Millers Ale House
Last inspected: Mar 5, 2026
90
Score
Millers Ale House appears in inspection records 15 times, starting in 2022. The most recent visit was on Mar 5, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving in the right direction, with the rolling count dropping from around five violations to closer to three violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
Compared to the broader Boca Raton restaurant scene, where the average is 74, this is a stronger showing. Taken together, the history is a positive one.
15
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walking cooler, operator began removing from packaging. **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable in kitchen.
14-09-4
90
Oct 13, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese; (49F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked chicken (49F - Cold Holding) in flip top cooler on cook line washed hands. Chef said items in unit one hour, took everything out of unit and closed unit. Two draw cooler on cook line at Pasta ; (49F - Cold Holding); elbows (49F - Cold Holding), chef said items were just portioned, but it was not cooled to 41° before portioning. Chef had all bags emptied and put in shallow pan to cool in walk in cooler before repackaging.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork in hot holding at 128°F Chef reheated to 170°F **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink on cook line has no paper towels. Chef filled paper towels **Corrected On-Site**
31B-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed salmon still in the reduced oxygen packages. Chef removed salmon from the reduced oxygen packages. **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table. Chef removed bottle of water **Corrected On-Site**
12B-07-4
61
Nov 12, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Warewashing Facilities Maintained and Used
FL-24
82
Oct 8, 2024
Complaint Full
No violations found.
100
Oct 7, 2024
Complaint Full
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 3 large cans of jalapeño dented on dry storage area rack.
01B-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect at soda carton rack, and approximately 4 live flying insect at chemical storage rack. Operator sprayed and killed all flying insect and sanitized. **Corrected On-Site**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler in kitchen raw ground beef prepped at 10:00am-12:00 (49F - Cooling) operator discarded items. Additionally observed sliced white cheese brought from walk in at 10:00-temped at 12:15 (49F) operator placed white cheese in walk freezer at (1:10-40F). **Repeat Violation**
03A-02-5
Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink, operator placed soap at hand washing sink by office. **Corrected On-Site**
31B-03-4
Basic - Stored food not covered. Observed crab legs at walk in freezer not covered. Operator covered items. **Corrected On-Site**
08B-12-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed catering pans upright at dry storage rack,operator properly stored items. **Corrected On-Site**
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing. Observed molding broken at entrance to kitchen on the right side.
36-03-4
Basic - Floor soiled/has accumulation of debris. Observed walk in cooler with debris on floor. Operator cleaned floor. **Corrected On-Site**
36-73-4
Basic - Ice scoop handle in contact with floor. Operator removed item. **Corrected On-Site**
10-08-5
Basic - Standing water in bottom of reach-in-cooler. Observed standing water at reach in cooler by grill.
29-49-6
43
Oct 3, 2024
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw cooler on cook line at salmon (48F - Cold Holding); mahi (48F - Cold Holding); burgers (48F - Cold Holding), chef put ice on items and called for maintenance
03A-02-5
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. Glasswasher at the inside bar at zero ppm and outside bathrooms at zero ppm, manager changed the buckets at both glass washers and primed to 100 ppm **Corrected On-Site**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in the inside bar by the glasswasher, And no paper towels at handwashing sink at outside bar .
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef being thawed on sipped rack in prep room. Chef moved items to three compartment sink and put under cold running water. **Corrected On-Site**
06-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pots being stacked wet. Chef removed and put items to air dry **Corrective Action Taken**
24-08-4
61
Sep 12, 2024
Complaint Full
No violations found.
100
Sep 11, 2024
Complaint Full
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 30 flying insects throughout kitchen, kitchen prep area, kitchen storage area, server stations, bar area, and soda rack located inside kitchen. Flying insects are landing on tong handles, cutting prep boards, clean glasses, handles, soda machines, and dry storage shelves for food. Operator sprayed, cannot verify any killed. **Corrective Action Taken**
35A-02-6
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed combat pesticide in office at establishment.
41-05-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed approximately one cracked shelled raw egg at reach in cooler. Operator removed item and discarded item.
01B-14-4
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. Observed at reach in cooler in front of grill first on the left diced tomatoes (46F - Cold Holding); shredded cheese (46F - Cold Holding); sour cream (46F - Cold Holding). As per operator not prepped or portioned today. Operator discarded items.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler in front of grill first on the left diced tomatoes (46F - Cold Holding); shredded cheese (46F - Cold Holding); sour cream (46F - Cold Holding). As per operator not prepped or portioned today. Operator discarded items. See stop sale.
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed window cleaner at wait station at front not properly labeled. Operator labeled item. **Corrected On-Site**
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed food storage containers at food storage rack upright. **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at air drying rack at triple sink with food storage containers.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of exterior door and side of exterior door.
35B-01-4
Basic - Floor area(s) covered with standing water. Observed standing water at standing water at dry storage area in kitchen.
36-22-4
Basic - Food stored on floor. Observed bottle soda on floor at walk in cooler for alcohol.
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed cucumbers over ready to eat cererly.
08B-17-4
32
Jul 31, 2024
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
74
Jul 18, 2024
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
70
Mar 1, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at front bar hand wash sink .
27-16-4
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
78
Nov 28, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen prep table at walk in cooler- observed employee cup of beverage on prep table. Employee discarded beverage. **Corrected On-Site**
12B-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cook line low boy cooler top- observed wiping cloth underneath cutting board. Operator removed wiping cloth. **Corrected On-Site**
21-04-4
90
Apr 17, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door flip top cooler on cook line at pork, cooked onions, tomato, cheese (54-56F - Cold Holding), manager moved items to working cooler and called for maintenance
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager discarded drink **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee put hat on **Corrected On-Site**
13-03-4
78
Feb 14, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
86
Oct 18, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Certified Food Manager Identification
FL-02
Sewage and Wastewater Properly Disposed
FL-27
86
Frequently Asked Questions
When was Millers Ale House last inspected?
The most recent health inspection at Millers Ale House on file is from Mar 5, 2026. The public record contains 15 inspections in total.
What is the most common violation at Millers Ale House?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Millers Ale House.
How does Millers Ale House compare to other restaurants in Boca Raton?
Millers Ale House most recently scored 90 out of 100, which is higher than the Boca Raton average of 74.
Has Millers Ale House's inspection record improved over time?
Yes. Recent inspections at Millers Ale House have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Millers Ale House means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Millers Ale House inspected?
Based on the inspection history on file, Millers Ale House is inspected around four times per year on average.
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