At a glance
CleanCleaver food safety systematic review results
What happened?
68/ 100 · 32 points taken off
8 problems found · 2 marked critical · Routine county inspection · Dec 2, 2025
At the routine inspection on Dec 2, 2025. The latest visit, on Dec 5, 2025, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Taiwan Porridge Kingdom Restaurant got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Taiwan Porridge Kingdom Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Time as a control not marked or logged K08How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- No hot or cold water at a sink K21How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Taiwan Porridge Kingdom Restaurant's team
Is this your place?
Welcome, Taiwan Porridge Kingdom Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Taiwan Porridge Kingdom Restaurant first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Taiwan Porridge Kingdom RestaurantWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Time as a control not marked or loggedThe county found: “Measured a container of cooked duck meat holding at 62F at counter at service station. Per operator, PHFs under time…”
First step: The 4-hour option
Then the next one: Hot food below 135°F
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-501.19, Food Code 3-305.11, Food Code 2-301.15, Food Code 3-302.11.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Taiwan Porridge Kingdom RestaurantWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Taiwan Porridge Kingdom Restaurant. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
Every visit
LatestDec 5, 2025Follow-up inspection
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
This one: a follow-up inspection on Dec 5, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Dec 2, 2025: 68 out of 100 (Yellow placard).
EarlierDec 2, 2025Routine inspection68 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Taiwan Porridge Kingdom Restaurant? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Taiwan Porridge Kingdom Restaurant? Fix it
Not critical (6)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
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.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Taiwan Porridge Kingdom Restaurant? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
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.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Taiwan Porridge Kingdom Restaurant? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
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.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Taiwan Porridge Kingdom Restaurant? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
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.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Taiwan Porridge Kingdom Restaurant? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Observed 2 expired food handlers card. [CA] Renew food handlers card.
Show 1 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
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.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Taiwan Porridge Kingdom Restaurant? Fix it
EarlierMay 13, 2025Routine inspection77 out of 100 (Green placard)
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
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.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
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.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
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.
The department's words
K01 Demonstration of knowledge; food safety certification
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.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
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.
Show 1 more
The department's words
K05 Hands clean, properly washed; gloves used properly
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.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Taiwan Porridge Kingdom Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Hot food below 135°F Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Food on the floor or under drips Read the free guide
- Hand sink not ready to use Read the free guide
- Cooked food not cooled in time Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Taiwan Porridge Kingdom Restaurant
Ask for the manager. Taiwan Porridge Kingdom Restaurant can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Taiwan Porridge Kingdom Restaurant?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.