HILLSTONE RESTAURANT
215 S ORLANDO AVE
Overall Food Safety Rating
★★★½☆ (3.8/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/19/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at walk in cooler Corrected On-Site
Food safety inspection conducted on 2/19/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 11/22/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/23/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lid in walk in cooler Corrected On-Site Warning
- 25-34-4:Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Oyster shells Warning
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sani bucket stored directly on the floor Corrected On-Site Warning
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server after handling soiled dishes Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature approximately 2 hours ago per operator. Rotisserie chicken, sliced boiled eggs, roasted garlic, butter and prime rib Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer at more then 400ppm, operator changed solution 200ppm **Corrective Action Taken** Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice inside Handwashing sink in walk-in cooler Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. House-smoked Salmon Warning
Food safety inspection conducted on 9/23/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 2/20/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Operator corrected Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the a case of potatoes Operator removed to a empty shelf
Food safety inspection conducted on 2/20/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 1/5/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At the line dipper well water dripping
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the dish area hose to fill soaking tub needs protection
Food safety inspection conducted on 1/5/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 7/24/2023
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board at prep area.Operator discarded Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At containers at dry dish storage
- 22-02-4:Intermediate - Food-contact surface soiled with food debris. Potato slicer at cold room
Food safety inspection conducted on 7/24/2023 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).