Cooked?
Nan Ling
- resultFail
- critical violations4
- last inspectedMarch 21, 2014
- address179 Massachusetts Av, Boston 02115
Is Nan Ling clean?
Nan Ling is currently Fail from Boston Inspectional Services, Health Division, from an inspection on March 21, 2014. Inspectors wrote up 4 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.
What did inspectors find at Nan Ling?
These are the violations recorded at the most recent inspection on March 21, 2014, in plain English, with the city's own wording underneath.
- ⚠️Improper Maintenance of Floors • Floors under and around equipment are heavily soiled with food and grease buildup. Clean to remove. Remove cardboard from floor areas and keep clean and washable.Improper Maintenance of Floors • Floors under and around equipment are heavily soiled with food and grease buildup. Clean to remove. Remove cardboard from floor areas and keep clean and washable.
- ⚠️Hot Holding • Cooked noodles eggrolls and chicken wings stored at room temperature between 61F and 95F. Hot hold at or above 140F.criticalHot Holding • Cooked noodles eggrolls and chicken wings stored at room temperature between 61F and 95F. Hot hold at or above 140F.
- ⚠️Separation Segregation Cross Contamination • Cooked eggrolls in a open rack sitting on top of raw chicken. Removed by PICcriticalSeparation Segregation Cross Contamination • Cooked eggrolls in a open rack sitting on top of raw chicken. Removed by PIC
- ⚠️Adequate Handwashing/Where/When/How • Employee rinsing hands at 3 bay sink. Discontinue- properly wash hands with soap and dry with papertowels at hand sink.criticalAdequate Handwashing/Where/When/How • Employee rinsing hands at 3 bay sink. Discontinue- properly wash hands with soap and dry with papertowels at hand sink.
- ⚠️Food Contact Surfaces Design • Bowls being used in bulk food containers to dispense. Provide handled scoop. Cutting boards heavily soiled- Replace. Discontinue using cardboard as a cover of food containers.Food Contact Surfaces Design • Bowls being used in bulk food containers to dispense. Provide handled scoop. Cutting boards heavily soiled- Replace. Discontinue using cardboard as a cover of food containers.
- ⚠️Non-Food Contact Surfaces • Remove plastic wrap around pipes on rice and barbecue ovens.Non-Food Contact Surfaces • Remove plastic wrap around pipes on rice and barbecue ovens.
- ⚠️Food Contact Surfaces Clean • Multiple food contact surfaces such as knives cutting boards food containers and slicer are heavily soiled. CleanFood Contact Surfaces Clean • Multiple food contact surfaces such as knives cutting boards food containers and slicer are heavily soiled. Clean
- ⚠️Non-Food Contact Surfaces Clean • Slicer table with pan below has dried sauce on exterior. exteriors of bulk food bins cooking line equipment refrigeration units and shelving not clean to the site and touch.Non-Food Contact Surfaces Clean • Slicer table with pan below has dried sauce on exterior. exteriors of bulk food bins cooking line equipment refrigeration units and shelving not clean to the site and touch.
- ⚠️Toilet Enclosed Clean • Toilet sink and papertowel dispenser in restroom soiled-CleanToilet Enclosed Clean • Toilet sink and papertowel dispenser in restroom soiled-Clean
- ⚠️Insects Rodents Animals • Rodent droppings on shelving where flour bags are stored. Provide a detailed exterminator report- Clean to removeInsects Rodents Animals • Rodent droppings on shelving where flour bags are stored. Provide a detailed exterminator report- Clean to remove
- ⚠️Improper Maintenance of Walls/Ceilings • Walls behind and around cooking equipment 3 compartment sink and food prep areas are soiled with food. Clean to remove. Heavy grease buildup on vents of cookline- cleanImproper Maintenance of Walls/Ceilings • Walls behind and around cooking equipment 3 compartment sink and food prep areas are soiled with food. Clean to remove. Heavy grease buildup on vents of cookline- clean
- ⚠️Dressing Rooms Clean/Lockers Provided • Personal items stored throughout the establishment. Provide a proper storage area.Dressing Rooms Clean/Lockers Provided • Personal items stored throughout the establishment. Provide a proper storage area.
- ⚠️Premises Maintained • Mops and brooms stored on the floor. Must be elevated 6" off the floor. Remove unnessasary items and food containers. Remove tools from below prep counter.Premises Maintained • Mops and brooms stored on the floor. Must be elevated 6" off the floor. Remove unnessasary items and food containers. Remove tools from below prep counter.
- ⚠️Living/Sleeping Quaters/Laundry • Evidence of living space in basement. Remove bed clothing and baby products.Living/Sleeping Quaters/Laundry • Evidence of living space in basement. Remove bed clothing and baby products.
- ⚠️PIC Performing Duties • CFPM not monitoring the staff Multiple risk factors and unsanitary conditions. Provide additional training and documentation.criticalPIC Performing Duties • CFPM not monitoring the staff Multiple risk factors and unsanitary conditions. Provide additional training and documentation.
When was Nan Ling last inspected?
Nan Ling has 43 inspections on record going back to May 30, 2007. The 12 most recent are shown below.
| date | result | score |
|---|---|---|
| March 15, 2022 | — | |
| March 24, 2014 | — | |
| March 21, 2014 | Fail | |
| December 30, 2013 | — | |
| November 12, 2013 | Pass | |
| November 7, 2013 | Fail | |
| April 25, 2013 | Pass | |
| April 10, 2013 | Fail | |
| December 30, 2012 | — | |
| December 17, 2012 | Pass | |
| December 10, 2012 | Fail | |
| August 27, 2012 | Pass |
Nan Ling 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 0% 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 March 21, 2014. Inspection results describe one moment in a kitchen's life, not a permanent verdict.