Onebi Steak & Seafood
Last inspected: Aug 5, 2025
90
Score
Public records show five inspections at Onebi Steak & Seafood stretching back to 2025. The latest inspection on file is from Aug 5, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better: the most recent inspection turned up one violation, compared to five violations previously.
Onebi Steak & Seafood scores about where you'd expect for a Island restaurant. Overall, the inspection record reads well.
5
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Aug 5, 2025
Re-Inspection
1 major violation. 1 corrected on site.
View 1 violation
Food thawed using improper method
(corrected on site)
Inspector notes: ROP Lobster was observed thawing with package in tact. ROP seafood must be thawed removed entirely from package. Proper procedures reviewed with PIC. PIC to instruct all staff of proper thawing procedures. ROP seafood was observed at 38 degrees. Product was removed from package.
3-501.13
90
Jul 29, 2025
Re-Inspection
2 critical violations. 1 major violation. 1 minor violation. 4 corrected on site.
View 4 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Shellfish was observed stored in stagnant water. Proper storage procedures reviewed with PIC. Shellfish disposed of.
3-101.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Bechamel sauce, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Sauce was voluntarily disposed of. Proper cooling methods reviewed with PIC. Handouts provided.
3-501.14
Food thawed using improper method
(corrected on site)
Inspector notes: ROP Lobster was observed thawing with the package in tact. Lobster was observed at 34 degrees. Lobster was removed from package. Proper thawing procedures reviewed with PIC.
3-501.13
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. Ice scoops relocated. Proper storage procedures reviewed with PIC.
3-304.12
64
Jul 17, 2025
Re-Inspection
2 critical violations. 1 major violation. 3 minor violations. 1 corrected on site.
View 6 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination (Steak above seafood.) Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented. Proper food storage handout provided.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Clam cake mix and mixed vegetables were observed held at 52 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC, food was in unit overnight. Food was disposed of. Bread was observed potentially blocking airflow of unit. Bread was removed. Unit was retested and held a temperature of 40 degrees.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: Allergy statement is lacking on the pasta patch menu.
2-103.11
Handwashing sign not posted
Inspector notes: The handwashing sinks at the bars were lacking handwashing signage. Per PIC, signs have been purchased.
6-301.14
Adequate handwashing sinks properly supplied and accessible
Inspector notes: A paper towel dispenser was observed at the food prep sink. Handwashing aids and devices must be used at hand sinks ONLY. Dispenser to be removed.
6-301.13
In-use utensils stored improperly between uses
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. Per PIC, buckets have been ordered to install on ice machine. Scoops were moved to clean sanitized containers.
3-304.12
58
Jul 15, 2025
Routine
3 critical violations. 4 major violations. 5 minor violations. 5 corrected on site.
View 12 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination (poultry stored over seafood in walk-in cooler). Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The following was observed: 1) Various items in the pasta patch sandwich unit was observed held between 50-53 degrees Fahrenheit. Per PIC, foods were left in the prep unit overnight and wrapped in deli paper/plastic wrap. Food voluntarily disposed of by person in charge. 2) Fish batter in the Clam Cake Co. lowboy unit was observed at 44 degrees Fahrenheit. Per PIC, foods kept in the unit overnight and is used to directly mix fish in the container. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Food separated and protected
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher in the kitchen was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm.
4-501.114
Person in charge not controlling unsafe operations
Inspector notes: The menu in the pasta patch area does not have an allergen statement for consumer awareness.
2-103.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink behind the sautee prep unit. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes and utensils were observed in the hand-washing sink in the server station. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The establishment did not have shellfish tags readily available for inspector. Shellfish tags to stay on-site at all times. Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag. Per PIC, a binder has been ordered to properly store tags. Proper storage procedures reviewed with PIC.
3-203.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Handwashing sign not posted
Inspector notes: The handwashing sinks at the bars were lacking handwashing signage.
6-301.14
Equipment not in good repair or proper adjustment
Inspector notes: The reach-in refrigerator at the cookline was observed in poor repair (maintaining ambient of 48 degrees Fahrenheit/ice build up inside). The unit is to not be used until it can be serviced/repaired/replaced.
4-501.11
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: A paper towel dispenser was observed at the food prep sink. Handwashing aids and devices must be used at hand sinks ONLY.
6-301.13
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
33
May 15, 2025
Opening
No violations found.
100
Frequently Asked Questions
When was Onebi Steak & Seafood last inspected?
The most recent health inspection at Onebi Steak & Seafood on file is from Aug 5, 2025. The public record contains five inspections in total.
How does Onebi Steak & Seafood compare to other restaurants in Island?
Onebi Steak & Seafood most recently scored 90 out of 100, which is about the same as the Island average of 88.
Has Onebi Steak & Seafood's inspection record improved over time?
Yes. Recent inspections at Onebi Steak & Seafood have turned up fewer violations than earlier ones, with the latest finding around one violation compared to about five previously.
What does a low risk rating mean?
A low risk rating at Onebi Steak & Seafood 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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