Millers Ale House
15251 NW 67 Avenue, Miami Lakes, FL 33014 · Permanent Food Service · License 2330277
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 Nov 5 routine inspection2 high priority (fixed on the spot, 1 repeat), 6 basic (3 repeats)-17
- Safety score83
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 visitNov 5, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed Pulled chicken (48°F - Cold Holding) inside reach in cooler next to slicer machine at dishwasher area. As per operator for more than 4 hours. Operator discarded during inspection.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Pulled chicken (48°F - Cold Holding) inside reach in cooler next to slicer machine at dishwasher area. As per operator for more than 4 hours. Operator discarded during inspection.
Fixed on the spotRepeat violation
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed flour container not identified next to reach in cooler at cook line. Operator identified during inspection.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed clean utensil stored inside standing water container at 86°F next to grill at kitchen area. Employee placed container on top of grill to reheat water at the time of inspection.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed grooved cutting board on top of reach in cooler next to slicer machine at dishwasher area.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup on walk in freezer fan at kitchen area.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed at bar area. Operator provided sign during inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed at kitchen area.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.