MILLER'S ALE HOUSE
907 TAYLOR RD, Port Orange FL 32127 · 386.309.5948
Last inspected Apr 9, 2026 · 8 visits since December 2023
MAR 24
JAN 25
MAY 25
DEC 25
APR 26
▼ IMPROVING
5 inspections trending up, 33 points better than where it started.
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. -bartender touching cut orange to place on glass with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Dipperwell faucet bent downward eliminating required air gap.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (45-46F - Cold Holding); buttermilk (60F - Cold Holding) -inside topside of batter station at end of cook line for less than 1 hour, manager stated breaker recently tripped at station, moved product to walk in cooler to chill down. Rechecked fish at 38F at end of inspection
Floor soiled/has accumulation of debris. -inside walk in cooler
In-use tongs stored on equipment door handle between uses.
Show the remaining 1 finding ▾
Water leaking from pipe and/or faucet/handle. -hand sink faucet at entrance to cook line
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
Show 9 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. -bartender touching cut orange to place on glass with bare hands.
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. -blue cheese and shredded mozzarella at 52°f in reach in cooler. In cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -blue cheese and shredded mozzarella at 52°f in reach in cooler. In cooler overnight.
Equipment and utensils not properly air-dried - wet nesting.
In-use knife/knives stored under toaster.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -grease, food debris buildup under grill.
Reach-in cooler drawers have accumulation of soil residues.
Self-closing metering faucet does not provide water for at least 15 seconds. -sink on right side, ladies restroom.
May 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -buttermilk at fry/batter station 57F for 2.5 hrs per manager. Raw chicken 45-46F inside pan directly next to fryers. -strongly advised to use time as public health control
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open gallon of milk inside bar
Employee washed hands in a sink other than an approved handwash sink. -employee washed/rinsed hands at prep sink in back
Single-service articles not stored inverted or protected from contamination. -portion cups on cook line
Standing water or very slow draining water in handwash sink. -hand sink in back next time beer cooler
Jan 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked mushrooms 47-49F, did not cool from prior night prep based upon questions answered by person in charge. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -sautéed mushrooms
Dipperwell faucet bent downward eliminating required air gap.
Employee wiped/touched bare body part and then engaged in food preparation, handled clean equipment or utensils without washing hands. Employee/cook failed to wash hands before putting on gloves to initiate a task working with food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken 125F in double boil pan on grill, manager added more water to allow disperse around product. Less than 45 minutes. Manager reheated ro 165F
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cheesecake -gallon of milk inside bar cooler
Handwash sink not accessible for employee use at all times. -trash can placed in front of handwash sink on cook line -pan inside hand sink at end of bar
Spray bottle containing toxic substance not labeled. -blue chemical in unlabeled spray bottle hanging next to mop sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent near walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone placed on multi use prep table in front of tabletop steamwell
Employee with no beard guard/restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some hood filters
Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind slatted grill
Mar 18, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 15, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooler across from oven shredded cheese 50f,cut tomatoes 46f per manager in cooler less than 2 hours placed in another cooler -Nacho reach in cooler,sour cream,cabbage,Mac and cheese,cut tomatoes,pot stickers 44f to 48f per manager in cooler less than 4 hours,placing in walk in cooler Cooked mushroom 46f,cut tomatoes 45f manager discarded Reach in cooler across from fryers rice 46f,slice cheese cheese 44f less than 4 hours -employees place ice bags on product See stop sale -corn beans 47f, Cut tomatoes 50 f,cut lettuce 56f
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 in walk in cooler
Mar 14, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -Salmon 109f correct to 167f
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. -cooler across from oven shredded cheese 50f,cut tomatoes 46f per manager in cooler less than 2 hours placed in another cooler -Nacho reach in cooler,sour cream,cabbage,Mac and cheese,cut tomatoes,pot stickers 44f to 48f per manager in cooler less than 4 hours,placing in walk in cooler Cooked mushroom 46f,cut tomatoes 45f manager discarded Reach in cooler across from fryers rice 46f,slice cheese cheese 44f less than 4 hours -employees place ice bags on product See stop sale -corn beans 47f, Cut tomatoes 50 f,cut lettuce 56f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken 127 placed on stove to reheat
Handwash sink used for purposes other than handwashing. -pan in handsink at outside bar
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. -bar by dishmachine
Spray bottle containing toxic substance not labeled. -blue chemical at outside bar
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 in walk in cooler
Ice scoop handle in contact with ice. -ice bin by entrance to kitchen
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm
Dec 8, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No paper towels or mechanical hand drying device provided at handwash sink. -outside bar
No Heimlich maneuver/choking sign posted.
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.