Follow-Up Inspection
Dec 5, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 5, 2025 · Original Source
Santa Clara County, CA
Taiwan Porridge Kingdom Restaurant
20956 Homestead Rd Ste A1
Last inspected Dec 5, 2025 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Dec 2, 2025
Conditional Pass
8 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
1. Measured water temperature holding at 63F in women's restroom. 2. Measured water temperature holding at 65F in men's restroom. Both hand wash station is under sensor system. Note: Facility has hot water greater than 120F at warewash sink. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. [COS] Final reading of warm water held between 100F - 102F.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Found several containers and boxes of food stored on floor in prep area, storage area and walk-in-cooler/freezer. [CA] Food shall be stored a minimum of 6 inches off floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Found hand wash station located at window cooks line blocked by a container of tofu. Note: Another hand wash station located on other side of wall and also near 2-compartment sink at back area. [CA] Ensure hand wash station is accessible at all times. [COS] Operator relocated container of tofu.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed a container of marinated cold beef holding at 50F in 2 door sliding upright at front service line. Per operator, PHFs is in the process of cooling. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Measured a container of cooked duck meat holding at 62F at counter at service station. Per operator, PHFs under time as a public health control (TPHC). PHFs is not time marked on computer system, observed other PHFs under TPHC in system. Duck menu is a new item. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Operator directed to manually write time marker.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Observed 2 expired food handlers card. [CA] Renew food handlers card.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured container of cooked fish holding at 88F in 1 door reach in. Per operator, PHFs made less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F and hot held at or above 135F. [COS] Operator directed to cook PHFs to 165F and placed in hot inserts.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed a knife stored in a card board cover in a shape of a knife. [CA] Discontinue storing knife in a make shift knife holder, use approved storage methods.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Santa Clara County Department of Environmental Health, Dec 2, 2025 · Original Source
Routine Inspection
May 13, 2025
Pass
7 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially Hazardous Foods (PHFs) were measured at improper holding temperature. Major : PHFs left on on counter raw eggs (51F), fried chicken (67F), Per PIC, items were left at room temperature for more than 4hours. Minor :PHFs held inside cookline prep refrigerator measured between 44F and 45F : cut tomatoes, shrimp. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC VC&D eggs and chicken.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw chicken stored directly above ready to eat food. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back door was kept open by employees all the time during the inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Facility is prepackaging porridge in to go containers left at room temperature, PIC stated they are on TPHC, no time marking was observed. PIC provided TPHC time marking on computer for items on counter at front service area. [CA] Ensure all items left on TPHC are time marked.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Some employee don't have their food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Multiple food container are stored directly on the floor throughout the kitchen and inside the walk in freezer. Bags of food stored open inside dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee was wearing gloves while handling refuse, then washed gloves using soap and paper towel and proceeded to handle food. [CA] Remove gloves, wash hands with soap, warm water and dry using single use paper towels when switching from tasks as required to prevent cross-contamination.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, May 13, 2025 · Original Source