MILLER'S JENSEN ALE HOUSE
3611 NW FEDERAL HWY, Jensen Beach FL 34957 · 772-692-3611
Last inspected Aug 24, 2026 · 12 visits since October 2023
FEB 25
JUN 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw Strip steaks mechanically tenderized over raw bacon walk in cooler. Operator stored properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 24, 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
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Observed pan sheet ps soiled with old food debris
Buildup of food debris/soil residue on equipment door handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Feb 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Employee handled soiled dish try and then engaged in handled clean equipment or utensils without washing hands at dish pit Employee washed hands
Handwash sink used for purposes other than handwashing.
No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned
Oct 16, 2025Call 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 at flip top cooler at cook line- Cole slaw (50F - Cold Holding); cooked mushrooms (47F - Cold Holding); cooked peppers (47F)sliced cheese(51F- cold holding); sliced ham (50F-cold holding); Per operator, items not prepared or portioned today, moved from walk in cooler and placed into flip top reach in cooler and left out of temperature for approximately 1 hour. Operator placed ice bags on top portion. Advised operator to move foods to walk in cooler to quick chill
Oct 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw fish and chicken then proceed to remove gloves and put new ones one to begin prepping orders and clean food equipment without washing hands. Reviewed proper hand washing with operator employees washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at cook line- Cole slaw (50F - Cold Holding); cooked mushrooms (47F - Cold Holding); cooked peppers (47F)sliced cheese(51F- cold holding); sliced ham (50F-cold holding); Per operator, items not prepared or portioned today, moved from walk in cooler and placed into flip top reach in cooler and left out of temperature for approximately 1 hour. Operator placed ice bags on top portion. Advised operator to move foods 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. Observed garlic butter in steam table at 108F- hot holding, per operator, food related on stove and left on low heat element out of temperature for approximately 1 hour. Operator placed garlic butter on higher temperature to reheat to 165F within 2 hours, garlic butter at 171F at 12:00);
Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Observed cooked chicken wings not cooked to 165F per operator with no Written procedures for non-continuous cooking of raw animal foods,emailed operator proper paper work.
Jun 24, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 23, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At dishwashing area- employee handled dirty dishes changed gloves then proceeded to Handel clean dishes without washing their hands- educated operator - employee washed their hands,
Non-food grade paper/paper towel used as liner for food container. At bar area- non food grade paper towels used in direct contact with mint inside container - educated operator employee removed non food grade paper.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken and raw prime rib stored over bags of chopped lettuce- operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline grill station - pico 54F- cold holding, cooked mushrooms 52F- cold holding, cooked green peppers 52-54F- cold holding, coleslaw 43-47F- cold holding, sliced ham 50-54F- cold holding, sliced cheese 50-54F- cold holding, chopped lettuce 47-51F- cold holding, cooked onions 51-53F- cold holding, sliced tomatoes 49-52F- cold holding, sour cream 45-49F- cold holding - food not prepared or portioned today- as per operator food out of temperature for 2 hours- operator place ice bags in food to quick chill. At flip top cooler by cookline fry station- chopped lettuce 50-53F- cold holding, diced tomatoes 49-52F- cold holding, shredded cheese 49-52F- cold holding- food not prepared or portioned today- as per operator food out of temperature for 2 hours- operator placed ice bags on food to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline fry station- cooked chicken tenders 89F- hot holding - food left out in container- operator placed to be reheated to 165F. At hot box in back prep area- Cooked mashed potatoes 100F- hot holding, French onion soup 100F- hot holding - as per operator food out of temperature for 1.5 hours- operator moved steamer to be reheated,
Toxic substance/chemical improperly stored. At dry storage shelf stainless steel spray bottle stored over single service containers- operator removed.
Mar 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed Cutting board soiled with food debris and mold slime at cook line.
Feb 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 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. Observed dishwasher machine chlorine sanitizer at 0 ppm at dish machine inside bar. Observed dish washer machine chlorine sanitizer 10 ppm. Manager ran fresh cycle to 50ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish stored over ready to eat chicken wings inside walk in cooler in kitchen. Manager stored properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed Cutting board soiled with food debris and mold slime at cook line.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle used as scoop inside dry rice container. Manager stored properly.
Current Hotel and Restaurant license not displayed.
Uncovered food stored near sink exposed to splash. Observed uncovered steam table containing queso, French onion soup, tomato sauce and garlic Parmesan sauce uncovered and stored next to hand wash sink exposed to splash at cook line
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken tenders in reach in cooler on cook line. Operator removed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Pulled chicken(119F) and cooked spinach dip (116F) hot holding. Per operator, items out of temperature for 30 minutes. Operator reheated items to 190F.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bag over sugar packet containers at server station. Operator stored properly.
In-use knife/knives stored in cracks between pieces of equipment. Observed Knife in between reach in coolers at back prep counter. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple shelves with dust debris on surface.
Feb 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed fryer cook handling raw chicken, followed by dropping raw chicken on fryer, followed by handling chopped lettuce. Employee changed gloves, washed hands and discarded chopped lettuce
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed small Flip top cooler across from flat top grill cheese 50F cold Holding, coleslaw 50F cold Holding, sliced tomatoes 50F cold Holding, raw burgers 48F, cold Holding cooked onions 48F, cold Holding cooked mushrooms 48F cold Holding Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today Operator iced down products.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed inside walk-in cooler #1 by ice machine -a container covered with raw portioned burgers at 12:09 pm(52F cooling) since 11:50am rechecked at 12:30 pm same temperature. At the current cooling rate products will not cool to 41F within 4 hours. Operator moved to walk-in freezer
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Per operator they recently hired new employees Emailed form to operator to be printed and filled up by new employees with no food handler certificate
Oct 13, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw Strip steaks mechanically tenderized over raw bacon walk in cooler. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried onions (97F - Hot Holding) observed in pan under heat lamp at cook line. Per operator, out of temperature for 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. Time control procedure sent to operator. cooked chicken (127F - Hot Holding) observed in metal pan on back part of grill. Per operator, out of temperature for 15 minutes. Operator turned up flame on grill to bring temperature up to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken (57F - Cooling ) at 2:05 since 10:30 - 53F 2:20 At current rate of cooling product will not reach 41F within 4 hours. Operator split portions in half and placed in freezer.
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.