MILLER'S BOYNTON ALE HOUSE
2212 N CONGRESS AVE, BOYNTON BEACH 33426
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/11/2024
High Priority
4
Intermediate
1
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on hot line preparing food wearing a watch - employee removed watch. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken over raw fish - operator moved fish to different cooler. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sandwich make table - corned beef portions (45F-47F - Cold Holding); sliced roast beef (44F-46F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sandwich make table - corned beef portions (45F-47F - Cold Holding); sliced roast beef (44F-46F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warmer - garlic sauce (94F - Hot Holding) held under 1 hour in water bath of 112 degrees - operator moved to stove to reheat to 165F. Recheck 189F - reheating. Corrected On-Site Repeat Violation Admin Complaint
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen hand sink - operator provided. Corrected On-Site
Food safety inspection conducted on 3/11/2024 revealed 6 total violations (4 high priority, 1 intermediate, 1 basic).
Inspection on 11/16/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from fry station: ; coleslaw(46F - Cold Holding); mozzarella cheese (46F - Cold Holding); chopped romaine (46F - Cold Holding); raw tuna (47F - Cold Holding); cooked peppers (47F - Cold Holding). Expo line chimichurri (60F cold holding). Flip top cooler #3; across from flat top grill ,cut lettuce (47F - Cold Holding); coleslaw (47F - Cold Holding); slice tomatoes (47F - Cold Holding). Per operator stored for more than 4 hours. No prepared or portioned today. Stop sale On fry station cooler chicken breast (47F - Cold Holding) . Per operator stored for 2 hours, no prepared or portioned today. Moved to the freezer Warning - From follow-up inspection 2023-11-16: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #3; across from flat top grill ,cut lettuce (41F- Cold Holding); coleslaw (41F - Cold Holding); slice tomatoes (38F - Cold Holding). Expo line chimichurri ( 40F - cold holding) Reach in cooler across from fry station (bottom drawers)- Crumbled blue 46F - cold holding, Cut Romaine lettuce 52F - cold holding, operator stated both not portioned or prepared today held under 4 hours - operator moved to walk in cooler. Repeat Violation. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 11/16/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/15/2023
High Priority
4
Intermediate
1
Basic
0
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler front the flap top - Cooling: cut tomatoes at 3 pm(47°F cooling) since 11:00am - coleslaw at 3 pm 47F - Cooling)since 11am. Stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler front of frying station: ; coleslaw(46F - Cold Holding); mozzarella cheese (46F - Cold Holding); chopped romaine (46F - Cold Holding); raw tuna (47F - Cold Holding); cooked peppers (47F - Cold Holding). Expo line chimichurri (60°F cold holding). Flip top cooler #3; cut lettuce (47F - Cold Holding); coleslaw (47F - Cold Holding); slice tomatoes (47F - Cold Holding). Per operator stored for more than 4 hours. No prepared or portioned today. Stop sale Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from fry station: ; coleslaw(46F - Cold Holding); mozzarella cheese (46F - Cold Holding); chopped romaine (46F - Cold Holding); raw tuna (47F - Cold Holding); cooked peppers (47F - Cold Holding). Expo line chimichurri (60°F cold holding). Flip top cooler #3; across from flat top grill ,cut lettuce (47F - Cold Holding); coleslaw (47F - Cold Holding); slice tomatoes (47F - Cold Holding). Per operator stored for more than 4 hours. No prepared or portioned today. Stop sale On fry station cooler chicken breast (47F - Cold Holding) . Per operator stored for 2 hours, no prepared or portioned today. Moved to the freezer Warning
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler across from flap top grill cut tomatoes at 3 pm(47°F cooling) since 11:00am - coleslaw at 3 pm 47F - Cooling)since 11am. Stop sale Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table on cook line across from fryer station. Parmesan garlic soup (114F - Hot Holding). Operator moved to steamer for reheating to 165°F +**Corrective Action Taken** **Corrective Action Taken** Warning
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink in the cook line, employee changed the battery. Corrected On-Site Warning
Food safety inspection conducted on 11/15/2023 revealed 5 total violations (4 high priority, 1 intermediate, 0 basic).