HOTSTONE.

City of Dallas

2330 ROYAL LN #300 · PRESTON HOLLOW, DALLAS

Last inspected 2023.

13 inspections on record since 2018 · Last inspected May 2023.

Last inspected May 2023. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

103

total on record

LAST INSPECTED

MAY 2023

INSPECTION HISTORY

MAY 17

2023

PASS 6 violations

1 pts Sanitation

*39 Utensils, single serve items 6 inches off - floor

STORE ALL FOOD EQUIPMENT OFF THE FLOOR.

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

BEAN AND VEGETABLES 61'F

1 pts Other

*45 Unnecessary articles prohibited

REMOVE ALL NEWSPAPER USED AS LINER.

2 pts Food Storage & Handling

*24 Food Label- manufacture/packer/distrubtor name

TO ALL YOUR PREPACKAGED FOOD PRODUCTS

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

POST A SIGN.

2 pts Documentation & Training

*21 RFSM - Not On Site

NOV 2

2022

PASS 8 violations

1 pts Other

*36 Cloths in-use for wiping between uses stored

1 pts Other

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

1 pts Employee Hygiene

*35 Hair Restraints effective

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

2 pts Food Storage & Handling

*24 Food Label- manufacture/packer/distrubtor name

1 pts Sanitation

*39 Utensils, single serve items 6 inches off - floor

1 pts Food Temperature

*38 Thawing. under running water criteria -thawed RTE <41F

MAR 14

2022

PASS 6 violations

1 pts Sanitation

*39 Utensils, single serve items 6 inches off - floor

2 pts Food Temperature

*27 Cooling method, criteria - using ice bath

COOLING FOOD RAPID METHODS SUCH AS ICE BATH.

2 pts Food Storage & Handling

*24 Food Label- manufacture/packer/distrubtor name

TO ALL PREPACKAGED FOOD PRODUCTS.

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A copy of the most recent establishment inspection report is available upon request ".

3 pts Food Storage & Handling

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

PROVIDE TIME LABELS AND PROCEDURES TO ANY FOOD PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL.

2 pts Sanitation

*32 Damaged Equipment

REMOVE ALL DAMAGED CLAY POTS.

SEP 22

2021

PASS 11 violations

2 pts Other

*32 Approved Food Contact Equip.

Remove peel/ tape from side and front of ice cream machine

1 pts Other

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Cover all food inside reach in coolers and walk in cooler

1 pts Sanitation

*42 Floors/walls/ceiling/nonfood dirty

Clean floors inside walk in cooler > observed with food debris / accumulation

1 pts Facility Condition

*43 Ventilation,mechanical

Replace (x2 ) broken lights under vent hood

1 pts Sanitation

*39 Keep utensils handles upright or protected

USe proper scoops to dispense product> observed bowls being used for product inside RIC units and dry ingredients. Store rice spoon in water 135 or greater or dipper well > observed in stagnant water

3 pts Plumbing & Waste

*19 Water & Plumbing in good repair- per code

Repair leak at 3 compartment sink

3 pts Sanitation

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Provide the guidance for the clean up of bodily fluids and / or a biohazard spill kit. Provide Employee health policies

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

Date mark all product held longer than 24 hrs with a use by date not to exceed 7 days

3 pts Food Temperature

*03 Food products not maintained at 135øF or above

The following items observed out of hot hold temperature : thick soy bean paste79, thin soybean soup 81.2, fish fillets 93.7,

2 pts Sanitation

*32 Approved Food Contact Equip.

Replace residential equipment with commercial > microwave and (x2) reach in cooler

1 pts Food Storage & Handling

*41 Food storage containers, identified with common name of food.

MAR 9

2021

PASS 8 violations

1 pts Other

*45 Unnecessary articles prohibited

REMOVE FOIL LINER FROM COOLER

1 pts Other

*36 Cloths in-use for wiping between uses stored

3 pts Food Storage & Handling

*06 Time as PHC:provide written procedures on site

LABEL FOOD PRODUCTS WITH TIME LABEL BEFORE PLACE IT ON FRONT SERVING TABLE.

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A copy of the most recent establishment inspection report is available upon request."

2 pts Other

*26 Advisory-"consuming raw or undercooked#" text

RAW CRAB

1 pts Sanitation

*42 Floors/walls/ceiling/nonfood dirty

EXTERIOR OF EQUIPMENT, i.e. DISHWASHING MACHINE.

1 pts Food Temperature

*38 Thawing. under running water criteria - water velocity

THAW ALL FOOD PRODUCTS UNDER RUNNING WATER OR STORE IN COOLER TO THAW.

show all 13 inspections →

AUG 26

2020

PASS 5 violations

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

DO NOT STORE RAW MEAT ABOVE READY TO EAT PRODUCTS.

3 pts Food Storage & Handling

*06 Time as PHC: 4 hours provide written procedures methods of compliance

PROVIDE PROCEDURES AND TIME LABEL TO FOR ALL YOUR TIME AS PUBLIC HEALTH CONTROL FOOD.

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

1 pts Food Temperature

*45 Premises shall be maintained in good repair

CHECK YOUR COOLER TO MAKE SURE IT CAN MAINTAIN FOOD AT 41'F OR LOWER AT ALL TIMES. TURN YOUR SETTING DOWN AND MONITOR THE TEMPERATURE.

