At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
3 problems found · Routine county inspection · Sep 25, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Ono Hawaiian Bbq got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Ono Hawaiian Bbq?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Sewage or wastewater not disposed of right K22How to fixFix it
- No backflow test on file K41How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Ono Hawaiian Bbq's team
Is this your place?
Welcome, Ono Hawaiian Bbq. We'll walk through this together, one item at a time. To log the fixes, claim Ono Hawaiian Bbq first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Ono Hawaiian BbqWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Sewage or wastewater not disposed of rightThe county found: “Observed the floor sink for the dipper below the main preparation line to be clogged. [COS] Remove the obstruction…”
Then the next one: No backflow test on file
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 4-603.16, Food Code 3-302.11, Food Code 2-301.14, Food Code 3-305.11.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Ono Hawaiian BbqWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (19 → 8). That takes a team.
Every visit
LatestSep 25, 2026Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected Sep 25, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed the floor sink for the dipper below the main preparation line to be clogged. [COS] Remove the obstruction to allow for proper drainage and proper use of the dipper well. *Note: No evidence of sewage back up at other sink locations was observed at this time.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed a slow leak at the pipe fittings below the middle compartment and left compartment of the three compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Ono Hawaiian Bbq? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
*Repeated violation Observed multiple plastic containers above the preparation sink stored to dry directly on top of each other preventing proper air flow for air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Ono Hawaiian Bbq? Fix it
EarlierMar 4, 2026Routine inspection81 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoop handles stored in direct contact with bulk foods. [CA] Provide scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
*REPEAT VIOLATION* Per manager, eggs are cooked to order. Facility does not have a consumer advisory. [CA] When offering raw or undercooked animal products, a consumer advisory must be available. Consumer advisory consists of both disclosure AND reminder statements, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. 'Disclosure' means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” And/or, (2) Identification of the animal-derived foods marked by an asterisk * denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. 'Reminder' means a written statement that identifies the animal-derived foods by an asterisk * that denotes a footnote that includes either of the following disclosure statements: (1) ""Written information regarding the safety of these food items is available upon request."" And/or, (2) ""Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.""
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grease on hood. Grease is dripping from hood onto floor behind cooking equipment. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Accumulation of water and debris on shelving underneath steam table at cook line. Accumulation of water on top of bulk food containers from drainboard of prep sink. Accumulation of debris on shelving throughout prep area. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Single-use containers for seasonings are re-used to store food (fish seasoning, garlic powder, salt, etc.). [CA] Food containers intended for single use shall not be reused. Right prep cooler appears to be leaking. Accumulation of water on bottom shelf. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken stored above raw fish in right prep cooler. [CA] All food shall be separated and protected from cross-contamination. Store raw fish above raw chicken.
Show 3 more
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee washed hands for less than the required amount of time. [CA] Properly wash hands with soap, warm water for at least 10-15 seconds and dry using single use paper towels as required. [COS] Employee was directed to wash hands for the proper amount of time.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of food debris on floor between and underneath equipment. Accumulation of food debris in floor sinks. [CA] Floors in food preparation area shall be kept clean.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Clean, wet plastic and metal containers are stacked directly on top of one another and stored in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
EarlierAug 25, 2025Routine inspection85 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured chlorine in the 3-compartment sink to be 0ppm. No active warewashing was occurring. [CA] Sanitize wares using 100ppm chlorine or 200ppm quaternary ammonia, or per manufacturer directions.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of food build-up on refrigerator handles and rice cooker handle. [CA] Keep surfaces clean.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Per PIC, the eggs offered on the menu are runny / undercooked. However, a consumer advisory was not available. [CA] When offering raw or undercooked animal products, a consumer advisory must be available. Consumer advisory consists of both disclosure AND reminder statements, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. 'Disclosure' means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” And/or, (2) Identification of the animal-derived foods marked by an asterisk * denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. 'Reminder' means a written statement that identifies the animal-derived foods by an asterisk * that denotes a footnote that includes either of the following disclosure statements: (1) ""Written information regarding the safety of these food items is available upon request."" And/or, (2) ""Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.""
The department's words
K07 Proper hot and cold holding temperatures
Inside the walk-in refrigerator: measured internal temperature of multiple raw meats and macaroni salad to be 43 - 44F. PIC stated the door had been opening constantly for the lunch rush since 12pm today (approximately 1 hour prior). Note: a metal probe thermometer measured the refrigerator's ambient temperature to be 41F after it had been left inside with the door closed for 20 minutes. [CA] Keep potentially hazardous foods at 41F and below or 135F and above, even during busy times.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed two mops were stored with the cleaning part directly in contact with the mop sink. [CA] Store mops so that they can air-dry without contaminating surfaces/equipment.
Show 1 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food containers stored directly on the floor inside the walk-in refrigerator and walk-in freezer. [CA] Store food at least 6 inches above the floor on approved shelving.
EarlierJan 14, 2025Routine inspection80 out of 100 (Green placard)
9 violations listed, 0 marked critical.
Not critical (9)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed one light bulb under the hood was not functioning. [CA] Replace/repair light bulb.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured warm water at the kitchen handwash sink to be 94F. [CA] Provide warm water (100F) at the handwash sink.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Sanitizer test strips were not available upon request. [CA] Keep sanitizer test strips available to measure sanitizer concentration.
The department's words
K01 Demonstration of knowledge; food safety certification
One employee's food handler card was expired. [CA] Obtain a valid food handler card.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Measured chlorine in cloth bucket to be over 200ppm. [CA] Sanitizing solution for cloth buckets must be 100ppm.
Show 4 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris/grease on the floor/lower wall tiles in the cooking area, especially on the leftmost wall. [CA] Keep floors clean.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
A metal probe thermometer was not available upon request. [CA] Keep a metal probe thermometer available to measure internal food temperatures.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1) Observed heavy accumulation of grease/food debris on sides of cooking equipment. 2) Observed accumulation of grey/brown substance on the soda machine, on the metal surface behind the dispensing tabs/beverage nozzles. [CA] Keep surfaces clean.
The department's words
K26 Approved thawing methods used; frozen food
Observed raw meat defrosting at ambient room temperature on a drain board at the prep sink. [CA] Frozen potentially hazardous food shall be thawed using one of the following methods: 1) Under refrigeration 2) Completely submerged under cold running water of sufficient velocity to flush loose particles 3) In a microwave oven 4) During the cooking process [COS] Meat was moved to the walk-in refrigerator.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Ono Hawaiian Bbq, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No backflow test on file In CleanCleaver: Backflow device test
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Ono Hawaiian Bbq
Ask for the manager. Ono Hawaiian Bbq can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Ono Hawaiian Bbq?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 92 out of 100 (Green placard)
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.