Ono Hawaiian BBQ
Last inspected: Apr 16, 2026
100
Score
The health department has logged six inspections at Ono Hawaiian BBQ, the earliest from 2024. The newest entry in the record is dated Apr 16, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
When inspectors have written things up, “certified food protection manager” has been the most frequent reason, cited two times.
Among Scottsdale restaurants, the typical score is 95; Ono Hawaiian BBQ is comfortably above that bar. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 16, 2026
Reinspection
No violations found.
100
Apr 1, 2026
Routine
2 critical violations. 2 major violations. 1 minor violation. 3 corrected on site.
View 5 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed employees handling raw beef, and raw chicken with gloved hands before changing gloves to handle ready to eat food items without washing hands in between. Instructed employees to wash hands when changing tasks. Please ensure hands are washed after handling raw animal products and before ready to eat foods (glove changing does not substitute for proper hand washing
2-301.14
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed containers of raw eggs being stored on shelf above raw onions, and guava pies in walk-in cooler. Eggs were moved to safe location at time. Please ensure raw animal products are stored safely and in a way that cannot contaminate ready to eat food items
3-302.11(A1-2)
Evidence of pests or pest control inadequate
Inspector notes: Observed live German cockroach activity in cracks between baseboards behind cooking equipment across from 3 compartment sink, and on underside of prep table in back area. Please ensure premise are maintained free of pests
6-501.111(C)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed large colander of cooked pasta on back table which measured 67 degrees F, person in charge said it had been there for over an hour and moved it to walk-in cooler at time. Please ensure food items are cooled inside active cooling equipment after it reaches 135 degrees F to ensure all cooling benchmarks are met
3-501.15(A)
No certified food protection manager
Inspector notes: No food manager available during inspection. Please ensure a certified food protection manager is present during all operating hours
2-102.12(A)
58
Sep 15, 2025
Routine
3 minor violations. 2 corrected on site.
View 3 violations
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: On in use prep table cooler, dry wiping cloths stored on food product and in use cutting boards in between uses. Manager moved dry wiping cloths to wiping cloth bucket. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations
3-304.14
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Throughout establishment, in use cutting boards deeply scored. Resurface or replace to allow for a smooth and easily cleanable surface. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces
4-501.12
Service Sink
(corrected on site)
Inspector notes: Current indoor mop sink not accessible due to large trash can stored in basin of sink. Per manager, mop water is dumped down stormwater drain at end of evening and was not observed at time of inspection. Discontinue dumping mop water down outside storm drain and use provided indoor mop sink. Instructed manager to remove trash can to allow the use of mop sink. Mop water and similar liquid wastes are contaminated with microorganisms and other filth. Wastewater is to be disposed of in a sanitary manner that will not contaminate food or food equipment. A service sink or curbed cleaning facility with a drain allows for such disposal
5-203.13
86
May 19, 2025
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: At in use 3-compartment sink, no detectable chlorine sanitizer at dishware surfaces. Employee emptied third basin of sink, and refilled with clean water and added chlorine to the proper concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after heavy periods of warewashing
4-501.114(A-E)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: In walk in cooler, covered container of cooked macaroni with internal temperatures of 47*F-49*F. Per date sticker, macaroni was prepared the previous day. Container of cooked macaroni was discarded. See embargo form. Discussed proper cooling temperatures and methods with manager and employees. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling
3-501.14
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Second Consecutive Violation. Throughout kitchen, doors and handles of cold holding units, inside of cold holding units, shelving in walk in cooler with accumulation of food debris. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues
4-602.13
70
Jan 7, 2025
Routine
1 critical violation. 2 minor violations. 2 corrected on site.
View 3 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: In in use wiping cloth buckets, chlorine sanitizer with a concentration >100ppm. Employee re-made chlorine sanitizer solution in both wiping cloth buckets at time of inspection. Discussed the importance of proper chlorine sanitizer concentration when working with food contact surfaces
7-204.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Throughout establishment, door handles and doors, bottom shelves of coolers and freezers, with accumulation of food residues and debris. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues
4-602.13
Improper cooling methods used
(corrected on site)
Inspector notes: In walk in cooler, cooked macaroni/ 45*F-50*F prepared and cooling in shallow covered containers. Cooked macaroni was uncovered to continue the cooling process. 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
3-501.15(B)
78
Sep 12, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Improper cooling methods used
(corrected on site)
Inspector notes: In walk in cooler, cooked macaroni/ 53*F-56*F, stored in covered containers >6 inches deep. Per manager, macaroni was cooked about 5 hours ago. Manager moved cooked macaroni to ice baths to rapidly cool down to the proper temperature. 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
3-501.15(A)
No certified food protection manager
Inspector notes: The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
2-102.12(A)
86
Frequently Asked Questions
When was Ono Hawaiian BBQ last inspected?
The most recent health inspection at Ono Hawaiian BBQ on file is from Apr 16, 2026. The public record contains six inspections in total.
What is the most common violation at Ono Hawaiian BBQ?
Across the inspection record, “certified food protection manager” has been cited two times, more than any other issue at Ono Hawaiian BBQ.
How does Ono Hawaiian BBQ compare to other restaurants in Scottsdale?
Ono Hawaiian BBQ most recently scored 100 out of 100, which is higher than the Scottsdale 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 three 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.
How often is Ono Hawaiian BBQ inspected?
Based on the inspection history on file, Ono Hawaiian BBQ is inspected around four times per year on average.
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