Miller's Ale House
Last inspected: Nov 5, 2025
45
Score
Going back to 2022, Miller's Ale House has 12 inspections in the public record. The newest entry in the record is dated Nov 5, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around 15 violations each, up from closer to 11 violations before.
The pattern that stands out is “floor area(s) covered with standing water”, which has been cited five times.
Compared to other Winter Garden restaurants (averaging 66), there's room to close the gap. This restaurant has more on its record than most do.
12
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Nov 5, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - - From initial inspection : 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. Dish washer in dish area. Touched dirty dishes then removed clean dishes no glove change or hand wash. **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
12A-13-4
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Sanitizer on shelf with food and above Sugar at wait station. Operator removed. **Corrected On-Site** - From follow-up inspection 2025-11-05: **Time Extended**
41-10-4
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In sealed plastic bag double stacked, **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled. Long white cutting board on prep table. - From follow-up inspection 2025-11-05: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-11-05: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent is kitchen area. - From follow-up inspection 2025-11-05: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack. **Repeat Violation** - From follow-up inspection 2025-11-05: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer In upright white chest freezer. **Repeat Violation** - From follow-up inspection 2025-11-05: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink Exterior of all equipment at cook line. Dipper well behind oven in the kitchen heavily soiled. - From follow-up inspection 2025-11-05: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line soiled. - From follow-up inspection 2025-11-05: **Time Extended**
36-27-5
45
Nov 4, 2025
Routine - Food
8 critical violations. 5 major violations. 17 minor violations.
View 30 violations
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 for quick cooling. Per operator less than 4 hours. Operator placed in ice bath. Buttermilk (51F - Cold Holding) Hot sauce with butter and Fresh Garlic (61F - Cold Holding) Blu Cheese (54F - Cold Holding); Hard boiled eggs (62F - Cold Holding); Black bean salad (46F - Cold Holding); Pico de Gallo (46F - Cold Holding) **Corrective Action Taken** **Corrective Action Taken Per operator butter have been sitting out from day prior. Butter (64F - Cold Holding** ** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Per operator more than 2 hours. Blacked Chicken (78F - Cooling) **Warning**
03D-01-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees touched raw salmon put on gloves with no hand washing. **Repeat Violation** **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. Dish washer in dish area. Touched dirty dishes then removed clean dishes no glove change or hand wash. **Warning**
12A-13-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handled raw chicken then touched clean ramekin without washing hands. **Warning**
12A-12-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Blacked Chicken (78F - Cooling) Butter (64F - Cold Holding)
01B-02-5
High Priority - Toxic substance/chemical improperly stored. Sanitizer on shelf with food and above Sugar at wait station. Operator removed. **Corrected On-Site**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf in walk in cooler.
02C-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In sealed plastic bag double stacked, **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled. Long white cutting board on prep table.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with cutting board.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back prep area.
31B-02-4
Basic - Plumbing system in disrepair. Pipe leak under hand washing sink in prep area.
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line soiled.
22-16-4
Basic - Stored food not covered. Cooked chicken in walk in cooler. Meat loaf in walk in cooler not covered.
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes over butter in prep area. Unwashed vegetables over pasta in walk in cooler. Operator removed. **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line soiled.
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent is kitchen area.
36-34-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cups in server area when reaching for paper towels water is dripping on cups
24-27-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates by the bar area. Operator inverted. **Corrected On-Site**
24-05-4
Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items.
40-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Colander on dish shelf. **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. In walk in cooler.
36-22-4
Basic - Floor soiled/has accumulation of debris. Floor in the kitchen. Floor behind freezer soiked
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer In upright white chest freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink Exterior of all equipment at cook line. Dipper well behind oven in the kitchen heavily soiled.
23-03-4
8
May 30, 2025
Complaint Full
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on dish drying rack in the kitchen area. - From follow-up inspection 2025-05-30: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler draw door on cook line do not close all the way. - From follow-up inspection 2025-05-30: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. **Repeat Violation** - From follow-up inspection 2025-05-30: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers in the kitchen soiled. Can opener holder soiled. Fan guard in walk in cooler soiled. **Repeat Violation** - From follow-up inspection 2025-05-30: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment sink soiled. - From follow-up inspection 2025-05-30: **Time Extended**
36-27-5
78
May 28, 2025
Complaint Full
2 critical violations. 2 major violations. 9 minor violations.
