DirtyFLRestaurant Inspection Data

MILLER'S JENSEN ALE HOUSE

Northwest Federal Highway
Florida, 34957
Martin County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 6/24/2025

Inspection #: Visit ID: 10865611

  • N/A:No Violations Were Observed

Inspection Date: 6/23/2025

Inspection #: Visit ID: 10865393

  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At dishwashing area- employee handled dirty dishes changed gloves then proceeded to Handel clean dishes without washing their hands- educated operator - employee washed their hands, **Corrective Action Taken** Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At bar area- non food grade paper towels used in direct contact with mint inside container - educated operator employee removed non food grade paper. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken and raw prime rib stored over bags of chopped lettuce- operator removed and stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline grill station - pico 54F- cold holding, cooked mushrooms 52F- cold holding, cooked green peppers 52-54F- cold holding, coleslaw 43-47F- cold holding, sliced ham 50-54F- cold holding, sliced cheese 50-54F- cold holding, chopped lettuce 47-51F- cold holding, cooked onions 51-53F- cold holding, sliced tomatoes 49-52F- cold holding, sour cream 45-49F- cold holding - food not prepared or portioned today- as per operator food out of temperature for 2 hours- operator place ice bags in food to quick chill. At flip top cooler by cookline fry station- chopped lettuce 50-53F- cold holding, diced tomatoes 49-52F- cold holding, shredded cheese 49-52F- cold holding- food not prepared or portioned today- as per operator food out of temperature for 2 hours- operator placed ice bags on food to quick chill. **Corrective Action Taken** 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 cookline fry station- cooked chicken tenders 89F- hot holding - food left out in container- operator placed to be reheated to 165F. At hot box in back prep area- Cooked mashed potatoes 100F- hot holding, French onion soup 100F- hot holding - as per operator food out of temperature for 1.5 hours- operator moved steamer to be reheated, **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At dry storage shelf stainless steel spray bottle stored over single service containers- operator removed. Corrected On-Site Warning

Inspection Date: 3/5/2025

Inspection #: Visit ID: 10786295

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Cutting board soiled with food debris and mold slime at cook line. Warning - From follow-up inspection 2025-03-05: **Time Extended**

Inspection Date: 2/24/2025

Inspection #: Visit ID: 8879896

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used as scoop inside dry rice container. Manager stored properly. Corrected On-Site Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Observed uncovered steam table containing queso, French onion soup, tomato sauce and garlic Parmesan sauce uncovered and stored next to hand wash sink exposed to splash at cook line Warning
  • 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. Observed dishwasher machine chlorine sanitizer at 0 ppm at dish machine inside bar. Observed dish washer machine chlorine sanitizer 10 ppm. Manager ran fresh cycle to 50ppm **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish stored over ready to eat chicken wings inside walk in cooler in kitchen. Manager stored properly. Corrected On-Site Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Cutting board soiled with food debris and mold slime at cook line. Warning

Inspection Date: 9/4/2024

Inspection #: Visit ID: 8748106

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bag over sugar packet containers at server station. Operator stored properly. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed Knife in between reach in coolers at back prep counter. Operator removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple shelves with dust debris on surface.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken tenders in reach in cooler on cook line. Operator removed. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Pulled chicken(119F) and cooked spinach dip (116F) hot holding. Per operator, items out of temperature for 30 minutes. Operator reheated items to 190F. Corrected On-Site

Inspection Date: 2/2/2024

Inspection #: Visit ID: 8603685

  • N/A:No Violations Were Observed

Inspection Date: 2/1/2024

Inspection #: Visit ID: 8364291

  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed fryer cook handling raw chicken , followed by dropping raw chicken on fryer, followed by handling chopped lettuce. Employee changed gloves, washed hands and discarded chopped lettuce Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed small Flip top cooler across from flat top grill cheese 50F cold Holding , coleslaw 50F cold Holding, sliced tomatoes 50F cold Holding , raw burgers 48F, cold Holding cooked onions 48F, cold Holding cooked mushrooms 48F cold Holding Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today Operator iced down products. **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed inside walk-in cooler #1 by ice machine -a container covered with raw portioned burgers at 12:09 pm(52F cooling) since 11:50am rechecked at 12:30 pm same temperature. At the current cooling rate products will not cool to 41F within 4 hours. Operator moved to walk-in freezer **Corrective Action Taken** Repeat Violation Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Per operator they recently hired new employees Emailed form to operator to be printed and filled up by new employees with no food handler certificate Warning

Inspection Date: 10/13/2023

Inspection #: Visit ID: 8524703

  • 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 Strip steaks mechanically tenderized over raw bacon walk in cooler. Operator stored properly. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried onions (97F - Hot Holding) observed in pan under heat lamp at cook line. Per operator, out of temperature for 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. Time control procedure sent to operator. cooked chicken (127F - Hot Holding) observed in metal pan on back part of grill. Per operator, out of temperature for 15 minutes. Operator turned up flame on grill to bring temperature up to 165+F. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken (57F - Cooling ) at 2:05 since 10:30 - 53F 2:20 At current rate of cooling product will not reach 41F within 4 hours. Operator split portions in half and placed in freezer. **Corrective Action Taken**