANCE CTR STE 1304, Detroit

Data may be outdated — inspected 6/12/2024

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0Fair

Deli•Downtown

Ranked #953 of 1000 in DowntownBetter than 50% of deli restaurants

Stable

4 inspections

Last: Jun 12, 2024

low confidence

Directions Order

Inspections

25%

Clean Rate

Avg Violations

22 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-32

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-18 pts

Score reduced due to stale inspection data

Inspection Timeline

-3 pts

Latest

100% weight

2nd

60% weight

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

400 RENAISSANCE CTR STE 1304, Detroit, MI 48226

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Violation Timeline

Apr 2021

1 inspections

Apr

Sep 2021

1 inspections

1 high priority

2 intermediate

1 basic

May 2023

1 inspections

2 intermediate

1 basic

May

Jun 2024

1 inspections

1 high priority

Inspection History

4 records on file

3 Routine Inspection1 Covid19 Positive

Jun 24

Routine Inspection InspectionLatest

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

7-201.11POISONOUS OR TOXIC MATERIAL shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIAL by spacing or partitioning; (P) and (B) Locating the POISONOUS OR TOXIC MATERIAL in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WARRisk Factor−10

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

May 23

Routine Inspection Inspection

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

7-102.11Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) −5
5-205.11(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and used for no other purpose. (Pf) (B) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) −5

Basic (1)

−2 pts

4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2

Base deductions−12 pts

Sep 21

Routine Inspection Inspection

1 High2 Med1 Basic

4 total1 risk factor

73/100inspection score

−22 pts

High Priority (1)

−10 pts

4-602.11(A) Equipment FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in ¶ (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; (P) (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (P) (3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); (P) (4) Before usingRisk Factor−10

Intermediate (2)

−10 pts

4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. −5
5-205.11(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and used for no other purpose. (Pf) (B) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) −5

Basic (1)

−2 pts

4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2

Base deductions−22 pts

Risk factor bonus (1× +5)−5 pts

Apr 21

Covid19 Positive InspectionClean

No violations

100/100inspection score

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Community Safety Reports

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Data source: Detroit Health Dept · 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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