MILLER’S ALE HOUSE HOLLYWOOD
3215 OAKWOOD BLVD · HOLLYWOOD · Broward County · FL 33020
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
8 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-02-5High Priority – 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.
22-41-4High Priority – 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. **Corrective Action Taken**
01B-02-5High Priority – 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.
03A-02-5High Priority – 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. **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – 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. **Corrective Action Taken**
Basic 3
24-05-4Basic – 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. **Corrected On-Site**
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch. Employee removed watch. **Corrected On-Site**
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. In cook line fliptop units.
Inspector observations synchronized from DBPR on August 15, 2026 7:41 AM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.