Miller's Jacksonville Ale House
9711 Deer Lake Ct, Jacksonville, FL 32216 · Permanent Food Service · License 2612499
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 31 routine inspection5 high priority (2 fixed by the Sep 2 follow-up, 3 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 14 basic (2 repeats); basic violations cost 12 at most-31
- Safety score69
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 2, 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 visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
50f pico de gallo, cheese, coleslaw sour cream, 46f cut lettuce in prep cooler by fryers, 50f cooked wings, raw chicken in prep cooler by fryer, all less than 4 hrs, employee relocated them
Repeat violationAdministrative complaint
Whole meat roast hot held at less than 130°F.
110f sauce with heavy cream, pork, in warmer, less than 4 hrs, employee reheated it to 165f
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
Raw chicken on shelf above cooked wings in prep reach in cooler by fryer, employee rearranged
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Faucet by triple sink
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemical above soda syrup and another one above plates at server area, employee moved them
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Blue substance at server area, employee labeled it cleaner
Fixed on the spot
Basic14
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
White powder in bulk container by walk in cooler, employee labeled it flour
Fixed on the spot
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Salmon in drawer cooler at 30f, employee removed it from bag
Fixed on the spot
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Container for scoops, employee placed them by triple sink to be washed
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on shelf above customer food in upright cooler at cook line, manager rearranged
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Manager cooking
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Rust on shelf in upright cooler by grill
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep cooler at 46f by fryers, frozen up on interior top
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Blackish build up inside, greenish build up around nozzles
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan at cook line with dust build up, greenish build up on shelves in walk in cooler
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Trays for food in storage area, employee inverted them
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Pipe in hand sink by cook line and walk in cooler leaks, employee placed a container under it
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Hand sink by cook line and walk in cooler, another one in hand sink at bar, emailed one
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Dust on vent by dish machine
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
3 by water heater room, manager secured them
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.