Cosi is currently Pass from Boston Inspectional Services, Health Division, from an inspection on January 15, 2026. No critical violations were recorded at that visit. On Cooked's ladder that reads clean ๐.
What did inspectors find at Cosi?
These are the violations recorded at the most recent inspection on January 15, 2026, in plain English, with the city's own wording underneath.
โ ๏ธEffectiveness-Hair Restraints (C) โข Employee on production line observed without hair restraint. Provide.
Effectiveness-Hair Restraints (C) โข Employee on production line observed without hair restraint. Provide.
โ ๏ธPackaged and Unpackaged Food-Separation Packaging and Segregation (P) โข Raw shell egg carton observed stored on top of cheese product in production line refrigeration unit. Person in charge removed.critical
Packaged and Unpackaged Food-Separation Packaging and Segregation (P) โข Raw shell egg carton observed stored on top of cheese product in production line refrigeration unit. Person in charge removed.
โ ๏ธ(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf) โข Interior of the ice machine observed with pink soils. Clean to remove.
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf) โข Interior of the ice machine observed with pink soils. Clean to remove.
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 โ 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 โ this listing's most recent inspection is dated January 15, 2026. Inspection results describe one moment in a kitchen's life, not a permanent verdict.