Miller's Ale House - Clermont
Last inspected: Apr 21, 2026
22
Score
Going back to 2022, Miller's Ale House - Clermont has 14 inspections in the public record. The most recent visit was on Apr 21, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has improved over the last few visits: recent inspections have averaged around 13 violations, down from roughly 17 violations earlier in the record.
Looking across the full record, “equipment and utensils not properly air-dried - wet nesting” is the recurring theme, flagged seven times.
Compared to other Clermont restaurants (averaging 68), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
14
Inspections
6
Critical latest
0
Major latest
12
Minor latest
Inspection History
Apr 21, 2026
Complaint Full
6 critical violations. 12 minor violations.
View 18 violations
High Priority - Live, small flying insects found -2 on cook line, 1 in dish area, 1 in server area **Warning**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -portioned raw egg yolks behind cheese and sour cream on make table on cook line, operator moved eggs to the front **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw salmon (61F - Cold Holding); raw mahi (58F - Cold Holding); raw shrimp (56F - Cold Holding); Reach in drawers on cook line, held more than four hours per operator. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (61F - Cold Holding); raw mahi (58F - Cold Holding); raw shrimp (56F - Cold Holding); Reach in drawers on cook line, held more than four hours per operator. burger patty (48F - Cold Holding); cooked pasta (53-58F - Cold Holding); operator chose to discard buttermilk (55F - Cold Holding) Cook line Held less than four hours per operator, moved to walk in cooler for quick chill **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -shredded chicken (120F - Hot Holding), holding unit on cook line, held less than four hours per operator, operator chose to discard. **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Vacuum breaker at wrong location on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee scooping ice was wearing a watch
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -pans in dish area, beverage cups in server area **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. -stone in oven is cracked -fryer baskets are heavily warped -containers and lids are cracked and chipped on back line
14-11-5
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop in standing water on cook line, operator removed **Corrected On-Site**
10-07-4
Basic - Inside/outside of dumpster and grease receptacle are not clean.
33-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of shelf above reach in freezer across from chicken breading station -interior of fryer cabinets -runners on sliding reach in coolers -speed racks
23-03-4
Basic - Reach-in cooler and reach in freezer interior/shelves on cook line have accumulation of soil residues.
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -next to tortilla chips on cook line, operator moved **Corrected On-Site** **Repeat Violation**
21-44-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind salad station
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. -operator hung it to dry **Corrected On-Site**
42-01-4
Basic - Cutting board has cut marks and is no longer cleanable. -brown cutting boards in storage area, operator discarded **Corrected On-Site**
14-09-4
22
Jan 27, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -pans on storage rack on back line. **Repeat Violation** - From follow-up inspection 2026-01-27: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed racks in walk in cooler -caulking and wall behind triple sink have residue buildup -gaskets and underside of reach in coolers and chicken reach in cooler on cook line - From follow-up inspection 2026-01-27: speed racks in walk in cooler **Time Extended**
23-03-4
90
Jan 26, 2026
Routine - Food
4 critical violations. 4 major violations. 11 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp behind shaved roast beef in reach in cooler on cook line. Operator moved shrimp to the front. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced cooked chicken (51F - Cold Holding); cut lettuce (52F - Cold Holding); black bean and corn salsa (51F - Cold Holding), reach in make table across from ovens, held more than four hours per operator. raw chicken (47F - Cold Holding); buttermilk (47F - Cold Holding), chicken breading station, held less than four hours per operator. Operator placed ice on items for quick chill. Buttermilk 43F, chicken 45F **Warning**
03A-02-5
High Priority - 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. -butter on back on line, operator placed label on butter. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -garlic parmesan sauce (120F - Hot Holding), cook line, held less than four hours per operator. Operator moved to stove for rapid reheat, 146 **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine and quaternary ammonia, on order from ecolab **Corrective Action Taken**
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. -bottle of blue liquid on chemical storage rack
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine -ice machine
22-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cheesecake in cooler on cook line, operator determined date and marked it.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
02C-03-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Ceilingtiles/vents and light shields in kitchen are soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -pans on storage rack on back line. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. -baked potato holder on cook line, operator discarded. **Corrected On-Site**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed racks in walk in cooler -caulking and wall behind triple sink have residue buildup -gaskets and underside of reach in coolers and chicken reach in cooler on cook line
23-03-4
Basic - Old labels stuck to food containers after cleaning. -pans on back line
16-46-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -prep table on cook line, operator moved to bottom shelf. **Corrected On-Site**
21-44-1
Basic - Two lights not functioning under hood suppression system on cook line.
