MILLER'S ALE HOUSE
1775 NW ST LUCIE W BLVD, Port St. Lucie FL 34986
Last inspected Jun 8, 2026 · 9 visits since December 2023
OCT 24
FEB 25
JUL 25
JAN 26
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Corn bean salsa 45-46F cold holding, pico 45F cold holding, cut lettuce 43F cold holding, cooked ribs 57F cold holding.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 8, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
No paper towels or mechanical hand drying device provided at handwash sink. To go section. Manager provided.
Jan 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Water tabs at server station. Manager cleaned and sanitized.
Duct tape used to repair nonfood-contact surface. On microwave handle. Operator has ordered replacement handle.
Equipment in poor repair. Gasket for dessert cooler. Gasket has been ordered, per Operator.
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding box Precooked pork 112F hot holding, mashed potatoes in bag 97F hot holding, cooked chicken 112F hot holding. Manager moved temp up was at 140F now at 175F. Items in hot box less than 2 hours. rechecked precooked pork 170F hot holding, rechecked mashed potatoes 137F hot holding.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked onions cooling ambient on cooling rack found at 72F. Manager quickly placed into walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Water tabs at expos. Employee cleaned.
Current Hotel and Restaurant license not displayed. Manager provided.
Cutting board has cut marks and is no longer cleanable. Next to steam table and
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and gloves on dry storage shelf next to black beans. Manager removed items.
Ice scoop handle in contact with ice. At both ice container at bar. Manager corrected.
Wet mop not stored in a manner to allow the mop to dry. 3 in bucket. Manager hanged to dry.
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 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. Found at 0 ppm. Manager replaced sanitizer solution and primed and 2nd recheck found at 50 ppm.
Handwash sink not accessible for employee use at all times.
Couple Cutting boards has cut marks and is no longer cleanable on cooks line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on ware washing drying rack. Manger unstacked.
Food stored on floor. Bag in a box.
Interior of microwave has accumulation of black substance/grease/food debris.
Light not functioning. 1 bulb. Manager replaced.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside interior of reach in cooler drop station.
Standing water in bottom of reach-in-cooler used for plates. Manger removed.
Oct 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Corn bean salsa 45-46F cold holding, pico 45F cold holding, cut lettuce 43F cold holding, cooked ribs 57F cold holding.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn bean salsa 45-46F cold holding, pico 45F cold holding, cooked ribs 57F cold holding. Items out of temp were left in cooler from over night. Manager discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pasta made 1 hour ago found at 99-100F in hot holding unit in prep area. Hold holding unit ambient digital thermometer read 125F. Manager moved thermometer knob to 140F.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cook's line.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Placed thermolabel on dish found at 0. Reran 3x. Provided thermometer and was found at 171F.
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. Middle cooler and sandwich cooler. Manager informed and has called to be fixed. Waiting on a part first one cooler.
Equipment and utensils not properly air-dried - wet nesting. Pans and plastic containers. Manager removed.
Floor area(s) covered with standing water. In front of three compartment sink and ice machine.
No handwashing sign provided at a hand sink used by food employees. In employee/Men's guest bathroom. Informed Manager. Emailed and printed.
Old labels stuck to food containers after cleaning. Manager removed.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery over cheese. Manager placed on bottom shelf.
Apr 26, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Food storage pans and cups at the server station.
Several cutting boards on the cook line has cut marks and is no longer cleanable.
Apr 24, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
5 Live, small flying in the bar area.
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. Patio Bar 0 ppm
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler drawers; raw shrimp (60F - Cold Holding); raw salmon (57F - Cold Holding); raw mahi (57F - Cold Holding); raw chicken (57F - Cold Holding); raw steak (49F - Cold Holding); raw ground beef (46F - Cold Holding) cook states stocked at 9:00 found at 12:20
No paper towels or mechanical hand drying device provided at handwash sink. Cook line Bar hand sinks no paper towels.
Spray bottle containing toxic substance not labeled. From wait staff area and bar
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. Cooler drawers not being able to maintain foods at 41F keeps popping breaker and can't stay on
Equipment and utensils not properly air-dried - wet nesting. Food storage pans and cups at the server station.
Grill brush in poor repair. Recommend replacing
In-use tongs stored on equipment door handle between uses.
Several cutting boards on the cook line has cut marks and is no longer cleanable.
Dec 8, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.