Potbelly Sandwich Shop Stadium
Last inspected: Mar 4, 2026
55
Score
The health department has logged eight inspections at Potbelly Sandwich Shop Stadium, the earliest from 2022. The most recent report on file is from Mar 4, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly two violations earlier in the record.
The most common issue across all inspections has been “cutting board has cut marks and is no longer cleanable”, showing up three times.
Compared to other Tampa restaurants (averaging 79), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, at mop sink close to dishwasher, discussed with manager the importance of vacuum breaker.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on the front line make coolers soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed pans in handwashing sink next to triple sink , employee moved pans out of sink. **Corrected On-Site**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed various cutting boards on the front line grooved no longer cleanable, discussed with manager the importance of smooth cleanable surface.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans in ware wash area next to triple sink stacked wet,manager separated pans to properly dry. **Corrected On-Site**
24-08-4
Basic - Food stored on floor. Observed bucket of pickles stored on floor in walk in cooler, employee moved the item and removed item off the floor. **Corrected On-Site**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted at time of inspection, inspector provided manager with choking poster at time of inspection, and operator hung on the wall. **Corrected On-Site**
51-13-4
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles on sandwich make table next to register not labeled , manager labeled items. **Corrected On-Site**
02D-01-5
55
Sep 5, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not dated in Reach in cooler, adjacent to front line Employee handwash sink. Employee added date marking during time of inspection. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple soiled cutting boards on front line. **Repeat Violation**
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. 2 CO tanks in dry storage area not secured. **Repeat Violation**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
74
Mar 10, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
61
Nov 1, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Proper Hot and Cold Holding Temperatures
FL-21
Washing Fruits and Vegetables
FL-42
Food Contact Surfaces Clean and Sanitized
FL-22
82
May 1, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Food stored on floor. 2 cases of bread on the floor on the front counter. The bread was removed from off the floor. **Corrected On-Site**
08B-38-4
95
Sep 12, 2023
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Mar 16, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator **Corrective Action Taken**
11-26-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator **Corrective Action Taken**
11-27-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado nit washed over ready to eat cheese. Walk in cooler
08B-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 10 ppm retested to 200 ppm **Corrected On-Site** **Repeat Violation**
21-08-4
67
Sep 2, 2022
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by bread and bacon shelf. Cold holding: chicken salad 46 f blue cheese 46 f cheese sauce 46 f feta 46 f operator placed in walk in freezer 2nd temp. All to 43 f and below Cold holding:Same cooler bottom area. Swiss 48 f cheddar 48 f tuna 45 f Swiss 44 f 2nd temp all to 43 f and below. Except tuna salad 44 f **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: meat balls 125 f operator heated in oven 2nd temp. 165 f **Corrected On-Site**
03B-01-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 85 f at hand washing sink on prep line.
27-16-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing three trainings.
53B-13-5
Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink on service line.
29-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in back prep table area.
12B-02-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm retested to 200ppm **Corrected On-Site**
21-08-4
43
Frequently Asked Questions
When was Potbelly Sandwich Shop Stadium last inspected?
The most recent health inspection at Potbelly Sandwich Shop Stadium on file is from Mar 4, 2026. The public record contains eight inspections in total.
What is the most common violation at Potbelly Sandwich Shop Stadium?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited three times, more than any other issue at Potbelly Sandwich Shop Stadium.
How does Potbelly Sandwich Shop Stadium compare to other restaurants in Tampa?
Potbelly Sandwich Shop Stadium most recently scored 55 out of 100, which is lower than the Tampa average of 79.
Has Potbelly Sandwich Shop Stadium's inspection record improved over time?
No. Recent inspections at Potbelly Sandwich Shop Stadium have averaged around six violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Potbelly Sandwich Shop Stadium means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Potbelly Sandwich Shop Stadium inspected?
Based on the inspection history on file, Potbelly Sandwich Shop Stadium is inspected around two times per year on average.
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