MILLER'S ALE HOUSE
10334 SOUTHSIDE BLVD, Jacksonville FL 32256 · 904.999.3253
Last inspected Aug 3, 2026 · 19 visits since September 2023
OCT 24
MAR 25
AUG 25
APR 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Wastewater on ground of establishment. Observed wastewater backing up through dishmachine floor drain during inspection. Person in charge was able to partially clear during inspection. Still backed up, but not overflowing. Person in charge called plumber during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
19 visits, newest first
Aug 3, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
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. Dish machine chlorine 0 ppm. Supply bucket needed priming. 100 ppm afterwards.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler 1 :; cheese 48°. cut tomato 49°, cut lettuce 48°, ribs 49°. ( - Cold Holding); Drawer Cooler : raw chicken 48°. raw beef 49°. salmon 49°. ( - Cold Holding); reach in cooler 3: cut tomato 52°, cut lettuce 53°. cheese 53°. cooked mushrooms 52°. cooked onions 52°. rice 52°. sliced roast beef 53°. veggi patties 54°. ( - Cold Holding) Per Person In Charge. Items placed about 1 pm. Items iced down or moved to walk in cooler.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Floor soiled/has accumulation of debris. Soiled floors. Kitchen.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Multiple scoop handles touching food in Drawer Cooler, coolers.
Apr 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese, gyoza, chicken stored above fill line in different make line reach in coolers at 46-50F. Person in charge removed excess and moved to reach in freezer to rapidly chill. Retemped at 43F or below by end of inspection.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sour cream on server line held on time per person in charge with no time mark. Person in charge marked appropriately.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter at mop sink missing vacuum breaker from both sides of splitter.
Spray bottle containing toxic substance not labeled. Observed two spray bottles kept on shelf in external electrical closet unlabeled. Person in charge labeled appropriately.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed white debris buildup on interior wall of ice machine. Person in charge began cleaning.
Equipment and utensils not properly air-dried - wet nesting. Multiple clean pans wet nesting in clean storage area.
Floor tiles missing and/or in disrepair. Observed several floor tiles with cracks, missing pieces at cook line. Also, standing water observed at floor in dish pit area. No active leak observed.
Old food stuck to clean dishware/utensils. Observed old food on bottom of clean dish ware pan on storage shelf. Person in charge pulled to reclean.
Water softener salt (food) stored in a location that is not clean and dry. Observed water softener salt stored on floor in riser room outside of back door. Also, fryer filter powder stored on shelf below cleaning chemicals in electrical room. Person in charge began rearranging.
Aug 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority0 Intermediate8 Basic
Show 12 findings ▾
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. Dishmachine in bar testing at 0ppm. Person in charge primed unit and retested at 50ppm by then end of inspection.
Live, small flying insects found. Observed two flying insects observed in back kitchen.
Stop Sale issued due to food not being in a wholesome, sound condition. Mahi thawed in walk in cooler with instructions to remove from packaging with no oxygen introduced.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sauté fliptop: cheese, spinach dip, cheese. In pasta station: pasta, pasta, pasta. In breading station: chicken. In salad make line: cheese, cheese, lettuce. Items in units 45-55F. Several items are above fill lines, other units have lids open. Person in charge began moving items to walk in cooler to rapidly chill.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance buildup. Interior of sauté fliptop with debris buildup where inner lining is separating from metal lid. Soda nozzle in exterior bar with debris buildup.
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. Mahi thawed in walk in cooler with instructions to remove from packaging with no oxygen introduced.
Equipment and utensils not properly air-dried - wet nesting. Observed cups at server line wet nesting.
Floor area(s) covered with standing water. Standing water on the floor in front of left sided server station. Person in charge states has called for service. Also, wall at dish pit with mold like substance buildup.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed insulation on left side of black ice cream reach in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy mold like substance buildup observed on soda plates at server line dispensers. Fronts of reach in cooler where doors meet unit with mold like substance buildup. Person in charge began cleaning. Hood filters with buildup in kitchen.
Old food stuck to clean dishware/utensils. Observed old food buildup on clean fryer baskets. Person in charge pulled to clean.
Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets at bar stored on floor. Person in charge raised.
