Cgk Newbury

• resultPass
• critical violations0
• last inspectedMay 12, 2026
• address266 Newbury St, Boston 02116

Is Cgk Newbury clean?

Cgk Newbury is currently Pass from Boston Inspectional Services, Health Division, from an inspection on May 12, 2026. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.

What did inspectors find at Cgk Newbury?

These are the violations recorded at the most recent inspection on May 12, 2026, in plain English, with the city's own wording underneath.

• ⚠️Clean-up of Vomiting and Diarrheal Events (Pf) • Per discussion with the person in charge there is no procedures to clean up a vomit and diarrhea event; provide.
  Clean-up of Vomiting and Diarrheal Events (Pf) • Per discussion with the person in charge there is no procedures to clean up a vomit and diarrhea event; provide.
• ⚠️In-Use Utensils Between-Use Storage (C) • Observed mixing spoons stored in 67F water in a metal cup; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water. There are ice cream scoops stored in a warm dip well but after an hour and a half the water was 117F; repair or replace the hot well or store utensils as perscribed above.
  In-Use Utensils Between-Use Storage (C) • Observed mixing spoons stored in 67F water in a metal cup; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water. There are ice cream scoops stored in a warm dip well but after an hour and a half the water was 117F; repair or replace the hot well or store utensils as perscribed above.
• ⚠️Miscellaneous Sources of Contamination (C) • The mop sink on the first floor is not enclosed and poses a contamination risk; provide an enclosed mop sink.
  Miscellaneous Sources of Contamination (C) • The mop sink on the first floor is not enclosed and poses a contamination risk; provide an enclosed mop sink.
• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Chicken at 45F shredded lettuce 51F purple cabbage coleslaw 52F had been moved from the walk-in refrigerator at or around 10:00am per the person in charge; the person in charge had staff move the elevated temperature foods to the walk-in refrigerator to cool properly to 41F and changed the foods out for foods in the walk-in that were already at 41F; hold TCS foods at 41F and below. There is sufficent cold holding in the kitchen to store the TCS foods from the broken unit in other units.critical
  (A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Chicken at 45F shredded lettuce 51F purple cabbage coleslaw 52F had been moved from the walk-in refrigerator at or around 10:00am per the person in charge; the person in charge had staff move the elevated temperature foods to the walk-in refrigerator to cool properly to 41F and changed the foods out for foods in the walk-in that were already at 41F; hold TCS foods at 41F and below. There is sufficent cold holding in the kitchen to store the TCS foods from the broken unit in other units.
• ⚠️Sanitizing Solutions Testing Devices (Pf) • The restaurant uses quats for sanitizing at the three compartment sink and in red sanitizer buckets but does not have a test device for quats only chlorine and pH; provide proper testing device for sanitizers used at the restaurant.
  Sanitizing Solutions Testing Devices (Pf) • The restaurant uses quats for sanitizing at the three compartment sink and in red sanitizer buckets but does not have a test device for quats only chlorine and pH; provide proper testing device for sanitizers used at the restaurant.
• ⚠️Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P) • At the three compartment sink quats tested at 0ppm from the mixer and at prepared sanitizer buckets after swapping to a new bullk container of quats still tested at 0ppm; the person in charge placed a phone call to have the unit serviced while the Health Inspector was on site and the Health Inspector guided the person in charge to prepare sanitizer buckets using a cholorine solution that tested at 100ppm until the auto-mixer for the quats is fixed and because the restaurant does not have quats test strips this is why cholrine is being used; chemical sanitizer solutions should be at manafacturer's suggested ppm.critical
  Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P) • At the three compartment sink quats tested at 0ppm from the mixer and at prepared sanitizer buckets after swapping to a new bullk container of quats still tested at 0ppm; the person in charge placed a phone call to have the unit serviced while the Health Inspector was on site and the Health Inspector guided the person in charge to prepare sanitizer buckets using a cholorine solution that tested at 100ppm until the auto-mixer for the quats is fixed and because the restaurant does not have quats test strips this is why cholrine is being used; chemical sanitizer solutions should be at manafacturer's suggested ppm.
• ⚠️Good Repair and Proper Adjustment-Equipment (C) • The gasket at the double door french fry freezer next to the mop sink is torn; repair or replace. There are multiple chef drawers at the cook line that do not properly close; repair or replace so they close properly to keep foods at safe temperatures.
  Good Repair and Proper Adjustment-Equipment (C) • The gasket at the double door french fry freezer next to the mop sink is torn; repair or replace. There are multiple chef drawers at the cook line that do not properly close; repair or replace so they close properly to keep foods at safe temperatures.
• ⚠️(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C) • The underside of the passes are heavily encrusted in grease and soils the interior of the deep fat fryer cabinets are heavily soiled with grease and soils; clean and sanitize of soils.
  (B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C) • The underside of the passes are heavily encrusted in grease and soils the interior of the deep fat fryer cabinets are heavily soiled with grease and soils; clean and sanitize of soils.
• ⚠️Handwashing Signage (C) • There is no handwashing signage in any of the bathrooms; provide.
  Handwashing Signage (C) • There is no handwashing signage in any of the bathrooms; provide.
• ⚠️Post allergy awareness poster in back of house for staff Provide and post signage visible to customers stating "A copy of the most recent health inspection is available to view upon request."
  Post allergy awareness poster in back of house for staff Provide and post signage visible to customers stating "A copy of the most recent health inspection is available to view upon request."

When was Cgk Newbury last inspected?

Cgk Newbury has 21 inspections on record going back to March 12, 2021. The 12 most recent are shown below.

Cgk Newbury vs Back Bay

Back Bay runs 81% clean across 519 tracked restaurants — 417 clean, 46 mid, 50 cooked.

Against the 519 spots Cooked tracks in Back Bay, this one comes out cleaner than 19% of them.

Other spots in Back Bay

• ✓ Pressed Cafe
  clean · February 5, 2026
• ✕ Capital Burger No. 3402
  cooked · July 13, 2026
• ✓ Royce Chocolate
  clean · September 24, 2025
• ✓ The Bittersweet Shoppe On Newbury
  clean · June 29, 2026
• ✓ 50/50 Lounge
  clean · March 11, 2026
• ✓ Hsin Hsin Restaurant
  clean · July 20, 2020

See every restaurant inspection in Back Bay →

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 May 12, 2026. Inspection results describe one moment in a kitchen's life, not a permanent verdict.