MILLERS ALE HOUSE
Old Vineland Road
Kissimmee, Florida, 34746
Osceola County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 8 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/4/2025
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Heat dish machine not operating,operator had triple sink set up
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lid covering cut romaine at walk in cooler
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Sauces in containers stored under paper towel dispenser at cooks line Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill
- 08B-12-5:Basic - Stored food not covered. Salt with no lid at dry storage Corrected On-Site
- 08B-74-1:Basic - Water softener salt (food) stored in a location that is not clean and dry. Four bags of water softener stored on floor outside by storage door Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken,calamari,fish all temping between 57F-60F per operator in reach in cooler less than 3 hours.Operator iced down items for temperature recovery **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Soiled tongs stored at hand washing sink on cooks line Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 4/4/2025 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 12/9/2024
High Priority
2
Intermediate
5
Basic
11
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 29-18-4:Basic - Drain cover(s) missing.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food in cook line reach in cooler Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups in server area
- 08B-38-4:Basic - Food stored on floor. Bags of Salt pellets stored on floor in electrical room
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in walk in freezer
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter with accumulation of grease
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled with debris
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing ground beef under no running water Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with debris around cook line
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under hand wash sink located next to office
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded cheese 53F, boiled eggs 53F, blue cheese 50F, cut lettuce 50F. Per manager all items left in cooler over night
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 53F, boiled eggs 53F, blue cheese 50F, cut lettuce 50F. Per manager all items left in cooler over night
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with box of gloves and knife Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area next to dish machine Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. In server station Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter held at room temperature
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with no label in bar area
Food safety inspection conducted on 12/9/2024 revealed 18 total violations (2 high priority, 5 intermediate, 11 basic).
Inspection on 6/27/2024
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler not cooling - From follow-up inspection 2024-06-27: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filters above the fryers . - From follow-up inspection 2024-06-27: **Time Extended**
- 16-48-4:Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils. Clean clear plastic containers - From follow-up inspection 2024-06-27: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Clean equipment - From follow-up inspection 2024-06-27: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.in the kitchen near the fryersc - From follow-up inspection 2024-06-27: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hws consistent running water. - From follow-up inspection 2024-06-27: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.microwave soiled - From follow-up inspection 2024-06-27: **Time Extended**
Food safety inspection conducted on 6/27/2024 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 6/25/2024
High Priority
3
Intermediate
2
Basic
8
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from an open cup in the food prep area.
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler not cooling
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filters above the fryers .
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Clean clear plastic containers
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Clean equipment
- 29-49-6:Basic - Standing water in walk-in-cooler.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.in the kitchen near the fryersc
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hws consistent running water.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee put his hand in his mouth then grab a stack of plates from open counter , no hand wash .
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheese (55F -58F- Cold Holding); tomatoes (57F - Cold Holding); cut lettuce (55F - Cold Holding); cut lettuce (55F - Cold Holding); shredded cheese (54F - Cold Holding) overnight Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (55F -58F- Cold Holding); tomatoes (57F - Cold Holding); cut lettuce (55F - Cold Holding); cut lettuce (55F - Cold Holding); shredded cheese (54F - Cold Holding)overnight Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.microwave soiled
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.near ware washing area Corrected On-Site
Food safety inspection conducted on 6/25/2024 revealed 13 total violations (3 high priority, 2 intermediate, 8 basic).
Inspection on 4/29/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-04-29: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - at customer corner booth, apparently coming through cove base. Not able to identify source. - From follow-up inspection 2024-04-29: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2024-04-29: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2024-04-29: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - above drop station - From follow-up inspection 2024-04-29: **Time Extended**
- 29-37-4:High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. - at ware wash station - From follow-up inspection 2024-04-29: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tomato (48F - Cold Holding); - cut lettuce (48F - Cold Holding); - sliced cheese (49F - Cold Holding); - bleu cheese (49F - Cold Holding) Per manager items brought to cooler around 9am. - From follow-up inspection 2024-04-29: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-04-29: **Time Extended**
Food safety inspection conducted on 4/29/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 4/25/2024
High Priority
3
Intermediate
1
Basic
12
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured. - CO2 tanks out back
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook employee wearing bracelet
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-11-5:Basic - Equipment in poor repair. - gasket warped at pasta cooler
- 36-22-4:Basic - Floor area(s) covered with standing water. - at customer corner booth, apparently coming through cove base. Not able to identify source.
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - filter baffle at fry holding unit heavily coated with grease and dust
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 29-08-4:Basic - Plumbing system in disrepair. - faucet at hand wash sink hot water turned off. At inside bar.
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. - below Cleveland Steamer. - below dish machine. Manager cleared drains Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - above drop station
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - employee at cookline used cell phone, then continued food prep, no handwash
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. - at ware wash station
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tomato (48F - Cold Holding); - cut lettuce (48F - Cold Holding); - sliced cheese (49F - Cold Holding); - bleu cheese (49F - Cold Holding) Per manager items brought to cooler around 9am.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 4/25/2024 revealed 16 total violations (3 high priority, 1 intermediate, 12 basic).
Inspection on 12/8/2023
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit.On reach in cooler located under expo window with ambient air temperature of 50F. Warning - From follow-up inspection 2023-12-08: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris on multiple cooling drawers around kitchen. Warning - From follow-up inspection 2023-12-08: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle.Leak from hand sink faucet located at cook line. Warning - From follow-up inspection 2023-12-08: **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect on exit door located at enclosed bar. Warning - From follow-up inspection 2023-12-08: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink.No soap on hand sink located on enclosed outside bar , the one by POS system. Warning - From follow-up inspection 2023-12-08: **Time Extended**
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled.Spray bottle kept on enclosed outside bar with no name. Warning - From follow-up inspection 2023-12-08: **Time Extended**
Food safety inspection conducted on 12/8/2023 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 12/6/2023
High Priority
6
Intermediate
2
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair.Reach in cooler located on under expo line in cook line with ambient temperature of 50F. Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris.Walk in freezer floor has debris. Water from chicken on walk in cooler floor. Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.On reach in cooler located under expo window with ambient air temperature of 50F. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris on multiple cooling drawers around kitchen. Warning
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle.Leak from hand sink faucet located at cook line. Warning
- 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.Dish machine located on inside bar with 0 ppm. Recheck 0 ppm. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect on exit door located at enclosed bar. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over pesto sauce on walk in cooler. Raw beef stored over ready to eat meatloaf kept at walk in cooler. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.All items kept cold holding overnight in reach in cooler located under expo window. Garlic butter 55F, sliced tomatoes 54F, sandwich lettuce 54F, pico 53F, shredded cheese 50F, cooked mushrooms 50F, cooked onions 50F, queso 53F, cooked veggies 50F, shaved prime rib 47F, raw shrimp 45F, raw ground beef 45F. Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items kept cold holding overnight in reach in cooler located under expo window. Garlic butter 55F, sliced tomatoes 54F, sandwich lettuce 54F, pico 53F, shredded cheese 50F, cooked mushrooms 50F, cooked onions 50F, queso 53F, cooked veggies 50F, shaved prime rib 47F, raw shrimp 45F, raw ground beef 45F. 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 kept hot holding for less than 4 hours on warmer located on cook line with temperature of 113F, marinara kept hot holding for less than 4 hrs on warmer with temperature of 111F. Ask cook to reheat . **Corrective Action Taken** Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink.No soap on hand sink located on enclosed outside bar , the one by POS system. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.Spray bottle kept on enclosed outside bar with no name. Warning
Food safety inspection conducted on 12/6/2023 revealed 13 total violations (6 high priority, 2 intermediate, 5 basic).