What is Miller's Pub & Restaurant's health inspection score?

Miller's Pub & Restaurant has a SafeDine safety score of 86 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Miller's Pub & Restaurant last inspected?

Miller's Pub & Restaurant was last inspected on March 6, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Miller's Pub & Restaurant have?

Miller's Pub & Restaurant has 21 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Miller's Pub & Restaurant safe to eat at?

Yes, Miller's Pub & Restaurant has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Miller's Pub & Restaurant serve?

Miller's Pub & Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Miller's Pub & Restaurant

Name: Miller's Pub & Restaurant
Address: 134 S WABASH AVE, Chicago, 60603
Rating: 86

134 S WABASH AVE, Chicago

Data may be outdated — inspected 3/6/2025

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0Excellent

American•The Loop

Ranked #197 of 865 in The LoopBetter than 17% of american restaurants

Stable

6 inspections

Last: Mar 6, 2025

low confidence

Directions Order

Inspections

33%

Clean Rate

3.5

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Food storage

Food not properly stored or protected

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-14

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

134 S WABASH AVE, Chicago, IL 60603

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Violation Timeline

Mar 2023

1 inspections

1 high priority

1 intermediate

5 basic

Mar

Oct 2023

2 inspections

1 high priority

3 intermediate

5 basic

Aug 2024

1 inspections

1 intermediate

3 basic

Aug

Feb 2025

1 inspections

1 basic

Mar 2025

1 inspections

Mar

Inspection History

6 records on file

1 Short Form Complaint3 Complaint1 Canvass1 Complaint Re-Inspection

Mar 25

Short Form Complaint InspectionLatestCleanPass

No violations

100/100inspection score

Feb 25

Complaint InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS STORED ON THE PREP COUNTERS AND TABLES AND COUNTERS AT THE MAIN COOKLINE. INSTRUCTED TO KEEP WIPING CLOTHS STORED IN PROPER SANITZING SOLUTION WHEN NOT IN USE.

Base deductions−2 pts

Aug 24

Canvass InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED UNAPPROVED INSECT CONTROL DEVICES HANGING FROM THE CEILING IN THE BASEMENT DRY STORAGE AREA. INSTUCTED TO REMOVE.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASH GUARD FOR HANDWASHING SINK IN THE BASEMENT PREP KITCHEN LOCATED NEXT TO PREP TABLE. INSTRUCTED TO PROVIDE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKETS ON THE INSIDE OF BROILER COOLER AT THE END OF COOKLINE. INSTRUCTED TO REPAIR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS AT THE COOKLINE. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.

Base deductions−11 pts

Oct 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 23

Complaint InspectionFail

1 High3 Med5 Basic

9 total

65/100inspection score

−35 pts

High Priority (1)

−10 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
3-301.11 OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS. OBSERVED A BARTENDER MAKE A DRINK, AND GRAB A DRINK GARNISH WITH HIS BARE HANDS AND PROCEED TO SQUEEZE THE GARNISH AND DROP THE GARNISH IN A CUSTOMERS DRINK WITHOUT WASHING HANDS AND PUTTING ON GLOVES PRIOR TO HANDLING THE DRINK GARNISH. OBSERVED A FOOD HANDLER CHOPPING READY TO EAT LETTUCE WITH ONE GLOVE ON AND THEN PROCEED TO GRAB THE READY TO EAT LETTUCE WITH BOTH HANDS (THE OTHER HAND WITHOUT A GLOVE) AND PLATE THE SALAD. INSTRUCTED TO DISCARD SAID READY TO EAT FOODS AND NEVER ALLOW BARE HAND CONTACT WITH READY TO EAT FOODS. ALL BARTENDERS AND FOOD HANDLERS SHOULD BE WASHING THEIR HANDS AND THEN PUTTING ON FOOD GRADE DISPOSABLE GLOVES TO HANDLE ALL READY TO EAT FOODS. FOOD HANDLERS DISCARDED SAID FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-010.

Intermediate (3)

−15 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
3-603.11 OBSERVED CONSUMER ADVISORY DISCLOSURE AND REMINDER MISSING ON THE "NEW" DIGITAL MENU AND A CONSUMER ADVISORY DISCLOSURE PROVIDED FOR ITEMS THAT CAN NOT BE ORDERED UNDERCOOKED, SUCH AS PORK, CHICKEN, SHRIMP, LIVER ON BOTH THE "OLD" DIGITAL MENU AND THE PAPER MENU. INSTRUCTED TO ADD THE CONSUMER ADVISORY DISCLOSURE AND REMINDER ON THE "NEW" DIGITAL MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW SUCH AS, BEEF, BURGERS, SALMON AND REMOVE THE CONSUMER ADVISORY DISCLOSURE FOR ITEMS THAT CAN NOT BE ORDERED UNDERCOOKED OR RAW FROM THE PAPER MENU AND OLD DIGITAL MENU. PRIORITY FOUNDATION 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED A CONTAINER OF PANKO CRUMBS NOT LABELED WITH THE PRODUCT NAME IN THE DRY STORAGE AREA. INSTRUCTED TO LABEL ALL DRY STORAGE CONTAINERS FOR ITEMS THAT ARE OUT OF THE ORIGINAL PACKAGING.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111 OBSERVED EIVDENCE OF LIVE INSECT ACTIVITY ON SITE. OBSERVED ONE COCKROACH CRAWLING ON THE FLOOR BY THE REAR EXIT DOOR IN THE FOOD PREP AREA AND OBSERVED ABOUT 20 LIVE SMALL FLIES ON THE PICTURE FRAMES LOCATED ON THE WALL BEHIND THE BAR AREA. INSTRUCTED TO ELIMINATE LIVE INSECT ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED FOOD HANDLERS WITH BEARDS AND WITHOUT BEARD GUARDS. INSTRUCTED TO PROVIDE.
43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12 OBSERVED A SCOOP STORED DIRECTLY INSIDE OF THE DRY STORAGE CONTAINER IN THE PANKO BREADING. INSTRUCTED TO STORE UTENSILS PROPERLY BETWEEN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-502.13 OBSERVED CARDBOARD BEING REUSED AS A FLOOR LINER UNDER THE RUBBER MATS BY THE COOKING EQUIPMENT. INSTRUCTED NOT TO REUSE CARDBOARD, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
46GLOVES USED PROPERLY−2
3-304.15(B-D) OBSERVED FACILITY MUST REVIEW PROPER GLOVE USE WITH FOOD HANDLERS AND BARTENDERS IN ORDER TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS IN BETWEEN AND BEHIND THE COOKING EQUIPMENT. OBSERVED A MINOR BROWNISH SUBSTANCE IN THE SODA GUN HOLDERS. INSTRUCTED TO CLEAN AND SANITIZE ALL.

Base deductions−35 pts

Mar 23

Complaint InspectionPass

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
missing hands washing signs in toilet rooms, instructed to install.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food containers (salt) not labeled, instructed to label and maintain.

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Knives in-use stored in a standing water at room temperature, instructed to store utensils according to health code.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
Condensation noted in east walk-in cooler, instructed to insulate all cold lines to prevent condensation.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Missing a splash guard between ice bin and hand wash sink at Bar service line.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Inadequate lighting in meat walk-in cooler, instructed to provide.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Employees personal items stored at food shelves( medicine, phones... ) instructed to keep in locker rooms away from prep area.

Base deductions−25 pts

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Community Safety Reports

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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