Ono Hawaiian BBQ
Last inspected: Dec 2, 2025
95
Score
Ono Hawaiian BBQ has been inspected eight times since 2024. Inspectors last stopped by on Dec 2, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
The pattern that stands out is “certified food protection manager”, which has been cited four times.
Ono Hawaiian BBQ's latest score is in line with the Mesa average of 95. The record reflects steady performance over time.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 2, 2025
Routine
1 minor violation. 1 corrected on site.
View 1 violation
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Observed stacked pans in storage with moisture in-between. Discussed proper air drying of food contact surfaces. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing
4-901.11
95
Oct 28, 2025
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee placing raw meat on the grill, then switch task and proceed to change gloves without washing hands. Stopped employee and discussed the importance of proper hand washing and when hand washing is required with the employee. Employee proceeded to wash hands. Hands must be washed at any time contamination occurs and when changing tasks
2-301.14
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Observed miscellaneous containers stacked with water trapped in between. Educated employee regarding equipment and food contact surfaces needing to be air-dried after properly cleaning and sanitizing
4-901.11
82
Apr 23, 2025
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 several open screw top lidded water bottles. Covered drinks with a lid and straw placed in an area away from food and/or food contact surfaces are allowed
2-401.11
Floor and wall junctures not properly coved or sealed
Inspector notes: Observed damaged coved base below the two compartment prep-sink in the back area. Repair as needed
6-201.13
90
Dec 27, 2024
Food Advisory Inspection
No violations found.
100
Dec 17, 2024
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: ***5th repeat violation***
2-102.12(A)
95
Dec 10, 2024
Routine
4 critical violations. 2 major violations. 3 minor violations. 4 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Hot line items found under 135*f degrees. Short rib, sliced beef and chicken 98-86*f degrees. staff had rotated product within last 30 minutes. Items reheated above 165*f degrees. *2nd repeat*
3-501.16(A)(1)
Improper handwashing procedure
Inspector notes: Male cookline staff member conducted a sub 5 second hand wash when asked to wash after contacting raw meat and re gloving without washing hands. Educated and employee Corrected for 20 seconds. 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. Addl Notes: Observed male staff member contact raw chicken at grill, de glove and re glove without a hand washing. Female staff member contacted raw chicken at the same station, de gloved and re gloved without a hand wash. Both employees were asked to wash hands before continuing food service and corrected with a 20 second hand wash
2-301.12
Raw and ready-to-eat foods not properly separated
Inspector notes: Left side cookline reach-in fridge is dedicated for raw product and a contaminated surface. five large young coconut found stored in fridge under an array of raw product such as chicken and beef. Coconut moved a time of inspection. Please stored Ready to eat foods above and away from raw foods. Discussed placing no ready to eat foods in left side fridge
3-302.11(A1-2)
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Observed cookline cutting boards to have an accumulation of food debris, Inspector asked cookline employee when cutting boards were last washed. Employee stated the night before. Establishment opens at 9am. Discussed with district manager the need to remove and wash rinse and sanitize every 4 hours due to the cutting boards being a surface TCS food is prepared on. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Addl Notes: At time of inspection 3 -compartment sink found in use with 0-ppm of chlorine sanitizer. Basin was drained and refilled by manager and tested to show 75ppm of bleach when demonstrating proper ware washing technique. *2nd repeat* 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed a multitude of stored utensils with food debris stored clean, knifes on magnet, hand slicer, band slicer, and laddles, and clear plastic bins. items had sticky brown sauce debris and small protein debris. Discussed cleaning items more thoroughly and properly washing via 3-comp sink
4-602.11(A-D)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: *3rd repeat violation * Front cookline hand sink blocked by trash can, and rear back of house hand sink blocked by mound of dishes upon entering kitchen. Discussed maintaining hand sinks free and clear
5-205.11
Food thermometer not available or accessible
Inspector notes: Discussed the need to maintain line checks daily with district manager. Inspector requested the establishments thermometer to verify accuracy, none could be produced. Please acquire a probe thermometer by 12/19/24. Please send inspector a photo of thermometer with receipt by then or reinspection will occur on site
4-302.12
No certified food protection manager
Inspector notes: ***5th repeat violation***
2-102.12(A)
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Observed a strand of black hair in steamed cabbage and broccoli mix holding on the hot line. Hair removed and food discarded. please maintain food free of contaminates
3-307.11
In-use utensils stored improperly between uses
Inspector notes: In use ladle and clever found stored in hot well at 114*f degrees. Discussed keeping in-use utensils above 135*f degrees
3-304.12
39
Oct 17, 2024
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Observed no food protection manager on site at time of inspection. A food protection manager is required to be on site every hour this establishment is open. -----------4th Repeat
2-102.12(A)
95
Sep 24, 2024
Routine
3 critical violations. 3 major violations. 3 minor violations. 5 corrected on site.
View 9 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed 3 comp sink with chlorine sanitizer solution at
4-501.114(A-E)
Hot or cold food held at improper temperature
Inspector notes: Observed chicken at 113*F-130*F and beef at 118*F in hot holding well. PIC stated well was broken and meats had been in unit for 15 minutes. Discussed not using the hot holding well if it isn't working properly and had cook move all foods to flat top to hold at proper temperature of 135*F or above. Had PIC call for service of unit
3-501.16(A)(1)
Plumbing system not approved or fixtures not cleanable
(corrected on site)
Inspector notes: Observed hose with a sprayer connected to mop sink. Discussed approved systems and detached hose and sprayer at time of inspection
5-202.11(A)
Sanitizer test kit not available
(corrected on site)
Inspector notes: Observed no test strips in facility. Discussed having test strips available to ensure correct concentration of sanitizers. Left a few strips and will reinspect on 10/3/24
4-302.14
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed make table on line with ambient temperature of 63*F. Had Cook move all foods and PIC call for service of unit. A reinspection was scheduled for 10/3/24
4-301.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed hand sink on line without towels. Discussed having soap and towels at all hand sinks. PIC will fill dispenser with towels
6-301.12
Physical facilities not cleaned at required frequency
Inspector notes: Observed shelf above 3 comp sink with clean dishes on it with visible build up of dirt and debris. Discussed regular cleaning to prevent build up. ----2nd repeat
6-501.12
No certified food protection manager
Inspector notes: Observed no food protection manager on site at time of inspection. A food protection manager is required to be on site every hour this establishment is open. -----------4th Repeat
2-102.12(A)
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Observed a canned energy drink on a shelf in the back room over dry ingredient bins. Discussed having all employee drinks in a cup with a lid and a straw and not storing them above any foods or ingredients. Had PIC remove drink and place it in a cup with a lid and straw
2-401.11
41
Frequently Asked Questions
When was Ono Hawaiian BBQ last inspected?
The most recent health inspection at Ono Hawaiian BBQ on file is from Dec 2, 2025. The public record contains eight inspections in total.
What is the most common violation at Ono Hawaiian BBQ?
Across the inspection record, “certified food protection manager” has been cited four times, more than any other issue at Ono Hawaiian BBQ.
How does Ono Hawaiian BBQ compare to other restaurants in Mesa?
Ono Hawaiian BBQ most recently scored 95 out of 100, which is about the same as the Mesa average of 95.
Has Ono Hawaiian BBQ's inspection record improved over time?
Results have been roughly steady. Inspections at Ono Hawaiian BBQ have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Ono 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.
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