Potbelly Sandwich Works
9908 Old Baymeadows Rd, Jacksonville, FL 32256 · Permanent Food Service · License 2616500
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection4 high priority (3 fixed by the Oct 5 follow-up, 1 fixed on the spot), 1 intermediate, 9 basic-24
- Extension granted on Aug 3, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsRoutine inspection
- 3rd follow-up visitOct 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 2nd follow-up visitSep 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
No violations listed.
Official report, on the Florida DBPR website - 1st follow-up visitAug 3, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
No violations listed.
Official report, on the Florida DBPR website - First visitJul 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Reach in cooler / make table. Next to till. Cut tomato 50°, 50°, cut lettuce 48°, chicken salad 50°. (Overnight temperatures). Stop sale issued.
Code 03, Food out of temperature: Reach in cooler / make table.
Next to till. Cut tomato 50°, 50°, cut lettuce 48°, chicken salad 50°. (Overnight temperatures). Stop sale issued. Cut tomato 46° placed 1 hr ago. Moved by manager to another cooler. ,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Meatballs 110° 115°. 108° hot hold. In steam well. Reheated to 170-180°. Placed about 1 hour ago. Soup, Soup 97°. 105° steam well frontline. Placed about 1 hr ago. Reheated to 80-185°.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
One fly in rear kitchen
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training.
Basic9
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
Food service employee with hat but long braided hair. (Ineffective hair restraint )
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on exterior of cleaned pans : dry rack.
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Sani bucket on floor. Moved by manager.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go containers on top shelf not inverted (rear rack)
Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
Men's and women's restroom door left open.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
No self closing mechanism on men's and women's restroom door left
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water on floor by Three compartment sink.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee bag hat on top of restaurant items in rear rack. Moved by manager.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.