HILLSTONE RESTAURANT
9700 COLLINS AVE SPACE 233, Bal Harbour FL 33154 · 602-553-2111
Last inspected Jul 10, 2026 · 7 visits since December 2023
OCT 24
APR 25
NOV 25
APR 26
JUL 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
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. Observed employee at expo station at cook line touching ready to eat food with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 10, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Cutting board has cut marks and is no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. Manager put it inside the sanitizer bucket.
Working containers of food removed from original container not identified by common name. Bottle with sauce not labeled..
Jul 10, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 8, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority5 Intermediate2 Basic
Show 7 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than 4 employees in kitchen engaged in food preparation with no certified manager present.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sinks in kitchen. Chef provided paper towels.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for kitchen staff.
No soap provided at handwash sink. Observed no soap at hand wash sink near entrance of kitchen.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed boiled eggs, sushi rice, whole cooked chicken utilized under time as a public health control with no written procedures. Form was provided via email.
Food stored on floor. Observed cases of cabbage, raw chicken and raw beef stored on floor in walk in cooler. Chef placed items on shelf.
Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers on shelf.
Nov 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
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. Observed employee at inside expo touching ready to eat food with bare hands.
Floor area(s) covered with standing water. Observed standing water on floor near dish machine area.
Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers on shelf near dish machine.
Apr 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Observed employee at cook line expo station clean hand with towel and proceed to touch ready to eat food.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at expo station on cook line wipe hands on apron and proceed to touch ready to eat food.
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. Observed employee at expo station at cook line touching ready to eat food with bare hands.
Food stored on floor. Observed cases of vegetables and chicken stored on floor inside of walk in cooler.
Old labels stuck to food containers after cleaning. Observed old labels on clean containers at shelf.
Oct 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna tartare stored over cooked crab meat inside of walk in cooler. Employee placed items in correct storage order.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with old food debris.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control with no written procedures. Operator was provided forms via email.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards in kitchen.
Dec 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining pans of seafood and vegetables. Located in sushi station.
Handwash sink not accessible for employee use at all times. Observed hand washing sink in walk in cooler blocked by scale.
Handwash sink used for purposes other than handwashing. Observed ice stored in kitchen hand washing sink.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water off at hand washing sink near kitchen entrance due to dead battery. As per manager establishment is awaiting delivery.
In-use wet wiping cloth/towel used under cutting board.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.