MILLER JUPITER ALE HOUSE
126 CENTER ST, Jupiter FL 33458 · 561.746.6720
Last inspected Mar 5, 2026 · 8 visits since July 2023
JAN 24
JUL 24
NOV 24
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 13 points off where it started.
2 Live, small flying insects found in back prep area. Flying insects not seen landing anywhere. Operator was able to kill and remove 1 flying insect.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025072109 | Sep 2, 2025 | Oct 27, 2025 | $200 |
| 2--2023004556 | Jan 11, 2023 | Feb 10, 2023 | $200 |
Inspection history
8 visits, newest first
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
What the inspector wrote — 3 findings
Cook switched from working with raw burgers placing burgers on grill to ready-to-eat buns and clean utensils without washing hands. Cook went to wash her hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 48F-50F, pollock 50F, placed in reach in cooler in frying area 30 minutes ago. Not prepped or portioned today. Operator placed ice bags on food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prime Rib (122F - Hot Holding) at carving station in prep area. Operator stated Prime Rib was cooked 30 minutes ago. Cook placed prime rib in alto sham to reheat above 130F and hot hold above 130F.
Sep 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
2 Live, small flying insects found in back prep area. Flying insects not seen landing anywhere. Operator was able to kill and remove 1 flying insect.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shaved beef not in commercial packaging over French fries at reach in freezer by fryer, raw shrimp over cake and ice cream not in commercial packaging at reach in freezer by sauté cooler on cook line. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad cooler: cream (46F - Cold Holding); shredded cheese (46F - Cold Holding); boiled eggs (50F - Cold Holding); garlic butter (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator iced down products.
Handwash sink used for purposes other than handwashing. Degreaser spray bottle hanging on hand wash sink in back prep area.
Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled by triple sink. Advised operator to ensure all chemicals are labeled.
Nov 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shaved beef over fully cooked crab claws reach in cooler by grill Raw ground beef over cooked chicken at walk in cooler Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk dredge (57F - Cold Holding) Observed at chicken dredging station on cook line.; shredded cheese (68F - Cold Holding) Observed at flip top cooler on cook line stacked on top of another pan on upper portion of cooler. Per operator, not prepared or portioned today. Per operator, products out of temperature for approximately 1 hour. Operator added ice bags to product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken enchiladas (105F - Hot Holding) Observed in hot box on cook line.; mashed potatoes (123F - Hot Holding) Observed in hot box at end of cook line by entrance to kitchen. Operator turned up heat on hot holding units.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked mushrooms (45F - Cooling) at 2:45; cooling since 2:25 - 45F at 3:10 Observed in overstocked container at flip top cooler on cook line. At current rate of cooling product will not reach 41F within 6 hours. Operator added ice bag to product.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with mold like substance. Operator washed and sanitized.
Handwash sink used for purposes other than handwashing. Spatula stored in hand wash sink by range top stove on cook line.
Jul 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cove molding at floor/wall juncture broken/missing next to back door.
Floor tiles missing and/or in disrepair on cook line and prep kitchen.
Plumbing system in disrepair. Faucet on triple sink leaking, unable to turn water off.
Jul 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Alfredo sauce 52F, Buttermilk 50F, not cooked or prepped today, on ice at cook line. Ice level to low only covering the bottom. Cook stated removed from temperature control about one hour ago. Items were submerged into ice. At the end of inspection Alfredo sauce 43F and Butter milk is 42F. Dumplings 43F-48F, salsa 50F, sour cream 52F, not prepped or cooked today. Cook stocked cooler about one hour ago, foods are getting warmer during the inspection. Cooler is not keeping items cold. Cook added ice bags on top of foods.
Handwash sink not accessible for employee use at all times, spatulas stored in sink. Operator removed.
No soap provided at handwash sink on cook line. Operator provided.
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 37F on cook line not removed from vacuum package. Removed from freezer last night. Cook removed package.
Cove molding at floor/wall juncture broken/missing next to back door.
Floor area(s) covered with standing water in back kitchen.
Floor tiles missing and/or in disrepair on cook line and prep kitchen.
Objectionable odors in dish area next to back door.
Plumbing system in disrepair. Faucet on triple sink leaking, unable to turn water off.
Ventilation inadequate as evidenced by excessive steam in kitchen.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prime rib over fully cooked prime rib on speed rack in walk in cooler. Operator removed raw prime rib.
Handwash sink used for purposes other than handwashing. Used to dump ice. Operator removed the ice and reviewed with employees, only use hand sink to wash hands.
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line
Ice buildup in walk-in freezer.
Ice scoop handle in contact with ice at the bar Operator stored properly
In-use utensil stored in standing water less than 135 degrees Fahrenheit- spatulas at cook line at 102 F Operator discarded water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- all gaskets at cooler at cook line
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.