MILLER'S BOYNTON ALE HOUSE
2212 N CONGRESS AVE, Boynton Beach FL 33426 · 561.735.0591
Last inspected Jul 16, 2026 · 10 visits since November 2023
JUL 24
JAN 25
AUG 25
JAN 26
JUL 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken over raw fish - operator moved fish to different cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024046388 | Jul 3, 2024 | Aug 27, 2024 | $600 |
| 2--2024019834 | Mar 11, 2024 | Apr 23, 2024 | $1,200 |
| 2--2023068627 | Nov 15, 2023 | Jan 16, 2024 | $400 |
| 2--2022032976 | Jun 29, 2022 | Aug 4, 2022 | $200 |
| 2--2019044149 | Jul 31, 2019 | Sep 26, 2019 | $400 |
| 2--2019013580 | Mar 15, 2019 | Jun 20, 2019 | $200 |
Inspection history
10 visits, newest first
Jul 16, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: buttermilk dredge (53F - Cold Holding); whipped butter (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2.5 hours. Time control procedure emailed to operator.
Cutting board has cut marks and is no longer cleanable. At sauté station flip top cooler.
Jul 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over egg roll mix (cooked chicken) at cook line drawer cooler. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: buttermilk dredge (53F - Cold Holding); whipped butter (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2.5 hours. Time control procedure emailed to operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: mashed potatoes (125F - Hot Holding); cheese sauce (126F - Hot Holding); alto sham: brown gravy (milk) (110F - Hot Holding); mashed potatoes (98F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator placed products in steamer to reheat to 165+F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink.
Cutting board has cut marks and is no longer cleanable. At sauté station flip top cooler.
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shaved beef opened from commercial packaging over potato chips at reach in freezer on cook line. Educated operator on proper storage procedures.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink with no additional vacuum breaker.
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. Observed mahi in commercial reduced oxygen packaging at walk in cooler. Per operator, product removed from freezer last night. Advised operator to remove fish from reduced oxygen packaging.
Aug 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta 50F-52F in prep area, cooked yesterday, not portioned or prepped today. In cooler since yesterday. 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta 50F-52F in prep area, cooked yesterday, not portioned or prepped today. In cooler since yesterday.
Employee switched from working with raw bacon, placing bacon slices on a tray to ready-to-eat cooked mushrooms without washing hands. Cook went to wash his hands and changed gloves.
Jan 30, 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 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grilled onions 48F-49F grilled last night in drawer at cook line, cooling in a deep covered container. 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grilled onions 48F-49F grilled last night in drawer at cook line, cooling in a deep covered container.
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. Cheese 47-49F not sliced or portioned today in drawer on cook line since yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 47-49F not sliced or portioned today in drawer on cook line since yesterday. Onion soup cooling over night,next to cheese might have heated up the cheese. See stop sale
Bowl or other container with no handle used to dispense rice in stand up reach in cooler at cook line. Chef removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust hood above dish machine.
Working containers of flour removed from original container not identified by common name. Next to cook line. Chef labeled.
Jul 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 3, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boil eggs (49F - Cold Holding); spinach dip (49F - Cold Holding); pick up station. Not prepped or portioned. In unit less than four hours. Placed back in walk in cooler. potstickers (50F - Cold Holding); cut cabbage (50F - Cold Holding) sautee station drawer. Not prepped or portioned. In unit less than four hours. Placed back in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior to ice cream freezer chest
Spray bottle containing toxic substance not labeled. Spray bottle at server station one Four spray bottles at indoor bar hand sink
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tiles next to camera near server station one
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent dusty Over steam table at end of cook line Vents throughout kitchen unclean Vent over tv in dining room near to go bags Dust ceiling tiles in dining room
Wall soiled with accumulated grease, food debris, and/or dust. End of cook line above shelf storing sauces At dish machine
Working containers of food removed from original container not identified by common name. Flour
Mar 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken over raw fish - operator moved fish to different cooler.
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. sandwich make table - corned beef portions (45F-47F - Cold Holding); sliced roast beef (44F-46F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sandwich make table - corned beef portions (45F-47F - Cold Holding); sliced roast beef (44F-46F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warmer - garlic sauce (94F - Hot Holding) held under 1 hour in water bath of 112 degrees - operator moved to stove to reheat to 165F. Recheck 189F - reheating.
No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen hand sink - operator provided.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on hot line preparing food wearing a watch - employee removed watch.
Nov 16, 2023Call 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. Reach in cooler across from fry station:; coleslaw(46F - Cold Holding); mozzarella cheese (46F - Cold Holding); chopped romaine (46F - Cold Holding); raw tuna (47F - Cold Holding); cooked peppers (47F - Cold Holding). Expo line chimichurri (60F cold holding). Flip top cooler #3; across from flat top grill,cut lettuce (47F - Cold Holding); coleslaw (47F - Cold Holding); slice tomatoes (47F - Cold Holding). Per operator stored for more than 4 hours. No prepared or portioned today. Stop sale On fry station cooler chicken breast (47F - Cold Holding). Per operator stored for 2 hours, no prepared or portioned today. Moved to the freezer
Nov 15, 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 ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler front the flap top - Cooling: cut tomatoes at 3 pm(47°F cooling) since 11:00am - coleslaw at 3 pm 47F - Cooling)since 11am. Stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler front of frying station:; coleslaw(46F - Cold Holding); mozzarella cheese (46F - Cold Holding); chopped romaine (46F - Cold Holding); raw tuna (47F - Cold Holding); cooked peppers (47F - Cold Holding). Expo line chimichurri (60°F cold holding). Flip top cooler #3; cut lettuce (47F - Cold Holding); coleslaw (47F - Cold Holding); slice tomatoes (47F - Cold Holding). Per operator stored for more than 4 hours. No prepared or portioned today. Stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from fry station:; coleslaw(46F - Cold Holding); mozzarella cheese (46F - Cold Holding); chopped romaine (46F - Cold Holding); raw tuna (47F - Cold Holding); cooked peppers (47F - Cold Holding). Expo line chimichurri (60°F cold holding). Flip top cooler #3; across from flat top grill,cut lettuce (47F - Cold Holding); coleslaw (47F - Cold Holding); slice tomatoes (47F - Cold Holding). Per operator stored for more than 4 hours. No prepared or portioned today. Stop sale On fry station cooler chicken breast (47F - Cold Holding). Per operator stored for 2 hours, no prepared or portioned today. Moved to the freezer
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler across from flap top grill cut tomatoes at 3 pm(47°F cooling) since 11:00am - coleslaw at 3 pm 47F - Cooling)since 11am. Stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table on cook line across from fryer station. Parmesan garlic soup (114F - Hot Holding). Operator moved to steamer for reheating to 165°F +
Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink in the cook line, employee changed the battery.
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.