MILLER'S ORANGE PARK ALE HOUSE

Name: MILLER'S ORANGE PARK ALE HOUSE
Address: 1756 WELLS RD., ORANGE PARK, FL, 32073, US
Rating: 91.1

1756 WELLS RD., ORANGE PARK, FL 32073

License #2001126

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

91.1 Grade B / 100

Solid Health Score

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Quick take

MILLER'S ORANGE PARK ALE HOUSE in ORANGE PARK currently holds an InspectFL Health Score of 91.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 15, 2026. Across those visits, inspectors documented 14 total violations — 7 critical, 1 major, 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream held on ice at expo area at 51F. Per manager, sour cream placed out 2.5 hours prior. Sour cream moved to walk-in freezer and approximately 15 minutes later, sour cream at 43F.
[12A-13-4] Employee handled raw food, soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee bread raw fish, place fish in fryer, removed gloves, placed on new gloves then handle clean utensils without washing hands first.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution in prep area tested at 0ppm quaternary ammonium. Operator remade solution to 150ppm.
[25-05-4] Single-service articles improperly stored. Take out containers in dry storage stored on the floor. Manager moved containers to shelving.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom interior of oven in back prep area with food debris.

Administrative complaint recommended
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. See stop sale. Opened gallon of milk in walk-in cooler with no date mark. Manager unsure of when opened.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook in kitchen with no hair restraint or beard guard. Manager supplied hat and beard guard.
[36-73-4] Floor soiled/has accumulation of debris. Floor under and behind kitchen equipment and under dishmachine is soiled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Shell egg ambient temperature at 56F in small flip top reach in cooler in kitchen. Per employee, eggs have been in the same cooler overnight. Also, observed cut tomato (47F - Cold Holding); cheese (53F - Cold Holding); cut lettuce (56F - Cold Holding); meatloaf (49F - Cold Holding); ham (49F - Cold Holding); sautéed mushroom (53F - Cold Holding); sautéed onion (54F - Cold Holding); sliced cheeses (45F/47F/49F/47F/47F - Cold Holding) in small flip top reach in cooler in kitchen. Per employee, all products placed in cooler within the last two hours. All products moved to walk in freezer. Temperatures taken approximately 20 minutes later with all products between 27F-37F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on back prep reach in cooler are soiled. Underplating around soda nozzles on both machines are soiled.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell egg ambient temperature at 56F in small flip top reach in cooler in kitchen. Per employee, eggs have been in the same cooler overnight. Also, opened gallon of milk in walk-in cooler with no date mark. Manager unsure of when opened.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cell phone then grabbed a clean plate and then put on glove without washing hands first. Inspector coached employee and employee washed hands.

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Community pulse