Millers Ale House
Last inspected: Mar 31, 2026
61
Score
Going back to 2022, Millers Ale House has 13 inspections in the public record. On Mar 31, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly 11 violations before.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 78, which Millers Ale House's 61 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
13
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
61
Dec 1, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
64
Apr 23, 2025
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood over pico de gallo, premade enchiladas in reach in cooler under make table in prep area Operator voluntarily discarded ready to eat products **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - Cutting board has cut marks and is no longer cleanable. On make table on cookline Operator replaced and discarded **Corrected On-Site** **Repeat Violation**
14-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not sanitizing. Dishwasher is drained, not in use and operator has work order in **Corrective Action Taken**
16-55-4
Basic - Food storage container/container lid cracked or broken. Being used for shrimp in reach in cooler under make table in prep area Operator replaced **Corrected On-Site** **Repeat Violation**
14-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In container of broccoli on cookline Operator removed **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler drawers on cookline - Operator cleaned Hood vents in prep area Handwashing sink caulk in prep area **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. On cookline
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. At handwashing sink in dishwashing area Operator has work order in **Corrective Action Taken** **Repeat Violation**
29-11-4
Basic - In-use wet wiping cloth/towel used under cutting board. On cookline **Repeat Violation**
21-04-4
58
Dec 17, 2024
Routine - Food
13 minor violations.
View 13 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-12-17: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top - From follow-up inspection 2024-12-17: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Above walk in dish area side **Repeat Violation** - From follow-up inspection 2024-12-17: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Dirty dish with clean dishes several places along cookline - From follow-up inspection 2024-12-17: **Time Extended**
24-03-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on clean dish rack - From follow-up inspection 2024-12-17: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cookline - From follow-up inspection 2024-12-17: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Prep oven in prep area Reach cooler cookline - From follow-up inspection 2024-12-17: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-12-17: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. On dish area under handwashing sink. - From follow-up inspection 2024-12-17: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of some cooking equipment Dust on poles and cables on monitors in kitchen Handwashing sink cookline Reach in cooler drawers Shelving freezer Shelving dish area Vents in hood prep area Gaskets on reach in freezer - From follow-up inspection 2024-12-17: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Clean dishes in dish area with labels on them - From follow-up inspection 2024-12-17: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. Pooling standing water on floor drain end of cookline by hand wash sink. - From follow-up inspection 2024-12-17: **Time Extended**
29-19-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Faucet to hand wash sink bar does not turn off all the way - From follow-up inspection 2024-12-17: **Time Extended**
29-11-4
52
Dec 16, 2024
Routine - Food
2 critical violations. 1 major violation. 14 minor violations.
View 17 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
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
17
May 15, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter Station - chicken <2 hours (46F - Cold Holding); - chicken wings (46F - Cold Holding) Manager brought to walk in cooler **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-14: Saute cooler - tomato 50f - butter 50f - house made ranch 50f All items held overnight. Manager instructed employee to discard all items **Admin Complaint** - From follow-up inspection 2024-05-15: Saute Cooler not in use. Operator states unit already repaired but will wait to see if unit maintains temp. **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - french onion soup (120F - Hot Holding); - pork (120F - Hot Holding) Manager put back in steamer for reheat **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-14: Pork 55f hot holding Manager instructed employee to put in microwave for reheat **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-05-15: Unit not in use **Time Extended**
03B-01-6
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling tiles over cook line rusted and dusty. Employee wiped dust. - vents and ceiling tiles over ice machine **Warning** - From follow-up inspection 2024-05-14: **Time Extended** - From follow-up inspection 2024-05-15: **Time Extended**
36-34-5
70