View 13 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 technician came and fixed before end of inspection. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to reach in for quick cool. Rice (45F - Cold Holding); Pico De Gallo (47F - Cold Holding); Diced tomatoes (47F - Cold Holding); Cooked ribs (48F - Cold Holding) **Repeat Violation** **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle with clear liquid on top of dish washer
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup and phone on prep table. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Two cooks on cook line.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on dish drying rack in the kitchen area.
24-08-4
Basic - Equipment in poor repair. Cooler draw door on cook line do not close all the way.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. **Repeat Violation**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in back kitchen area soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers in the kitchen soiled. Can opener holder soiled. Fan guard in walk in cooler soiled. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. In reach in cooler the kitchen.
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment sink soiled.
36-27-5
39
Mar 3, 2025
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
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
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
39
Nov 12, 2024
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
32
Oct 23, 2023
Complaint Full
1 critical violation. 2 major violations. 11 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./0ppm, bar dish machine/rechecked 100ppm/ **Corrected On-Site**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./cook line hand sink near the office/ **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./cook line prep table/ **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting./metal containers on cleaned dish rack.
24-08-4
Basic - In-use ice scoop stored on soiled surface between uses./ice scoop touched the wall, wall soiled. **Corrected On-Site**
10-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris./cook line. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line cold drawers gasket soiled. **Corrected On-Site**
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Raw fruits/vegetables not washed prior to preparation./celery/ **Corrected On-Site**
08B-39-4
Basic - Walk in beer cooler floor covered with standing water. **Repeat Violation**
36-22-4
Basic - Working containers of food removed from original container not identified by common name./flour container next to fry station cooler/ **Corrected On-Site**
02D-01-5
41
Jul 31, 2023
Complaint Full
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink.Water,77 f in men's restroom. **Warning** - From follow-up inspection 2023-07-31: Water,71 f at the men's restroom. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water.Beer walk in cooler. **Warning** - From follow-up inspection 2023-07-31: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Interior of bun toaster has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2023-07-31: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Lights not functioning.Under hood suppression system. **Warning** - From follow-up inspection 2023-07-31: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking by dishmachine area is soiled. Interior of cabinets have a grease residue build up. Residue outside the ice cream freezer. Side of grill has a residue build up. **Warning** - From follow-up inspection 2023-07-31: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door. **Warning** - From follow-up inspection 2023-07-31: **Time Extended**
35B-05-4
Basic - - From initial inspection : Basic - Walk in cooler interior/shelves have accumulation of soil residues.Chicken storage area. **Warning** - From follow-up inspection 2023-07-31: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Water condensation outside freezer door.Next to walk in cooler. **Warning** - From follow-up inspection 2023-07-31: **Time Extended**
36-68-5
64
Jul 27, 2023
Complaint Full
5 critical violations. 4 major violations. 9 minor violations.