Mar 17, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sauté cooler and drawers to right pasta, pasta, tomato, mushrooms, Mac and cheese 49-52F. In drawers under cook line not working, items held on ice salmon, fish, steak, steak 51-58F person in charge states have been in unit for approximately 3 hours, moved to walk in freezer to rapidly chill. In salad cooler cheese, sandwich line cheese 50-53F. In breading station line chicken wings, chicken 46-48F. Other items in unit holding temperature, may be due to drawers left open. Person in charge moved to walk in cooler. At server line sour cream and horseradish sauce with cream on line at 57-63F. Person in charge states has been on line for more than 4 hours. Person in charge discarded. Retemped several items at 43F or below in walk in cooler.
Mar 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects found Observed two flying insects in main bar area. Observed one flying insect near onions storage in back kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sauté cooler and drawers to right pasta, pasta, tomato, mushrooms, Mac and cheese 49-52F. In drawers under cook line not working, items held on ice salmon, fish, steak, steak 51-58F person in charge states have been in unit for approximately 3 hours, moved to walk in freezer to rapidly chill. In salad cooler cheese, sandwich line cheese 50-53F. In breading station line chicken wings, chicken 46-48F. Other items in unit holding temperature, may be due to drawers left open. Person in charge moved to walk in cooler. At server line sour cream and horseradish sauce with cream on line at 57-63F. Person in charge states has been on line for more than 4 hours. Person in charge discarded. Retemped several items at 43F or below in walk in cooler.
Mar 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 7 high priority.
7 High priority2 Intermediate6 Basic
Show 15 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle shredded lettuce with bare hands and add to bread. Spoke to employee during inspection.
Live, small flying insects found Observed two flying insects in main bar area. Observed one flying insect near onions storage in back kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Melted butter on line held on time with discard time of 2:15pm still on line in use at 2:50pm. Person in charge discarded. At server line sour cream and horseradish sauce with cream on line at 57-63F. Person in charge states has been on line for more than 4 hours. Person in charge discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sauté cooler and drawers to right pasta, pasta, tomato, mushrooms, Mac and cheese 49-52F. In drawers under cook line not working, items held on ice salmon, fish, steak, steak 51-58F person in charge states have been in unit for approximately 3 hours, moved to walk in freezer to rapidly chill. In salad cooler cheese, sandwich line cheese 50-53F. In breading station line chicken wings, chicken 46-48F. Other items in unit holding temperature, may be due to drawers left open. Person in charge moved to walk in cooler. At server line sour cream and horseradish sauce with cream on line at 57-63F. Person in charge states has been on line for more than 4 hours. Person in charge discarded. Retemped several items at 43F or below in walk in cooler.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Melted butter on line held on time with discard time of 2:15pm still on line in use at 2:50pm. Person in charge discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer on line Osso bucco 122F, marinara 125F, chicken 125F. Person in charge moved to steamer to reheat.
Wastewater on ground of establishment. Observed wastewater leaking from underneath dishmachine and onto ground around dish pit area. Person in charge states pipe was disconnected. Person in charge able to connect pipe during inspection, water no longer leaking onto the ground.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed stacked pasta in walk in cooler at 65F, Retemped one hour later at 62-63F. Person in charge began separating to improve airflow.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ovens with debris buildup. Interior of ice machine with mold like substance buildup/ staining.
Ceiling tile missing. Ceiling tile missing in kitchen by office. Also, wall at dishmachine under sink with debris buildup.
Equipment and utensils not properly air-dried - wet nesting. Multiple pans in clean dishware area wet nesting. Also, cups at server lines wet nesting.
Equipment in poor repair. Interior sauté station with lining separating from metal door. Debris buildup present. Also, handle to black reach in freezer storing ice cream with broken handle, exposed insulation observed on side. Also, rust observed on can opener.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Soda plates at server lines with mold like substance buildup.
Old labels stuck to food containers after cleaning. Old labels and label residue observed on multiple pans in clean dishware area. Also, grease buildup on exterior of multiple clean dishware items.
Water leaking from pipe and/or faucet/handle. Observed leak on side of dishmachine in patio bar area.
Oct 17, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptops on makeline top portion sour cream, cheese, rice, beef, tomato, Mac and cheese, cheese, mushrooms, beans and corn 47-74F. Person in charge states items were in temperature at line check conducted at 1:30pm. Observed several coolers with open spaces and open lids across from cookline. Person in charge began icing items down.
