Hillstone Restaurant

201 Miracle Mile, Coral Gables, FL 33134 · Permanent Food Service · License 2328357

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Nov 4, 2026 (3 days ago)

What drove the grade

In-use utensil stored in unclean water at or above 135°F.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot), 9 basic
-19
Safety score81

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Nov42026

Routine inspection

13 violations found

First visitNov 4, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
- 2 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
  Utensils stored in unclean water at 135°F. Operator changed the water.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee change gloves without washing hands behind the front desk prep area.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed slicer located by the ice machines be soiled with an accumulation of food debris. Operator ordered for the slicer to be replaced.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed hand wash sink have stored utensils, located by the large bar area. Operator removed the utensils from the hand wash sink.
  Fixed on the spot
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed tomato sauces removed from original containers and put into container with no label.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed bread dough not covered in the walk in cooler. Operator discarded bread dough.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed knife stored between cutting board in the front desk prep area. Operator properly stored the knife.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  Observed employee with a cup of coffee in the dry storage area. Operator discarded coffee.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed grooved cutting board located in the larger bar area.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed ice machine filters soiled with an accumulation of dust. Operator cleaned the filters.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed wet nesting on utensils located by the small dry storage room.
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Observed dipper well in disrepair, located by the entrance to the warewashing/ice machine area.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed no handwashing sign located by the ice machines.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.