Santa Clara County, CA

Max's Of Manila

1535 Landess Av 139

Last inspected Oct 7, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Max's Of Manila last inspected?: The most recent inspection on record was on Oct 7, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 5 inspections on record, from Oct 16, 2024 to Oct 7, 2026.
Has Max's Of Manila ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Oct 16, 2024.

The Full Inspection History

5 inspections

Routine Inspection

Oct 7, 2026

Pass

5 recorded violations

minorCode K06Handwashing

Official Wording

Adequate handwash facilities supplied, accessible

Inspector’s Notes

Observed handsink near the ice shaver to be obstructed with an ice pail. [CA] Relocate ice pail and keep all handwash stations free of obstruction and accessible at all times.

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.

Official Wording

Equipment, utensils, linens: Proper storage and use

Inspector’s Notes

1. Observed plastic container without a handle in vinegar mixture being used as a scooper. [CA] Ensure that scoops with handles are used when portioning from bulk containers. Scoops shall be stored inverted or in a manner so that the handle does not touch the food. 2. Observed ice scoop stored inside the ice machine. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.

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 issues

minorCode K30Other

Official Wording

Food storage: food storage containers identified

Inspector’s Notes

1. Multiple containers of white powders in the dry storage room are unlabled. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. 2. Observed boxes of food in the walk in freezer stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K26Food temperature

Official Wording

Approved thawing methods used; frozen food

Inspector’s Notes

Observed raw chicken thawing in standing water at prep sink, raw chicken thawing at ambient, and raw beef thawing at ambient. Average temperature of all these meats measured between 30F-40F. Per PIC, the meats were removed from the freezer around 12 hours prior and left overnight in order to be prepped for opening. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. Inspectors discussed with PIC on new procedures to thaw all meats around 2pm according to one of the above processes to be able to season and prep. Once done with prep, place meats back into the freezer. When ready to cook, remove and boil the meats from frozen.

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 temperature

minorCode K14Cleaning and sanitizing

Official Wording

Food contact surfaces clean, sanitized

Inspector’s Notes

Observed mechanical dishwasher to have a chlorine sanitizer concentration of 0PPM. Mechanical dishwasher was not in active use. [CA] Ensure that mechanical dishwasher achieves a sanitizer concentration of 50PPM during active dishwashing. [SA] Operator demonstrated knowledge and ability to use three compartment sink as a dishwash station until mechanical dishwasher is repaired.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Santa Clara County Department of Environmental Health, Oct 7, 2026 · Original Source

Routine Inspection

Apr 17, 2026

Pass

5 recorded violations

minorCode K36Equipment and utensils

Official Wording

Equipment, utensils, linens: Proper storage and use

Inspector’s Notes

Knives observed stored in the crevice between the freezer unit and work table at the cookline. [Corrective Action] Store knives in a clean and dry area.

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 issues

minorCode K06Handwashing

Official Wording

Adequate handwash facilities supplied, accessible

Inspector’s Notes

The automatic hand soap dispenser at the handwash sink in the kitchen does not properly dispense soap. [Corrective Action] Repair or replace the soap dispenser.

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.

Official Wording

Warewash facilities: installed/maintained; test strips

Inspector’s Notes

1. Observed employee using plastic wrap to plug holes at the 3 compartment sink. [Corrective Action] Provide plugs/stoppers. 2. Observed employee filling the middle compartment with soap and sanitizer. [Corrective Action] Ensure the 3 compartment sink is properly set up: 1st compartment is wash, 2nd compartment is rinse, 3rd compartment is sanitize.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K33Cleaning and sanitizing

Official Wording

Nonfood contact surfaces clean

Inspector’s Notes

Heavy grease accumulation on the side of the tilt skillet. [Corrective Action] Thoroughly clean and maintain clean.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K45Cleaning and sanitizing

