Ono Hawaiian BBQ

2415 E Baseline Rd, Phoenix, AZ 85042

American

License: Food Establishment - Eating & Drinking

Last inspected: Jan 7, 2026

Score

Low Risk

Across the available record, Ono Hawaiian BBQ has five inspections on file, the first dated 2024. The latest inspection on file is from Jan 7, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.

Recent inspections have turned up roughly the same number of issues each time, hovering near one violation per visit.

When inspectors have written things up, “in-use utensils, between-use storage” has been the most frequent reason, cited two times.

Compared to the broader Phoenix restaurant scene, this is about average. The file should reassure diners considering a visit.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Jan 7, 2026

Routine

1 minor violation. 1 corrected on site.

View 1 violation

In-use utensils stored improperly between uses (corrected on site)

Inspector notes: Observed a rice scoop stored in a container of water measured at 67 degrees Fahrenheit with probe thermometer. 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

Aug 20, 2025

Routine

1 minor violation.

View 1 violation

Physical facilities not in good repair

Inspector notes: Observed chips or breaks in the tile flooring incline leading to the walk-in freezer at time of inspection. Discussed repair timeline with PIC. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection

6-501.11

May 6, 2025

Routine

No violations found.

100

Jan 9, 2025

Routine

3 minor violations. 2 corrected on site.

View 3 violations

Improper cooling methods used (corrected on site)

Inspector notes: Observed several shallow containers of macaroni salad(44'F-45'F) in the process of cooling, stored in the walk-in refrigerator with lids. Per PIC, the macaroni salad was prepared 1 hour prior to time of inspection. 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. All TCS foods cooling were uncovered to allow for rapid cooling. **2nd Consecutive Violation**

3-501.15(B)

In-use utensils stored improperly between uses (corrected on site)

Inspector notes: Observed an in-use knife being stored inside the top portion of the prep table on the cookline, between the top door and the side panel. 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

Physical facilities not in good repair

Inspector notes: In the prep area of the kitchen, observed caulking around hand sink and 2-comp sink to be missing, cracked, or otherwise in disrepair rendering the areas not smooth, nor easily cleanable. Re-seal so that areas are smooth, easily cleanable, and prevent the seepage of liquid. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection

6-501.11

Aug 28, 2024

Routine

1 minor violation. 1 corrected on site.

View 1 violation

Improper cooling methods used (corrected on site)

Inspector notes: Observed several shallow containers of macaroni salad(45-48'F) in the process of cooling, stored in the walk-in refrigerator with lids. Per PIC, the macaroni salad was made 1-2 hours prior to time of inspection. 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. All TCS foods cooling were uncovered to allow for rapid cooling

3-501.15(B)

Frequently Asked Questions

When was Ono Hawaiian BBQ last inspected?

The most recent health inspection at Ono Hawaiian BBQ on file is from Jan 7, 2026. The public record contains five inspections in total.

What is the most common violation at Ono Hawaiian BBQ?

Across the inspection record, “in-use utensils, between-use storage” has been cited two 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 95 out of 100, which is about the same as 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 one violation 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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