Ono Hawaiian BBQ

A°

4950 N 99th Ave, Phoenix 85037

Food Establishment - Eating & Drinking · Permit FD-90036

Score based on 10 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 21, 2026.

Excellent

Phoenix restaurant avg: 95

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Score over time

Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history10 on record

2026

Aug 27, 2026RoutinecleanA°

No County legal action will result from this inspection.No violations noted at time of inspection.

May 21, 2026RoutinecleanA°

No County legal action will result from this inspection.

Feb 5, 2026RoutinecleanA°

No County legal action will result from this inspection.

2025

Nov 19, 2025RoutinecleanA°

Predefined Comment: No County legal action will result from this inspection.Reviewed facility's procedures and protocols for:--Sanitizing Solutions, Testing Devices (i.e. - expiration dates for test strips)

May 28, 2025RoutinecleanA

Predefined Comment: No County legal action will result from this inspection.Reviewed facility's procedures and protocols for:--Certified Food Protection Manager; --Food Separated and Protected (i.e. - shelled eggs in walk-in cooler); --Toxic substances properly identified, stored, and used; held for retail sale, properly stored (i.e. - wiping buckets solution concentration)

Jan 14, 2025Routine1 coreA°

Predefined Comment: No County legal action will result from this inspection.Reviewed facility's procedures and protocols for:--Food and non-food-contact surfaces cleanable, properly designed, constructed and used (i.e. - ginger);--Sanitizing Solutions, Testing Devices (i.e. - chlorine test strips)

#45 — Single-Use/Single-Service Articles; Properly Stored, UsedCore4-904.11

Inspector's notes

Black, plastic knives for consumer handling found on display with handles going various directions. Single-service articles, clean utensils not dispensed in a manner to minimize contamination. (i.e. cutlery for patrons) Display cutlery in a manner in which mouth parts are presented away from user. Corrective Action: Correct prior to next routine inspection.

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4-904.11 - Core: Kitchenware and Tableware-Preventing Contamination; Single Use/Single Service Items

2024

Sep 12, 2024Routine1 coreA°

Predefined Comment: No County legal action will result from this inspection.Reviewed facility's procedures and protocols for:--Kitchenware and Tableware-Preventing Contamination (i.e. - presentation of cutlery for customers)

#49 — Non-Food-Contact Surfaces CleanCore4-601.11

Inspector's notes

Blue fan grates in walk-in cooler and condensate in freezer have build up of residues.

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4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Predefined Comment: Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean nonfood-contact surfaces at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

May 13, 2024Routine1 priority1 foundationall corrected on siteB°

This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.Reviewed facility's procedures and protocols for:--Proper cold holding temperatures (i.e.-food prep cooler across rice cooker)Provided following MCESD handout(s) via email:--MCEHC changes (i.e.-Certified Food Protection Manager must be present during all hours of operation)"On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181."No County legal action will result from this inspection.Emailed inspection report.Award: Not Participating,Embargo Lbs: 3,Signer: Crystal Armenta

#22 — Proper Cold Holding TemperaturesPriority3-501.16

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Spam meat product found in food prep cooler at an internal temperature of 62*F on top working area of food prep cooler. Ambient air temperature of unit found at 56*F. Per PIC, spam's internal temperature unknown for amount of time. TCS foods must be held at 41* F or below for cold holding. Due to internal temperature for unknown time frame, food was embargoed. ------------ PIC discarded food at time of inspection. Do not house TCS foods in food prep cooler until unit can maintain TCS foods at a internal temperature of 41*f or below. Correct By: Corrected At Time Of Inspection

#33 — Proper Cooling Methods Used; Adequate Equipment for Temperature ControlPriority foundation3-501.15

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Recently cooked pasta found in walk-in cooler in large, covered, plastic containers. Cool TCS foods using proper cooling methods that include: o Placing food in shallow pans. o Separating the food into smaller or thinner portions. o Using rapid cooling equipment (i.e. a blast chiller). o Stirring the food in a container placed in an ice water bath. o Using containers that facilitate heat transfer. o Adding ice as an ingredient. o Other effective methods. ------------ Containers were uncovered and stirred at time of inspection. (When cooling, ensure that the food starting from 135°F reaches 70°F within 2 hours and reaches 41°F or less in 4 hours (for a total of 6 hours from the time it is 135°F to 41°F or less). Correct By: Corrected At Time Of Inspection

Jan 9, 2024Routine1 coreA°

This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.Reviewed facility's procedures and protocols for:--Hands clean & properly washedProvided following MCESD handout(s) via email:--MCEHC changes (i.e.-Certified Food Protection Manager must be present during all hours of operation)"On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181."No County legal action will result from this inspection.Emailed inspection report.Award: Not Participating,Signer: Dennis Zhang

#47 — Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and UsedCore4-101.18

Core-4-101.18, C: Nonstick Coatings, Use Limitation Metal food scoops seen being used in rice cookers on make line. Multiuse kitchenware such as frying pans, griddles, sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin coating shall be used with nonscoring or nonscratching utensils and cleaning aids. Use proper utensils on perfluorocarbon resin coating equipment. Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Rice cooker inserts have scratched surfaces. Assure food equipment is in good repair that have a perfluorocarbon resin coatings. Correct By: Correct Prior To Next Routine Inspection

2023

Aug 15, 2023Routine1 coreA°

This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.Reviewed facility's procedures and protocols for:--Food separated & protected (i.e.-cooking oil)--Food-contact surfaces: cleaned & sanitized (i.e-chemical sanitizer contact time)--In-Use Utensils, Between-Use Storage (i.e.-ice bucket)Provided following MCESD handout(s) via email:--MCEHC changes (i.e.-Certified Food Protection Manager must be present during all hours of operation)--New Owners Packet (English and Spanish)"The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824."No County legal action will result from this inspection.Emailed inspection report.Award: Not Participating,Signer: Lili Najen

#48 — Warewashing Facilities, Installed, Maintained, Used, Test StripsCore4-301.13

Core-4-301.13, C: Drainboards Witnessed food employee stacking wet food equipment on drying racks due to lack of space at time of inspection. Provide sufficient drying area to properly air-dry food equipment. Correct By: Correct Prior To Next Routine Inspection

Nearby restaurants

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Data from Maricopa County Environmental Services public records, last checked Sep 21, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →