DirtyFLRestaurant Inspection Data

THE STILES HOTEL / MATILDA'S KITCHEN

1120 COLLINS AVE

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/23/2025

Inspection #: Visit ID: 10744455

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout kitchen.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout kitchen.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Repeat Violation
  • 02B-01-5: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.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed throughout kitchen.
  • 02C-02-5: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.

Inspection Date: 12/16/2024

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at the cook line.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed in the dry storage room.
  • 08B-38-4:Basic - Food stored on floor. Observed a large plastic container with cooking oil on the floor at the cook line.
  • 36-24-5:Basic - Hole in or other damage to wall. Observed several tiles missing and a hole in the wall by the walk-in cooler. Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at the bar.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler and chest freezers gaskets soiled.
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade and cutting boards soiled. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at the bar. Repeat Violation

Inspection Date: 6/19/2024

Inspection #: Visit ID: 8697187

  • N/A:No Violations Were Observed

Inspection Date: 6/18/2024

Inspection #: Visit ID: 8595988

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in room next to dish area.
  • 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing on cook line and dish area.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in dish area.
  • 29-18-4:Basic - Drain cover(s) missing. Drain in front of dish machine.
  • 14-11-5:Basic - Equipment in poor repair. Gaskets of reach-in coolers throughout the kitchen.
  • 36-24-5:Basic - Hole in or other damage to wall. Hole in cook line wall.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine in back of kitchen.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from cook line oven handle.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle and tongs on cook line stored in standing water, 71F.
  • 23-03-4: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
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Label not removed from cut mango in cook line reach-in cooler.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Floor in back of kitchen.
  • 22-41-4: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
  • 12A-16-4: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-20-4: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**
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area.
  • 01B-02-5: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
  • 03A-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
  • 11-27-4: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**
  • 22-02-4: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
  • 31A-11-4: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.
  • 16-37-1: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.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sinks throughout the kitchen.

Inspection Date: 1/22/2024

Inspection #: Visit ID: 8361645

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-38-4:Basic - Food stored on floor. Observed several large plastic containers in the dry storage area. Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. Observed at the cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ob the reach in cooler gaskets soiled.
  • 08A-20-5: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
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
  • 31A-07-4: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.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the ware washing area. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed in the ware washing area. Repeat Violation

Additional Information

Contact Information

Google Rating

★★★½☆ (3.8/5)
(493 reviews)

Opening Hours

Monday:Open 24 hours
Tuesday:Open 24 hours
Wednesday:Open 24 hours
Thursday:Open 24 hours
Friday:Open 24 hours
Saturday:Open 24 hours
Sunday:Open 24 hours
✓ Currently Open

Features

✓ Lodging
Last Enriched At: 5/14/2025

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