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

BEEF 47'F, PORK 47'F FROM COOLER.

FEB 24

2020

PASS 9 violations

1 pts Sanitation

*47 Handwashing signage

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

KEEP BACK DOOR CLOSED.

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN DISHWASHING MACHINE SANITIZER AT 50 PPM . TESTED AT 0 PPM

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

3 pts Other

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

FOR ALL YOUR TIME AS PUBLIC HEALTH CONTROL FOOD

1 pts Other

*36 Cloths in-use for wiping between uses stored

1 pts Other

*45 First Aid

3 pts Sanitation

*14 When to wash hands

MAKE SURE YOUR EMPLOYEE WASH HAND BETWEEN TASK.

1 pts Sanitation

*42 Floors/walls/ceiling/nonfood dirty

CLEAN DISHWASHING MACHINE

JUL 29

2019

PASS 5 violations

3 pts Food Temperature

*01 Cooling -- within 2 hours, 135-70øF

Lack of quick cooling methods baby napa with beef Soup 119.1 degrees Bone soup at 89.8 Cooked beef cooling on the counter at 70.9 degrees

1 pts Food Temperature

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

raw beef at 44.3 degrees

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw fish over mung beans

1 pts Other

*36 Cloths in-use for wiping between uses stored

JUL 3

2019

PASS 12 violations

1 pts Sanitation

*42 Nonfood-contact surfaces material

Foil lined surfaces

1 pts Employee Hygiene

*35 Hair Restraints effective

3 pts Plumbing & Waste

*19 One Inch Air Gap

Ice maker drains in need of air gaps

2 pts Other

*25 HACCP-Plan submitted

Sushi rice without a Hazardous Critical Control Program (HACCP) plan Sushi rice at 103.7 degrees

2 pts Food Temperature

*29 Thermometers to be accurate +/-1.5 'C

3 pts Other

*06 Time as PHC: 4 hours provide written procedures methods of compliance

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

1 pts Other

*40 Reuse of single service articles

3 pts Food Temperature

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

Canned jalepeno peppers at 79.1 ledl at room temperature instead of in the refrigerator Red pepper paste with bean paste held at 76.7 degrees

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Fish cake at 59.6 degrees - non refrigerated Tofu at 68.7 degrees and bean sprouts at 49.8 degrees both in the top of the point of usage refrigerator - cooks line Raw beef at 50.2 degrees - second

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw cornish game beans stored over kim chee Washing pans in the vegetable sink

1 pts Facility Condition

*43 Ventilation hood-prevent grease dripping

Lack of a ansul tyoe system at the vent a hood

JAN 4

2019

PASS 6 violations

2 pts Sanitation

*31 Handwashing lavatory - accessible

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Less than 50 ppm

3 pts Other

*03 Food products not maintained at 135øF or above

Bean paste soup held at 108.7 degrees without a heat source

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

1 pts Sanitation

*42 Nonfood-contact surfaces material

Foil lined surfaces

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw meat beans sprouts

JUL 5

2018

PASS 8 violations

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over ready to eat foods

2 pts Other

*31 No soap at handsink

2 pts Other

*21 Demonstrateion of knowledge by PIC

2 pts Food Temperature

*29 Food thermometers--small diameter probe

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

2 pts Sanitation

*27 Cooling, heating, and holding capacities. Equipment

Hot hold units are needed to keep the soups at 135.0 degrees

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

3 pts Other

*06 Time as PHC: 4 hours provide written procedures methods of compliance

JAN 16

2018

PASS 4 violations

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

2 pts Sanitation

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Cardboard used for non food contact surfaces

2 pts Food Storage & Handling

*32 Approved Food Contact Equip.

Open cans used for food storage

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over cooked foods

JAN 4

2018

FAIL 15 violations

2 pts Sanitation

*33 Manual ware washing, sink compartment requirement

Using the preparation sink for dishwashing

1 pts Sanitation

*42 Dirty nonfood contact surfaces

Cardboard lined surfaces

3 pts Sanitation

*14 When to wash hands between raw and RTE foods

Wash hands after handling raw fish

2 pts Documentation & Training

*25 Obtain variance: Molluscan shellfish life-support system display tank

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

2 pts Sanitation

*21 PIC ensures effective handwashing being done

3 pts Food Temperature

*01 Cooling -- within 2 hours, 135-70øF

Rice, stew, and soups cooled on the counter without refrigeration Rice at 91.2 degrees Soup at 75.5 degrees Soup at 115.6 degrees

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Point of usage refrigerator Tofu at 44.5 degrees

2 pts Sanitation

*31 Handwashing lavatory - accessible

1 pts Documentation & Training

*47 RFSM Certificate - Not Display

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

3 pts Documentation & Training

*09 Molluscan shellfish life-support system display only

Clams need to be in a separate fish tank from sea urchin and or flounder

1 pts Employee Hygiene

*35 Hair Restraints effective

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

Food needs to be off the floor in the kitchen and walk in freezer

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Public inspection records from City of Dallas Code Compliance — Consumer Health Division. Records current as of 2026-07-12. EatOrBeat reports records and does not rate restaurants. Source dataset →

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