MILLYS WINE BAR & BISTRO

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Oct 27, 2026

   ✕
   6 violations

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Equipment food-contact surfaces and utensils must be clean.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

2. Nov 13, 2025

   ✓
   2 violations

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep the plumbing system in good repair.

3. Oct 23, 2025

   ✓
   8 violations

   • Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep the plumbing system in good repair.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have a test kit for the type of sanitizer used.

4. Nov 19, 2024

   ✕
   1 violation

   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

5. Oct 24, 2024

   ✕
   10 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Separate raw animal foods from ready-to-eat foods.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Store clothing and other personal items in lockers or other suitable places.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

6. Oct 30, 2023

   ✓
   3 violations

   • Post the Certified Food Protection Manager certificate.
   • Have a test kit for the type of sanitizer used.
   • Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

7. Oct 18, 2023

   ✕
   9 violations

   • Post the Certified Food Protection Manager certificate.
   • The business license must be posted where it can be easily seen.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Label all containers of food and food ingredients with their common name.
   • Have a test kit for the type of sanitizer used.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.