Miller's Ale House
Last inspected: Jan 7, 2026
82
Score
Inspectors have visited Miller's Ale House eight times, with records going back to 2023. Miller's Ale House was last inspected on Jan 7, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
“Equipment and utensils not properly air-dried - wet nesting” accounts for the largest share of issues, appearing three times across the record.
Miller's Ale House scores about where you'd expect for a Port St. Lucie restaurant. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
82
Jul 22, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Feb 6, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
52
Oct 7, 2024
Routine - Food
No violations found.
100
Oct 4, 2024
Routine - Food
3 critical violations. 2 major violations. 6 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 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**
03B-01-6
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**
03A-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**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cook's line. **Repeat Violation**
22-02-4
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**
22-56-4
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**
14-74-7
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans and plastic containers. Manager removed. **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. In front of three compartment sink and ice machine.
36-22-4
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**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Manager removed. **Corrected On-Site**
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery over cheese. Manager placed on bottom shelf. **Corrected On-Site**
08B-17-4
39
Apr 26, 2024
Complaint Full
2 minor violations.
View 2 violations
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**
24-08-4
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**
14-09-4
90
Apr 24, 2024
Complaint Full
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - 5 Live, small flying in the bar area.
35A-02-6
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**
03A-02-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
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
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line Bar hand sinks no paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. From wait staff area and bar
41-17-4
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
14-74-7
Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage pans and cups at the server station.
24-08-4
Basic - Grill brush in poor repair. Recommend replacing
14-11-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Several cutting boards on the cook line has cut marks and is no longer cleanable.
14-09-4
35
Dec 8, 2023
Food-Licensing Inspection
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 Jan 7, 2026. The public record contains eight inspections in total.
What is the most common violation at Miller's Ale House?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited three times, more than any other issue at Miller's Ale House.
How does Miller's Ale House compare to other restaurants in Port St. Lucie?
Miller's Ale House most recently scored 82 out of 100, which is about the same as the Port St. Lucie average of 80.
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 five 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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