Oct 16, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptops on makeline top portion sour cream, cheese, rice, beef, tomato, Mac and cheese, cheese, mushrooms, beans and corn 47-74F. Person in charge states items were in temperature at line check conducted at 1:30pm. Observed several coolers with open spaces and open lids across from cookline. Person in charge began icing items down.
Oct 8, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority0 Intermediate9 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. One can of fudge with dent along seam.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects at server area. Also, observed one flying insect at bar.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In drawers at cookline raw ground beef patties stored over intact steaks served under consumer advisory. Person in charge rearranged. Also, raw shell egg stored in container of green onions. Person in charge discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptops on makeline top portion sour cream, cheese, rice, beef, tomato, Mac and cheese, cheese, mushrooms, beans and corn 47-74F. Person in charge states items were in temperature at line check conducted at 1:30pm. Observed several coolers with open spaces and open lids across from cookline. Person in charge began icing items down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding warmer on makeline chicken, chicken, chicken, chicken 123-129F person in charge discarded some chicken, began reheating the rest.
Employee with no beard guard/restraint while engaging in food preparation. Employee working with food on cookline with long beard. Employee put on beard guard.
Equipment and utensils not properly air-dried - wet nesting. Observed cups at bar wet nesting.
Equipment in poor repair. Observed container holding tortilla chips with melted side, no longer smooth and easily cleanable. Person in charge replaced. Also, lining to interior of sauté cooler separating from metal lid. Also, can opener with rust buildup.
Floor tiles missing and/or in disrepair. Floor tiles by dishmachine and threshold to walk in cooler holding water. Also, wall by dishmachine with debris buildup. Also, standing water observed in main and beverage walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cookline with debris buildup. Also, debris buildup observed on interior lid of sauté station cooler where interior is peeling. Also, interior of sauté 2 by hand wash sink with mold like substance and food debris buildup. Also, far cookline stand up reach in cooler by breading station with mold like substance observed on shelving. Also, interior of broiler with debris buildup. Also, interior of ice machine with mold like substance buildup.
No handwashing sign provided at a hand sink used by food employees. Missing hand wash signs at main bar, in kitchen near breading station. Person in charge began adding. Also, paper towel dispenser by triple sink, at server line not working. Person in charge got to work during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with debris buildup. Also, soda plates at server areas with mold like substance buildup. Also, shelving in walk in cooler with mold like substance and food debris buildup.
Old labels stuck to food containers after cleaning. Observed multiple containers in clean dishwasher area with old labels. Person in charge removed to clean.
Toilet/urinal not flushing/functioning properly. Observed one urinal in the men's restroom out of order.
Jun 17, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 10, 2024Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
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. Dishmachine in dishpit at 0ppm. Dishmachine in indoor and patio bar testing at 0ppm. Person in charge set up triple sink at 150ppm Quatanery ammonium to utilize until units can be fixed.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed in dish pit area on clean plate. Person in charge removed plate to be cleaned.
Handwash sink used for purposes other than handwashing. Ice bucket stored in hand wash sink at bar. Chemicals stored in hand wash sink by dish pit. Person in charge removed.
Accumulation of lime scale on the inside of the dishmachine. Lime scale observed inside main dishmachine in kitchen.
Floor area(s) covered with standing water. Standing water observed on floor at dish pit. Also, mold like substance buildup on wall under spray hose at dishpit.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at sink in standing water. Person in charge moved to reach in cooler.
Apr 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 28, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training due to all expired.
Feb 27, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop by entrance closest to dishmachine, tomato, cheese 46-47F. Lid open during inspection, person in charge added ice to items during inspection. In main line sandwich fliptop cheese at 60F stored over fill line. Person in charge moved to reach in cooler drawer. At server line sour cream on ice at 65F. Person in charge states has been out for 40 mins. Moved to reach in cooler.
Wastewater on ground of establishment. Observed wastewater backing up through dishmachine floor drain during inspection. Person in charge was able to partially clear during inspection. Still backed up, but not overflowing. Person in charge called plumber during inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training due to all expired.
