Nam Khong
Last inspected: Apr 16, 2026
70
Score
Going back to 2024, Nam Khong has six inspections in the public record. On Apr 16, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to four violations per visit.
The most common issue across all inspections has been “proper cold holding temperatures”, showing up seven times.
That's lower than the typical Westerly restaurant, which scores around 88. On the whole, the file is mixed but not concerning.
6
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 16, 2026
Re-Inspection
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Bean sprouts were observed held at 50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per interview with PIC, food has been out less than 1 hour. PIC moved to refrigeration at time of inspection.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
No certified food protection manager
Inspector notes: At time of inspection, no person on site was certified in food safety. Someone must be certified in food safety at all hours of operation. Per interview with PIC, class will be taken. PIC to send inspector proof of completion.
2-102.12(A)
70
Mar 31, 2026
Routine
2 critical violations. 3 major violations. 1 minor violation. 4 corrected on site.
View 6 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (chicken, beef) were observed stored above ready-to-eat foods (vegetables) in the reach-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The following food items were observed stored out of refrigeration at the cookline area at the time of inspection... 1) Bean Sprouts were observed out of refrigeration in buckets of water on a shelf unit at the cookline area at 60 degrees Fahrenheit. 2) Crab rangoon filling was observed out of refrigeration in a bowl on prep unit shelf at 57 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per the PIC, the bean sprouts and crab Rangoon filling were out of refrigeration for less than 1 hour prior. Food items moved to refrigeration at the time of inspection. Reviewed proper cold holding procedures with PIC.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Variance obtained for specialized processing methods
(corrected on site)
Inspector notes: The establishment is using a special process of jarring (chili oil) without approval from a process authority and the RIDOH. Chili oil was voluntarily disposed of at time of inspection. The establishment must get all recipes approved from a process authority and obtain approval from the RIDOH-Center for Food Protection prior to selling. See disposal.
8-103.11
Person in charge not present
Inspector notes: At time of inspection, no person on site was certified in food safety. Someone must be certified in food safety at all hours of operation. Per interview with PIC, class will be taken. PIC to send inspector proof of completion.
2-101.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the warewashing shelving have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
52
Mar 20, 2025
Re-Inspection
3 critical violations. 2 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as chicken) were observed stored above ready-to-eat foods (such as tofu and carrots) in the refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as tofu and carrots during storage.
3-302.11
Sewage backflow not prevented
Inspector notes: The ice machine is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as beef) were observed stored above ready-to-eat foods (such as noodles) in the prep unit. Raw animal foods must be separated from raw ready-to-eat food such as noodles during storage.
3-302.11
64
Mar 6, 2025
Routine
7 critical violations. 2 major violations. 8 corrected on site.
View 9 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as beef, pork, and salmon) were observed stored above ready-to-eat foods (such as coconut milk, noodles, and vegetables) in the prep unit. Raw animal foods must be separated from raw ready-to-eat food such as coconut milk, noodles, and vegetables during storage.
3-302.11
Proper cooking time & temperatures
(corrected on site)
Inspector notes: Establishment is partially cooking chicken without approval. Per food code, establishment must obtain prior approval. Establishment must discontinue partially cooking chicken.
3-401.14
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Chicken, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Chicken was observed held at 101 degrees Fahrenheit. Per person in charge, chicken was cooked 3 hours prior to inspection. Chicken was voluntarily disposed of (see attached disposal form).
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Eggs were observed held at 70 degrees Fahrenheit on the counter. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been on the counter for more than 4 hours. Eggs were voluntarily disposed of (see attached disposal form). Establishment must keep eggs refrigerated.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Shrimp and cabbage were observed held at 44-49 degrees Fahrenheit in prep units. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the prep unit for less than four hours. Food was relocated to the bottom of the prep unit rapidly cool. Food was observed stored over the fill line. Establishment must discontinue storing food over the fill line.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Reduced oxygen packaged (ROP) seafood (salmon) was observed held at 41 degrees Fahrenheit. Reduced oxygen package seafood must be stored at 38 degrees Fahrenheit or below. Per person in charge, salmon is purchase already thawed. ROP salmon was voluntarily disposed of (see attached disposal form).
3-501.16(A)
Sewage backflow not prevented
Inspector notes: The ice machine and prep sink are lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Rice and chicken were placed hot in the refrigerator in containers greater than four inches deep. Food was relocated to shallow pans and placed in the freezer to rapidly cool. Proper cooling methods were reviewed with the person in charge.
4-301.11
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: There is insufficient refrigeration equipment/capacity to cool food to 41 degrees or below. Establishment must discontinue cooking and cooling food in advance. Per person in charge, food will be cooked to order.
4-301.11
29
Apr 9, 2024
Re-Inspection
1 critical violation. 1 major violation.
View 2 violations
Plumbing system not maintained in good repair
Inspector notes: The prep sink faucet is leaking. A plumbing system must be maintained in good repair. Per person in charge, they are waiting for parts to come in to repair it.
5-205.15
Person in charge not controlling unsafe operations
Inspector notes: Establishment did not have a person in charge that has successfully completed an approved food safety managers course. Please email inspector proof that additional employees have completed the course.
2-103.11
78
Mar 26, 2024
Routine
5 critical violations. 2 major violations. 5 corrected on site.
View 7 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as squid) were observed stored above ready-to-eat foods (such as vegetables) in the sliding door refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was 10 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm. A new chlorine sanitizing solution was mixed to 50 ppm during time of inspection.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 42-44 degrees Fahrenheit in the sliding door refrigerator. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Tofu was relocated to another refrigeration unit to cool. The ambient air temperature was observed at 43 degrees Fahrenheit. The person in charge turned downed the temperature and the unit dropped down to 40 degrees Fahrenheit during time of inspection. Refrigeration unit must be monitored to ensure food is held at 41 degrees Fahrenheit or below.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Eggs and sprouts in water were observed held at 55-74 degrees Fahrenheit on the counter and shelf. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been out for about 3 hours. Food was relocated to a refrigeration unit to cool.
3-501.16(A)
Plumbing system not maintained in good repair
Inspector notes: The prep sink faucet is leaking. A plumbing system must be maintained in good repair.
5-205.15
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice was voluntarily disposed of (see attached disposal form). Ice machine was taken out of service and must not be used until it is cleaned.
4-601.11(A)
Person in charge not controlling unsafe operations
Inspector notes: Establishment did not have a person in charge that has successfully completed an approved food safety certification course. Please email inspector proof that additional employees have been enrolled and completed an approved food safety course.
2-103.11
39
Frequently Asked Questions
When was Nam Khong last inspected?
The most recent health inspection at Nam Khong on file is from Apr 16, 2026. The public record contains six inspections in total.
What is the most common violation at Nam Khong?
Across the inspection record, “proper cold holding temperatures” has been cited seven times, more than any other issue at Nam Khong.
How does Nam Khong compare to other restaurants in Westerly?
Nam Khong most recently scored 70 out of 100, which is lower than the Westerly average of 88.
Has Nam Khong's inspection record improved over time?
Yes. Recent inspections at Nam Khong have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Nam Khong means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Nam Khong inspected?
Based on the inspection history on file, Nam Khong is inspected around three times per year on average.
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