Miller's Ale House

1564 Outlet Blvd, Daytona Beach, FL 32117 · Permanent Food Service · License 7407836

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Aug 7, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Aug 7 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 6 routine inspection
2 high priority (fixed by the Aug 7 follow-up), 1 intermediate, 8 basic
-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 · 2 visits

Aug62026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitAug 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic4
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Improvement but soil still present
  More time given
Official report, on the Florida DBPR website
First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 High priority
- 1 Intermediate
- 8 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.
  Reach in cooler next stove Cheese 53f,cut tomatoes 49f ,pork 46f ,mozzarella 50 f .pasta 52f ,pasta 53 f ,corn 59 f less than 4 hours -cooler across from grill Prime rib 44f ,cheese 46f ,American 47f -cooler across from fryer shredded cheese 52f ,blue cheese 47f -52f ,spring mix 48f -fryer cooler fish 57f,milk wash 52f less than four hours Placing ice on product
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  -1 small flying insects in prep area
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -can opener and holder soiled
Basic8
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  -top of dish machine
- Code 21, Wiping cloths and linens: Wiping cloth sink and surface compound sanitizing solution not at proper minimum strength.
  1.7 ppm
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  -door frame soiled on nacho cooler -interior of fryer coolers soiled
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -hood filters soiled with grease -side of fryer soiled -around soda nozzles
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  -over 3 compartment sink
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.