Miller’s Ale House Hollywood
3215 Oakwood Blvd, Hollywood, FL 33020 · Permanent Food Service · License 1618160
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection4 high priority (3 fixed by the Sep 15 follow-up, 1 fixed on the spot, 2 repeats), 2 intermediate, 10 basic (2 repeats)-34
- Administrative complaint on Sep 14, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score54
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed at callback inspection same.
More time given
Basic6
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed at callback inspection same.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed at callback inspection same.
More time given
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed at callback inspection same.
More time given
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed at callback inspection same.
More time given
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed at callback inspection same.
More time given
Code 33, Garbage and refuse: Open dumpster lid.
Observed at callback inspection same.
More time given
- First visitSep 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: 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°F. 1) LEFT FLIPTOP UPPER - shredded lettuce (54°F - Cold Holding); cooked mushrooms (51°F - Cold Holding); sliced provolone cheese (56°F - Cold Holding); sliced tomatoes (55°F - Cold Holding); shredded cheese (53°F - Cold Holding) LOWER - shredded lettuce (50°F - Cold Holding); sour cream (52°F - Cold Holding); corn salsa (48°F - Cold Holding); feta cheese (47°F - Cold Holding); whipped butter (51°F - Cold Holding). Per employee none prepped or portioned today. All items in unit overnight. See stop sale. 2) In BACK FLIPTOP UPPER portioned linguini (42-50°F - Cold Holding); portioned shredded cheese (42-50°F - Cold Holding). Observed portions over stacked above chill line. Per employee, none prepared or ed today and in unit overnight. See stop sale.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1) LEFT FLIPTOP UPPER - shredded lettuce (54°F - Cold Holding); cooked mushrooms (51°F - Cold Holding); sliced provolone cheese (56°F - Cold Holding); sliced tomatoes (55°F - Cold Holding); shredded cheese (53°F - Cold Holding) LOWER - shredded lettuce (50°F - Cold Holding); sour cream (52°F - Cold Holding); corn salsa (48°F - Cold Holding); feta cheese (47°F - Cold Holding); whipped butter (51°F - Cold Holding). Per employee none prepped or portioned today. All items in unit overnight. See stop sale. 2) In ice bath at EXPO - buttermilk dressing (45°F - Cold Holding). Container not properly submerged in ice. Employee added ice to submerge to rechill. 3) In BACK FLIPTOP UPPER portioned linguini (42-50°F - Cold Holding); portioned shredded cheese (42-50°F - Cold Holding). Observed portions over stacked above chill line. Per employee, none prepared or ed today and in unit overnight. See stop sale.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employees at cooked line handled raw steaks, salmon, and chicken tenders, changed gloves and continued to work orders without stopping to wash hands. Reviewed with manager and employees proper procedures for handwashing and employees washed hands going forward.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Splitter with attached hose under triple sink missing vacuum breaker.
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No Sink and Surface test strips.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda gun nozzles and holders at bar have mold like buildup.
Basic10
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee on cookline wearing watch.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Cookline alto sham handle and lower drawer of left fliptop unit damaged.
Ripped/worn tin foil used as shelf cover.
Ripped and dirty foil on top of stove on back prep cook line. Employee replaced with new foil.
Fixed on the spot
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup on floor under walk in freezer door.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Mold like build up around upper roof of ice machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Area around nozzles at soda dispenser have mold like buildup.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice buckets in back storage station not inverted.
Repeat violation
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Drain under hand sink at far end of cookline leaking onto floor.
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
In back prep station and by hand sink at far end of cookline.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.