Millers Ale House
Last inspected: Mar 16, 2026
43
Score
Going back to 2022, Millers Ale House has 13 inspections in the public record. The most recent report on file is from Mar 16, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical Fort Myers restaurant, which scores around 80. There are enough flags in the record to merit a second thought.
13
Inspections
3
Critical latest
2
Major latest
4
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
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. Employee picked up gloved from floor and started to put on new gloves without washing hands. Educated employee. Employee washed hands and put on new gloves. **Corrected On-Site**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 48F cold hold, provolone cheese 49F cold hold less than 4 hours in reach in cooler across from flat grill. Operator placed bags of ice in top, pulled reach in cooler away from wall, and turned down reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at end of threaded faucet at end of black hoses.
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sinks at end of cook line near fry station blocked by box of cooking oil. Operator removed box of oil. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed paper towels stored inside handwash sink at bar. Operator removed paper towels. Observed ketchup bottle and cloth stored in handwash sink. Operator removed items. **Corrected On-Site**
31A-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at beverage/wait station.
24-08-4
Basic - Food-contact surface not smooth and easily cleanable. Observed interior of microwave oven near back kitchen exit. Operator stop use of microwave oven. **Corrective Action Taken**
14-13-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives. **Corrected On-Site**
10-17-4
Basic - Reach-in freezer at end of cook line shelves with rust that has pitted the surface.
14-33-4
43
Sep 11, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Left side hose bibb at mop sink. **Warning** - From follow-up inspection 2025-09-11: **Time Extended**
29-34-4
86
Sep 10, 2025
Routine - Food
6 critical violations. 1 minor violation.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Left side hose bibb at mop sink. **Warning**
29-34-4
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. Dishwasher (Chlorine 0ppm) after running three times. Operator replaced sanitizer, 50ppm chlorine. **Corrected On-Site** **Warning**
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. Observed bartender handling person cell phone then began cutting citrus for drinks. Spoke with operator, operator washed hands and donned gloves before returning to work. **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender putting washed citrus into machine to cut with bare hands. Spoke with operator, operator donned gloves before continuing to work. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler next to fryer; buttermilk (62F - Cold Holding), also reach-in cooler across from fryer: ; mozzarella (68F - Cold Holding); shredded cheddar cheese mix (58F - Cold Holding); sour cream (59F - Cold Holding); cooked eggs (59F - Cold Holding); blue cheese crumbles (57F - Cold Holding) also reach on cooler top middle cook line under window ; cooked broccoli (45F - Cold Holding); swiss cheese (54F - Cold Holding); cut tomato slices (45F - Cold Holding) all foods have been placed in cooling units within 2 hours since opening of restaurant. Operator began icing all foods for quick cooling, provided operator with time as a public health control form. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. housemade cheese sauce (111F - Reheating); cooked chicken (131F - Reheating) for two hours exactly per hour. Operator moved into steaming unit for rapid reheating, in 10 minutes both measured 168F or higher. **Corrected On-Site** **Warning**
03E-02-5
Basic - Single-service articles improperly stored. Coffee and tea filters uncovered in service station. **Warning**
25-05-4
39
Nov 13, 2024
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
90
Nov 12, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler drawers under grill raw ground beef (49F - Cold Holding) stored overnight. Operator discarded. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fryer station reach-in cooler : raw chicken wings (50F - Cold Holding); raw fish (48F - Cold Holding); buttermilk (58F - Cold Holding) raw calamari (50F - Cold Holding); raw fish (45F - Cold Holding) for two hours per operator. Operator iced down foods and closed lid for rapid cooling. Also Reach-in cooler drawers under grill:; raw beef (50F - Cold Holding); raw chicken (50F - Cold Holding) for two hours per operator. In same unit raw ground beef (49F - Cold Holding) stored overnight. See stop sale. Also Salad station reach-in cooler:; sour cream (57F - Cold Holding); blue cheese crumbles (48F - Cold Holding); shredded cheddar (50F - Cold Holding); cooked eggs (56F - Cold Holding) for two hours per operator. Also Expo ready reach-in cooler on cook line:; sliced tomatoes (48F - Cold Holding); Swiss cheese (47F - Cold Holding); cut tomatoes salsa (48F - Cold Holding) for 2 hours per operator. Operator iced all foods, instructed employees to keep doors closed. **Warning**
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler. **Repeat Violation** **Warning**
23-03-4
Basic - Floor tiles missing and/or in disrepair. Dish area, cook line, indoors bar cracks on tiles and spaces between leading to standing water. **Warning**
36-17-5
Basic - Accumulation of debris on top of warewashing machine. **Repeat Violation** **Warning**
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable on back prep line. **Warning**
14-09-4
61
Aug 9, 2024
Routine - Food
5 minor violations.
