MILLER'S ORANGE PARK ALE HOUSE
1756 WELLS RD., Orange Park FL 32073 · 904.278.4600
Last inspected Jan 15, 2026 · 9 visits since November 2023
APR 24
AUG 24
FEB 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect by breading station.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jan 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee handled raw food, soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee bread raw fish, place fish in fryer, removed gloves, placed on new gloves then handle clean utensils without washing hands first.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream held on ice at expo area at 51F. Per manager, sour cream placed out 2.5 hours prior. Sour cream moved to walk-in freezer and approximately 15 minutes later, sour cream at 43F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom interior of oven in back prep area with food debris.
Single-service articles improperly stored. Take out containers in dry storage stored on the floor. Manager moved containers to shelving.
Show the remaining 1 finding ▾
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution in prep area tested at 0ppm quaternary ammonium. Operator remade solution to 150ppm.
Jul 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell egg ambient temperature at 56F in small flip top reach in cooler in kitchen. Per employee, eggs have been in the same cooler overnight. Also, opened gallon of milk in walk-in cooler with no date mark. Manager unsure of when opened.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Shell egg ambient temperature at 56F in small flip top reach in cooler in kitchen. Per employee, eggs have been in the same cooler overnight. Also, observed cut tomato (47F - Cold Holding); cheese (53F - Cold Holding); cut lettuce (56F - Cold Holding); meatloaf (49F - Cold Holding); ham (49F - Cold Holding); sautéed mushroom (53F - Cold Holding); sautéed onion (54F - Cold Holding); sliced cheeses (45F/47F/49F/47F/47F - Cold Holding) in small flip top reach in cooler in kitchen. Per employee, all products placed in cooler within the last two hours. All products moved to walk in freezer. Temperatures taken approximately 20 minutes later with all products between 27F-37F.
Jul 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cell phone then grabbed a clean plate and then put on glove without washing hands first. Inspector coached employee and employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell egg ambient temperature at 56F in small flip top reach in cooler in kitchen. Per employee, eggs have been in the same cooler overnight. Also, opened gallon of milk in walk-in cooler with no date mark. Manager unsure of when opened.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Shell egg ambient temperature at 56F in small flip top reach in cooler in kitchen. Per employee, eggs have been in the same cooler overnight. Also, observed cut tomato (47F - Cold Holding); cheese (53F - Cold Holding); cut lettuce (56F - Cold Holding); meatloaf (49F - Cold Holding); ham (49F - Cold Holding); sautéed mushroom (53F - Cold Holding); sautéed onion (54F - Cold Holding); sliced cheeses (45F/47F/49F/47F/47F - Cold Holding) in small flip top reach in cooler in kitchen. Per employee, all products placed in cooler within the last two hours. All products moved to walk in freezer. Temperatures taken approximately 20 minutes later with all products between 27F-37F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. See stop sale. Opened gallon of milk in walk-in cooler with no date mark. Manager unsure of when opened.
Employee with no hair restraint while engaging in food preparation. Cook in kitchen with no hair restraint or beard guard. Manager supplied hat and beard guard.
Floor soiled/has accumulation of debris. Floor under and behind kitchen equipment and under dishmachine is soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on back prep reach in cooler are soiled. Underplating around soda nozzles on both machines are soiled.
Feb 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On small flip top reach in cooler at expo window, sautéed onions (50F - Cold Holding); cheese (52F - Cold Holding); sautéed peppers (46F - Cold Holding); cut tomato (45F/48F - Cold Holding); cut lettuce (46F - Cold Holding); sautéed mushrooms (48F - Cold Holding); shell egg ambient (49F - Cold Holding); ham (46F - Cold Holding); roast beef (45F - Cold Holding). Employee states he unplugged unit 1.5 hours prior and plug was found not plugged back in all the way into the outlet. Unit plugged in and ambient temperature is 38F. All products were placed in reach in freezer and temperatures between 37F-40F approximately 20 minutes later.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for Toby B expired 11-14-2020.
Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom.
Floor/wall/ceiling/vents soiled/has accumulation of debris. Floors under fryers, under equipment in kitchen and in walk in freezer are soiled. Wall at kitchen handwash sink by breading area is soiled. Wall and floor under and around dishmachine is soiled.
