MILLERS ORLANDO ALE HOUSE RESTAURANT
West Irlo Bronson Memorial Highway
Kissimmee, Florida, 34746
Osceola County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 4/23/2025
High Priority
1
Intermediate
0
Basic
8
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On make table on cookline Operator replaced and discarded Corrected On-Site Repeat Violation
- 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. Not sanitizing. Dishwasher is drained, not in use and operator has work order in **Corrective Action Taken**
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Being used for shrimp in reach in cooler under make table in prep area Operator replaced Corrected On-Site Repeat Violation
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In container of broccoli on cookline Operator removed Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. On cookline Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler drawers on cookline - Operator cleaned Hood vents in prep area Handwashing sink caulk in prep area **Corrective Action Taken** Repeat Violation
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. On cookline
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At handwashing sink in dishwashing area Operator has work order in **Corrective Action Taken** Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood over pico de gallo, premade enchiladas in reach in cooler under make table in prep area Operator voluntarily discarded ready to eat products Corrected On-Site Repeat Violation
Food safety inspection conducted on 4/23/2025 revealed 9 total violations (1 high priority, 0 intermediate, 8 basic).
Inspection on 12/17/2024
High Priority
0
Intermediate
0
Basic
13
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-12-17: **Time Extended**
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top - From follow-up inspection 2024-12-17: **Time Extended**
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Above walk in dish area side Repeat Violation - From follow-up inspection 2024-12-17: **Time Extended**
- 24-03-4:Basic - - From initial inspection : