Hillstone Restaurant
Last inspected: Apr 17, 2026
39
Score
The health department has logged seven inspections at Hillstone Restaurant, the earliest from 2023. The latest inspection on file is from Apr 17, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
When inspectors have written things up, “no handwashing sign provided at a hand sink used” has been the most frequent reason, cited three times.
Compared to other Coral Gables restaurants (averaging 68), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
4
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees in the front line, cooking area.
12A-09-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. observe employee handling chips with bare hands. Service preparation line Corrected On-Site** **Corrected On-Site**
09-01-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen line cook touching dirty wiping cloth. No hand washing.
12A-29-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Bartender location, employees.
12A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer with food debris throughout.
22-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dry storage shelves, solid throughout.
23-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones on top of food preparation area.
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of potato and dry storage floor.
08B-47-4
39
Dec 11, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards with marks not longer cleanable.
14-09-4
86
Apr 8, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pork chops (93F - Cooling) past the window time of two hours but within the 7 hour cooling time schedule, staff removed it from plastic wrap and placed it inside reach in freezer for faster cooling. **Corrective Action Taken**
03D-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling tile missing. Observed above rib cooking ovens.
36-36-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at drying rack.
24-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several towels stored out of sanitizer bucket at different kitchen preparation tables.
21-12-4
55
Dec 9, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
52
Jun 4, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - Employee with no hair restraint while engaging in food preparation. Chef requested to the employee. **Corrected On-Site**
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline. Employee removed knife. **Corrected On-Site**
10-17-4
Basic - Plumbing system in disrepair. Hand sink at front bar..
29-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - handwashing sign provided at a hand sink used by food employees is completely faded. Located at sushi station.
31B-04-4
78
Jan 11, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen sushi station. Chef sent for anew roll.**Corrected On-Site** **Corrected On-Site**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board for vegetables grooved.
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Faded.
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Sushi station
22-16-4
67
Jan 9, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food in Good Condition, Safe, and Unadulterated
FL-13
Warewashing Facilities Maintained and Used
FL-24
35
Frequently Asked Questions
When was Hillstone Restaurant last inspected?
The most recent health inspection at Hillstone Restaurant on file is from Apr 17, 2026. The public record contains seven inspections in total.
What is the most common violation at Hillstone Restaurant?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited three times, more than any other issue at Hillstone Restaurant.
How does Hillstone Restaurant compare to other restaurants in Coral Gables?
Hillstone Restaurant most recently scored 39 out of 100, which is lower than the Coral Gables average of 68.
Has Hillstone Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Hillstone Restaurant have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hillstone Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Hillstone Restaurant inspected?
Based on the inspection history on file, Hillstone Restaurant is inspected around two times per year on average.
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