Feb 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
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. Dishmachine testing at 0ppm in dishpit and in patio bar. Testing at 100ppm by end of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop by entrance closest to dishmachine, tomato, cheese 46-47F. Lid open during inspection, person in charge added ice to items during inspection. In main line sandwich fliptop cheese at 60F stored over fill line. Person in charge moved to reach in cooler drawer. At server line sour cream on ice at 65F. Person in charge states has been out for 40 mins. Moved to reach in cooler.
Wastewater on ground of establishment. Observed wastewater backing up through dishmachine floor drain during inspection. Person in charge was able to partially clear during inspection. Still backed up, but not overflowing. Person in charge called plumber during inspection.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer quatanery ammonium testing at 500+ ppm. Person in charge remade to 200ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave closest to dishmachine with debris buildup. Interior of ice machine with mold like substance buildup.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training due to all expired.
No soap provided at handwash sink. No soap at hand wash sink by dishmachine, at main bar, at patio bar. Person in charge provided during inspection. Missing paper towels from hand wash sink at server area. Missing hand wash sign at hand wash sink by breading station.
Spray bottle containing toxic substance not labeled. Multiple spray bottles with chemicals unlabeled.
Ceiling tile missing. Missing over dish storage in back of kitchen. Wall under sink at dishmachine area with debris buildup. Standing water on floor in walk in cooler.
Clean linens stored on floor. Bags of clean linens stored on floor in liquor room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed employee drink with open top on cutting board. Person in charge removed.
Equipment and utensils not properly air-dried - wet nesting. Observed cups at server line stacked wet nested.
Equipment in poor repair. Interior of sauté fliptop with interior of lid separating from metal.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in stand up reach in freezer across from breading station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda line at indoor bar with mold like substance buildup. Soda plates at drink dispensers with mold like substance buildup. Interior of hot holding unit with debris buildup.
Old labels stuck to food containers after cleaning. Observed old labels on multiple clean dishware items.
Single-service articles improperly stored. Cases of single service items stored in water heater room on floor. Observed water on floor from water heater. Person in charge began raising.
Water leaking from pipe and/or faucet/handle. Leak at sink at dish pit. Also, standing water observed in stand up reach in cooler with milk storage across from breading station.
Sep 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
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. Flip top Reach-in cooler across from grill area unable to maintain temperature of 41F and below. Ambient temperature 55F. Operator stated the cooler was just serviced. The serviceman was still outside so was coming back in to repair again.
Sep 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. One large can of shredded kraut dented and crimped around rim of can. Stop Sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handles raw chicken with gloves on, then changed gloves without handwashing and handled clean utensils. Discussed with operator.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 7 flying insects in the following areas: 1 at hand wash sink near managers office, 4 on front service line, 2 in outside bar area. Operator tried to kill flying insects during this inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced Swiss cheese (50F - Cold Holding); raw beef (48F - Cold Holding); house made meatloaf (47F - Cold Holding); cooked vegetables (50F - Cold Holding) in flip top reach-in cooler across from grill area. Cook stated the cooler was just serviced and they stocked up cooler from walk-in-cooler before temp in reach-in cooler was at 41F and below. Cook took all TCS foods out of cooler and placed in walk-in-cooler to chill until reach-in cooler is down to 41F and below. Retemped a couple of items at end of inspection and had dropped a couple of degrees.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers on cookline soiled/ stained. Also, interior of ice bin at soda dispensing machine at front service line near restroom soiled.
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. Flip top Reach-in cooler across from grill area unable to maintain temperature of 41F and below. Ambient temperature 55F. Operator stated the cooler was just serviced. The serviceman was still outside so was coming back in to repair again.
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. Commercially produced salmon in reduced oxygen packaging bearing a label to remove before thawing not removed from packaging and salmon was completely thawed in reach-in cooler drawer next to stove. Discussed with operator.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf across from prep area and also stacked cups near both soda dispensing machines at front service areas unable to properly air dry.
Equipment in poor repair. Interior of door of food warmer/ hot box next to stove in disrepair. Also, inner side of reach-in cooler lid at flip top reach-in cooler near stove in disrepair.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave one cook line across from stove area soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on all reach-in coolers and reach-in cooler drawers on cookline soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of multiple reach-in coolers on cookline and interior of reach-in cooler drawers have accumulation of debris/ soiled.
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.