Cooked?
Stephanie's On Newbury
- resultPass
- critical violations0
- last inspectedApril 24, 2026
- address190 Newbury St, Boston 02116
Is Stephanie's On Newbury clean?
Stephanie's On Newbury is currently Pass from Boston Inspectional Services, Health Division, from an inspection on April 24, 2026. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.
What did inspectors find at Stephanie's On Newbury?
These are the violations recorded at the most recent inspection on April 24, 2026, in plain English, with the city's own wording underneath.
- ⚠️Non-Continuous Cooking of Raw Animal Foods (Pf) • In the kitchen observed partially cooked salmon and upon a discussion with the person in charge they stated that they do partially cook the fish but do not have approval from the healh division to do so; submit written procedures on partially cooking of proteins and until then cease partially cooking proteins until approval by the health division.Non-Continuous Cooking of Raw Animal Foods (Pf) • In the kitchen observed partially cooked salmon and upon a discussion with the person in charge they stated that they do partially cook the fish but do not have approval from the healh division to do so; submit written procedures on partially cooking of proteins and until then cease partially cooking proteins until approval by the health division.
- ⚠️(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Inside an oven observed cooked chicken at 70F and partially cooked salmon at 100F; the person in charge stated the chicken had been cooked over two and a half hours ago but the salmon had been cooked within thirty minutes ago; the chicken was voluntarily discarded and the salmon was placed on a sheet tray and placed into the walk-in refrigerator to cool to 41F; hold TCS foods at 135F and above or 41F and below.critical(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • Inside an oven observed cooked chicken at 70F and partially cooked salmon at 100F; the person in charge stated the chicken had been cooked over two and a half hours ago but the salmon had been cooked within thirty minutes ago; the chicken was voluntarily discarded and the salmon was placed on a sheet tray and placed into the walk-in refrigerator to cool to 41F; hold TCS foods at 135F and above or 41F and below.
- ⚠️Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf) • At the main high temperature warewashing machine after four cycles the maximum temperature recorded was 155F; the person in charge placed a phone call with a repair technician; for high temperature sanitization the temperature should be at least 165F at the dish rack.Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf) • At the main high temperature warewashing machine after four cycles the maximum temperature recorded was 155F; the person in charge placed a phone call with a repair technician; for high temperature sanitization the temperature should be at least 165F at the dish rack.
- ⚠️Using a Handwashing Sink-Operation and Maintenance (Pf) • At the server coffee station observed dumped ice and a glass of water stored in the basin of the handwashing sink and there is a utility sink built into the same counter as the handwashing sink; retrain staff to only use handwashing sinks for washing hands; the person in charge had a staff member clean and sanitze the handwashing sink after the observation.Using a Handwashing Sink-Operation and Maintenance (Pf) • At the server coffee station observed dumped ice and a glass of water stored in the basin of the handwashing sink and there is a utility sink built into the same counter as the handwashing sink; retrain staff to only use handwashing sinks for washing hands; the person in charge had a staff member clean and sanitze the handwashing sink after the observation.
- ⚠️System Maintained in Good Repair (C) • The pressure gauge for the dish machine did not go above 12 PSI during cycles; repair the main high temperature warewashing machine so that proper PSI during the warewashing cycle is achieved.System Maintained in Good Repair (C) • The pressure gauge for the dish machine did not go above 12 PSI during cycles; repair the main high temperature warewashing machine so that proper PSI during the warewashing cycle is achieved.
- ⚠️Handwashing Cleanser Availability (Pf) • In the employee restroom the handwashing cleanser was empty; handwashing cleanser should be available at all times for handwashing sinks; after the observation the person in charge repalced the handwashing cleanser.Handwashing Cleanser Availability (Pf) • In the employee restroom the handwashing cleanser was empty; handwashing cleanser should be available at all times for handwashing sinks; after the observation the person in charge repalced the handwashing cleanser.
- ⚠️Provide and post allergen awareness poster in back of house for staff Post signage visible to customers stating "A copy of the most recent health inspection is available to view upon request."Provide and post allergen awareness poster in back of house for staff Post signage visible to customers stating "A copy of the most recent health inspection is available to view upon request."
When was Stephanie's On Newbury last inspected?
Stephanie's On Newbury has 33 inspections on record going back to March 28, 2019. The 12 most recent are shown below.
| date | result | score |
|---|---|---|
| April 24, 2026 | Pass | |
| April 15, 2026 | Fail | |
| October 30, 2025 | Pass | |
| October 8, 2025 | Fail | |
| October 1, 2025 | Fail | |
| September 15, 2025 | — | |
| March 17, 2025 | Pass | |
| March 17, 2025 | Pass | |
| September 27, 2024 | Pass | |
| September 23, 2024 | Fail | |
| March 22, 2024 | Pass | |
| March 15, 2024 | Fail |
Stephanie's On 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
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 April 24, 2026. Inspection results describe one moment in a kitchen's life, not a permanent verdict.