MILLER'S ALE HOUSE
5430 DONALD ROSS ROAD, Palm Beach Gardens FL 33418
Last inspected Aug 12, 2026 · 12 visits since December 2023
NOV 24
MAR 25
JUL 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. At cook line - inside reach in cooler- approximately 1 live roach crawling inside container with shredded cheese- operator killed and removed roach see stop sale for shredded cheese.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024023482 | Mar 29, 2024 | May 16, 2024 | $400 |
Inspection history
12 visits, newest first
Aug 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Dented/rusted cans present. See stop sale. At dry storage, #10 can tomato sauce dented. Operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, chicken and cheese stuffed egg rolls (47F - Cold Holding) not prepared or portioned today. Operator stated item held in unit approximately 1 hour. Advised operator of cold holding parameters. Operator moved item to freezer to quick chill.
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line low boy, cooked chicken (130F - Hot Holding), operator stated item held in unit approximately 1 hour. Operator discarded product.
Soiled dry wiping cloth in use. At cook line, soiled dry wiping cloth used to wipe cutting board. Operator removed wiping cloth.
Jul 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored in same container as ready-to-eat food. At reach in cooler at cookline - raw ground beef stored over roasted beef- operator removed and stored properly.
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. At flip top cooler at cookline- corn salsa 45-47F, chopped lettuce 45-47F- cold holding, sliced tomatoes 45-47F- cold holding, salsa 45-47F- cold holding, cooked peppers 45-47F- cold holding, cooked mushrooms 45-47F- cold holding, roast beef 45-47F- cold holding, shredded cheese 45-47F - cold holding, cooked rice 45-47F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline- corn salsa 45-47F, chopped lettuce 45-47F- cold holding, sliced tomatoes 45-47F- cold holding, salsa 45-47F- cold holding, cooked peppers 45-47F- cold holding, cooked mushrooms 45-47F- cold holding, roast beef 45-47F- cold holding, shredded cheese 45-47F - cold holding, cooked rice 45-47F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale.
Handwash sink used for purposes other than handwashing. At handwashing sink by cookline area- towels inside sink- operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at cookline area- operator removed.
Mar 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink used for purposes other than handwashing. Sink with sanitizer bucket operator removed.
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over whole muscle beef - operator removed and stored properly.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between equipment- operator removed and stored properly.
May 29, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 28, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. At cook line - inside reach in cooler- approximately 1 live roach crawling inside container with shredded cheese- operator killed and removed roach see stop sale for shredded cheese.
Stop Sale issued due to food not being in a wholesome, sound condition. Roach activity present as evidenced by live roaches found. At cook line - inside reach in cooler- approximately 1 live roach crawling inside container with shredded cheese- operator killed and removed roach see stop sale for shredded cheese.
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. At flip top cooler near cookline- cooked mushrooms 50-54F- cold holding, diced tomatoes 50-54F- cold holding, corn and black bean salsa 50-54F- cold holding, marinara sauce 50-55F- cold holding, cooked pasta 50-55F- cold holding, cooked dumplings 50-55F -cold holding- Alfredo sauce 50-54F- cold holding -food not prepared or portioned today- food out of temperature for 7 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near cookline- cooked mushrooms 50-54F- cold holding, diced tomatoes 50-54F- cold holding, corn and black bean salsa 50-54F- cold holding, marinara sauce 50-55F- cold holding, cooked pasta 50-55F- cold holding, cooked dumplings 50-55F -cold holding- Alfredo sauce 50-54F- cold holding -food not prepared or portioned today- food out of temperature for 7 hours- see stop sale. At reach in cooler in middle of cookline- shredded cheese 55-57F- cold holding, chopped lettuce 48-54F- cold holding, corn salsa 48-53F- cold holding, coleslaw 48-51F- cold holding, diced tomatoes 48-52F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved walk in freezer to quick chill.
Mar 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline- employee dropped piece of equipment on floor - picked up equipment with gloves on - changed gloves and washed hands properly.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish washer area employee handled dirty dishes then proceeded to handle clean dishes without washing hands- employee washed hands.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp dishmachine temp 0F. Operator continue to run machine until it reach temp. Dishmachine reached temperature 160F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler - raw shrimp (55F - Cold Holding) - food not prepared or portioned today- food out of temperature overnight- see stop sale. At flip top cooler #1 diced tomatoes (47F - Cold Holding); housemade Alfredo sauce (48F - Cold Holding)); corn salsa (48F - Cold Holding) shredded cheese (48F - Cold Holding)- food not prepared or portioned today, food been out of temperature for 3 hours. Operator discarded food items..
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fry holding unit-cooked fries 116F - hot holding- food out of temperature for 15 minutes- operator discarded.
Toxic substance/chemical improperly stored. At server station - container of hand sanitizer stored over drink prep counter- operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- prime rib (55F - Cooling) @ 2:40 since 12:30 pm to 53F @ 3:30pm- food covered - at current rate of cooling food will not reach 41F within remaining 3 hours- operator uncovered.
In-use knife/knives stored in cracks between reach in cooler and prep counter- operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ damp wiping cloths stored in sanitizing solution.- operator removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm)
Dec 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. At cookline - employee handled raw meat then proceeded to handle plates for other order- educated operator- employee changed gloves and washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At wait station on left side of restaurant- observed approximately 3 small flying insects landing on dry storage and single service items. At back area by ice machine and soda boxes - observed approximately 3 small flying insects landing on soda boxes and surrounding wall.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler in middle of cookline- shredded cheese 45-47F- cold holding, salsa 45-47F- cold holding, shredded lettuce 45-47F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- food double panned- operator moved to walk in cooler to quick chill. At reach in cooler near pasta station- shreeded mix cheese 45-47F- cold holding, shreeded mozzarella 45-47F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved to walk in cooler to quick chill. At reach in cooler near pasta station- shreeded mix cheese 45-47F- cold holding, shreeded mozzarella 45-47F- cold holding- food not prepared or portioned today - food out of temperature for 45 minutes- operator moved to walk in cooler to quick chill. At reach in cooler by fry station- Buttermilk 45-49F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes - operator moved to walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box in middle of cookline- cooked chicken 119F-123F- hot holding- food out of temperature for 1 hour- operator moved to steamer to be reheated to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline-cooked green peppers 45-48F at 12:00 to 45-48F at 12:35 ( cooling since 10:45) - food double panned- at current rate of cooling food will not reach 41F within remaining time - operator over to walk in cooler to quick chill.
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.