Miller's Boynton Ale House
Last inspected: Jan 13, 2026
70
Score
The health department has logged 10 inspections at Miller's Boynton Ale House, the earliest from 2022. Miller's Boynton Ale House was last inspected on Jan 13, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
The city-wide average sits at 79, which Miller's Boynton Ale House's 70 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
10
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
70
Aug 21, 2025
Routine - Food
3 critical violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
64
Jan 30, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
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. Cheese 47-49F not sliced or portioned today in drawer on cook line since yesterday.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 47-49F not sliced or portioned today in drawer on cook line since yesterday. Onion soup cooling over night,next to cheese might have heated up the cheese. See stop sale
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grilled onions 48F-49F grilled last night in drawer at cook line, cooling in a deep covered container. 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grilled onions 48F-49F grilled last night in drawer at cook line, cooling in a deep covered container.
01B-36-5
Basic - Bowl or other container with no handle used to dispense rice in stand up reach in cooler at cook line. Chef removed. **Corrected On-Site**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust hood above dish machine.
23-03-4
Basic - Working containers of flour removed from original container not identified by common name. Next to cook line. Chef labeled. **Corrected On-Site**
02D-01-5
47
Jul 8, 2024
Complaint Full
No violations found.
100
Jul 3, 2024
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boil eggs (49F - Cold Holding); spinach dip (49F - Cold Holding); pick up station. Not prepped or portioned. In unit less than four hours. Placed back in walk in cooler. potstickers (50F - Cold Holding); cut cabbage (50F - Cold Holding) sautee station drawer. Not prepped or portioned. In unit less than four hours. Placed back in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at server station one Four spray bottles at indoor bar hand sink **Warning**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior to ice cream freezer chest **Warning**
22-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tiles next to camera near server station one **Warning**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent dusty Over steam table at end of cook line Vents throughout kitchen unclean Vent over tv in dining room near to go bags Dust ceiling tiles in dining room **Warning**
36-34-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. End of cook line above shelf storing sauces At dish machine **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Flour **Warning**
02D-01-5
58
Mar 11, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken over raw fish - operator moved fish to different cooler. **Corrected On-Site**
08A-20-5
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. sandwich make table - corned beef portions (45F-47F - Cold Holding); sliced roast beef (44F-46F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sandwich make table - corned beef portions (45F-47F - Cold Holding); sliced roast beef (44F-46F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **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. Warmer - garlic sauce (94F - Hot Holding) held under 1 hour in water bath of 112 degrees - operator moved to stove to reheat to 165F. Recheck 189F - reheating. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen hand sink - operator provided. **Corrected On-Site**
31B-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on hot line preparing food wearing a watch - employee removed watch. **Corrected On-Site**
13-07-4
47
Nov 16, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from fry station: ; coleslaw(46F - Cold Holding); mozzarella cheese (46F - Cold Holding); chopped romaine (46F - Cold Holding); raw tuna (47F - Cold Holding); cooked peppers (47F - Cold Holding). Expo line chimichurri (60F cold holding). Flip top cooler #3; across from flat top grill ,cut lettuce (47F - Cold Holding); coleslaw (47F - Cold Holding); slice tomatoes (47F - Cold Holding). Per operator stored for more than 4 hours. No prepared or portioned today. Stop sale On fry station cooler chicken breast (47F - Cold Holding) . Per operator stored for 2 hours, no prepared or portioned today. Moved to the freezer **Warning** - From follow-up inspection 2023-11-16: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #3; across from flat top grill ,cut lettuce (41F- Cold Holding); coleslaw (41F - Cold Holding); slice tomatoes (38F - Cold Holding). Expo line chimichurri ( 40F - cold holding) Reach in cooler across from fry station (bottom drawers)- Crumbled blue 46F - cold holding, Cut Romaine lettuce 52F - cold holding, operator stated both not portioned or prepared today held under 4 hours - operator moved to walk in cooler. Repeat Violation. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Nov 15, 2023
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler front the flap top - Cooling: cut tomatoes at 3 pm(47°F cooling) since 11:00am - coleslaw at 3 pm 47F - Cooling)since 11am. Stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler front of frying station: ; coleslaw(46F - Cold Holding); mozzarella cheese (46F - Cold Holding); chopped romaine (46F - Cold Holding); raw tuna (47F - Cold Holding); cooked peppers (47F - Cold Holding). Expo line chimichurri (60°F cold holding). Flip top cooler #3; cut lettuce (47F - Cold Holding); coleslaw (47F - Cold Holding); slice tomatoes (47F - Cold Holding). Per operator stored for more than 4 hours. No prepared or portioned today. Stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from fry station: ; coleslaw(46F - Cold Holding); mozzarella cheese (46F - Cold Holding); chopped romaine (46F - Cold Holding); raw tuna (47F - Cold Holding); cooked peppers (47F - Cold Holding). Expo line chimichurri (60°F cold holding). Flip top cooler #3; across from flat top grill ,cut lettuce (47F - Cold Holding); coleslaw (47F - Cold Holding); slice tomatoes (47F - Cold Holding). Per operator stored for more than 4 hours. No prepared or portioned today. Stop sale On fry station cooler chicken breast (47F - Cold Holding) . Per operator stored for 2 hours, no prepared or portioned today. Moved to the freezer **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler across from flap top grill cut tomatoes at 3 pm(47°F cooling) since 11:00am - coleslaw at 3 pm 47F - Cooling)since 11am. Stop sale **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table on cook line across from fryer station. Parmesan garlic soup (114F - Hot Holding). Operator moved to steamer for reheating to 165°F +**Corrective Action Taken** **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink in the cook line, employee changed the battery. **Corrected On-Site** **Warning**
31B-06-4
50
Apr 7, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Fry cook can not answer questions about cooking temperatures for fish, chicken or beef. Reviewed cooking temperatures. **Corrective Action Taken**
53B-15-4
Basic - Employee beverage container in a cold holding unit with food to be served to customers, ice cream freezer.
12B-13-4
86
Dec 1, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
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. Inside/outside bar dish machines tested at 0ppm. Operator attempted to prime sanitizer. Sanitizer will not prime. Operator called for service **Corrective Action Taken** **Repeat Violation**
22-41-4
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw steak stored above cooked snow crab in cook line reach in cooler. Operator reorganized **Corrected On-Site**
08A-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar. Operator cleaned and sanitized **Corrected On-Site**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored on shelving above prep table. Operator removed **Corrected On-Site**
40-06-5
Basic - Ice buildup in walk-in freezer. Observed at both walk in freezers. Discussed with operator
14-69-4
61
Frequently Asked Questions
When was Miller's Boynton Ale House last inspected?
The most recent health inspection at Miller's Boynton Ale House on file is from Jan 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Miller's Boynton 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 Miller's Boynton Ale House.
How does Miller's Boynton Ale House compare to other restaurants in Boynton Beach?
Miller's Boynton Ale House most recently scored 70 out of 100, which is lower than the Boynton Beach average of 79.
Has Miller's Boynton Ale House's inspection record improved over time?
Results have been roughly steady. Inspections at Miller's Boynton Ale House have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Miller's Boynton 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 Boynton Ale House inspected?
Based on the inspection history on file, Miller's Boynton Ale House is inspected around three times per year on average.
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