Taiwan Mama
C°822 E Union Hills Dr, Phoenix 85024
Food Establishment - Eating & Drinking · Permit FD2404311
Score based on 9 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 17, 2026.
An inspection on Apr 8, 2026 found violations at the county's most serious (D-equivalent) level. Scores are held in the “Poor” band for 6 months after such events — until Oct 5, 2026, assuming no further incidents. How scoring works
Score over time
Inspection history11 on record
2026
Jun 11, 2026Routine2 priorityall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed male staff member handle raw chicken and pork at 3-comp sink, wash off kitchen knife with only water, wipe it down with a towel and return it to the knife block as clean. Inspector removed knife and wiped off a layer of raw chicken/pork residue. Discussed wash rinse and sanitize procedures AND methods to prevent cross contamination with owner. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Predefined Comment: Food-contact surfaces must be properly sanitized after washing and rinsing. Predefined Comment: Food-contact surfaces were properly sanitized at time of inspection. Predefined Comment: All food-contact surfaces must be cleaned to sight and touch. Predefined Comment: PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection.
Inspector's notes
*2nd repeat* Observed braised beef and packaged tofu on cookline fridge over filled from 52-63*f degrees. Also observed raw pork and chicken submerged in stagnant water inside 3-comp sink basin at 85-93*f degrees. Core internal temperatures of all product AND stagnant water temperatures were above 85*f degrees. If attempting to Thaw, discussed doing so under running water and not exceeding a water temperature of 70*f degrees. Corrective Action: Corrected at time of inspection.
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Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.
Apr 8, 2026Routine3 priorityall corrected on siteD°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed cookline employee blow into gloves, pick nose, proceed to dawn gloves, then contact fried chicken directly with gloved hands. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Predefined Comment: Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination.
Inspector's notes
Observed raw shell eggs stored over whole produce cabbage in large double door fridge. Also observed raw pork chop stored over cooked animal fat inside reach-in fridge. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.
Inspector's notes
Observed fried chicken, and cooked noodle sitting over filled on cookline open top fridge 56-62*f degrees. Per PIC items were over filled for less than 4 hours. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.
2025
Dec 12, 2025Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.
Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Oct 22, 2025Routine1 priority2 foundation1 coreB°
Predefined Comment: No County legal action will result from this inspection.
Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Inspector's notes
1/3rd pan of cooked broccoli and cabbage holding at 89 degrees F in table top hot hold unit. Unit was not turned on. Instructed person in charge to reheat at inspection to over 165 degrees F and to maintain product at 135 degrees F or greater. Unit was turned on and functioning at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.
Inspector's notes
Pot of cooked tofu, beef soup and sauce not date marked. Container of cooked mash potato not date marked. As per person in charge products were cooked yesterday and are prepared 1x a week. Reviewed proper date marking, items marked at inspection.
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3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.
Inspector's notes
1:45 pm - Three full covered half lexons of fried chicken stored stacked 3 containers high out on prep table cooling at 95-103 degrees F. As per person in charge product was finished cooking one hour prior. Product was spread out into 6 shallow containers and placed in cooler uncovered. Reviewed proper cooling times, temperatures, processes and how to check thermometer calibration using ice water at 32 degrees F.
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4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
Aug 22, 2025Routine1 priority3 coreB°
No County legal action will result from this inspection.This inspection was done as the result of an inspection upon request. Reviewed the following at time of inspection - time as a control (ensure written procedures are available, not just start/discard times for boba), proper food storage, and proper sanitizer usage (ensure approved sanitizers are used for ware washing and being tested regularly). Also provided guidance on cleanup procedures for bodily fluids - per PIC, new kit is on order since previous one was just recently used. Provided link to Chinese Food Safety resources on MCESD website.
Inspector's notes
Observed back door propped open at time of inspection. Instructed employee to close door and keep closed, or use available air curtain when not in use. Corrective Action: Corrected at time of inspection.
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6-202.15 - Core: Outer Openings, Protected
Inspector's notes
Observed chlorine sanitizer bucket with wiping cloths at less than 50ppm concentration. Instructed employees to remake or add more sanitizer so bucket is at proper concentration of 50-100ppm. Also reviewed proper usage of chlorine sanitizer. Corrective Action: Corrected at time of inspection.
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3-304.14 - Core: Wiping Cloths, Use Limitation
Inspector's notes
Observed no Certified Food Manager onsite during inspection -PIC has taken manager training, but is not a Certified Food Manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Obtain and keep onsite for verification. Corrective Action: Correct prior to next routine inspection.
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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Inspector's notes
Observed several large, deep containers of cooked chicken cooling on top of and below prep counter un-aided at 77-80*F. Per employee, chicken had been cooked and placed on counters to cool within the last 2 to 3 hours. Chicken was discarded at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.14 - Priority: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
May 16, 2025Re-Inspection1 priorityall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected. Thermometer and receipt provided via email
Inspector's notes
*2nd repeat* Observed mop sink with an AVB hooked up to a hose with a spray nozzle shut off. Discussed with PIC disconnecting when not in-use. Corrective Action: Corrected at time of inspection.
