O.H.S.O.
Last inspected: Apr 23, 2026
100
Score
O.H.S.O. appears in inspection records nine times, starting in 2024. O.H.S.O. was last inspected on Apr 23, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
“Equipment food - contact surfaces and utensils-frequency” comes up most often, recorded two times in the inspection record.
O.H.S.O.'s latest score of 100 sits above the Gilbert average of 96. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 23, 2026
Food AMC Trainings
No violations found.
100
Apr 9, 2026
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed a line prep employee handle raw fish with his gloved and proceed to change his gloves without washing his hands prior. Coached the kitchen staff on proper handwashing procedures
2-301.14
Specialized processing method used without required variance
Inspector notes: The establishment is making beef jerky strips and keeping them out a room temperature in the bar areas during service times. Beef jerky production requires a variance approval from the Department if the product is to be maintained at room temperature. The operator also had several date-marked containers of beef jerky in the walk-in. Suggest keeping the product at 41 Deg. F. and date marking them for no longer then 7 days from the date of production. The jerky that was left out was embargoed and the operator agreed to keep the product refrigerated until approval is obtained to keep it out at room temperature. Please visit the following link to obtain a variance for this process from the Department: https://www.maricopa.gov/6003/Maricopa-Countys-Permit-Center
3-502.11
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Observed employee on the prep-line drinking from an open drink at the start of the inspection. Covered drinks with a lid and straw placed in an area away from food and / or food contact surfaces are ok to use in the kitchen. The drink was discarded at the time of insp
2-401.11
74
Nov 3, 2025
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Observed items in the top of the reach-in unit across from the oven with 4 hour labels, but with no start or discard time. Labels were made for non-TCS items only such as green onions. Labels must be made for TCS items on time as control with a start time and discard time. New labels were made at time of inspection
3-501.19(A1,B2,C2-3)
Food thawed using improper method
(corrected on site)
Inspector notes: Observed thawed raw tuna in ROP (reduced oxygen packaging) in the walk-in with label stating to remove fish from packaging prior to thawing. All ROP raw fish must be removed from packaging prior to thawing to prevent pathogen growth
3-501.13
86
Aug 4, 2025
Routine
1 major violation. 3 minor violations. 2 corrected on site.
View 4 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooked cauliflower in the reach-in unit across from the grills with an internal temperature of 48*F. According to chef, cauliflower was cooked about 4 hours prior and had been recently pulled from the walk-in and placed in the unit. All TCS (time and temperature controlled for safety) foods must be fully cooled to 41*F before being placed in cold holding units on the line. Cauliflower was moved back to the walk-in to finish cooling at time of inspection
3-501.15(A)
Evidence of pests or pest control inadequate
Inspector notes: Observed several fruit flies near the back door/walk-in area. Please continue to monitor for pests and treat as necessary
6-501.111(A-B,D)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed knives being stored in between the wall and cold holding unit in the kitchen. Knives may not be stored in between units since surfaces are not frequently cleaned. Knives were removed to be washed at time of inspection
3-304.12
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed pink and black organic growth in the ice machine in the main kitchen. Discussed cleaning more frequently to prevent organic growth. Maintain ice machine clean to sight and touch prior to the next routine inspection
4-602.11(E)
78
May 1, 2025
Food Advisory Inspection
No violations found.
100
Apr 16, 2025
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 main kitchen and back kitchen dishwashers dispensing 0 ppm chlorine sanitizer in final rinse. All chemical dishwashers must dispense 50-100 ppm of chlorine in final rinse to ensure proper sanitization of food contact surfaces. Main kitchen sanitizer container was empty. Sanitizer container was refilled, both machines were primed, and both machines achieved a 75ppm rinse at time of inspection
4-501.114(A-E)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed prepped shrimp in reach-in cooler with an internal temperature of 46-48*F when measured with a probe thermometer. According to chef, shrimp had been prepped less than an hour ago and placed in cooler. All prepped TCS items must be cooled to 41*F and below in the walk-in before being placed in reach-in coolers. Shrimp was moved to walk-in at time of inspection
3-501.15(A)
78
Nov 22, 2024
Routine
No violations found.
100
Aug 1, 2024
Reinspection
No violations found.
100
Jul 22, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed reach-in cooler behind grill with an ambient temperature of 48.9*F. All cold holding equipment must maintain ambient temperatures of 41*F and below. A re-inspection will be conducted by 8/1/24
4-301.11
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed ice machine in main kitchen area and ice machine next to keg walk-in with an accumulation of black and pink organic matter where ice dispenses. Ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or organic matter. Please clean prior to the next routine inspection. 2nd repeat
4-602.11(E)
86
Frequently Asked Questions
When was O.H.S.O. last inspected?
The most recent health inspection at O.H.S.O. on file is from Apr 23, 2026. The public record contains nine inspections in total.
What is the most common violation at O.H.S.O.?
Across the inspection record, “equipment food - contact surfaces and utensils-frequency” has been cited two times, more than any other issue at O.H.S.O..
How does O.H.S.O. compare to other restaurants in Gilbert?
O.H.S.O. most recently scored 100 out of 100, which is higher than the Gilbert average of 96.
Has O.H.S.O.'s inspection record improved over time?
Results have been roughly steady. Inspections at O.H.S.O. have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at O.H.S.O. 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 O.H.S.O. inspected?
Based on the inspection history on file, O.H.S.O. is inspected around five times per year on average.
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