Miller’s Ocala Ale House

Basic – Bowl or other container with no handle used to dispense food

In Walk-in cooler, observed bowl no handle inside cream, and dressing containers, manager removed the bowls. Corrected On-Site Repeat Violation

Basic – Current Hotel and Restaurant license not displayed

No documents available

Basic – Food stored on floor

At the cook line, next to hand sink, observed oil jug on floor, employee moved off the floor. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Exterior of reach-in coolers soiled, also build on heat lamp at the server window. Repeat Violation

Basic – Single-service articles improperly stored

At the prep area to go containers not inverted, manager inverted. Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

At the dry storage area, container with white substance not labeled, manager labeled sugar. Corrected On-Site Repeat Violation

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

At the cook line, queso placed between 11:30-12:00 to be reheated to 135F at 2:15 queso was 72F-108F.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Reach-in cooler at the cook line Buttermilk 50F, Manager voluntarily discarded

At the server station, sour cream portion cups 51F, per manager portions were place at the server station at 11:00am, Manager will discarded at 3:00pm. Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts

At the cook line, queso placed between 11:30-12:00 at 72F-108F.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

At the prep area, can opener blade soiled

At the bar area, soda gun soiled, also interior of reach-in coolers at the cook line soiled. nMicrowave near office area soiled. Repeat Violation

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

No documents available at inspection time. Warning

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

No documents available at inspection time. Warning

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

At the cook line meatloaf no date marked, per employee meat was cooked 10/13/23.