Millers Ale House
Last inspected: Mar 4, 2026
95
Score
Across the available record, Millers Ale House has 11 inspections on file, the first dated 2022. On Mar 4, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to seven violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up eight times.
Restaurants in Orlando average 79, so Millers Ale House is doing better than most peers. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine./bar hand sink. - From follow-up inspection 2026-03-04: **Time Extended**
16-21-4
95
Mar 3, 2026
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Guacamole with tomatoes cold holding at 46F. Sour cream cold holding at 47F. Pico de gallo cold holding at 48F. Shedder cheese cold holding at 50F. All cold holding overnight in back line cooler. **Repeat Violation** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./back line hand sink/ **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink./inside bar hand sink.
31B-03-4
Basic - Accumulation of debris on exterior of warewashing machine./bar hand sink.
16-21-4
Basic - Ice buildup in reach-in freezer/back kitchen straight up reach in freezer. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./104F, back line hot holding unit.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees./inside and outside bar hand sinks. **Repeat Violation**
31B-04-4
50
Oct 29, 2025
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish 48F, raw shrimp 47F/both cold holding for less than 4 hours/moved to freezer, rechecked raw fish 36F, raw shrimp 41F/ **Corrected On-Site**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./inside bar two hand sinks/ **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Equipment and utensils not properly air-dried - wet nesting./back kitchen cleaned dish rack. **Repeat Violation**
24-08-4
Basic - Ice buildup in reach-in freezer/back kitchen reach in freezer. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses./cook line. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board./fry station/ **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees./bar hand sink/ **Corrected On-Site**
31B-04-4
Basic - Old labels stuck to food containers after cleaning./dish area cleaned dish rack.
16-46-4
Basic - Walk in freezer floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind kitchen dish machine. Wall under 3 compartment sink.
36-27-5
50
Mar 17, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
55
Oct 25, 2024
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./whipped butter cup cold holding at 51F, less than 4 hours at expo line/iced.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked shrimp hot holding at 95F, less than 4 hours at cook line/discarded by manager.
03B-01-6
High Priority - Employee failed to wash hands after removing the outer layer of gloves/put pieces of raw chicken on grill/keep working with a pair of black gloves, cook line.
12A-07-5
Intermediate - No soap provided at handwash sink./patio bar hand sink.
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board soiled/pasta station white cutting board.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./dining room bar hand sink/ **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable./brown cutting board, back kitchen.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./over reach in cooler/test kitchen. **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./two cooks at cook line.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic and metal containers on cleaned dish racks. **Repeat Violation**
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees./dining room bar hand sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line cold drawer gaskets. Can opener holder soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Working containers of food removed from original container not identified by common name./panko and flour bins/kitchen/ **Corrected On-Site** **Repeat Violation**
02D-01-5
32
Apr 22, 2024
Complaint Full
1 critical violation. 1 major violation. 12 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burger patties cold holding at 47F, less than 4 hours/moved to walk in freezer for temperature recovery/rechecked 43F. Sour cream 56F/expo area, less than 4 hours/moved back to other cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station and dish room/ **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin./two ice bins at wait station.
22-20-5
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch while preparing food/ **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic container on cleaned dish rack. **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water./around dumpsters.
36-22-4
Basic - In-use wet wiping cloth/towel used under cutting board./back kitchen prep table/ **Corrected On-Site**
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit./several reach in coolers in kitchen.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Test kitchen deep fryers back panel.
23-03-4
Basic - Open dumpster lid./ **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish room wall/ **Repeat Violation**
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor./fry station/ **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name./panko at fry station/ **Corrected On-Site**
02D-01-5
43
Aug 7, 2023
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener. - From follow-up inspection 2023-08-07: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing./back kitchen near ice machine. - From follow-up inspection 2023-08-07: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-08-07: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2023-08-07: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables over cut onions, walk in cooler/ **Corrected On-Site** - From follow-up inspection 2023-08-07: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish room wall soiled. - From follow-up inspection 2023-08-07: **Time Extended**
36-27-5
70
Aug 4, 2023
Complaint Full
3 critical violations. 1 major violation. 6 minor violations.
