MILLERS ALE HOUSE
1200 YAMATO RD, Boca Raton FL 33431 · 561.988.9142
Last inspected Jul 15, 2026 · 15 visits since November 2023
OCT 24
NOV 24
OCT 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A 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. Observed one live flying insect at soda carton rack, and approximately 4 live flying insect at chemical storage rack. Operator sprayed and killed all flying insect and sanitized.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024053208 | Sep 11, 2024 | Oct 2, 2024 | $400 |
| 2--2022021735 | Apr 29, 2022 | May 25, 2022 | $400 |
Inspection history
15 visits, newest first
Jul 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 13 high priority.
13 High priority0 Intermediate2 Basic
Show 15 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. At cook line; salmon (120F - Cooking). Operator stated salmon ordered regular temperature (145F+) by customer, placed back on grill to finish cooking to 145F+.
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 (Chlorine 10ppm). Operator primed machine, retested at chlorine 100ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entered kitchen from dining area and began preparing food and handling clean plates without washing hands. Advised Operator of proper hand washing requirements.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw hamburger then handled hamburger buns without washing hands. Advised Operator of proper hand washing.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then continued preparing food for customers without washing hands. Advised Operator of proper hand washing.
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. Employee touched washed/cut limes with bare hand while placing into cold beverage (on ice) for customer. Operator discussed with employee, who then started using utensils. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw bacon stored over ready to eat dressing. Operator moved raw bacon to lower shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee touched washed/cut limes with bare hand while placing into cold beverage (on ice) for customer. Operator discussed with employee, who then started using utensils. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line; cooked spinach dip (48F - Cold Holding). Operator stated item not prepared or portioned today. Cooked spinach dip held overnight. Rehydrated garlic in water, held over 4 hours. At cook line; Coleslaw (48F - Ambient Cooling 2:20/48F 3:00)Alfredo cream sauce (58F - Ambient Cooling 2:20/60F 3:00). Operator stated items prepared at/cooling since 11:00, did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; cheese (45F - Cold Holding); sour cream (45F - Cold Holding); boiled egg (50F - Cold Holding); cooked rice (45F - Cold Holding) buttermilk (45F - Cold Holding); cooked chicken wings (48F - Cold Holding); cooked onions (47F - Cold Holding);cooked spinach dip (48F - Cold Holding). rehydrated garlic in water (68F - Cold Holding) Operator stated items not prepared or portioned today, cheese, boiled eggs, cooked rice, sour cream, cooked chicken wings, buttermilk held less than 4 hours, added bags of ice. Cooked spinach dip held overnight. Rehydrated garlic in water, held more than 4 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line; Coleslaw (48F - Ambient Cooling 2:20/48F 3:00)Alfredo cream sauce (58F - Ambient Cooling 2:20/60F 3:00). Operator stated items prepared at/cooling since 11:00, did not reach 41F within 4 hours. See stop sale.
Toxic substance/chemical improperly stored. Insecticide spray bottle stored over bread crumbs. Operator removed insecticide.
Vacuum breaker missing at outside mop sink faucet or on fitting/splitter added to mop sink faucet. Advised Operator to install vacuum breaker.
Commercially processed reduced oxygen packaged fish (raw salmon) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed entirely from reduced oxygen package. Advised Operator to remove raw salmon entirely from packaging.
Unwashed fruits/vegetables (unwashed onions) stored over ready-to-eat food (creamer). Operator moved creamer.
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
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. In walking cooler, operator began removing from packaging.
Cutting board has cut marks and is no longer cleanable in kitchen.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese; (49F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked chicken (49F - Cold Holding) in flip top cooler on cook line washed hands. Chef said items in unit one hour, took everything out of unit and closed unit. Two draw cooler on cook line at Pasta; (49F - Cold Holding); elbows (49F - Cold Holding), chef said items were just portioned, but it was not cooled to 41° before portioning. Chef had all bags emptied and put in shallow pan to cool in walk in cooler before repackaging.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork in hot holding at 128°F Chef reheated to 170°F
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink on cook line has no paper towels. Chef filled paper towels
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. Thawed salmon still in the reduced oxygen packages. Chef removed salmon from the reduced oxygen packages.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table. Chef removed bottle of water
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler on prep line at cut lettuce (47F - Cold Holding); cut cabbage (47F - Cold Holding), chef moved items to freezer
Equipment and utensils not properly air-dried - wet nesting.
