Miller's Jacksonville Ale House

3238 Hodges Blvd, Jacksonville, FL 32224 · Permanent Food Service · License 2614372

Official report

out of 100

Grade F

Safety score 50 of 100

Latest visit: Jul 21, 2026

What drove the grade

Live, small flying insects foundHigh priority · fixed by the Jul 21 follow-up · 25 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 complaint inspection
3 high priority (1 fixed by the Jul 21 follow-up, 2 fixed on the spot, 1 repeat), 5 intermediate (3 fixed on the spot, 3 repeats), 18 basic (3 repeats); basic violations cost 12 at most
-38
Administrative complaint on Jul 20, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score50

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul202026

Complaint inspection

26 violations found · Inspector came back once

Follow-up visitJul 21, 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 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
26 violations found:
- 3 High priority
- 5 Intermediate
- 18 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Reach in cooler #3, ; boil eggs, cut lettuce, pico, cheese (49-51°F - Cold Holding). Reach in cooler # 4, ; sauté onions, sauté mushrooms, cheese, sauté peppers, cut tomatoes, corn & bean salsa (49-51°F - Cold Holding), stored in both units from overnight. Unit gasket torn & employee in & out of unit. Employee place bag ice on top. Ambient temperature in unit at 43°F. raw chicken (49°F - Cold Holding), stored on cook line reach in cooler with drawer left open. Manager closed drawer sour cream (59°F - Cold Holding), stored at wait station area sitting on pan of ice. Place there from walk in cooler. Ice is melting. Discuss placing item on Time. Paperwork completed during inspection
  Fixed on the spotRepeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  Observed total of 14 live flying insects in kitchen on walls of cook line, prep area and ware washing area not landing on food. Administrative complaint with following day call back as per District Office
  Administrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Spray bottle with blue chemical stored on prep table next to food preparation. Moved by manager.
  Fixed on the spot
Intermediate5
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Multiple interior of soda nozzles at bar with black build up
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Dirty equipment stored blocking hand wash sink on cook line. Moved by manager.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  At inside bar area. Manager provided
  Fixed on the spotRepeat violation
  No soap provided at handwash sink.
  At inside bar area. Manager provided
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unable spray bottle with blue solution stored on prep table next to food. Manager stated it's a cleaning chemical
Basic18
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Ice cream in walk in freezer not covered. Cake in walk in freezer not covered. Manager covered all
  Fixed on the spot
- 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.
  Handle stored in direct contact touching coleslaw in reach in cooler
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee on cook line preparing food with no hair restraint. Employee put on a hat
  Fixed on the spot
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee with bracelet on wrist while preparing food
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl stored in rice bin container touching rice
  Equipment in poor repair.
  Reach in cooler on cook line with torn gasket
  Food storage container/container lid cracked or broken.
  Container with panko breading cracked.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels on clean pans in ware washing dry storage rack. Moved by manager.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior reach in freezer soiled on cook line
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Walk in cooler gasket soiled. Exterior fryer soiled with grease build up
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Under handle on microwave on cook line soiled
- Code 25, Single-service items: Single-service articles improperly stored.
  Case of napkins stored on floor at dry storage liquor room
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Drop prep sink on cook line leaking
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Crack floor tile on cook line
  Repeat violation
  Hole in or other damage to wall.
  Hole in wall in prep area near oil storage bin
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling tiles in kitchen with dust build up
  Floor soiled/has accumulation of debris.
  Floor behind cooking equipment soiled. Walk in freezer floor soiled
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Missing light shield at liquor room with stored to go containers
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.