View 5 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
74
Aug 7, 2024
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 25 by mop sink in kitchen, five on glassware hanging at entrance to bar. Operator sent glasses to dishwashing area for cleaning and sanitizing. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Roach activity present as evidenced by live roaches found. One live roach by back door of kitchen. **Admin Complaint**
35A-05-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Left side hose Bibb at mop sink no vacuum breaker. Right side hose Bibb vacuum breaker placed improperly, not at end after splitter. Repeat 12/20/2023, 8/2/2023. **Repeat Violation** **Admin Complaint**
29-42-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Accumulation of debris on top of and on hoses in back part of warewashing machine. **Warning**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vents and surrounding tiles in dining room. Also vents in back of kitchen with mold like substance, rust. **Warning**
36-34-5
Basic - Floor soiled/has accumulation of debris. Heavy accumulation of grease and food debris under cook line equipment. **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of both front of house soda machines heavily soiled, around attachments for nozzles. **Warning**
23-03-4
Basic - Plumbing system in disrepair. Water leaking from rinse sink before dishwashing machine in main kitchen. **Warning**
29-08-4
47
Dec 21, 2023
Complaint Full
1 critical violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
86
Dec 20, 2023
Complaint Full
6 critical violations. 1 major violation. 1 minor violation.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In kitchen, approximately 25 in dry storage area near office, 10 by mop sink. In main indoor s bar right side service area, 3on hanging glassware 3 on wall above hanging glassware - operator removed all glassware to dishwashing area for proper washing and sanitizing. **Admin Complaint**
35A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In walk-in cooler observed raw salmon and tuna thawed, still in reduced-oxygen packaging, with a label stating to removed from packaging before thawing. Also reach-in cooler on cook line under grill, observed raw salmon thawed, still in reduced-oxygen packaging, with a label stating to removed from packaging before thawing. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler drawers under grill :; raw beef 6 ounce (48F - Cold Holding); raw beef 10 ounce (50F - Cold Holding); for 4 hours per operator. Operator immediately submerged food in ice, in 15 minutes Raw beef 10 ounce - 46 cold holding. Raw beef 6 ounce - 50F cold holding. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler drawers under grill :; raw shrimp (46F - Cold Holding); raw fish (49F - Cold Holding); raw beef 6 ounce (48F - Cold Holding); raw beef 10 ounce (50F - Cold Holding); for 4 hours per operator. Operator immediately submerged food in ice, in 15 minutes raw shrimp and raw fish were 41F or below. Raw beef 10 ounce - 46 cold holding. Raw beef 6 ounce - 50F cold holding. See stop sale. Also same cooler, raw chicken (58F - Cold Holding); raw ground beef (52F - Cold Holding), for two hours per operator. Operator iced down product for quick cooling. Cook line fryer side reach-in cooler facing service window; shredded cheddar cheese (49F - Cold Holding); sour cream (47F - Cold Holding); blue cheese crumbles (46F - Cold Holding); cooked eggs (47F - Cold Holding) for 30 minutes per operator. Repeat 8/2/2023 **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. One missing vacuum breaker, repeat 8/2/2023. **Repeat Violation** **Warning**
29-42-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher 127F temperature after running three times. Operator set up manual sanitation in triple sink, quaternary 200ppm, and called technician. **Corrective Action Taken** **Warning**
22-57-6
Intermediate - Handwash sink not accessible for employee use at all times. At outdoors bar area, both handwash sinks blocked with garbage cans. Operator moved both cans for sink access. **Corrected On-Site** **Warning**
31A-09-4
Basic - 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. Stop Sale issued due to food not being in a wholesome, sound condition. 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. In walk-in cooler observed raw salmon and tuna thawed, still in reduced-oxygen packaging, with a label stating to removed from packaging before thawing. Also reach-in cooler on cook line under grill, observed raw salmon thawed, still in reduced-oxygen packaging, with a label stating to removed from packaging before thawing. Repeat 8/2/2023 **Repeat Violation** **Warning**
06-09-1
35
Aug 4, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink **Warning** - From follow-up inspection 2023-08-04: No backflow preventer present. **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) **Warning** - From follow-up inspection 2023-08-04: **Time Extended**
21-07-4
82
Aug 2, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (49 F - Cold Holding); chicken wings (45 F - Cold Holding); pico de gallo (59 F - Cold Holding) **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink **Warning**
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. Two,spray bottles at wait station not labeled. **Warning**
41-17-4
Basic - 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. Ahi tuna packaging clearly labeled to remove from reduced oxygen packaging prior to thawing, thawed under reduced oxygen packaging on cooks line. **Warning**
06-09-1
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) **Warning**
21-07-4
61
Nov 17, 2022
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mash potatoes 1 hour (100F - Hot Holding); cooked chicken 1 hour (125F - Hot Holding); Operator reheated food items mash potatoes (169F (125F - Reheating); cooked chicken (177F - Reheating). **Corrected On-Site**
03B-01-6
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee bagged food in reach in cooler in front of grill in kitchen line. Operator removed and rearranged personal items lower rack and label. **Corrected On-Site**
08B-49-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - Missing drain plug at dumpster. Observed missing plug in cardboard dumpster.
33-11-4
Basic - Stored food not covered. Observed wash potatoes top rack not cover. Operator covered potatoes. **Corrected On-Site**
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on the floor in bar area. Operator removed and double bucket. **Corrected On-Site**
21-38-4
67
Jul 6, 2022
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
61
Frequently Asked Questions
When was Millers Ale House last inspected?
The most recent health inspection at Millers Ale House on file is from Mar 16, 2026. The public record contains 13 inspections in total.
What is the most common violation at Millers Ale House?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Millers Ale House.
How does Millers Ale House compare to other restaurants in Fort Myers?
Millers Ale House most recently scored 43 out of 100, which is lower than the Fort Myers average of 80.
Has Millers Ale House's inspection record improved over time?
Results have been roughly steady. Inspections at Millers Ale House have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Millers Ale House 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 Millers Ale House inspected?
Based on the inspection history on file, Millers Ale House is inspected around four times per year on average.
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