DirtyFLRestaurant Inspection Data

MILLER'S ALE HOUSE

Donald Ross Road
Florida, 33418
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/29/2024

Inspection #: Visit ID: 8682004

  • N/A:No Violations Were Observed

Inspection Date: 5/28/2024

Inspection #: Visit ID: 8681880

  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. At cook line - inside reach in cooler- approximately 1 live roach crawling inside container with shredded cheese- operator killed and removed roach see stop sale for shredded cheese. Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Roach activity present as evidenced by live roaches found. At cook line - inside reach in cooler- approximately 1 live roach crawling inside container with shredded cheese- operator killed and removed roach see stop sale for shredded cheese. Warning
  • 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. At flip top cooler near cookline- cooked mushrooms 50-54F- cold holding, diced tomatoes 50-54F- cold holding, corn and black bean salsa 50-54F- cold holding, marinara sauce 50-55F- cold holding, cooked pasta 50-55F- cold holding, cooked dumplings 50-55F -cold holding- Alfredo sauce 50-54F- cold holding -food not prepared or portioned today- food out of temperature for 7 hours- see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near cookline- cooked mushrooms 50-54F- cold holding, diced tomatoes 50-54F- cold holding, corn and black bean salsa 50-54F- cold holding, marinara sauce 50-55F- cold holding, cooked pasta 50-55F- cold holding, cooked dumplings 50-55F -cold holding- Alfredo sauce 50-54F- cold holding -food not prepared or portioned today- food out of temperature for 7 hours- see stop sale. At reach in cooler in middle of cookline- shredded cheese 55-57F- cold holding, chopped lettuce 48-54F- cold holding, corn salsa 48-53F- cold holding, coleslaw 48-51F- cold holding, diced tomatoes 48-52F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved walk in freezer to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 3/30/2024

Inspection #: Visit ID: 8643502

  • N/A:No Violations Were Observed

Inspection Date: 3/29/2024

Inspection #: Visit ID: 8575111

  • 10-17-4:Basic - In-use knife/knives stored in cracks between reach in cooler and prep counter- operator removed. Corrected On-Site Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet/ damp wiping cloths stored in sanitizing solution.- operator removed.Corrected On-Site Corrected On-Site Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline- employee dropped piece of equipment on floor - picked up equipment with gloves on - changed gloves and washed hands properly. Corrected On-Site Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish washer area employee handled dirty dishes then proceeded to handle clean dishes without washing hands- employee washed hands.Corrected On-Site Corrected On-Site Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp dishmachine temp 0F. Operator continue to run machine until it reach temp. Dishmachine reached temperature 160F. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler - raw shrimp (55F - Cold Holding) - food not prepared or portioned today- food out of temperature overnight- see stop sale. At flip top cooler #1 diced tomatoes (47F - Cold Holding); housemade Alfredo sauce (48F - Cold Holding)); corn salsa (48F - Cold Holding) shredded cheese (48F - Cold Holding)- food not prepared or portioned today, food been out of temperature for 3 hours. Operator discarded food items. . Corrected On-Site 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. At fry holding unit-cooked fries 116F - hot holding- food out of temperature for 15 minutes- operator discarded. Corrected On-Site Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At server station - container of hand sanitizer stored over drink prep counter- operator removed. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- prime rib (55F - Cooling) @ 2:40 since 12:30 pm to 53F @ 3:30pm- food covered - at current rate of cooling food will not reach 41F within remaining 3 hours- operator uncovered. **Corrective Action Taken** Warning

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8574922

  • N/A:No Violations Were Observed

Inspection Date: 12/14/2023

Inspection #: Visit ID: 8342817

  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cookline - employee handled raw meat then proceeded to handle plates for other order- educated operator- employee changed gloves and washed hands. Corrected On-Site Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At wait station on left side of restaurant- observed approximately 3 small flying insects landing on dry storage and single service items. At back area by ice machine and soda boxes - observed approximately 3 small flying insects landing on soda boxes and surrounding wall. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler in middle of cookline- shredded cheese 45-47F- cold holding, salsa 45-47F- cold holding, shredded lettuce 45-47F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- food double panned- operator moved to walk in cooler to quick chill. At reach in cooler near pasta station- shreeded mix cheese 45-47F- cold holding, shreeded mozzarella 45-47F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved to walk in cooler to quick chill. At reach in cooler near pasta station- shreeded mix cheese 45-47F- cold holding, shreeded mozzarella 45-47F- cold holding- food not prepared or portioned today - food out of temperature for 45 minutes- operator moved to walk in cooler to quick chill. At reach in cooler by fry station- Buttermilk 45-49F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes - operator moved to walk in cooler 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 hot box in middle of cookline- cooked chicken 119F-123F- hot holding- food out of temperature for 1 hour- operator moved to steamer to be reheated to 165F. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline-cooked green peppers 45-48F at 12:00 to 45-48F at 12:35 ( cooling since 10:45) - food double panned- at current rate of cooling food will not reach 41F within remaining time - operator over to walk in cooler to quick chill. **Corrective Action Taken** Warning