MILLER’S ALE HOUSE HOLLYWOOD
3215 OAKWOOD BLVD, Hollywood FL 33020 · 954.925.7275
Last inspected Jan 14, 2026 · 10 visits since March 2024
MAY 24
SEP 24
MAR 25
AUG 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked prime rib (57F - Cooling). Per operator item has been cooling overnight. Not prepared or portioned today. See Stop Sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026017249 | Jan 13, 2026 | Apr 2, 2026 | $400 |
| 2--2024023044 | Mar 26, 2024 | May 16, 2024 | $200 |
Inspection history
10 visits, newest first
Jan 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In back walk in cooler, prime rib (46F - Cooling). Per manager prepared on 1-12 and cooling overnight in unit. See stop sale.
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. After multiple attempts dishmachine chlorine reading 0ppm chlorine. Requested employees to set up triple sink sanitizer when able for use.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In back walk in cooler, prime rib (46F - Cooling). Per manager prepared on 1-12 and cooling overnight in unit. 2) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, LEFT FLIPTOP UPPER - shredded cheese (54F - Cold Holding); sliced provolone (51F - Cold Holding); cooked mushroom (53F - Cold Holding); cooked onions (54F - Cold Holding) LOWER - sour cream (50F - Cold Holding), portioned roast beef (51F - Cold Holding); cole slaw (50F - Cold Holding); chopped romaine (50F - Cold Holding). Per manager items not prepared or portioned today and all in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, LEFT FLIPTOP UPPER - shredded cheese (54F - Cold Holding); sliced provolone (51F - Cold Holding); cooked mushroom (53F - Cold Holding); cooked onions (54F - Cold Holding) LOWER - sour cream (50F - Cold Holding), portioned roast beef (51F - Cold Holding); cole slaw (50F - Cold Holding); chopped romaine (50F - Cold Holding). Per manager items not prepared or portioned today and all in unit overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cook line alto sham, pork osso bucco (118F - Hot Holding). Per employee initially reheated at 12:15-12:30pm. Employee returned pork to steamer to reheat and properly hot hold.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets by machine not inverted. Manager inverted on top of machine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch. Employee removed watch.
No conspicuously located ambient air temperature thermometer in holding unit. In cook line fliptop units.
Aug 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishmachine chemical hoses in improper chemicals. Operator switched hoses to proper chemicals and primed. Retested at 100ppm chlorine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left side flip top: shredded cheese (58F); sliced cheese (59F); cooked mushrooms (53F); cooked onions (58F); cooked prime rib (59F); coleslaw (52F); pickled onions (55F). Items being held in unit for approximately 2 hours. Operator moved items to walk in freezer to quick chill and called for service
Ice buildup in reach-in cooler. Observed at condenser of left side cook line flip top
Water draining onto floor surface. Water draining onto floor under ice machine
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked prime rib (57F - Cooling). Per operator item has been cooling overnight. Not prepared or portioned today. 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked prime rib (57F - Cooling). Per operator item has been cooling overnight. Not prepared or portioned today. See stop sale.
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. Bar dishwasher tested at 0ppm chlorine. Sanitizer empty. Operator replaced and retested at 100ppm chlorine
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above corned beef in cook line reach in cooler. Operator reorganized
Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line hand wash sink
Water draining onto floor surface. Water from ice machine draining onto floor then into floor drain. Discussed with operator
Working containers of food removed from original container not identified by common name. Oil in spray bottle not labeled. Operator labeled
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher across from ware washing area
Sep 27, 2024□ 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 ▾
Buildup of food debris/soil residue on equipment door handles. Observed at oven, walk in cooler doors
Sep 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
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. right side 2 door flip top: coleslaw (57F); cheese (55F); cut tomatoes (59F); salsa (56F); guacamole with tomatoes (55F); sour cream (58F); hard boiled egg (57F); cut lettuce (53F); blue cheese crumbles (56F). Per operator unit was turned off and items stored in unit overnight. Unknown time out of temperature. Items not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side 2 door flip top: coleslaw (57F); cheese (55F); cut tomatoes (59F); salsa (56F); guacamole with tomatoes (55F); sour cream (58F); hard boiled egg (57F); cut lettuce (53F); blue cheese crumbles (56F). Per operator unit was turned off and items stored in unit overnight. Unknown time out of temperature. Items not prepared or portioned today. See Stop Sale
Food-contact surface soiled with food debris, mold-like substance or slime. Area around soda nozzles at beverage stations soiled
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Operator unable to provide proof of certification at time of inspection. No other CFM present
Buildup of food debris/soil residue on equipment door handles. Observed at oven, walk in cooler doors
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. Raw salmon pulled for thawing today still frozen not removed from reduced oxygen packaging. Operator opened up packaging
Employee eating in a food preparation or other restricted area. Operator removed employee food from cook line
Standing water or very slow draining water in handwash sink. Observed at right side cook line hand wash sink
May 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer at triple sink reading 0ppm quaternary. Manager switched to chlorine and remade to proper 100ppm chlorine.
