MILLERS ALE HOUSE
1200 YAMATO RD · BOCA RATON · Palm Beach County · FL 33431
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 13
03C-75-5High Priority – 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+. **Corrective Action Taken** **Warning**
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. Bar Dishwasher (Chlorine 10ppm). Operator primed machine, retested at chlorine 100ppm. **Corrected On-Site** **Warning**
12A-16-4High Priority – 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. **Warning**
12A-12-4High Priority – 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. **Warning**
12A-25-4High Priority – 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. **Warning**
09-01-4High Priority – 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. **Warning**
08A-05-6High Priority – 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. **Corrected On-Site** **Warning**
01B-13-4High Priority – 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. **Warning**
01B-02-5High Priority – 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. **Warning**
03A-02-5High Priority – 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. **Warning**
03D-06-5High Priority – 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. **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. Insecticide spray bottle stored over bread crumbs. Operator removed insecticide. **Corrected On-Site** **Warning**
29-42-4High Priority – Vacuum breaker missing at outside mop sink faucet or on fitting/splitter added to mop sink faucet. Advised Operator to install vacuum breaker. **Warning**
Basic 2
06-09-1Basic – 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. **Repeat Violation** **Warning**
08B-17-4Basic – Unwashed fruits/vegetables (unwashed onions) stored over ready-to-eat food (creamer). Operator moved creamer. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on August 11, 2026 2:48 PM.
Violation category totals
2 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 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.