Millers Naples Ale House
6320 Hollywood Blvd, Naples, FL 34109 · Permanent Food Service · License 2103043
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-9
- Safety score91
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 visitAug 12, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the reach in cooler in the back food prep area across from walk in cooler, observed cooked chicken (49°F - Cold Holding); sour cream (50°F - Cold Holding); cooked beef (52°F - Cold Holding). Operator stated foods have been in reach cooler in less than an hour prior to inspection. Cooler is in defrost mode. Operator added decided to go on time control and stated foods will be discarded at 2:30pm. Establishment has time stamps on all foods.
Code 22, Food-contact surfaces clean and sanitized: 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. Dishwasher (Chlorine 0ppm); operator fixed at time of inspection, end result, Dishwasher (Chlorine 100ppm).
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed both hand sinks at the inside bar used at dump sinks. Discussed with operator hand sinks are for hand wash only to prevent and reduce cross contamination. Operator removed strainer and products away from hand sinks.
Fixed on the spot
Basic1
Code 42, Premises and cleaning equipment: Observed Wet mop not stored in a manner to allow the mop to dry.
Operator hung mop.
Fixed on the spot
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.