Taiwanese Yummy

No violations were recorded at this inspection.

1. Apr 18, 2026 0 0 points (A range)

   Inter-Agency Task Force · Initial Inspection

   No violations

2. Apr 1, 2025 A 7 points (A range)

   Pre-permit (Operational) · Re-inspection

   1 critical Show violations

   • CriticalFood temperature

     Hot food was being held below 140°F, where bacteria can grow.

     Official wording (code 02B)

     Hot TCS food item not held at or above 140 °F.

3. Mar 5, 2025 25 25 points (B range)

   Pre-permit (Operational) · Initial Inspection

   Scored in the B range on an initial inspection, so no grade is given yet. A re-inspection follows.

   3 critical1 general Show violations

   • CriticalFood temperature

     Food wasn’t cooked to a safe internal temperature.

     Official wording (code 02A)

     Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request • Pork, any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request.

   • CriticalHygiene & sanitation

     Workers’ personal hygiene was inadequate (dirty clothing, no hair restraint, jewelry).

     Official wording (code 06A)

     Personal 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.

   • CriticalFood temperature

     Hot food was being held below 140°F, where bacteria can grow.

     Official wording (code 02B)

     Hot TCS food item not held at or above 140 °F.

   • GeneralFacility upkeep

     Plumbing was missing protection against backflow, or floors didn’t drain properly.

     Official wording (code 10B)

     Anti-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.