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Repeat Violation PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law Predefined Comment: PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Predefined Comment: Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers.
May 6, 2025Routine4 priority3 foundation1 coreD°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed no soap at dish washing area hand sink. PIC supplied soap at time of inspection. Corrective Action: Corrected at time of inspection.
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6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing.
Inspector's notes
*2nd Repeat* Observed raw pork stored over fried chicken and sliced onions in main double door reach-in fridge. PIC moved raw pork to fridge bottom level. Corrective Action: Corrected at time of inspection.
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Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.
Inspector's notes
*2nd repeat* Observed steamed broccoli with garlic improperly hot holding at 87*f degrees in main hot well unit with minimal water in basin. Per PIC broccoli had been sitting for an hour and a half. Item reheated to 165*f degrees. Water added to hot well. Corrective Action: Corrected at time of inspection.
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Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above.
Inspector's notes
Observed upright coke fridge storing raw shell eggs, tofu, and liquid egg mix 49-55*f degrees. Per PIC items had been stored in fridge for more than a day. Embargoed. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.
Inspector's notes
Observed Boba sitting out on front counter at 78*f degrees. Per PIC item rotated every 4 hours, but did not time stamp item. Time stamp applied at time of inspection.
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3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Predefined Comment: Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control.
Inspector's notes
Observed establishment to have no probe thermometer. Please acquire a probe thermometer by reinspection 5/16. Or by email with a picture of thermometer and a copy of receipt of purchase before then. Corrective Action: Correct prior to re-inspection.
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4-302.12 - Priority Foundation: Food Temperature Measuring Devices
Inspector's notes
Observed rice scoops in kitchen and boba spoons front of house stored in stagnant water 82*f degrees. Corrective Action: Correct prior to next routine inspection.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage Predefined Comment: In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection.
Inspector's notes
*2nd repeat* Observed mop sink with an AVB hooked up to a hose with a spray nozzle shut off. Discussed with PIC disconnecting when not in-use. Corrective Action: Corrected at time of inspection.
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Repeat Violation PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law Predefined Comment: PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Predefined Comment: Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers.
2024
Oct 24, 2024Re-Inspection1 coreA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected.Picture of test strips was submitted to inspector, and uploaded to permit.
Inspector's notes
No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.
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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Sep 30, 2024Routine3 priority2 foundation2 coreD°
Predefined Comment: No County legal action will result from this inspection.Will re-inspect in 10 calendar days for test strips, unless a picture is sent to inspector prior.
Inspector's notes
No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.
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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants
Inspector's notes
Observed raw chicken being stored on shelves above cooked chicken and vegetables in reach-in cooler, raw product was moved to bottom shelf at time. Please ensure all raw animal product is stored safely and in a way that cannot contaminate ready to eat food items. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.
Inspector's notes
Cooked vegetables in steam table measured 98 degrees F, it was determined that the steam table did not have enough water to contact pans and was filled at time. Vegetables were properly reheated at time of inspection. Please ensure all time/temperature controlled for safety food items are maintained at 135 degrees F or above when hot holding. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.
Inspector's notes
Observed various trays of fried chicken cooling on counters, items measured 80-110 degrees F and had been out for around an hour. Items were moved to reach-in cooler at time. Please ensure all time/temperature controlled for safety food items are cooled inside cooling equipment after they reach 135 degrees F and are finished in shallow, uncovered containers until they reach 41 degrees F. Corrective Action: Corrected at time of inspection.
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3-501.15 (A) - Priority Foundation: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
Inspector's notes
Observed raw pork thawing in still water in prep sink during inspection. Please ensure food items are thawed under cold running water, or refrigeration. Corrective Action: Corrected at time of inspection.
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3-501.13 - Core: Thawing
Inspector's notes
Establishment uses QUAT sanitizer but does not have any sanitizer test strips. Please ensure the appropriate sanitizer testing strips are available at all times. Corrective Action: Correct prior to re-inspection.
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4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
Inspector's notes
Mop sink equipped with a faucet with an atmospheric vacuum breaker (AVB) device had a hose with a spray nozzle attached downstream of AVB at time of inspection, system was under pressure. Spray nozzle was removed and approved systems were discussed at time of inspection. Please ensure AVB devices are not submitted to constant pressure and abuse, and only approved plumbing systems are installed. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 97Little CaesarsA822 E Union Hills Dr · 0 m away
- 94Dragon BowlA814 E Union Hills Dr · 20 m away
- 92European Food MarketB°814 E Union Hills Dr · 20 m away
- 100Mideast EatsA814 E Union Hills Dr · 20 m away
- 100Starbucks CoffeeA810 E Union Hills Dr · 90 m away
- 100Dairy Queen Grill & ChillA761 E Union Hills Dr · 190 m away
- 92Mi Pueblo Mexican FoodC°710 E Union Hills Dr · 200 m away
- 100Maryel's Water WellA710 E Union Hills Dr · 200 m away
Data from Maricopa County Environmental Services public records, last checked Sep 17, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →