Ono Hawaiian Bbq
Last inspected: Apr 1, 2026
58
Score
Ono Hawaiian BBQ, located at 15560 N Frank Lloyd Wright Blvd in Scottsdale, AZ, had a moderate risk inspection on April 1, 2026, with a score of 58. This inspection identified two critical, two major, and one minor violation. While recent findings included issues with food protection and hygiene practices, Ono Hawaiian BBQ's inspection history shows a pattern of mostly low-risk outcomes across five scored inspections.
5
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 1, 2026
Routine
2 critical violations. 2 major violations. 1 minor violation. 3 corrected on site.
58
Sep 15, 2025
Routine
3 minor violations. 2 corrected on site.
86
May 19, 2025
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
70
Jan 7, 2025
Routine
1 critical violation. 2 minor violations. 2 corrected on site.
78
Sep 12, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
86
Violations — Apr 1, 2026 Inspection
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)
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)
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)
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)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants