Miller's Ale House
Last inspected: Feb 5, 2026
82
Score
Inspectors have visited Miller's Ale House 13 times, with records going back to 2022. Miller's Ale House was last inspected on Feb 5, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
Compared to the broader Palm Beach Gardens restaurant scene, this is about average. Taken together, the history is a positive one.
13
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line low boy, cooked chicken (130F - Hot Holding), operator stated item held in unit approximately 1 hour. Operator discarded product. **Corrected On-Site**
03B-01-6
Basic - Soiled dry wiping cloth in use. At cook line, soiled dry wiping cloth used to wipe cutting board. Operator removed wiping cloth. **Corrected On-Site**
21-10-4
82
Jul 23, 2025
Routine - Food
No violations found.
100
Jul 22, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. At reach in cooler at cookline - raw ground beef stored over roasted beef- operator removed and stored properly. **Corrected On-Site** **Warning**
08A-08-5
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 at cookline- corn salsa 45-47F, chopped lettuce 45-47F- cold holding, sliced tomatoes 45-47F- cold holding , salsa 45-47F- cold holding, cooked peppers 45-47F- cold holding, cooked mushrooms 45-47F- cold holding, roast beef 45-47F- cold holding, shredded cheese 45-47F - cold holding, cooked rice 45-47F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline- corn salsa 45-47F, chopped lettuce 45-47F- cold holding, sliced tomatoes 45-47F- cold holding , salsa 45-47F- cold holding, cooked peppers 45-47F- cold holding, cooked mushrooms 45-47F- cold holding, roast beef 45-47F- cold holding, shredded cheese 45-47F - cold holding, cooked rice 45-47F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At handwashing sink by cookline area- towels inside sink- operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at cookline area- operator removed. **Corrected On-Site** **Warning**
21-12-4
55
Mar 21, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - Handwash sink used for purposes other than handwashing. Sink with sanitizer bucket operator removed. **Corrected On-Site**
31A-11-4
90
Nov 21, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
82
May 29, 2024
Complaint Full
No violations found.
100
May 28, 2024
Complaint Full
4 critical violations.
View 4 violations
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-13-4
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. 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**
01B-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**
03A-02-5
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**
35A-05-4
55
Mar 30, 2024
Routine - Food
No violations found.
100
Mar 29, 2024
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
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**
12A-13-4
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**
22-57-6
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**
03A-02-5
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**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. At server station - container of hand sanitizer stored over drink prep counter- operator removed. **Warning**
41-10-4
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-07-5
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**
03D-15-4
Basic - In-use knife/knives stored in cracks between reach in cooler and prep counter- operator removed. **Corrected On-Site** **Warning**
10-17-4
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**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) **Warning**
21-08-4
32
Dec 15, 2023
Routine - Food
No violations found.
100
Dec 14, 2023
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
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**
12A-12-4
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**
35A-02-6
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**
03A-02-5
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**
03B-01-6
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**
03D-15-4
50
Jan 24, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
82
Aug 17, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Miller's Ale House last inspected?
The most recent health inspection at Miller's Ale House on file is from Feb 5, 2026. The public record contains 13 inspections in total.
What is the most common violation at Miller's Ale House?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Miller's Ale House.
How does Miller's Ale House compare to other restaurants in Palm Beach Gardens?
Miller's Ale House most recently scored 82 out of 100, which is about the same as the Palm Beach Gardens average of 81.
Has Miller's Ale House's inspection record improved over time?
Results have been roughly steady. Inspections at Miller's Ale House have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Miller's 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 Miller's Ale House inspected?
Based on the inspection history on file, Miller's Ale House is inspected around four times per year on average.
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