Miller's Ale House - Hamlin
Last inspected: Mar 20, 2026
95
Score
Public records show 11 inspections at Miller's Ale House - Hamlin stretching back to 2022. The latest inspection on file is from Mar 20, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to eight violations per visit.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up eight times.
The city-wide average for Winter Garden sits at 66, putting Miller's Ale House - Hamlin on the better side of that line. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. Cast iron skillets rusted **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
14-13-4
95
Mar 19, 2026
Routine - Food
6 critical violations. 1 major violation. 15 minor violations.
View 22 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Interior bar 0ppm Interior bar 50ppm **Corrected On-Site** **Warning**
22-49-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook touched raw burger with gloved hands changed gloves and did not wash hands when changing gloves **Corrective Action Taken** **Warning**
12A-07-5
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 in dish area **Warning**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs next to pickles walk in cooler Raw sal,in behind raw salmon reach in cooler **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours shrimp cooked corn (46F - Cold Holding); chorizo (45F - Cold Holding) (50F - Cold Holding) cooked ribs (52F - Cold Holding); raw chicken (46F - Cold Holding) raw steak (47F - Cold Holding). Operator adding ice **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Fudge dented on seam **Warning**
01B-01-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves servers **Repeat Violation** **Warning**
13-06-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates exterior bar **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets cooking **Warning**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site** **Warning**
13-04-4
Basic - Floor area(s) covered with standing water inside bar from dishwasher **Corrected On-Site** **Warning**
36-22-4
Basic - Food-contact surface not smooth and easily cleanable. Cast iron skillets rusted **Warning**
14-13-4
Basic - In-use knife/knives stored in cracks between pieces of equipment in kitchen **Corrected On-Site** **Warning**
10-17-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container cheese kitchen **Corrected On-Site** **Warning**
10-06-5
Basic - Insect control device installed over food preparation area in server beverage area **Corrected On-Site** **Warning**
35B-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Chicken cooler reach **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pre rinse spray nozzle Chicken cooler reach in gaskets soiled Pan liner holder on wall **Repeat Violation** **Warning**
23-03-4
Basic - Stored food not covered. rim caddie stored exposed to front of guest outside bar **Corrected On-Site** **Warning**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishroom **Warning**
36-27-5
Basic - Bowl or other container with no handle used to dispense food. In pasta **Corrected On-Site** **Warning**
14-01-5
17
Nov 20, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of beer cooler door is soiled. Build up of black like substance at three comp sink. **Warning** - From follow-up inspection 2025-11-20: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior and walk in cooler shelves have accumulation of soil. Bottom of reach in freezer is soiled at the cooks line by chicken station. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-20: **Time Extended**
22-16-4
90
Nov 12, 2025
Routine - Food
6 critical violations. 3 major violations. 5 minor violations.
View 14 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.0 ppm at outside bar. **Warning**
22-41-4
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. **Warning**
22-57-6
High Priority - One live small flying insect at the bar. **Warning**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Par cooked chicken stored over lobster mix in walk in cooler. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Garlic Parmesan sauce,97:reheating for more than 2 hours. **Warning**
01B-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.Garlic Parmesan sauce,reheated for more than 2 hours,97 f.Stop Sale. **Warning**
03E-02-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Servers handling drinks. **Warning**
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Interior of fryer container has grease build up. Interior of sprayer hose is soiled. Residue build up surrounding drink nozzles in dining room. Interior of ice machine is soiled. **Warning**
22-02-4
Intermediate - Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area. **Warning**
01B-16-5
Basic - Interior of bun toaster has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of beer cooler door is soiled. Build up of black like substance at three comp sink. **Warning**
23-03-4
Basic - Reach-in cooler interior and walk in cooler shelves have accumulation of soil. Bottom of reach in freezer is soiled at the cooks line by chicken station. **Repeat Violation** **Warning**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination.Picks at the bar. Lids and soufflé cups at the servers station. **Corrected On-Site** **Warning**
25-06-4
Basic - Unwashed cucumbers stored with ready-to-eat celery in walk in cooler. **Corrected On-Site** **Warning**
08B-17-4
23
Jun 5, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.Raw chicken stored over raw beef in walk in cooler. **Corrected On-Site**
08A-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Lettuce,46 f,Mac and cheese,45 f held from last night.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce,46 f,Mac and cheese,45 f held from last night. Stop Sale.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board is stained. Interior of sprayer hose is soiled. Can opener is soiled. Residue build up surrounding the drink nozzles and coffee nozzles. Lime build up on iced tea nozzles.
22-02-4
Basic - Floor tiles missing and/or in disrepair.Outside beer walk in cooler.
36-17-5
Basic - Insect control device installed over slicer in kitchen. **Corrected On-Site**
35B-02-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking has a build of black like substance by the dishmachine area and three comp sink area. Side of beer walk in cooler is soiled.
23-03-4
Basic - Reach-in cooler interior and dish storage shelves have accumulation of soil residues.Bar reach in cooler.
22-16-4
45
Nov 18, 2024
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect by ice machine One by the bar **Repeat Violation**
35A-02-6
Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid in bottle in dry storage area.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine back storage area.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In sour cream container. Manager removed. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent by 3 compartment sink.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on dish rack in ware washing area
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in ware washing area.
