What is Nanking's health inspection score?

Nanking has a SafeDine safety score of 4 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nanking last inspected?

Nanking was last inspected on February 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nanking have?

Nanking has 24 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Nanking safe to eat at?

Nanking has a safety score of 4/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Nanking serve?

Nanking serves Indian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Nanking

Name: Nanking
Address: 134-07 ROCKAWAY BOULEVARD, Queens, 11420
Rating: 4

134-07 ROCKAWAY BOULEVARD, Queens

Last Inspected: 2/2/2026

▲Improving

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0Poor

Indian•Queens

Ranked #993 of 1000 in QueensBetter than 47% of indian restaurants

Improving

5 inspections

Last: Feb 2, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

10x

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-96

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+21 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

134-07 ROCKAWAY BOULEVARD, Queens, NY 11420

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Violation Timeline

May 2025

1 inspections

1 intermediate

May

Aug 2025

2 inspections

7 high priority

5 intermediate

Oct 2025

1 inspections

6 high priority

1 intermediate

Oct

Feb 2026

1 inspections

3 high priority

1 intermediate

Inspection History

5 records on file

2 Cycle Inspection / Initial Inspection1 Cycle Inspection / Re-inspection1 Administrative Miscellaneous / Re-inspection1 Administrative Miscellaneous / Initial Inspection

Feb 26

Cycle Inspection / Initial Inspection InspectionLatestViolations were cited in the following area(s).

3 High1 Med

4 total3 risk factors

50/100inspection score

−35 pts

High Priority (3)

−30 pts

06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
06CFood, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.Risk Factor−10
04KEvidence of rats or live rats in establishment's food or non-food areas.Risk Factor−10

Intermediate (1)

−5 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−35 pts

Risk factor bonus (3× +5)−15 pts

Oct 25

Cycle Inspection / Re-inspection InspectionViolations were cited in the following area(s).

6 High1 Med

7 total5 risk factors

10/100inspection score

−65 pts

High Priority (6)

−60 pts

06CFood, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.Risk Factor−10
03AFood, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
04KEvidence of rats or live rats in establishment's food or non-food areas.Risk Factor−10
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Intermediate (1)

−5 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−65 pts

Risk factor bonus (5× +5)−25 pts

Aug 25

Cycle Inspection / Initial Inspection InspectionViolations were cited in the following area(s).

7 High4 Med

11 total7 risk factors

0/100inspection score

−90 pts

High Priority (7)

−70 pts

06CFood, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.Risk Factor−10
04MLive roaches in facility's food or non-food area.Risk Factor−10
06APersonal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.Risk Factor−10
04KEvidence of rats or live rats in establishment's food or non-food areas.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
04NFilth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.Risk Factor−10

Intermediate (4)

−20 pts

08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
10BAnti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.−5
09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.−5

Base deductions−90 pts

Risk factor bonus (7× +5)−35 pts

Aug 25

Administrative Miscellaneous / Re-inspection InspectionViolations were cited in the following area(s).

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

20-06Current letter grade or Grade Pending card not posted−5

Base deductions−5 pts

May 25

Administrative Miscellaneous / Initial Inspection InspectionViolations were cited in the following area(s).

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

20-06Current letter grade or Grade Pending card not posted−5

Base deductions−5 pts

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Community Safety Reports

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Data source: NYC DOHMH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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