Golden Hawaiian BBQ

1760 W Chandler Blvd, Chandler, AZ 85224

American

License: Food Establishment - Eating & Drinking

Last inspected: Mar 19, 2026

Score

Low Risk

Public records show six inspections at Golden Hawaiian BBQ stretching back to 2024. The latest inspection on file is from Mar 19, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.

The trend has been favorable: violation counts have eased from around three violations to closer to one violation per visit over the last few inspections.

Across the inspection history, “manual and mechanical warewashing equipment” is the issue that surfaces most often, recorded two times.

Restaurants in Chandler average 95, so Golden Hawaiian BBQ trails the local norm. Taken together, the history is a positive one.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Mar 19, 2026

Routine

2 minor violations. 1 corrected on site.

View 2 violations

Employee eating, drinking, or using tobacco in food area (corrected on site)

Inspector notes: Observed employee foods and drinks stored above foods intended for service to customers. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area

2-401.11

Ventilation system not cleaned properly

Inspector notes: Observed an accumulation of dust from the ventilation systems in multiple areas over food prep areas

6-501.14

Oct 20, 2025

Routine

No violations found.

100

Jul 24, 2025

Routine

No violations found.

100

Mar 12, 2025

Routine

3 critical violations. 3 major violations. 6 corrected on site.

View 6 violations

Improper handwashing procedure (corrected on site)

Inspector notes: Observed employee washing hands. Observed employee scrub with soap for about 6 seconds. 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. Employee properly washed hands at handwash sink at time of inspection. After discussion with the PIC, it has been determined that the root cause of the violation was training staff, which resulted in the violation

2-301.12

Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness (corrected on site)

Inspector notes: Observed the dish washing machine with 0ppm concentration of chlorine sanitizer. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC was able to repair the machine at the time of inspection and was tested with 50-100 ppm concentration of chlorine

4-501.114(A-E)

Expired or improperly marked ready-to-eat food not discarded (corrected on site)

Inspector notes: In the walk-in cooler, observed a tray of cooked pork buns with a prepared date mark of 03/04. In the reach in cooler next to the dishwasher, observed a metal tray of presliced cooked spam with a prepared date mark of 03/05. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection

3-501.18

Working containers of toxic materials not identified (corrected on site)

Inspector notes: Observed an unlabeled spray bottle stored behind the front counter. PIC stated bottle was filled with soap. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. PIC labeled spray bottle

7-102.11

Improper cooling methods used (corrected on site)

Inspector notes: In the cold table to the right of the hot holding, observed pre-portioned containers of macaroni salad with an internal temperature of 46-47 degrees F. In the reach in under the cold table, observed a medium covered plastic container of macaroni salad with an internal temperature of 46-48 degrees F. PIC stated items were prepared about an hour and a half earlier and placed in the cold table. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC relocated items to the walk in cooler and uncovered

3-501.15(A)

Handwashing sink blocked, inaccessible, or used improperly (corrected on site)

Inspector notes: Observed a pan stored on the handwashing sink next to the cooks line. Hand wash sinks must be maintained so accessible at all times. Person in charge (PIC) relocated all items blocking handwash sink at time of inspection

5-205.11

Nov 7, 2024

Routine

1 critical violation. 1 major violation. 2 corrected on site.

View 2 violations

Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness (corrected on site)

Inspector notes: Observed

4-501.114(A-E)

No written procedures for vomiting or diarrheal events (corrected on site)

Inspector notes: PIC did not have written procedures on site. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided county documentation "Guidance for Creating a Vomit & Diarrhea Clean-up Plan" to PIC

2-501.11

Sep 13, 2024

Routine

No violations found.

100

Show all 6 inspections Show less

Frequently Asked Questions

When was Golden Hawaiian BBQ last inspected?

The most recent health inspection at Golden Hawaiian BBQ on file is from Mar 19, 2026. The public record contains six inspections in total.

What is the most common violation at Golden Hawaiian BBQ?

Across the inspection record, “manual and mechanical warewashing equipment” has been cited two times, more than any other issue at Golden Hawaiian BBQ.

How does Golden Hawaiian BBQ compare to other restaurants in Chandler?

Golden Hawaiian BBQ most recently scored 90 out of 100, which is lower than the Chandler average of 95.

Has Golden Hawaiian BBQ's inspection record improved over time?

Yes. Recent inspections at Golden Hawaiian BBQ have averaged around one violation per visit, down from roughly three earlier in the record.

What does a low risk rating mean?

A low risk rating at Golden Hawaiian BBQ means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

How often is Golden Hawaiian BBQ inspected?

Based on the inspection history on file, Golden Hawaiian BBQ is inspected around four times per year on average.

Nearby Restaurants

Yes Cafe

2050 N Alma School Rd

Score: 100 — Low Risk

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