Miller's Coral Springs Ale House
1915 N University Dr, Coral Springs, FL 33071 · Permanent Food Service · License 1620786
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection1 intermediate, 8 basic (1 repeat)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
-Observed no date marked on roast beef stored in walk in cooler. Per operator, beef cooked more than 24 hours.
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
-Observed an uncovered container with cut vegetables stored in walk in cooler. Operator covered.
Fixed on the spot
Food not stored at least 6 inches off of the floor.
Observed container with pickle not stored 6 inches off the floor in walk in cooler. Operator removed and stored properly.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice bucket/shovel stored on floor between uses.
Observed ice bucket stored on floor. Operator removed
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl used to dispense cooked pasta.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Operator removed old labels from clean containers.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Observed takeout containers stored on dry storage floor. Operator removed and stored properly.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed accumulation of black mold like substances buildup on walls at 3 compartment sink.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.