Food stored on floor. Open case of fryer oil on floor by three compartment sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior tops of both kitchen and back prep microwaves are soiled. Interior of oven by walk in cooler has debris build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving under flat grill has accumulation of food debris. Areas around soda nozzles on both service station soda machines are soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Two opened employee beverages in reach in cooler across from breading station. Manager removed both beverages.
Single-service articles not stored inverted or protected from contamination. Take out cups in dispenser by soda machine has the inside of the last cup at top exposed. No cover present.
Aug 13, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
Show 15 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. Dish machine tested at 0ppm chlorine. Operator adjusted chemical and changed out bucket, retested at 50ppm chlorine.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook with gloved hands rubbed sauce on raw salmon, removed gloves and placed on new gloves without washing hands first.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect by breading station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed wings (47F - Cold Holding); chicken (47F-49F - Cold Holding) in breading station reach in cooler. Employee states the unit had tripped the breaker approximately one hour prior. Wings temperature taken approximately 20 minutes later at 37F. Chicken was moved to the walk in cooler and temperature approximately 30 minutes later at 37F/40F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink with attached splitter, vacuum breaker is installed on chemical side of split and absent from side with attached hose.
Equipment drain line draining into handwash sink. Two hand wash sinks in the kitchen and prep area have drain lines from portable air conditioning units. Manager states air conditioning unit for the kitchen and back areas is not working.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles on both machines have build up of debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available for dish machine using chlorine as sanitizer.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with light yellow liquid on wall by mop sink.
Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floors under grills, under dish machine and under reach in cooler in kitchen are soiled. Multiple vents in women's restroom have dust/debris.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top of microwave on side table in prep area is soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below the char grills has grease/debris build up. Gasket on right door of reach in cooler at back prep and on door of beer walk in cooler is soiled. Underplating around soda nozzles on both machines is soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage in stand up reach in cooler by fryers stored above ready to eat sauce. Manager removed and discarded beverage.
Plumbing system in disrepair. Pipe under/behind the dish machine has a steady dripping leak.
Water softener salt (food) stored in a location that is not clean and dry. Two bags of water softener pellets stored on the floor of outside hot water heater room with water present on the flooring and under the two bags of softener.
Apr 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 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. Dishmachine tested at 0ppm chlorine. Chlorine chemical bucket was empty. Operator replaced bucket of chemical, adjusted machine and retested at 50ppm chlorine.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker installed at main line on attached splitter with attached hoses. Breaker absent on non-chemical side of attached hose.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles on both soda machines have build up of debris on interior of nozzles.
Floor soiled/has accumulation of debris. Floor under fryers is soiled.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interiors of microwaves by steamer and by slicer are soiled. Interior of bottom oven at back prep is soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below left char grill has debris accumulation. Under plating on both soda machines around nozzles has build up of debris.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in prep station stored on clean utensils/pan storage rack stored above clean food storage bottles. Operator moved sanitizer bucket to proper storage.
Water softener salt (food) stored in a location that is not clean and dry. Bags of water softener stored on the floor in outside water heater room.
Nov 29, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. Observed two dented cans of jalapeños with dent along the top seams of both cans in dry storage.
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. Dishmachine tested at 0ppm chlorine. Operator made mechanical adjustments and retested at 50ppm chlorine. Operator called for service and repair person arrived during inspection.
Employee washed hands with no soap. Observed employee bring dirty dishes to the dishroom then go to front hand wash sink, turned on water, rinsed hands with water only and dried with paper towel. Inspector spoke to employee. Employee washed hands with soap.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta in drawer below oven at back prep at 48F. Employee states drawer unintentionally left open for approximately ten minutes. Temperature taken again approximately 20 minutes later at 42F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, vacuum breaker is in the incorrect position at top of splitter. Need vacuum breaker on non-chemical side of splitter added to threaded faucet.
Handwash sink used for purposes other than handwashing. Food scoop in handwash sink at three compartment sink. Operator removed scoop.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid by mop sink. Operator labeled during inspection.
Clean linens stored on floor. Clean wiping cloths and aprons stored on the floor in liquor storage closet.
Damaged/spoiled/recalled food not properly segregated. Observed two dented cans of jalapeños with dent along the top seams of both cans in dry storage. Operator removed both cans from supply.
Hole in or other damage to wall. Wall to left of walk in cooler is detaching from the structure near the bottom and corner guard hanging off of the wall.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed around interior door of walk in freezer and around walk in freezer cooling unit.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves at prep area and on cook line soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles on both soda machines have a build up of debris.
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.