Ono Hawaiian BBQ
Last inspected: Feb 11, 2026
86
Score
Ono Hawaiian BBQ has been inspected five times since 2024. The most recent visit was on Feb 11, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
When inspectors have written things up, “certified food protection manager” has been the most frequent reason, cited three times.
By comparison, the average Phoenix facility scores 97, putting Ono Hawaiian BBQ on the weaker side. Taken together, the history is a positive one.
5
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 11, 2026
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed handwashing sink next to 3-comp sink to be filled with utensils. 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. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection
5-205.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed 2 rice scoops stored in ambient stagnant water. 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
3-304.12
86
Oct 3, 2025
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Observed three spray bottles with chemicals without a label or common name. 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. Person in charge wrote chemical name on spray bottle
7-102.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed rice scoop stored in still water of 90*F. 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
3-304.12
No certified food protection manager
Inspector notes: Observed no certified food protection present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
82
Apr 28, 2025
Routine
2 minor violations. 1 corrected on site.
View 2 violations
No certified food protection manager
Inspector notes: Person in charge at establishment at the time of inspection did not have a CFPM certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed 2 sanitizer buckets measure 10ppm for chlorine. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Discussed with PIC about changing sanitizer buckets at timed intervals to ensure proper concentration. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations (50-100ppm for chlorine) at time of inspection
3-304.14
90
Jan 3, 2025
Routine
1 critical violation. 3 minor violations. 2 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed beef on the bone in hot holding unit temp at 102*F. Person in charge (PIC) stated that it had been cooked approximately 10 minutes ago. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Discussed alternative methods for product to safe to serve, such as time as a control, or make to order. All TCS foods improperly hot held were reheated to 165°F at time of inspection
3-501.16(A)(1)
No certified food protection manager
Inspector notes: Person in charge at establishment at the time of inspection did not have a CFPM certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed 2 sanitizer buckets measure 10ppm for chlorine. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Discussed with PIC about changing sanitizer buckets at timed intervals to ensure proper concentration. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations (50-100ppm for chlorine) at time of inspection
3-304.14
Area, Enclosures and Receptacles, Good Repair
Inspector notes: Observed dumpster enclosed with gate off the hinges. This allows the public to access the area and excess unwanted trash in area. Discussed with PIC about repairing gates, obtaining a lock for the gates, keeping dumpster lids closed, and cleaning up debris around dumpster. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair
5-501.111
74
Aug 27, 2024
Routine
2 minor violations.
View 2 violations
Plumbing system not maintained in good repair
Inspector notes: Observed main handwashing sink by kitchen entrance have old and cracked caulking between sink and splashguard, causing water to leak from in between onto floor. Please correct so sink water no longer leaks onto floor
5-205.15(B)
Physical facilities not in good repair
Inspector notes: Observed several cracked and missing tiles on the cook line and several more coping tiles knocked out of position as to allow passage from kitchen to interior wall space behind soda syrups. Also observed several coping tiles missing and broken by restrooms and by soda machine. Flooring shall be maintained to facilitate cleaning and the prevention of pests
6-501.11
90
Frequently Asked Questions
When was Ono Hawaiian BBQ last inspected?
The most recent health inspection at Ono Hawaiian BBQ on file is from Feb 11, 2026. The public record contains five inspections in total.
What is the most common violation at Ono Hawaiian BBQ?
Across the inspection record, “certified food protection manager” has been cited three times, more than any other issue at Ono Hawaiian BBQ.
How does Ono Hawaiian BBQ compare to other restaurants in Phoenix?
Ono Hawaiian BBQ most recently scored 86 out of 100, which is lower than the Phoenix average of 97.
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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