View 10 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./chlorine 0ppm, kitchen dish machine/rechecked 50ppm. **Corrected On-Site**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced tomatoes 57F, shredded lettuce 55F, sour cream 52F, spinach dip 49F, boiled eggs 55F, shredded cheese 55F/cold holding overnight, cook line make table.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 57F, shredded lettuce 55F, sour cream 52F, spinach dip 49F, boiled eggs 55F, shredded cheese 55F/cold holding overnight, cook line make table. Manager stated that unit was accidentally turned off while employee was cleaning the unit last night. All TCS food discarded immediately. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
22-02-4
Basic - Cove molding at floor/wall juncture broken/missing./back kitchen near ice machine.
36-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers/dish area.
24-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables over cut onions, walk in cooler/ **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish room wall soiled.
36-27-5
43
Jul 7, 2023
Routine - Food
3 critical violations. 1 major violation. 13 minor violations.
View 17 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands./observed cook switch from handling raw burger patties then changed gloves without washing hands.
12A-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream sauce 60F, less than 4 hours/iced, rechecked 41F. Cooked ribs, cooked pork, raw salmon, raw mahi, cooked rice/48F to 52F, less than 4 hours/moved to walk in freezer, rechecked ribs 38F, pork 39F, salmon 35F, mahi 36F, rice 38F. **Corrected On-Site** **Repeat Violation**
03A-02-5
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./chlorine 0ppm/ran out of sanitizer/rechecked 50ppm/ **Corrected On-Site**
22-41-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap./inside bar.
31B-06-4
Basic - Dead roaches on premises./one dead roach at outside bar/cleaned up immediately/ **Corrected On-Site**
35A-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen employee wearing a watch and bracelet while making and preparing food.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./two kitchen employees.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair./fry station reach in cooler gasket torn.
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. **Repeat Violation**
36-01-4
Basic - Food stored on floor./two cartons of oil, prep area/ **Corrected On-Site**
08B-38-4
Basic - Light not functioning./cook line/ **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink soiled/prep area near exit door.
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Plumbing system in disrepair./hand sink foot pedal disrepair/dish room.
29-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind dish machine.
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./cook line.
21-09-4
30
Jul 20, 2022
Complaint Full
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation./observed female server getting cut lemon with bare hands into the drink.
09-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./butter and sour cream in portion cup at 62F/prepared about two hours ago at wait station/moved back to walk in cooler for temperature recovery. Also adding more ice in the unit/ **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./open cup drink on shelf over back kitchen prep table/ **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's keys, sunglasses on back kitchen prep table.
40-06-5
Basic - Floor not cleaned when the least amount of food is exposed. **Repeat Violation**
36-01-4
Basic - Hole in or other damage to wall./by kitchen entrance next to salad station hand sink.
36-24-5
Basic - Light not functioning./two light bulbs at cook line.
36-62-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Single-service articles improperly stored./a box of foam cup on kitchen floor/ **Corrected On-Site**
25-05-4
52
Jul 7, 2022
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic spread butter 48F, raw ground beef 45F, cooked meatloaf 45F/less than 4 hours per manager/moved to walk in freezer/rechecked raw ground beef 40F, garlic spread 42F, meatloaf 43F. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./prime rib 110F, hot holding under heat lamp for 20 minutes per chef/moved back to warmer/ **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.
31B-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen employee wearing a bracelet while cutting vegetables.
13-07-4
Basic - Faucet/handle missing at plumbing fixture./hand sink outside manager office missing the paddles.
29-09-4
Basic - Light not functioning./one light bulb at cook line. **Repeat Violation**
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cook line salad station hand sink Wait station hand sink/ **Corrected On-Site**
31B-04-4
Basic - Plumbing system in disrepair./bar hand sink hot water faucet not functioning.
29-08-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength/0ppm at wait station.
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor./under bar hand sink/ **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name./flour, crumbs not labeled/ **Corrected On-Site**
02D-01-5
41
Frequently Asked Questions
When was Millers Ale House last inspected?
The most recent health inspection at Millers Ale House on file is from Mar 4, 2026. The public record contains 11 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 eight times, more than any other issue at Millers Ale House.
How does Millers Ale House compare to other restaurants in Orlando?
Millers Ale House most recently scored 95 out of 100, which is higher than the Orlando average of 79.
Has Millers Ale House's inspection record improved over time?
Yes. Recent inspections at Millers Ale House have averaged around seven violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Millers Ale House 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 Millers Ale House inspected?
Based on the inspection history on file, Millers Ale House is inspected around three times per year on average.
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