24-08-4
Basic - Floor area(s) covered with standing water. In walk in cooler
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. Manager removed **Corrected On-Site**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In spinach dip container. Operator corrected **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket's soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in on cook line soiled. Reach in freezer at the end of cook line **Repeat Violation**
22-16-4
47
May 17, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 at bar.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 48f, Cut tomato 48f. Less than 4 hours. Manager added ice. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Rag stored in hand sink. **Corrected On-Site**
31A-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. -Green cutting board at bar. **Repeat Violation**
14-09-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn across from oven.
14-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Cooler gasket under grill. **Corrected On-Site**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in freezer across from fryer. -Walk in cooler shelving.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk containers of flour.
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
43
Jul 27, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2023-07-27: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Very slow draining water in handwash sink by inside bar.Repeat Violation** **Repeat Violation** **Warning** - From follow-up inspection 2023-07-27: **Time Extended**
29-20-5
86
Jul 19, 2023
Routine - Food
6 critical violations. 4 major violations. 14 minor violations.
View 24 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.Outside bar.0 ppm.Technician is on site. **Warning**
22-41-4
High Priority - Displayed food not properly protected from contamination.Salt at the bar area. **Corrected On-Site** **Warning**
08B-02-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.Assembly station. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Employee touched ears then engaged in touching plate with food without washing hands. **Corrected On-Site** **Warning**
12A-10-4
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.Technician is on site. **Repeat Violation** **Warning**
22-57-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink. **Warning**
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled.Cleaner in kitchen by handwash sink. **Corrected On-Site** **Warning**
41-17-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Inside of fry holder is soiled. Ice scoop holder is soiled by dirty wall by back line area. Ice chute by ice machine. **Warning**
22-02-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Server is handling ice. **Warning**
13-06-4
Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board. **Warning**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet. **Warning**
13-07-4
Basic - Floor soiled/has accumulation of debris.Walk in freezer. **Warning**
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.Reach in cooler at cooks line. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.Oven. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Cheese at cooks line **Corrected On-Site** **Warning**
10-06-5
Basic - Insect control device installed over food preparation area.Back line area by slicer. **Warning**
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine is soiled. Caulking by dishmachine is soiled. **Warning**
23-03-4
Basic - Sanitizer bucket stored over heated cabinet at cooks line. **Warning**
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination.Lids at drink station. **Warning**
25-06-4
Basic - Single-service articles stored on a soiled surface.Sandwich picks at cooks line. **Warning**
25-17-4
Basic - Unwashed peppers stored over cut lettuce in walk in cooler. **Repeat Violation** **Warning**
08B-17-4
Basic - Very slow draining water in handwash sink by inside bar.Repeat Violation** **Repeat Violation** **Warning**
29-20-5
Basic - Wiping cloth sanitizing solution stored on the floor.Bar. **Corrected On-Site** **Warning**
21-38-4
14
Dec 20, 2022
Complaint Full
9 critical violations. 2 major violations. 13 minor violations.
View 24 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
12A-02-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 15 small flying insects in the in inside bar. 7 small flying insects in the in outside bar. **Admin Complaint**
35A-02-6
High Priority - Outside based sanitizer solution exceeds the maximum concentration allowed. 500ppm+chlorine. **Warning**
41-27-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched tshirt with gloved hands then touched cooked ready to eat French fries to plate. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer to cool shred cheddar (49F - Cold Holding); slaw (47F - Cold Holding); sour cream (47F - Cold Holding); shred cheddar (45F - Cold Holding) **Corrective Action Taken** **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. Per operator less than 4 hours. Moved to reheat to 165°in 2 hours. pork ribs (122F - Hot Holding) cheese sauce (109F - Hot Holding); black beans (110F - Hot Holding); cooked chicken (110F - Hot Holding) **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored on top of ice machine
41-10-4
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. **Warning**
22-57-6
High Priority - Lactic Acid sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm 200ppm **Warning**
22-43-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in 2 handsinks sink the bar
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven soiled. Can opener blade soiled Slicer blade cover soiled
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Portition on end of groove grill soiled.
23-03-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser in the bar
25-27-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat cheese in walk in cooler.
08B-17-4
Basic - Very slow draining water in handwash sink on cook line.
29-20-5
Basic - Wet mop not stored in a manner to allow the mop to dry on top f ce machine
42-01-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles in kitchen not labeled Large white container in prep area with white dry mix not labeled
02D-01-5
11
Oct 10, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Miller's Ale House - Hamlin last inspected?
The most recent health inspection at Miller's Ale House - Hamlin on file is from Mar 20, 2026. The public record contains 11 inspections in total.
What is the most common violation at Miller's Ale House - Hamlin?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited eight times, more than any other issue at Miller's Ale House - Hamlin.
How does Miller's Ale House - Hamlin compare to other restaurants in Winter Garden?
Miller's Ale House - Hamlin most recently scored 95 out of 100, which is higher than the Winter Garden average of 66.
Has Miller's Ale House - Hamlin's inspection record improved over time?
Yes. Recent inspections at Miller's Ale House - Hamlin have averaged around eight violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Miller's Ale House - Hamlin means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Miller's Ale House - Hamlin inspected?
Based on the inspection history on file, Miller's Ale House - Hamlin is inspected around three times per year on average.
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