May 14, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter Station - chicken <2 hours (46F - Cold Holding); - chicken wings (46F - Cold Holding) Manager brought to walk in cooler **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-14: Saute cooler - tomato 50f - butter 50f - house made ranch 50f All items held overnight. Manager instructed employee to discard all items **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - french onion soup (120F - Hot Holding); - pork (120F - Hot Holding) Manager put back in steamer for reheat **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-14: Pork 55f hot holding Manager instructed employee to put in microwave for reheat **Admin Complaint** **Corrective Action Taken**
03B-01-6
Basic - - From initial inspection : Basic - Ceiling tile missing. - over traulsen cooler **Warning** - From follow-up inspection 2024-05-14: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling tiles over cook line rusted and dusty. Employee wiped dust. - vents and ceiling tiles over ice machine **Warning** - From follow-up inspection 2024-05-14: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2024-05-14: **Time Extended**
24-08-4
64
May 13, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter Station - chicken <2 hours (46F - Cold Holding); - chicken wings (46F - Cold Holding) Manager brought to walk in cooler **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. - french onion soup (120F - Hot Holding); - pork (120F - Hot Holding) Manager put back in steamer for reheat **Repeat Violation** **Admin Complaint**
03B-01-6
Basic - Ceiling tile missing. - over traulsen cooler **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling tiles over cook line rusted and dusty. Employee wiped dust. - vents and ceiling tiles over ice machine **Warning**
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
64
Dec 12, 2023
Routine - Food
No violations found.
100
Oct 12, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline hot holding unit, lamb shank (120F - Hot Holding)/10 minutes. Operator instructed to reheat. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-10-12: Lamb shank n/a **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-10-12: Time extended 59 days from original inspection **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -breading station soiled with food debris. -sides of fryers soiled with grime,. **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
23-03-4
74
Oct 11, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline refrigerated drawers raw burgers (50F - Cold Holding)/2 hours. raw fish (44F - Cold Holding); /2 hours; raw burgers (50F - Cold Holding); Operator placed ice. -Cookline make table pico de gallo (44F - Cold Holding); cut lettuce (44F - Cold Holding)/ 2 hours, operator placed ice. -Cookline Breading station raw fish in batter (44F -Cold Holding) ; milk bath (44F - Cold Holding). 2 hours. Operator placed ice. **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. Cookline hot holding unit, lamb shank (120F - Hot Holding)/10 minutes. Operator instructed to reheat. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1- dead roach on glue trap stored in wall over breading station. **Corrected On-Site** **Warning**
35A-06-4
Basic - Current Hotel and Restaurant license not displayed. License is not on site. **Corrected On-Site** **Warning**
50-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site** **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -breading station soiled with food debris. -sides of fryers soiled with grime,. **Warning**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Flour rolling cart not llabeled **Corrected On-Site** **Warning**
02D-01-5
50
Jun 13, 2023
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
41
Sep 8, 2022
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
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 and the time removed from temperature control cannot be determined. See stop sale.
03F-02-5
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. Dishwasher
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at grill Cold drawers ; raw hamburger (47F - Cold Holding); raw chicken (47F-50 - Cold Holding); raw salmon (45F - Cold Holding); raw shrimp (51F - Cold Holding). All items less than 4 hours. Manager had items moved to walk in cooler for recovery **Warning**
03A-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed cooks with no hair restraint on. Manager coached and employee put on hair restraint **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans at dish machine area. Plastic cups at soda station
24-08-4
Basic - Hood filters missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Old labels stuck to food containers after cleaning. Observed on plastic containers across from 3 compartment sink
16-46-4
52
Frequently Asked Questions
When was Millers Ale House last inspected?
The most recent health inspection at Millers Ale House on file is from Mar 31, 2026. The public record contains 13 inspections in total.
What is the most common violation at Millers Ale House?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Millers Ale House.
How does Millers Ale House compare to other restaurants in Kissimmee?
Millers Ale House most recently scored 61 out of 100, which is lower than the Kissimmee average of 78.
Has Millers Ale House's inspection record improved over time?
Yes. Recent inspections at Millers Ale House have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Millers Ale House means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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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