Miller's Jensen Ale House
Last inspected: Feb 20, 2026
67
Score
Going back to 2022, Miller's Jensen Ale House has 13 inspections in the public record. Miller's Jensen Ale House was last inspected on Feb 20, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around two violations each.
Across the inspection history, “time/temperature control for safety food” is the issue that surfaces most often, recorded three times.
Compared to other Jensen Beach restaurants (averaging 80), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
13
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
67
Oct 16, 2025
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. Observed at flip top cooler at cook line- Cole slaw (50F - Cold Holding); cooked mushrooms (47F - Cold Holding); cooked peppers (47F)sliced cheese(51F- cold holding); sliced ham (50F-cold holding); Per operator, items not prepared or portioned today, moved from walk in cooler and placed into flip top reach in cooler and left out of temperature for approximately 1 hour. Operator placed ice bags on top portion. Advised operator to move foods to walk in cooler to quick chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-16: Observed in flip top cooler cooked peppers at 46F cooked mushrooms at 47F Per operator, items not prepped/ portioned today and out of temperature for 2 hours. Advised operator to move foods into colder unit to bring to 41F with in 2 hours **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Oct 15, 2025
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
58
Jun 24, 2025
Complaint Full
No violations found.
100
Jun 23, 2025
Complaint Full
6 critical violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At dishwashing area- employee handled dirty dishes changed gloves then proceeded to Handel clean dishes without washing their hands- educated operator - employee washed their hands, **Corrective Action Taken** **Warning**
12A-07-5
High Priority - Non-food grade paper/paper towel used as liner for food container. At bar area- non food grade paper towels used in direct contact with mint inside container - educated operator employee removed non food grade paper. **Corrected On-Site** **Warning**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken and raw prime rib stored over bags of chopped lettuce- operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline grill station - pico 54F- cold holding, cooked mushrooms 52F- cold holding, cooked green peppers 52-54F- cold holding, coleslaw 43-47F- cold holding, sliced ham 50-54F- cold holding, sliced cheese 50-54F- cold holding, chopped lettuce 47-51F- cold holding, cooked onions 51-53F- cold holding, sliced tomatoes 49-52F- cold holding, sour cream 45-49F- cold holding - food not prepared or portioned today- as per operator food out of temperature for 2 hours- operator place ice bags in food to quick chill. At flip top cooler by cookline fry station- chopped lettuce 50-53F- cold holding, diced tomatoes 49-52F- cold holding, shredded cheese 49-52F- cold holding- food not prepared or portioned today- as per operator food out of temperature for 2 hours- operator placed ice bags on food 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 cookline fry station- cooked chicken tenders 89F- hot holding - food left out in container- operator placed to be reheated to 165F. At hot box in back prep area- Cooked mashed potatoes 100F- hot holding, French onion soup 100F- hot holding - as per operator food out of temperature for 1.5 hours- operator moved steamer to be reheated, **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. At dry storage shelf stainless steel spray bottle stored over single service containers- operator removed. **Corrected On-Site** **Warning**
41-10-4
41
Mar 5, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Cutting board soiled with food debris and mold slime at cook line. **Warning** - From follow-up inspection 2025-03-05: **Time Extended**
22-02-4
90
Feb 24, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
Sep 4, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken tenders in reach in cooler on cook line. Operator removed. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Pulled chicken(119F) and cooked spinach dip (116F) hot holding. Per operator, items out of temperature for 30 minutes. Operator reheated items to 190F. **Corrected On-Site**
03B-01-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bag over sugar packet containers at server station. Operator stored properly. **Corrected On-Site**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed Knife in between reach in coolers at back prep counter. Operator removed. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple shelves with dust debris on surface.
23-03-4
64
Feb 2, 2024
Routine - Food
No violations found.
100
Feb 1, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed fryer cook handling raw chicken , followed by dropping raw chicken on fryer, followed by handling chopped lettuce. Employee changed gloves, washed hands and discarded chopped lettuce **Corrected On-Site** **Warning**
12A-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed small Flip top cooler across from flat top grill cheese 50F cold Holding , coleslaw 50F cold Holding, sliced tomatoes 50F cold Holding , raw burgers 48F, cold Holding cooked onions 48F, cold Holding cooked mushrooms 48F cold Holding Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today Operator iced down products. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed inside walk-in cooler #1 by ice machine -a container covered with raw portioned burgers at 12:09 pm(52F cooling) since 11:50am rechecked at 12:30 pm same temperature. At the current cooling rate products will not cool to 41F within 4 hours. Operator moved to walk-in freezer **Corrective Action Taken** **Repeat Violation** **Warning**
03D-15-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Per operator they recently hired new employees Emailed form to operator to be printed and filled up by new employees with no food handler certificate **Warning**
11-26-1
61
Oct 13, 2023
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw Strip steaks mechanically tenderized over raw bacon walk in cooler. Operator stored properly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried onions (97F - Hot Holding) observed in pan under heat lamp at cook line. Per operator, out of temperature for 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. Time control procedure sent to operator. cooked chicken (127F - Hot Holding) observed in metal pan on back part of grill. Per operator, out of temperature for 15 minutes. Operator turned up flame on grill to bring temperature up to 165+F. **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken (57F - Cooling ) at 2:05 since 10:30 - 53F 2:20 At current rate of cooling product will not reach 41F within 4 hours. Operator split portions in half and placed in freezer. **Corrective Action Taken**
03D-15-4
67
Jan 12, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
58
Jul 18, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar area/dishmachine sanitizing at 0/ppm/chlorine.
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 49 degrees Hamburgers/ric#1/cookline/stored within 2 hours/corrective action taken/operator iced down hamburgers. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Storage of pans/cookline/corrective action taken/operator removed pan. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Old bay seasoning/prep area/corrective action taken/operator discarded soufflé cup. **Corrected On-Site**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline/corrective action taken/operator stored knives properly. **Corrected On-Site**
10-17-4
Basic - Stored food not covered. Breaded shrimp/walk in freezer/corrective action taken/operator covered food. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Flour/prep area/kitchen/corrective action taken/operator labeled flour. **Corrected On-Site**
02D-01-5
55
Frequently Asked Questions
When was Miller's Jensen Ale House last inspected?
The most recent health inspection at Miller's Jensen Ale House on file is from Feb 20, 2026. The public record contains 13 inspections in total.
What is the most common violation at Miller's Jensen Ale House?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Miller's Jensen Ale House.
How does Miller's Jensen Ale House compare to other restaurants in Jensen Beach?
Miller's Jensen Ale House most recently scored 67 out of 100, which is lower than the Jensen Beach average of 80.
Has Miller's Jensen Ale House's inspection record improved over time?
Results have been roughly steady. Inspections at Miller's Jensen Ale House have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Miller's Jensen 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 Jensen Ale House inspected?
Based on the inspection history on file, Miller's Jensen Ale House is inspected around four times per year on average.
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