DirtyFLRestaurant Inspection Data

MILLER'S ALE HOUSE - CLERMONT

Grand Highway
Clermont, Florida, 32711
Lake County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 1/22/2025

Inspection #: Visit ID: 10762819

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -rack in back kitchen Repeat Violation - From follow-up inspection 2025-01-22: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -walk in cooler. Operator squeegeed. Corrected On-Site - From follow-up inspection 2025-01-22: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning under hood suppression system. Repeat Violation - From follow-up inspection 2025-01-22: **Time Extended**

Inspection Date: 1/21/2025

Inspection #: Visit ID: 8826743

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -main ice bin, ice bin at server station
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -cook line
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. -reach in cooler on cook line. Operator removed. Corrected On-Site
  • 36-36-4:Basic - Ceiling tile missing. -in kitchen Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -rack in back kitchen Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. -walk in cooler. Operator squeegeed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. -plastic bottles of water and soda in liquor room.
  • 36-62-4:Basic - Light not functioning under hood suppression system. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers on cook line. -shelves and cabinets on cook line -gaskets on reach in coolers on cook line Repeat Violation
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -above tortillas, operator corrected. Corrected On-Site Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -cook line. Operator corrected. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. -black bean salsa in walk in cooler. Operator covered. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. -at mop sink
  • 22-41-4: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. -bar, 0 ppm. Operator fixed, 50 ppm. Corrected On-Site
  • 12A-13-4: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, operator educated employee
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flying insects in bar area
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs behind cooked onions on make table.operator corrected. Corrected On-Site Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -butter blend (72F - Cold Holding), held more than four hours per operator
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream (51F - Cold Holding) and steak butter (67F - Cold Holding), both held less than four hours per operator. Operator elected to discard steak butter, moved sour cream to reach in cooler for quick chill. -butter blend (72F - Cold Holding), held more than four hours per operator.Repeat Violation** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mashed potatoes (109F - Hot Holding), held less than four hours per operator, operator moved to steamer for reheat, 2nd temp 168F Corrected On-Site Repeat Violation Admin Complaint
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -bar area. Operator replaced. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -bottle of blue liquid in kitchen

Inspection Date: 7/11/2024

Inspection #: Visit ID: 8740750

  • 36-62-4:Basic - 2 Lights not functioning under hood suppression system.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in kitchen
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -spoons and cocktail forks on front line not facing one direction. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -green cutting board in bar area.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -on clean storage rack
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -back door
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryer cabinet
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. -indish area Repeat Violation
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. -employee cutting celery without washing Manager addressed cook **Corrective Action Taken**
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -on floor on cook line. Corrected On-Site Repeat Violation
  • 14-12-4:Basic - Utensils in poor condition. -rubber spatula and yellow juicer in dish area. Manager discarded Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -beside soda machine in server station
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -water only 105F, operator moved to flat top grill for reheat. **Corrective Action Taken** Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs behind cooked onions I reach in cooler. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -buttermilk (54F - Cold Holding), operator added ice. After 30 minutes, 38 F -sour cream (52F - Cold Holding), operator moved to reach in cooler for rapid chill. Recommended using Time as a Public Health Control Corrected On-Site Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mashed potatoes (125F - Hot Holding), operator moved to steamer for quick reheat, after 30 minutes 186F Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -sheet pans encrusted

Inspection Date: 1/23/2024

Inspection #: Visit ID: 8593962

  • 35B-05-4:Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door. - From follow-up inspection 2024-01-23: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled . Can opener is soiled. Surrounding area of the soda nozzles are soiled. Cutting boards are stained in kitchen. - From follow-up inspection 2024-01-23: Cutting boards are time extended. **Time Extended**

Inspection Date: 1/18/2024

Inspection #: Visit ID: 8584618

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.Cheese in reach in cooler at cooks line.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust in kitchen. Caulking has a build up of black like substance by three comp sink and back line area.
  • 29-18-4:Basic - Drain cover(s) missing.Under three comp sink.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches and bracelets with employees handling ice.
  • 13-01-4:Basic - Employee with soiled apron working in the kitchen.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Corrected On-Site
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
  • 21-44-1:Basic - Sanitizer bucket stored next to slicer under prep table in kitchen. Corrected On-Site
  • 29-17-4:Basic - Waste line missing at soda gun holster.Outside bar.
  • 12A-13-4:High Priority - Employee handled soiled dishes and then handled clean dishes without washing hands. Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw bacon stored next to salad blend in walk in cooler. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp,47 f,raw salmon,47 f at cooks line,butter milk,46 f at chicken station ,cooked mushrooms,48 f,cooked onions,47 f,cheese,48 f at middle reach in cooler held less than four hours.Advised operator to ice food items.Advised operator to use time as a public health control for the reach in cooler that is not working. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored.Liquid assurance on top of dishmachine. Corrected On-Site
  • 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Server is handling drinks.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled . Can opener is soiled. Surrounding area of the soda nozzles are soiled. Cutting boards are stained in kitchen.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.Cooks line. Corrected On-Site

Inspection Date: 10/26/2023

Inspection #: Visit ID: 8530881

  • N/A:No Violations Were Observed

Inspection Date: 8/15/2023

Inspection #: Visit ID: 8468073

  • N/A:No Violations Were Observed

Inspection Date: 7/26/2023

Inspection #: Visit ID: 8452866

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish room
  • 10-12-5:Basic - In-use ice paddle stored on soiled surface between uses. Lip,of ice machine Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic pans on clean item shelf Repeat Violation
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cook cutting red onions in prep area. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers by breading area on cooks line Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe on top of dish machine Manager called vendor **Corrective Action Taken**
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Seared sliced tuna Vendor emailed manager copy Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Raw chicken tenders 49-55 on sandwich top reach cooler for breading Less than four hours Placing ice bags on top and drawer was open under and the closed 20 minutes later 41-43F 2) sandwich top cooler located across from grill Diced tomatoes 51 Prepped chicken 51 Less than four hours per manager, advised to use time plan Placed in walk in freezer for temperature recovery 30 minutes later Diced tomatoes 39 Prepped chicken 37 Corrected On-Site
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. For wings they do on Wednesday I emailed for, to manager
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun middle of inside bar soiled Corrected On-Site