MILLER'S ALE HOUSE
Northwest Saint Lucie West Boulevard
Port Saint Lucie, Florida, 34986
Saint Lucie County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/6/2025
High Priority
1
Intermediate
1
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Couple Cutting boards has cut marks and is no longer cleanable on cooks line.
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on ware washing drying rack. Manger unstacked. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Bag in a box. Corrected On-Site
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Corrected On-Site
- 36-62-4:Basic - Light not functioning. 1 bulb. Manager replaced. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside interior of reach in cooler drop station.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler used for plates. Manger removed. Corrected On-Site
- 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. Found at 0 ppm. Manager replaced sanitizer solution and primed and 2nd recheck found at 50 ppm. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site
Food safety inspection conducted on 2/6/2025 revealed 10 total violations (1 high priority, 1 intermediate, 8 basic).
Inspection on 10/7/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/7/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/4/2024
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Middle cooler and sandwich cooler. Manager informed and has called to be fixed. Waiting on a part first one cooler. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans and plastic containers. Manager removed. Corrected On-Site Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. In front of three compartment sink and ice machine.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In employee/Men's guest bathroom. Informed Manager. Emailed and printed. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Manager removed. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery over cheese. Manager placed on bottom shelf. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Corn bean salsa 45-46F cold holding, pico 45F cold holding, cut lettuce 43F cold holding, cooked ribs 57F cold holding. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn bean salsa 45-46F cold holding, pico 45F cold holding, cooked ribs 57F cold holding. Items out of temp were left in cooler from over night. Manager discarded. 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. Cooked pasta made 1 hour ago found at 99-100F in hot holding unit in prep area. Hold holding unit ambient digital thermometer read 125F. Manager moved thermometer knob to 140F. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cook's line. Repeat Violation
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Placed thermolabel on dish found at 0. Reran 3x. Provided thermometer and was found at 171F. Corrected On-Site
Food safety inspection conducted on 10/4/2024 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).
Inspection on 4/26/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage pans and cups at the server station. - From follow-up inspection 2024-04-26: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Several cutting boards on the cook line has cut marks and is no longer cleanable. - From follow-up inspection 2024-04-26: **Time Extended**
Food safety inspection conducted on 4/26/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 4/24/2024
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler drawers not being able to maintain foods at 41F keeps popping breaker and can't stay on
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage pans and cups at the server station.
- 14-11-5:Basic - Grill brush in poor repair. Recommend replacing
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 14-09-4:Basic - Several cutting boards on the cook line has cut marks and is no longer cleanable.
- 35A-02-6:High Priority - 5 Live, small flying in the bar area.
- 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. Patio Bar 0 ppm
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler drawers ; raw shrimp (60F - Cold Holding); raw salmon (57F - Cold Holding); raw mahi (57F - Cold Holding); raw chicken (57F - Cold Holding); raw steak (49F - Cold Holding); raw ground beef (46F - Cold Holding) cook states stocked at 9:00 found at 12:20 Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line Bar hand sinks no paper towels. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. From wait staff area and bar
Food safety inspection conducted on 4/24/2024 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 12/8/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/8/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).