Cooked?
Au Bon Pain
- resultPass
- critical violations0
- last inspectedMarch 4, 2010
- address75 Federal St, Boston 02110
Is Au Bon Pain clean?
Au Bon Pain is currently Pass from Boston Inspectional Services, Health Division, from an inspection on March 4, 2010. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.
What did inspectors find at Au Bon Pain?
These are the violations recorded at the most recent inspection on March 4, 2010, in plain English, with the city's own wording underneath.
- ⚠️Hot Holding • Cooked chicken holding in drawer at various temperature ranges between 134F-136F.3/2/2010-Sausage patty holding in hot drawer at 129F.The chicken breast and egg product in the same drawer temperatured over 140F.criticalHot Holding • Cooked chicken holding in drawer at various temperature ranges between 134F-136F.3/2/2010-Sausage patty holding in hot drawer at 129F.The chicken breast and egg product in the same drawer temperatured over 140F.
- ⚠️Cold Holding • Thai peanut chicken slad at 43F Turkey Cobb Salad at 50F Chopped chicken portioned in top of refridge atb49.5F 50.3F and 54.2F.3/2/2010-Chopped chicken stacked 3 layers high temperatured at47.2F(top layer) 44.6F(middle layer and 38.9F(bottom layer).Deli turkey stacked high over the lip of pan was at 49F on top and 39F in the middle.This demonstration was done "again" for PIC to illustrate that product temperature can be achieved.Staff have to properly store product and PIC needs to properly train and monitor.criticalCold Holding • Thai peanut chicken slad at 43F Turkey Cobb Salad at 50F Chopped chicken portioned in top of refridge atb49.5F 50.3F and 54.2F.3/2/2010-Chopped chicken stacked 3 layers high temperatured at47.2F(top layer) 44.6F(middle layer and 38.9F(bottom layer).Deli turkey stacked high over the lip of pan was at 49F on top and 39F in the middle.This demonstration was done "again" for PIC to illustrate that product temperature can be achieved.Staff have to properly store product and PIC needs to properly train and monitor.
When was Au Bon Pain last inspected?
Au Bon Pain has 12 inspections on record going back to May 2, 2007.
| date | result | score |
|---|---|---|
| June 13, 2022 | — | |
| December 30, 2012 | — | |
| March 4, 2010 | Pass | |
| March 2, 2010 | — | |
| February 23, 2010 | Fail | |
| August 10, 2009 | Pass | |
| August 3, 2009 | Fail | |
| October 3, 2008 | Pass | |
| September 17, 2008 | Fail | |
| March 10, 2008 | Pass | |
| March 3, 2008 | Fail | |
| May 2, 2007 | Pass |
Au Bon Pain vs Downtown
Downtown runs 90% clean across 1,016 tracked restaurants — 866 clean, 53 mid, 42 cooked.
Against the 1,016 spots Cooked tracks in Downtown, this one comes out cleaner than 10% of them.
Other spots in Downtown
How Boston grades restaurants
Boston reports inspections as a pass or a fail, with no score and no letter. What separates a bad fail from a trivial one is the violation severity ladder: a single star is a minor issue, two stars is more serious, and three stars marks a critical foodborne-illness risk factor — temperature abuse, bad handwashing, cross-contamination. A restaurant can fail on paperwork alone, which is not the same as failing on food safety. Cooked splits Boston fails accordingly: a fail with a three-star violation reads cooked, a fail on minor items only reads mid.
Source: Boston Inspectional Services, Health Division via Analyze Boston. Cooked refreshes this data daily — this listing's most recent inspection is dated March 4, 2010. Inspection results describe one moment in a kitchen's life, not a permanent verdict.