36-62-4
Basic - Water leaking from pipe above dish machine
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0 ppm, operator replaced with new solution, 150 ppm **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. -salt container on back line, operator labeled.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
02D-01-5
21
Jul 24, 2025
Complaint Full
5 critical violations. 4 major violations. 15 minor violations.
View 24 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked onion straws (86F - Hot Holding), held less than four hours per operator. Operator determined time cooked and placed on Time as a Public Health Control. **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker at wrong location on fitting/splitter added to mop sink faucet. **Corrected On-Site** **Repeat Violation**
29-42-4
High Priority - Live, small flying insects found. -2 flying insects in kitchen **Repeat Violation**
35A-02-7
High Priority - Raw animal food not properly separated from ready-to-eat food. -raw shell eggs behind vegetables in make table on cook line. Operator corrected. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. -2 cracked eggs on cook line.
01B-14-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cheesecake in reach in cooler on cook line. Operator dated. **Corrected On-Site**
02C-03-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -server scooping ice and making drinks.
13-06-4
Intermediate - Handwash sink not accessible for employee use at all times. -blocked by rolling cart, beside beer cooler, operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink at inside bar. Operator provided. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on top exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Condensation or other drainage not disposed of according to law. -condensation from air conditioning leaking in kitchen hallway and office. Technician arrived during inspection. **Corrective Action Taken**
28-02-4
Basic - Employee eating in a food preparation or other restricted area. -on cook line. Operator educated employee. **Corrected On-Site**
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -pans on rack in back kitchen. **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris in walk in freezer.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. -oven door handle on cook line, operator removed and placed in water above 135F. **Corrected On-Site**
10-20-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels by cook line. **Repeat Violation**
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets -bottom of chicken station reach in cooler underneath drawers.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. -employee removed celery from bag and began cutting without washing. Educated operator, operator educated employee, who then washed celery. **Corrected On-Site**
08B-39-4
Basic - Standing water in bottom of chicken station reach-in-cooler
29-49-6
Basic - Storage shelves with rust that has pitted the surface, prep area.
14-33-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed vegetables over cut tomatoes and prepped onions in walk in cooler. Operator corrected. **Corrected On-Site**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. -powdered sugar, operator labeled. **Corrected On-Site**
02D-01-5
15
Jan 22, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -rack in back kitchen **Repeat Violation** - From follow-up inspection 2025-01-22: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -walk in cooler. Operator squeegeed. **Corrected On-Site** - From follow-up inspection 2025-01-22: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Light not functioning under hood suppression system. **Repeat Violation** - From follow-up inspection 2025-01-22: **Time Extended**
36-62-4
86
Jan 21, 2025
Routine - Food
8 critical violations. 2 major violations. 15 minor violations.
View 25 violations
High Priority - 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. -bar, 0 ppm. Operator fixed, 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher, operator educated employee
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flying insects in bar area
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs behind cooked onions on make table.operator corrected. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -butter blend (72F - Cold Holding), held more than four hours per operator
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream (51F - Cold Holding) and steak butter (67F - Cold Holding), both held less than four hours per operator. Operator elected to discard steak butter, moved sour cream to reach in cooler for quick chill. -butter blend (72F - Cold Holding), held more than four hours per operator.Repeat Violation** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mashed potatoes (109F - Hot Holding), held less than four hours per operator, operator moved to steamer for reheat, 2nd temp 168F **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No soap provided at handwash sink. -bar area. Operator replaced. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. -bottle of blue liquid in kitchen
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. -cook line
23-24-4
Basic - Cardboard used to line food-contact shelves. -reach in cooler on cook line. Operator removed. **Corrected On-Site**
14-05-4
Basic - Ceiling tile missing. -in kitchen **Corrected On-Site** **Repeat Violation**
36-36-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -rack in back kitchen **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. -walk in cooler. Operator squeegeed. **Corrected On-Site**
36-22-4
Basic - Food stored on floor. -plastic bottles of water and soda in liquor room.
08B-38-4
Basic - Light not functioning under hood suppression system. **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers on cook line. -shelves and cabinets on cook line -gaskets on reach in coolers on cook line **Repeat Violation**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -above tortillas, operator corrected. **Corrected On-Site** **Repeat Violation**
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination. -cook line. Operator corrected. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. -black bean salsa in walk in cooler. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen. **Repeat Violation**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. -at mop sink
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -main ice bin, ice bin at server station
22-20-5
12
Jul 11, 2024
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
27
Jan 23, 2024
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled . Can opener is soiled. Surrounding area of the soda nozzles are soiled. Cutting boards are stained in kitchen. - From follow-up inspection 2024-01-23: Cutting boards are time extended. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door. - From follow-up inspection 2024-01-23: **Time Extended**
35B-05-4
86
Jan 18, 2024
Complaint Full
5 critical violations. 3 major violations. 10 minor violations.
