Miller's Ale House
Last inspected: Jan 20, 2026
27
Score
Inspectors have visited Miller's Ale House 10 times, with records going back to 2022. The most recent visit was on Jan 20, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
Restaurants in Orlando average 79, so Miller's Ale House trails the local norm. This restaurant has more on its record than most do.
10
Inspections
4
Critical latest
1
Major latest
12
Minor latest
Inspection History
Jan 20, 2026
Complaint Full
4 critical violations. 1 major violation. 12 minor violations.
View 17 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Staff changed the water. **Corrected On-Site**
10-05-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 49F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; rice (49F - Cold Holding);
03A-02-5
High Priority - Vacuum breaker missing at hose bibb. Outside
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Bar nozzles.
22-02-4
Basic - Food storage container/container lid cracked or broken. Plastic containers l
14-38-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers in storage.
16-46-4
Basic - Single-service articles improperly stored. Food oil trays stored on cook line. Staff turned them over. **Corrected On-Site**
25-05-4
Basic - Smoking or vaping in an enclosed indoor workplace. Guest entered establishment at 2:47pm vaping in entry way.
54-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment.
36-27-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish. Turned on the side to dry. **Corrective Action Taken**
24-08-4
Basic - Bowl or other container with no handle used to dispense food. Disposable Bowl used to scoop rice. Management removed. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment.
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. Throughout kitchen
36-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Floor soiled/has accumulation of debris. Throughout establishment
36-73-4
27
Dec 11, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled at bar **Corrected On-Site**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone and speaker over RTE at cook line shelf. Operator removed **Corrected On-Site**
40-06-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filter in disrepair at prep kitchen
14-42-4
82
Mar 31, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 52F, Noodles 48F and butter 72F items placed in reach in cooler less than 4 hours. Operator placed items in walk in cooler for temperature recovery **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and can opener soiled with food debris
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with dust at prep station
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers at dish area and plastic cups at server station
24-08-4
Basic - Equipment in poor repair. Sliding drawers at Reach in cooler at prep station
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. At prep station and men's bathroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup grease at Hood filters at grill station Gaskets soiled with debris at cook line
23-03-4
61
Aug 27, 2024
Complaint Full
7 minor violations.
View 7 violations
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Pull drawers on cook line. - From follow-up inspection 2024-08-27: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. 1 tile missing at bar and some tiles bulging at bar. - From follow-up inspection 2024-08-27: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line. - From follow-up inspection 2024-08-27: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cook line floor. - From follow-up inspection 2024-08-27: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in back of kitchen black substance. - From follow-up inspection 2024-08-27: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers on cook line. - From follow-up inspection 2024-08-27: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Cooler at the end of cook line. - From follow-up inspection 2024-08-27: **Time Extended**
29-49-6
70
Aug 26, 2024
Complaint Full
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked ribs, salmon, calamari.steak all temperature range 57F- 61F in cooler overnight per operator.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
03A-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink at bar.
31B-05-4
Basic - Buildup of food debris/soil residue on equipment door handles. Pull drawers on cook line.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. 1 tile missing at bar and some tiles bulging at bar.
36-32-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line.
13-04-4
Basic - Floor soiled/has accumulation of debris. Cook line floor.
36-73-4
Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. One fan in walk in cooler not working ambient temperature 56F. Do not store tcs food in cooler until reapaired.
14-75-7
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in back of kitchen black substance.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers on cook line.
05-09-4
Basic - Old food stuck to clean dishware/utensils.
16-48-4
Basic - Standing water in bottom of reach-in-cooler. Cooler at the end of cook line.
29-49-6
43
Feb 21, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Bar area.
31B-05-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in freezer near breading station. Non operational cooler under charbroiled.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint.
13-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
21-12-4
64
Jul 13, 2023
Complaint Full
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Installed improperly removed splitter. **Corrected On-Site**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (51F - Cold Holding); (41F); butter milk wash (51F - Cold Holding) in less than 4 hours. Staff added ice to cool. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (122F - Hot Holding) in steam table less than 4 hours. Staff took to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided forms **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Hotel pans in dish storage area. Manager added to dish to be washed. nozzle on soda gun at bar. **Corrective Action Taken**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance near ice machine
41-17-4
Basic - Cove molding at floor/wall juncture broken/missing. Near back door.
36-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drinks in reach in coo on cook line.staff added pan with labels. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet and speaker on rack with clean utensils. Staff removed. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Low boy **Repeat Violation**
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Wooden crusher at bar.
14-10-4
Basic - Floor area(s) covered with standing water. Cook line from pipe that was leaking. Staff cleaned **Corrected On-Site**
36-22-4
Basic - Hole in or other damage to wall. Under hand sink.
36-24-5
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Old labels stuck to food containers after cleaning. Pans in storage in dish room.
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cookline
36-27-5
29
Mar 22, 2023
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Applesauce container in same pan as raw meatballs. **Corrected On-Site**
08A-08-5
High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner on prep table on cookline with bins **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Cup measures in sink in prep area **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. At prep area **Repeat Violation**
31B-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server station **Corrected On-Site**
24-08-4
Basic - Equipment in poor repair. Ice cream chest freezer lid separating
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. At prep area **Repeat Violation**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Single door cooler Holding cut lettuce and shredded cheese
22-16-4
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.
06-09-1
43
Mar 20, 2023
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area
31B-02-4
Intermediate - No soap provided at handwash sink. At prep area
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At server area **Corrected On-Site**
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. At mop sink
41-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Dessert area 98°F **Corrective Action Taken**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. At prep area
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of reach in freezer on cookline
23-03-4
55
Aug 11, 2022
Complaint Full
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. oso bucco (43-47F - Cold Holding) cut lettuce (50F - Cold Holding); shredded cheese (47F - Cold Holding); blue cheese (47F - Cold Holding); mozzarella cheese (47F - Cold Holding);
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oso bucco (43-47F - Cold Holding)- operator states in cooler drawer at cookline overnight. Front piece 47°, back pieces 43°. Drawer may have been cracked open. raw chicken (44-47F - Cold Holding)-in cooler drawer under grill, operator states in drawer less then 30 minutes. Will place in walk-in for rapid cooling cut lettuce (50F - Cold Holding); shredded cheese (47F - Cold Holding); blue cheese (47F - Cold Holding); mozzarella cheese (47F - Cold Holding);Onder make table across from breading station. Operator sets in unit overnight. **Warning** **Warning**
03A-02-5
High Priority - Whole meat roasts not reaching proper time/temperature cooking requirements. prime rib (107-117F - Cooking) operator placed back in oven to cook. **Corrective Action Taken**
03C-20-7
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Operator coached employee on proper hand washing **Corrected On-Site**
12A-18-4
Intermediate - Spray bottle containing toxic substance not labeled. At kitchen handsink. Operator removed **Corrected On-Site**
41-17-4
Basic - Equipment in poor repair. Ice cream chest freezer lid broken, handle missing from make table next to ice cream freezer **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice cream chest freezer in kitchen **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Single door cooler next to dry storage area **Repeat Violation**
22-16-4
43
Frequently Asked Questions
When was Miller's Ale House last inspected?
The most recent health inspection at Miller's Ale House on file is from Jan 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Miller's 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 Miller's Ale House.
How does Miller's Ale House compare to other restaurants in Orlando?
Miller's Ale House most recently scored 27 out of 100, which is lower than the Orlando average of 79.
Has Miller's Ale House's inspection record improved over time?
Results have been roughly steady. Inspections at Miller's Ale House have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Miller's 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 Miller's Ale House inspected?
Based on the inspection history on file, Miller's Ale House is inspected around three times per year on average.
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