Raw animal food stored over/not properly separated from ready-to-eat food. In cookline single door reach in, container of raw shell eggs above bottled sauce and container of onions. Employee moved eggs to bottom of cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath at expo station, commercial blue cheese dressing (56F - Cold Holding). Container sitting above ice. Per manager in ice bath since 11:00am. Manager had dressing moved to walk in cooler to rechill. Dressing not prepared or portioned today.
Bowl or other container with no handle used to dispense food. Plastic cup in container of raw shrimp at sauté station. Employee removed cup.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook at front line wearing watch.
Employee with no beard guard/restraint while engaging in food preparation. Employees on cook line not wearing beard guards.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water at back freezer. Manager discarded water.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer buckets at cook line reading 0ppm quaternary. Manager switched to chlorine and added to correct 100ppm chlorine.
Working containers of food removed from original container not identified by common name. 1) squeeze bottles of oil at cook line not labeled. 2) bulk flour container not labeled Manager labeled all items.
Mar 27, 2024Call 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. Observed in flip top cooler sliced provolone (55F - Cold Holding); sliced Swiss (55F - Cold Holding); shredded cheese (55F - Cold Holding); caramelized onion (54F - Cold Holding); sauté mushrooms (54F - Cold Holding); sliced tomatoes (54F - Cold Holding); sliced corned beef (53F - Cold Holding); sliced roast beef (53F - Cold Holding) pico de gallo (54F - Cold Holding) per operator held less than two hours. Operator placed ice packs on items. Operator placed call to technician. Observed fish (47F - Cold Holding) in over stacked container. Cooked removed over stacked fish and placed in freezer to chill; milk (47F - Cold Holding); batter (56F - Cold Holding) in fry station per operator items held less than two hours. Cook placed ice bags on fish,milk,and batter.
Mar 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler sliced provolone (55F - Cold Holding); sliced Swiss (55F - Cold Holding); shredded cheese (55F - Cold Holding); caramelized onion (54F - Cold Holding); sauté mushrooms (54F - Cold Holding); sliced tomatoes (54F - Cold Holding); sliced corned beef (53F - Cold Holding); sliced roast beef (53F - Cold Holding) pico de gallo (54F - Cold Holding) per operator held less than two hours. Operator placed ice packs on items. Operator placed call to technician. Observed fish (47F - Cold Holding) in over stacked container. Cooked removed over stacked fish and placed in freezer to chill; milk (47F - Cold Holding); batter (56F - Cold Holding) in fry station per operator items held less than two hours. Cook placed ice bags on fish,milk,and batter.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink outside
Handwash sink used for purposes other than handwashing. Observed steak knife stored in hand washing sink located in dishwasher area. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. Located in dishwasher area. Operator replaced
Spray bottle containing toxic substance not labeled. Observed spray bottle of window cleaner.
Employee with no beard guard/restraint while engaging in food preparation. Observed cook with no beard guard/restraint while engaging in food preparation.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with shredded cheese in flip top next to steamer. Cooked removed.
Old labels stuck to food containers after cleaning. Operator removed
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand washing sin located in dishwasher area water or very slow draining water.
Working containers of food flour removed from original container not identified by common name.
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.