Cooked?
Eat Kitchen
- resultFail
- critical violations3
- last inspectedMarch 12, 2012
- address258 Washington St, Boston 02109
Is Eat Kitchen clean?
Eat Kitchen is currently Fail from Boston Inspectional Services, Health Division, from an inspection on March 12, 2012. Inspectors wrote up 3 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.
What did inspectors find at Eat Kitchen?
These are the violations recorded at the most recent inspection on March 12, 2012, in plain English, with the city's own wording underneath.
- ⚠️Labeling of Ingredients • There are some cookies that are baked on site froma frozen product. Have all the ingredient information organized nearby in case of allergen questions.criticalLabeling of Ingredients • There are some cookies that are baked on site froma frozen product. Have all the ingredient information organized nearby in case of allergen questions.
- ⚠️Hot Holding • Cooked onions and mushroom are stored at room temperature 84F. Provide proper hot holding of 41F or above or cold holding of 41F or below.criticalHot Holding • Cooked onions and mushroom are stored at room temperature 84F. Provide proper hot holding of 41F or above or cold holding of 41F or below.
- ⚠️Inadequate Facilities/Cooling Methods • Chicken cooked earlier in the day was left to cool on the top of the sandwich unit and the temperature is 60F. Make sure itmes are properly cooled from 140F to 70F in two hours and then from 70F to 41F in an additional four hours.Inadequate Facilities/Cooling Methods • Chicken cooked earlier in the day was left to cool on the top of the sandwich unit and the temperature is 60F. Make sure itmes are properly cooled from 140F to 70F in two hours and then from 70F to 41F in an additional four hours.
- ⚠️Food Protection • There are dried cranberries and raisins stored without a cover or sneeze guards to protect from customer contamination. Store customer self-service items protected form contamination.Food Protection • There are dried cranberries and raisins stored without a cover or sneeze guards to protect from customer contamination. Store customer self-service items protected form contamination.
- ⚠️Food Contact Surfaces Design • The painted pans have chips and loose paint on them. Resurface damaged pans to prevent any physical contamination from chipping paint.Food Contact Surfaces Design • The painted pans have chips and loose paint on them. Resurface damaged pans to prevent any physical contamination from chipping paint.
- ⚠️Consumer AdvisoriescriticalConsumer Advisories
When was Eat Kitchen last inspected?
Eat Kitchen has 6 inspections on record going back to July 27, 2011.
| date | result | score |
|---|---|---|
| December 30, 2012 | — | |
| March 21, 2012 | — | |
| March 12, 2012 | Fail | |
| September 26, 2011 | Pass | |
| September 23, 2011 | Fail | |
| July 27, 2011 | Pass |
Eat Kitchen 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 3% 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 12, 2012. Inspection results describe one moment in a kitchen's life, not a permanent verdict.