MILLER'S ALE HOUSE

Name: MILLER'S ALE HOUSE
Address: 10334 SOUTHSIDE BLVD, JACKSONVILLE, FL, 32256, US
Rating: 80.5

10334 SOUTHSIDE BLVD, JACKSONVILLE, FL 32256

License #2615631

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

80.5 Grade C / 100

Mixed Health Record

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Quick take

MILLER'S ALE HOUSE in JACKSONVILLE currently holds an InspectFL Health Score of 80.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 14, 2026. Across those visits, inspectors documented 21 total violations — 7 critical, 1 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 7, 2025

The latest inspection on April 14, 2026 shows 9 observation rows: 3 critical, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Multiple clean pans wet nesting in clean storage area.
[16-48-4] Old food stuck to clean dishware/utensils. Observed old food on bottom of clean dish ware pan on storage shelf. Person in charge pulled to reclean.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter at mop sink missing vacuum breaker from both sides of splitter.
[36-17-5] Floor tiles missing and/or in disrepair. Observed several floor tiles with cracks, missing pieces at cook line. Also, standing water observed at floor in dish pit area. No active leak observed.
[08B-74-1] Water softener salt (food) stored in a location that is not clean and dry. Observed water softener salt stored on floor in riser room outside of back door. Also, fryer filter powder stored on shelf below cleaning chemicals in electrical room. Person in charge began rearranging.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese, gyoza, chicken stored above fill line in different make line reach in coolers at 46-50F. Person in charge removed excess and moved to reach in freezer to rapidly chill. Retemped at 43F or below by end of inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed two spray bottles kept on shelf in external electrical closet unlabeled. Person in charge labeled appropriately.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed white debris buildup on interior wall of ice machine. Person in charge began cleaning.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sour cream on server line held on time per person in charge with no time mark. Person in charge marked appropriately.

Disposition: Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Mahi thawed in walk in cooler with instructions to remove from packaging with no oxygen introduced.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed insulation on left side of black ice cream reach in freezer.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed cups at server line wet nesting.
[36-22-4] Floor area(s) covered with standing water. Standing water on the floor in front of left sided server station. Person in charge states has called for service. Also, wall at dish pit with mold like substance buildup.
[16-48-4] Old food stuck to clean dishware/utensils. Observed old food buildup on clean fryer baskets. Person in charge pulled to clean.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy mold like substance buildup observed on soda plates at server line dispensers. Fronts of reach in cooler where doors meet unit with mold like substance buildup. Person in charge began cleaning. Hood filters with buildup in kitchen.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine in bar testing at 0ppm. Person in charge primed unit and retested at 50ppm by then end of inspection.
[35A-02-7] Live, small flying insects found. Observed two flying insects observed in back kitchen.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets at bar stored on floor. Person in charge raised.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi thawed in walk in cooler with instructions to remove from packaging with no oxygen introduced.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sauté fliptop: cheese, spinach dip, cheese. In pasta station: pasta, pasta, pasta. In breading station: chicken. In salad make line: cheese, cheese, lettuce. Items in units 45-55F. Several items are above fill lines, other units have lids open. Person in charge began moving items to walk in cooler to rapidly chill.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance buildup. Interior of sauté fliptop with debris buildup where inner lining is separating from metal lid. Soda nozzle in exterior bar with debris buildup.

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