Official Wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s Notes

1. Broken floor tiles observed at the cookline. [Corrective Action] Maintain floors in good condition. 2. Heavy grease accumulation on the floor under the cooking equipments at the cookline. [Corrective Action] Thoroughly clean and maintain clean.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Santa Clara County Department of Environmental Health, Apr 17, 2026 · Original Source

Routine Inspection

Oct 23, 2025

Pass

5 recorded violations

minorCode K07Food temperature

Official Wording

Proper hot and cold holding temperatures

Inspector’s Notes

Leche flan and beans in the single door prep cooler was measured at 48 degrees Fahrenheit due to the door not able to properly close. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Repair the door so that it properly closes.

In Plain English

More about food kept at an unsafe temperature

minorCode K45Cleaning and sanitizing

Official Wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s Notes

1. Caulking between the back splash and the wall at the warewash area observed deteriorated and allow water to drip down onto the floor. [Corrective Action] Repair the caulking. 2. Bare drywall observed by the restrooms. [Corrective Action] Complete the work and paint the wall. 3. Observed pooling of water on the floor near the handwash sink by the prep sink and may be due to leaking refrigerator.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K44Pests

Official Wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s Notes

Observed broken ice machine stored in the employee's restroom. [Corrective Action] Remove broken equipments from the premise.

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 insects

minorCode K21Water, plumbing, and sewage

Official Wording

Hot and cold water available

Inspector’s Notes

Lack of hot water pressure at the handwash sink at the service area. [Corrective Action] Provide adequate hot water pressure.

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 problems

minorCode K06Handwashing

Official Wording

Adequate handwash facilities supplied, accessible

Inspector’s Notes

At the handwash sink in the kitchen: lack of paper towels in the paper towel dispenser and soap dispenser sometimes dispenses soap. Another paper towel was available nearby. [Corrective Action] Ensure paper towels are always available. Ensure soap dispenser is working properly.

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.

May 8, 2025

Pass

2 recorded violations

minorCode K36Equipment and utensils

Official Wording

Equipment, utensils, linens: Proper storage and use

Inspector’s Notes

The handle of the ice scoop was observed in direct contact with the ice in the ice bin at the service area. [Corrective Action] Store the scoop so that the handle does not touch the ice.

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 issues

minorCode K45Cleaning and sanitizing

Official Wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s Notes

1. Grime accumulation on all restroom doors. [Corrective Action] Thorough clean and maintain clean. 2. Heavy grease accumulation on the floor under the cooking equipments. [Corrective Action] Thoroughly clean and maintain clean.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Santa Clara County Department of Environmental Health, May 8, 2025 · Original Source

Routine Inspection

Oct 16, 2024

Pass

4 recorded violations

minorCode K21Water, plumbing, and sewage

Official Wording

Hot and cold water available

Inspector’s Notes

Lack of consistent hot water pressure at the handwash sink at the service area. [Corrective Action] Ensure hot water at the handwash sink at the service area has adequate pressure.

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 problems

minorCode K45Cleaning and sanitizing

Official Wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s Notes

Observed cove base tiles under the 3 compartment sink separating from the wall. [Corrective Action] Maintain wall in good condition.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K35Equipment and utensils

Official Wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s Notes

Rubber seal on the single door prep cooler at the service area was observed in disrepair. the door does not close and seal properly. [Corrective Action] Repair or replace the rubber seal. Ensure the door is able to close and seal properly.

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 issues

minorCode K07Food temperature

Official Wording

Proper hot and cold holding temperatures

Inspector’s Notes

1. Leche flan in the single door prep cooler at the service area was measured at 49 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods (PHFs) at or below 41 degrees Fahrenheit. [Suitable Alternative] Employees moved the leche flan to the single door upright cooler. 2. Beef ribs and chicken in the 2 door upright cooler in the kitchen was measured at 45 degrees Fahrenheit. [Corrective Action] Maintain PHFs at or below 41 degrees Fahrenheit.