View 18 violations
High Priority - Employee handled soiled dishes and then handled clean dishes without washing hands. **Corrected On-Site**
12A-13-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. **Corrected On-Site**
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw bacon stored next to salad blend in walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp,47 f,raw salmon,47 f at cooks line,butter milk,46 f at chicken station ,cooked mushrooms,48 f,cooked onions,47 f,cheese,48 f at middle reach in cooler held less than four hours.Advised operator to ice food items.Advised operator to use time as a public health control for the reach in cooler that is not working. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored.Liquid assurance on top of dishmachine. **Corrected On-Site**
41-10-4
Intermediate - No soap provided at handwash sink.Cooks line. **Corrected On-Site**
31B-03-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Server is handling drinks.
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled . Can opener is soiled. Surrounding area of the soda nozzles are soiled. Cutting boards are stained in kitchen.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food.Cheese in reach in cooler at cooks line.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust in kitchen. Caulking has a build up of black like substance by three comp sink and back line area.
36-34-5
Basic - Drain cover(s) missing.Under three comp sink.
29-18-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches and bracelets with employees handling ice.
13-07-4
Basic - Employee with soiled apron working in the kitchen.
13-01-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
35B-05-4
Basic - Sanitizer bucket stored next to slicer under prep table in kitchen. **Corrected On-Site**
21-44-1
Basic - Waste line missing at soda gun holster.Outside bar.
29-17-4
21
Oct 26, 2023
Complaint Partial
No violations found.
100
Aug 15, 2023
Complaint Partial
No violations found.
100
Jul 26, 2023
Complaint Full
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Seared sliced tuna Vendor emailed manager copy **Corrected On-Site**
01D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Raw chicken tenders 49-55 on sandwich top reach cooler for breading Less than four hours Placing ice bags on top and drawer was open under and the closed 20 minutes later 41-43F 2) sandwich top cooler located across from grill Diced tomatoes 51 Prepped chicken 51 Less than four hours per manager, advised to use time plan Placed in walk in freezer for temperature recovery 30 minutes later Diced tomatoes 39 Prepped chicken 37 **Corrected On-Site**
03A-02-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. For wings they do on Wednesday I emailed for, to manager
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun middle of inside bar soiled **Corrected On-Site**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish room
36-34-5
Basic - In-use ice paddle stored on soiled surface between uses. Lip,of ice machine **Corrected On-Site**
10-12-5
Basic - Old labels stuck to food containers after cleaning. Plastic pans on clean item shelf **Repeat Violation**
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cook cutting red onions in prep area. **Corrected On-Site**
08B-39-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers by breading area on cooks line **Corrected On-Site**
25-06-4
Basic - Water leaking from pipe on top of dish machine Manager called vendor **Corrective Action Taken**
29-11-4
45
Mar 15, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting in clean wares area. **Warning** - From follow-up inspection 2023-01-11: **Time Extended** - From follow-up inspection 2023-03-15: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris in walk in freezer. **Warning** - From follow-up inspection 2023-01-11: **Time Extended** - From follow-up inspection 2023-03-15: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of dish machine - top exterior of ice machine - top and rear of oven next to office **Warning** - From follow-up inspection 2023-01-11: **Time Extended** - From follow-up inspection 2023-03-15: Complied oven next office Complied ice machine exterior **Time Extended** **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2023-01-11: **Time Extended** - From follow-up inspection 2023-03-15: **Time Extended**
16-46-4
82
Aug 19, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Miller's Ale House - Clermont last inspected?
The most recent health inspection at Miller's Ale House - Clermont on file is from Apr 21, 2026. The public record contains 14 inspections in total.
What is the most common violation at Miller's Ale House - Clermont?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited seven times, more than any other issue at Miller's Ale House - Clermont.
How does Miller's Ale House - Clermont compare to other restaurants in Clermont?
Miller's Ale House - Clermont most recently scored 22 out of 100, which is lower than the Clermont average of 68.
Has Miller's Ale House - Clermont's inspection record improved over time?
Yes. Recent inspections at Miller's Ale House - Clermont have averaged around 13 violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Miller's Ale House - Clermont means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Miller's Ale House - Clermont inspected?
Based on the inspection history on file, Miller's Ale House - Clermont is inspected around four times per year on average.
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