Oct 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 7, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. Observed 3 large cans of jalapeño dented on dry storage area rack.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect at soda carton rack, and approximately 4 live flying insect at chemical storage rack. Operator sprayed and killed all flying insect and sanitized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler in kitchen raw ground beef prepped at 10:00am-12:00 (49F - Cooling) operator discarded items. Additionally observed sliced white cheese brought from walk in at 10:00-temped at 12:15 (49F) operator placed white cheese in walk freezer at (1:10-40F).
No soap provided at handwash sink. Observed no soap at hand washing sink, operator placed soap at hand washing sink by office.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed catering pans upright at dry storage rack,operator properly stored items.
Cove molding at floor/wall juncture broken/missing. Observed molding broken at entrance to kitchen on the right side.
Floor soiled/has accumulation of debris. Observed walk in cooler with debris on floor. Operator cleaned floor.
Ice scoop handle in contact with floor. Operator removed item.
Standing water in bottom of reach-in-cooler. Observed standing water at reach in cooler by grill.
Stored food not covered. Observed crab legs at walk in freezer not covered. Operator covered items.
Oct 3, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 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. Glasswasher at the inside bar at zero ppm and outside bathrooms at zero ppm, manager changed the buckets at both glass washers and primed to 100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw cooler on cook line at salmon (48F - Cold Holding); mahi (48F - Cold Holding); burgers (48F - Cold Holding), chef put ice on items and called for maintenance
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in the inside bar by the glasswasher, And no paper towels at handwashing sink at outside bar.
Equipment and utensils not properly air-dried - wet nesting. Pots being stacked wet. Chef removed and put items to air dry
Time/temperature control for safety food thawed in an improper manner. Ground beef being thawed on sipped rack in prep room. Chef moved items to three compartment sink and put under cold running water.
Sep 12, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 12 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 30 flying insects throughout kitchen, kitchen prep area, kitchen storage area, server stations, bar area, and soda rack located inside kitchen. Flying insects are landing on tong handles, cutting prep boards, clean glasses, handles, soda machines, and dry storage shelves for food. Operator sprayed, cannot verify any killed.
Pesticide/insecticide labeled for household use only present in establishment. Observed combat pesticide in office at establishment.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed approximately one cracked shelled raw egg at reach in cooler. Operator removed item and discarded item.
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. Observed at reach in cooler in front of grill first on the left diced tomatoes (46F - Cold Holding); shredded cheese (46F - Cold Holding); sour cream (46F - Cold Holding). As per operator not prepped or portioned today. Operator discarded items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler in front of grill first on the left diced tomatoes (46F - Cold Holding); shredded cheese (46F - Cold Holding); sour cream (46F - Cold Holding). As per operator not prepped or portioned today. Operator discarded items. See stop sale.
Spray bottle containing toxic substance not labeled. Observed window cleaner at wait station at front not properly labeled. Operator labeled item.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed food storage containers at food storage rack upright.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at air drying rack at triple sink with food storage containers.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of exterior door and side of exterior door.
Floor area(s) covered with standing water. Observed standing water at standing water at dry storage area in kitchen.
Food stored on floor. Observed bottle soda on floor at walk in cooler for alcohol.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed cucumbers over ready to eat cererly.
Jul 31, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw flip top cooler by the cook line at cooked chicken (47F - Cold Holding); cabbage (47F - Cold Holding); cut lettuce (47F - Cold Holding). Chef removed items to working unit and called for maintenance
Buildup of food debris/soil residue on equipment door handles. Some handles still have dried food debris on handles
No handwashing sign provided at a hand sink used by food employees. No hand wash sign on hand wash sinks in kitchen
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer over 400 ppm. Chef changed all sanitizer buckets to 200 ppm
Jul 31, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Buildup of food debris/soil residue on equipment door handles.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign On the hand wash sink by the fryer
Jul 18, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed from cookline area
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by dishwasher. Chef filled
Buildup of food debris/soil residue on equipment door handles.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign On the hand wash sink by the fryer
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary ppm over 400 ppm. Chef emptied and made new sanitizer buckets at 200 ppm
Mar 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Spray bottle containing toxic substance not labeled.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at front bar hand wash sink.
Working containers of food removed from original container not identified by common name.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen prep table at walk in cooler- observed employee cup of beverage on prep table. Employee discarded beverage.
In-use wet wiping cloth/towel used under cutting board. Cook line low boy cooler top- observed wiping cloth underneath cutting board. Operator removed wiping cloth.
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.