The Stiles Hotel / Matilda's Kitchen
Last inspected: Dec 22, 2025
61
Score
Inspectors have visited The Stiles Hotel / Matilda's Kitchen eight times, with records going back to 2022. Inspectors last stopped by on Dec 22, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near 12 violations each time.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited six times.
The Stiles Hotel / Matilda's Kitchen's latest score of 61 falls below the Miami Beach average of 69. The inspection history reads as standard for a restaurant of this size.
8
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Dec 22, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed establishment serves ceviche not linked to consumer advisory. **Repeat Violation**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
61
Sep 24, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked yellow rice, cooked shredded beef, and cooked shredded chicken inside WIC date marked as 08-21-25.
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked yellow rice, cooked shredded beef, and cooked shredded chicken inside WIC date marked as 08-21-25.
02C-01-5
Intermediate - 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. Provided to operator via email.
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed establishment serves ceviche not linked to consumer advisory. **Repeat Violation**
02B-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout kitchen. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
45
Apr 23, 2025
Routine - Food
6 major violations. 11 minor violations.
View 17 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. **Repeat Violation**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed establishment serves ceviche not linked to consumer advisory.
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed throughout kitchen.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork and shredded beef held more than 24 hours not properly date marked at walk in cooler.
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout kitchen.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
36-27-5
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout kitchen.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
32
Dec 16, 2024
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
47
Jun 19, 2024
Routine - Food
No violations found.
100
Jun 18, 2024
Routine - Food
6 critical violations. 5 major violations. 14 minor violations.
View 25 violations
High 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**
22-41-4
High 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-16-4
High 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**
12A-20-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area.
35A-02-6
High 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**
01B-02-5
High 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**
03A-02-5
Intermediate - 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**
11-27-4
Intermediate - 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.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.
16-37-1
Intermediate - No soap provided at handwash sink. Hand washing sinks throughout the kitchen.
31B-03-4
Intermediate - 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**
22-02-4
Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
16-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in room next to dish area.
51-11-4
Basic - Ceiling tile missing. Ceiling tile missing on cook line and dish area.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in dish area.
36-34-5
Basic - Drain cover(s) missing. Drain in front of dish machine.
29-18-4
Basic - Equipment in poor repair. Gaskets of reach-in coolers throughout the kitchen.
14-11-5
Basic - Hole in or other damage to wall. Hole in cook line wall.
36-24-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine in back of kitchen.
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from cook line oven handle.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle and tongs on cook line stored in standing water, 71F.
10-07-4
Basic - 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**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Label not removed from cut mango in cook line reach-in cooler.
08B-39-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
14-17-4
Basic - Worn, torn and/or soiled floors/carpeting. Floor in back of kitchen.
36-10-4
12
Jan 22, 2024
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in the walk-in cooler. The manager moved the chicken to the bottom shelf. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
22-02-4
Intermediate - Handwash sink missing in warewashing or food preparation area. Observed the hand washing sink in the ware washing area doesn't work. No water comes out hot or cold.
31A-07-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the ware washing area. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed in the ware washing area. **Repeat Violation**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Observed several large plastic containers in the dry storage area. **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Observed at the cook line.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ob the reach in cooler gaskets soiled.
23-03-4
43
Nov 30, 2022
Routine - Food
5 critical violations. 5 major violations. 18 minor violations.
View 28 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (56F - Cold Holding at the preparation cooler. As per the chef it was put on line approximately one hour ago. The chef removed it and placed in a freezer for a quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink.
29-34-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed rice (50F - Cooling);
03D-01-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in a water temperature of 84°F. The manager removed the water. **Corrected On-Site**
10-05-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed rice (50F - Cooling);
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun soiled at the bar. Observed the can opener blade soiled. **Corrected On-Site**
22-02-4
Intermediate - No handwash sink for employees. Observed the hand washing sink without water in the ware washing area.
31A-12-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at the bar.
31B-03-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed a filter connected without any dates.
29-28-4
Basic - Hole in or other damage to wall. Observed a hole at the kitchen entrance.
36-24-5
Basic - Ice buildup in reach-in freezer. Observed in the kitchen.
14-69-4
Basic - Equipment in poor repair. Observed a reach in cooler gasket torn at the bar.
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed at the ware washing area.
36-73-4
Basic - Food stored on floor. Observed large containers with different products on the floor in the dry storage area. Observed fries on the floor in the walk-in freezer.
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
51-11-4
Basic - Ceiling tile missing. Observed in the kitchen.
36-36-4
Basic - Employee beverage container in ice machine/ice bin. Observed a water bottle half empty in the ice at the bar.
12B-14-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in the kitchen. The manager removed the tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in the dry storage area.
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the microwave soiled.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. The manager put a sign. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled throughout the kitchen.
23-03-4
Basic - Single-service articles improperly stored. Observed a case of lids on the floor in the ware washing area.
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind the dish machine.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at the ware washing area.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed a plastic container at the bar.
02D-01-5
12
Frequently Asked Questions
When was The Stiles Hotel / Matilda's Kitchen last inspected?
The most recent health inspection at The Stiles Hotel / Matilda's Kitchen on file is from Dec 22, 2025. The public record contains eight inspections in total.
What is the most common violation at The Stiles Hotel / Matilda's Kitchen?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at The Stiles Hotel / Matilda's Kitchen.
How does The Stiles Hotel / Matilda's Kitchen compare to other restaurants in Miami Beach?
The Stiles Hotel / Matilda's Kitchen most recently scored 61 out of 100, which is lower than the Miami Beach average of 69.
Has The Stiles Hotel / Matilda's Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at The Stiles Hotel / Matilda's Kitchen have averaged around 12 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Stiles Hotel / Matilda's Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is The Stiles Hotel / Matilda's Kitchen inspected?
Based on the inspection history on file, The Stiles Hotel / Matilda's Kitchen is inspected around three times per year on average.
Nearby Restaurants