Miller's Ale House
Last inspected: Apr 9, 2026
64
Score
Inspectors have visited Miller's Ale House eight times, with records going back to 2023. The most recent report on file is from Apr 9, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
Miller's Ale House's latest score is in line with the Port Orange average of 66. Nothing in the record is alarming, but there's room to improve.
8
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 9, 2026
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (45-46F - Cold Holding); buttermilk (60F - Cold Holding) -inside topside of batter station at end of cook line for less than 1 hour, manager stated breaker recently tripped at station, moved product to walk in cooler to chill down. Rechecked fish at 38F at end of inspection **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Dipperwell faucet bent downward eliminating required air gap. **Corrected On-Site**
29-47-4
Basic - Floor soiled/has accumulation of debris. -inside walk in cooler
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Water leaking from pipe and/or faucet/handle. -hand sink faucet at entrance to cook line
29-11-4
64
Dec 4, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Sewage and Wastewater Properly Disposed
FL-27
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
47
May 2, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -buttermilk at fry/batter station 57F for 2.5 hrs per manager. Raw chicken 45-46F inside pan directly next to fryers. -strongly advised to use time as public health control
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open gallon of milk inside bar
02C-03-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee washed/rinsed hands at prep sink in back
12A-03-4
Basic - Standing water or very slow draining water in handwash sink. -hand sink in back next time beer cooler **Corrected On-Site**
29-20-5
Basic - Single-service articles not stored inverted or protected from contamination. -portion cups on cook line **Corrected On-Site**
25-06-4
64
Jan 2, 2025
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked mushrooms 47-49F, did not cool from prior night prep based upon questions answered by person in charge. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -sautéed mushrooms
01B-36-5
High Priority - Dipperwell faucet bent downward eliminating required air gap. **Corrected On-Site**
29-47-4
High Priority - Employee wiped/touched bare body part and then engaged in food preparation, handled clean equipment or utensils without washing hands. Employee/cook failed to wash hands before putting on gloves to initiate a task working with food.
12A-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken 125F in double boil pan on grill, manager added more water to allow disperse around product. Less than 45 minutes. Manager reheated ro 165F **Corrected On-Site**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical in unlabeled spray bottle hanging next to mop sink **Corrected On-Site**
41-17-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cheesecake -gallon of milk inside bar cooler **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. -trash can placed in front of handwash sink on cook line -pan inside hand sink at end of bar **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent near walk in cooler
36-34-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind slatted grill
36-27-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some hood filters
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone placed on multi use prep table in front of tabletop steamwell **Corrected On-Site**
40-06-5
27
Mar 18, 2024
Complaint Full
No violations found.
100
Mar 15, 2024
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooler across from oven shredded cheese 50f ,cut tomatoes 46f per manager in cooler less than 2 hours placed in another cooler -Nacho reach in cooler,sour cream,cabbage,Mac and cheese,cut tomatoes,pot stickers 44f to 48f per manager in cooler less than 4 hours,placing in walk in cooler Cooked mushroom 46f ,cut tomatoes 45f manager discarded Reach in cooler across from fryers rice 46f ,slice cheese cheese 44f less than 4 hours -employees place ice bags on product See stop sale -corn beans 47f, Cut tomatoes 50 f,cut lettuce 56f **Warning** - From follow-up inspection 2024-03-15: Cooler across from flat grill shredded cheese 46f,rice 47f,cut tomatoes 41f,cooked onions 41f,sour cream 46f Small cooler shredded cheese 46f,ribs 41,ribs 46f Cooler next to burners -cut tomatoes 41f,mushrooms 47f cooling Establishment has ice on product . Manager states Turned coolers down and has a service call in. Salad cooler Cole slaw 41,cut leafy green 41f,shredded cheese 41f **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-03-15: **Time Extended**
16-62-1
Basic - - From initial inspection : 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. -salmon in walk in cooler **Warning** - From follow-up inspection 2024-03-15: **Time Extended**
06-09-1
74
Mar 14, 2024
Complaint Full
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken 127 placed on stove to reheat **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooler across from oven shredded cheese 50f ,cut tomatoes 46f per manager in cooler less than 2 hours placed in another cooler -Nacho reach in cooler,sour cream,cabbage,Mac and cheese,cut tomatoes,pot stickers 44f to 48f per manager in cooler less than 4 hours,placing in walk in cooler Cooked mushroom 46f ,cut tomatoes 45f manager discarded Reach in cooler across from fryers rice 46f ,slice cheese cheese 44f less than 4 hours -employees place ice bags on product See stop sale -corn beans 47f, Cut tomatoes 50 f,cut lettuce 56f **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -Salmon 109f correct to 167f **Corrected On-Site** **Warning**
03C-75-5
Intermediate - Handwash sink used for purposes other than handwashing. -pan in handsink at outside bar **Warning**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar by dishmachine **Warning**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical at outside bar **Warning**
41-17-4
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. -salmon in walk in cooler **Warning**
06-09-1
Basic - Ice scoop handle in contact with ice. -ice bin by entrance to kitchen **Warning**
10-08-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm **Warning**
21-08-4
32
Dec 8, 2023
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -outside bar **Corrected On-Site**
31B-02-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
78
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 Apr 9, 2026. The public record contains eight 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 Port Orange?
Miller's Ale House most recently scored 64 out of 100, which is about the same as the Port Orange average of 66.
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 six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Miller's Ale House means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Miller's Ale House inspected?
Based on the inspection history on file, Miller's Ale House is inspected around three times per year on average.
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