View 18 violations
High Priority - One live small flying insects in kitchen at back line area. **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw beef stored over cooked ribs at cooks line. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw ground beef stored over whole muscle beef in walk in cooler. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Eggs,45 f,cheese,51 f,blue cheese,48 f,diced tomatoes 48 f held more than four hours at salad reach in cooler .Meat loaf 47 f,beef tender tip,47 f - meat cooler,cabbage ,50 f,mushrooms,47 f,cooked onions,47 f,pot sticker,45 f ,ravioli,48 f ,spinach dip at sautée reach in cooler held more than four hours - Stop Sale. **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Eggs,45 f,cheese,51 f,blue cheese,48 f,diced tomatoes 48 f held more than four hours at salad reach in cooler .Meat loaf 47 f,beef tender tip,47 f - meat cooler,cabbage ,50 f,mushrooms,47 f,cooked onions,47 f,pot sticker,45 f ,ravioli,48 f ,spinach dip at sautée reach in cooler held more than four hours - Stop Sale. **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing.Sanitizer bucket in handwash sink. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Warning**
29-28-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink.Water,77 f in men's restroom. **Warning**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Brown cutting board is stained. Dipper well is soiled . Can open holder is soiled . Ice nozzle by ice machine Lime build up by iced tea machine. **Warning**
22-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Green bracelet. **Warning**
13-07-4
Basic - Floor area(s) covered with standing water.Beer walk in cooler. **Warning**
36-22-4
Basic - Interior of bun toaster has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Lights not functioning.Under hood suppression system. **Warning**
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in cold holding units . **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking by dishmachine area is soiled. Interior of cabinets have a grease residue build up. Residue outside the ice cream freezer. Side of grill has a residue build up. **Warning**
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door. **Warning**
35B-05-4
Basic - Walk in cooler interior/shelves have accumulation of soil residues.Chicken storage area. **Warning**
22-16-4
Basic - Water condensation outside freezer door.Next to walk in cooler. **Warning**
36-68-5
20
Mar 8, 2023
Complaint Full
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting./metal pans/back cleaned dish shelves. **Repeat Violation** - From follow-up inspection 2023-03-08: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris./throughout the kitchen. - From follow-up inspection 2023-03-08: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit./several reach in coolers at cook's line. - From follow-up inspection 2023-03-08: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container./cheese spoon handle, pesto sauce handle, cook line reach in cooler. **Repeat Violation** - From follow-up inspection 2023-03-08: **Time Extended**
10-06-5
82
Feb 16, 2023
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./cooked pasta 51F/cooling overnight per chef in walk in cooler.
03D-02-5
High Priority - Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands./back prep area/ **Corrected On-Site**
12A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./cooked pasta 51F cooling overnight in walk in cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 46F, cooked mushrooms 46F/small reach in cooler less than 4 hours per chef/moved to walk in freezer/rechecked cut cabbage 37F, cooked mushrooms 35F in 20 minutes. Cooked ribs 46F/cook line reach in cooler less than 4 hours per chef/moved to walk in cooler, rechecked 42F in 15 minutes. **Corrected On-Site**
03A-02-5
Basic - Employee drinking in a food preparation or other restricted area./back prep area.
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers/back kitchen cleaned dish rack. **Repeat Violation**
24-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container./rice scoop, spoon handles touching cut cabbage/ **Corrected On-Site**
10-06-5
47
Dec 8, 2022
Routine - Food
3 critical violations. 4 major violations. 12 minor violations.
View 19 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 flying insects at bar area by soda gun 1 flying insect at server area by plates Total 11 flying insects
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over fries in reach in freezer at cook line across from griddle
08A-02-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach at bar under counter by dump sink 20 live roaches behind coolers at cook line on wall and in electric outlet and crevices of metal shelf 2 live roaches under dish machine Total 23 live roaches
35A-05-4
Intermediate - No soap provided at handwash sink. Hand sink in take out area
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in back prep area by 3 compartment sink has no hot water No running hot or cold water at portable hand sink in take out area
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Repeat Violation**
22-56-4
Basic - Dead roaches on premises. 1 dead roach on floor under cooler at cook line
35A-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic and metal pans **Repeat Violation**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit
35B-01-4
Basic - Floor area(s) covered with standing water. Standing water in walk in cooler
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in plate freezer at cook line Ice build up in ice cream chest Ice build up in walk in freezer
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Numerous knives in between crevices in coolers at cook line
10-17-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Left side of cook line by ware wash area
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris build up under grill over griddle at cook line Fan covers in walk in cooler for beer
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking water into floor under hand sink by 3 compartment sink
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Flour container
02D-01-5
23
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 Nov 5, 2025. The public record contains 12 inspections in total.
What is the most common violation at Miller's Ale House?
Across the inspection record, “floor area(s) covered with standing water” 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 Winter Garden?
Miller's Ale House most recently scored 45 out of 100, which is lower than the Winter Garden average of 66.
Has Miller's Ale House's inspection record improved over time?
No. Recent inspections at Miller's Ale House have averaged around 15 violations per visit, up from roughly 11 earlier in the 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 four times per year on average.
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