DirtyFLRestaurant Inspection Data

MILLER'S ALE HOUSE INC

MILLER'S ALE HOUSE INC located in DAVENPORT has undergone 7 health department inspections, achieving a 2.4/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 7 reports on file

8170 Laura Lane
Florida, 33896
Osceola County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

2/23/2026· 2w ago

Visit ID: 13522977

Met Inspection Standards

1 high, 1 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Small metal cup in pasta in reach in cooler on cooks line, operator moved items. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Small speaker hanging from cable on cooks line above make table. Operator removed speaker Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelets on while handling raw hamburger patty on cooks line. Operator had employee remove bracelets. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of grill on cooks line, operator moved tons to pan. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in freezer on cooks line soiled with old food debris.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In middle reach in cooler on cooks line. Operator cleaned standing water. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Pan of frozen ravioli in small reach in freezer not covered, operator put lid on pan. Corrected On-Site
  • 29-03-4:Basic - Water draining onto floor surface. Water overflowing from drain under dish machine
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 broken eggs stored in reach in cooler on cooks line.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At bar hand sink, operator moved trash can. Corrected On-Site

9/19/2025· 5mo ago

Visit ID: 13522673

Met Inspection Standards

4 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cables connected to monitor above breading station and far left prep table. Multiple vents throughout kitchen - From follow-up inspection 2025-09-19: **Time Extended**
  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparations with bracelets. - From follow-up inspection 2025-09-19: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Leading to trash area - From follow-up inspection 2025-09-19: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At prep triple sink - From follow-up inspection 2025-09-19: **Time Extended**

9/17/2025· 5mo ago

Visit ID: 10931162

Follow-up Inspection Required

3 high, 1 int, 10 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cables connected to monitor above breading station and far left prep table. Multiple vents throughout kitchen
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparations with bracelets.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple stacks of plastic cups at all 3 soda stations
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Leading to trash area
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On cooks line at flat top grill
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. At breading station
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. At bar, silverware not inverted.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell peppers above ready to eat in walk in cooler
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At prep triple sink
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple throughout cook line and bar
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 6lbs can of Marinara sauce dented near top seam in prep area. Operator discarded Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (48F - Cold Holding); Guacamole with diced tomatoes (48F - Cold Holding); sliced roast beef (48F - Cold Holding); shredded lettuce (48F - Cold Holding. Per operator in unit for less than 4 hours. Advised operator to put items into walk in cooler for temperature recovery. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit on cooks line ; precooked chicken (110F - Hot Holding); pork rib (110F - Hot Holding). Per operator items in hot holding unit for less than 4 hours. Advised operator to bring items up to 165° for hot holding. **Corrective Action Taken**
  • 22-56-4: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. Operator ran multiple attempts to get dish machine to proper sanitizing temperature. Warning

4/17/2025· 10mo ago

Visit ID: 8992494

Met Inspection Standards

8 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood vent above dishwasher
  • 14-11-5:Basic - Equipment in poor repair. Several gaskets on cookline damaged Reach in cooler above not holding temperature at end of cookline across from dish area Cooler is not being used to hood product currently and work order is in for gaskets **Corrective Action Taken** Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water next to grill 86F Operator removed and cleaned utensils Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Operator closed Corrected On-Site
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink on dish side of cookline Operator unclogged Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Apples with produce stickers still on stored in pan in reach in drawer under make table on cookline Operator removed Corrected On-Site
  • 29-03-4:Basic - Water draining onto floor surface. From dishwasher at outside bar Pan at bottom of dishwasher that usually catches water doesn't line up right and water pours over it onto the floor Operator has work order in **Corrective Action Taken**
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At outside bar on counter near tap Operator removed Corrected On-Site

10/1/2024· 1y 5mo ago

Visit ID: 8720519

Met Inspection Standards

1 high, 1 int, 7 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Operator flipped Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks They put them on Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gasket on bottom drawer flat bread station
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink by walk in cooler Fan covers in walk in cooler Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters in server area not covered Operator covered Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour by breading station
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw burgers and did not wash hands before changing gloves
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ron Marduzzi 8/24

4/10/2024· 1y 11mo ago

Visit ID: 8560410

Met Inspection Standards

11 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls next to fry warmer. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on seasoning shelf. Operator threw away. . Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Several guys prepping in the kitchen Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-62-4:Basic - Light not functioning. Hood
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink by walk in cooler. Outside of ice machine.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Dish cooler in kitchen and drawers where eggs are in kitchen. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Dishmachine in outside bar.

11/28/2023· 2y 3mo ago

Visit ID: 8342468

Met Inspection Standards

1 high, 7 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Spray hose at dishwasher heavily soiled.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gaskets on upright split cooler/freezer on cookline.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer floor moderately soiled.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Labeled apples with ready to eat foods on prep table Corrected On-Site
  • 29-17-4:Basic - Waste line missing at soda gun holster. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken (44F - Cold Holding); Corrected On-Site