Miller`s Destin Ale House

34906 Emerald Coast Pkwy, Destin, FL 32540 · Permanent Food Service · License 5603407

Official report

out of 100

Grade B

Safety score 89 of 100

Latest visit: Jul 17, 2026

What drove the grade

Live, small flying insects observed .High priority · no follow-up needed · 3 other violations

How the score was calculated

Starting score100
Violations at the Jul 17 complaint inspection
2 high priority (no follow-up needed, 1 repeat), 2 basic (1 repeat)
-11
Safety score89

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

Inspection history

2 inspections · 3 visits

Latest inspection

Jul172026

Complaint inspection

4 violations found

First visitJul 17, 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:
- 2 High priority
- 2 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cook line cold drawers - Steak 47/46, ribs 46°F Per staff less than 30 min.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Live, small flying insects observed .
  Two small flying insects observed kitchen . Manager ensured kitchen doors closed and worked to remove flying insects during the inspection.
Basic2
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine/bin.
  Side and back walls
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Ware wash area
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul82026B80Complaint inspection9 violations, 2 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 10, 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 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 2 High priority
- 1 Intermediate
- 6 Basic
What 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.
  Cold hold- make bar with drawers- portioned pulled chicken 50°F, portioned prime rib 50°F, pick 49°F, sour cream 49°F, shredded cheese 56°F, chorizo 52°F, cooked sliced onions 52°F, spinach artichoke dip 51°F, portioned house made beer cheese 51°F. Ambient 52°F ( all food held overnight).
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cold hold- make bar with drawers- portioned pulled chicken 50°F, portioned prime rib 50°F, pick 49°F, sour cream 49°F, shredded cheese 56°F, chorizo 52°F, cooked sliced onions 52°F, spinach artichoke dip 51°F, portioned house made beer cheese 51°F. Ambient 52°F. ( all food held overnight) see stop sale.
  Repeat violation
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Multiple cold hold doors, drawers, ice machine lids/doors and make bar lids heavily soiled thru out kitchen.
  Repeat violation
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bag of onions stored on floor near soda box station and back door exit. Employee hung bag of onions on shelf.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Multiple Cutting boards have cut marks and are no longer cleanable at multiple make bars.
  Repeat violation
  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. Reach in cooler at make bar with drawers in back prep area Ambient 52°F. Do not use until repaired or food can be held at 41°F or below. Cold hold- make bar with drawers- portioned pulled chicken 50°F, portioned prime rib 50°F, pick 49°F, sour cream 49°F, shredded cheese 56°F, chorizo 52°F, cooked sliced onions 52°F, spinach artichoke dip 51°F, portioned house made beer cheese 51°F. Ambient 52°F ( all food held overnight). Manager place a maintenance ticket for equipment repair during inspection. Repeat Violation Warning
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior has accumulation of soil/black mold like residues on make bar lid and frame around food pans.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin and on door lids and window slides on ice machine.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water in ware wash location and in prep areas.
  Manager stated a ticket has been called in for repairs.
  Fixed on the spotRepeat violation
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.