Miller's Ale House
10334 Southside Blvd, Jacksonville, FL 32256 · Permanent Food Service · License 2615631
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 Jul 31 complaint inspection2 high priority (fixed on the spot, 1 repeat), 3 basic-11
- Administrative complaint on Jul 31, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 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.
reach in cooler 1 : ; cheese 48°. cut tomato 49° , cut lettuce 48°, ribs 49°. ( - Cold Holding); Drawer Cooler : raw chicken 48°. raw beef 49°. salmon 49°. ( - Cold Holding); reach in cooler 3: cut tomato 52°, cut lettuce 53°. cheese 53°. cooked mushrooms 52°. cooked onions 52°. rice 52°. sliced roast beef 53°. veggi patties 54°. ( - Cold Holding) Per Person In Charge. Items placed about 1 pm. Items iced down or moved to walk in cooler.
Fixed on the spotRepeat violationAdministrative complaint
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. Dish machine chlorine 0 ppm. Supply bucket needed priming. 100 ppm afterwards.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Multiple scoop handles touching food in Drawer Cooler , coolers.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Soiled floors. Kitchen.
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.