THE STILES HOTEL / MATILDA'S KITCHEN
1120 COLLINS AVE · MIAMI BEACH · Dade County · FL 33139
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
25 full violation description(s) documented by the inspector during this visit.
High Priority 6
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in dish area, 0 ppm. **Warning**
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from upstairs and began working with food in kitchen.
12A-20-4High Priority – Employee washed hands with no soap. Employee washed hands with no soap. Manager provided soap and employee washed hands with soap. **Corrective Action Taken**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in walk-in cooler: ham (51F,50F – Cold Holding); cheese (49F50F – Cold Holding); rice (51F – Cold Holding); chicken (51F,50F – Cold Holding); cheesecake (49F – Cold Holding); noodles (50F – Cold Holding); pork (50F,49F,48F,51F – Cold Holding); milk (48F,49F – Cold Holding). Employee stated items stored in cooler overnight. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored on counter across from cook line: baked potatoes (51F – Cold Holding); egg (50F – Cold Holding); pancake batter (51F – Cold Holding). Employee stated items placed out one hour prior to temperature being taken. Employee placed items in ice bath to reduce temperature to 41F. Items in walk-in cooler: ham (51F,50F – Cold Holding); cheese (49F50F – Cold Holding); rice (51F – Cold Holding); chicken (51F,50F – Cold Holding); cheesecake (49F – Cold Holding); noodles (50F – Cold Holding); pork (50F,49F,48F,51F – Cold Holding); milk (48F,49F – Cold Holding). Employee stated items stored in cooler overnight. **Warning**
Intermediate 5
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Inspector provided operator with written procedure. **Corrective Action Taken**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen area. Blade of can opener on prep table in back of kitchen. **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Pan of chicken stored in cook line hand washing sink. Dishes stored in back of kitchen hand washing sink.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.
31B-03-4Intermediate – No soap provided at handwash sink. Hand washing sinks throughout the kitchen.
Basic 14
16-03-4Basic – Accumulation of debris inside warewashing machine. Dish machine in dish area.
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. CO2 tanks in room next to dish area.
36-36-4Basic – Ceiling tile missing. Ceiling tile missing on cook line and dish area.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in dish area.
29-18-4Basic – Drain cover(s) missing. Drain in front of dish machine.
14-11-5Basic – Equipment in poor repair. Gaskets of reach-in coolers throughout the kitchen.
36-24-5Basic – Hole in or other damage to wall. Hole in cook line wall.
10-12-5Basic – In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine in back of kitchen.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Tongs hanging from cook line oven handle.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle and tongs on cook line stored in standing water, 71F.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sinks throughout the kitchen dirty. Rolling rack in walk-in cooler. Gaskets of reach-in coolers throughout the kitchen. **Repeat Violation**
08B-39-4Basic – Raw fruits/vegetables not washed prior to preparation. Label not removed from cut mango in cook line reach-in cooler.
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
36-10-4Basic – Worn, torn and/or soiled floors/carpeting. Floor in back of kitchen.
Inspector observations synchronized from DBPR on October 3, 2026 12:27 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.