Millers Garden Ale House
9800 Alt A1A, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6012179
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 17 routine inspection4 high priority (2 fixed on the spot, 1 repeat)-20
- Administrative complaint on Jul 17Counts in full until a follow-up finds the problems fixed-20
- Safety score60
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 visitJul 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. At cook line flip top cooler, raw shrimp (55°F - Cold Holding); raw chicken (51°F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 4 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line flip top cooler, raw shrimp (55°F - Cold Holding); raw chicken (51°F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 4 hours. See stop sale.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cook line, melted butter (117°F -Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator to reheat item to 165°F. Operator placed onto stove to reheat
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled dirty dishes, handled cash transaction, then proceeded to prepare drinks without washing hands. Advised operator of proper hand washing. Employee washed hands.
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.
- Stop sale
- An order that the food can’t be sold or served.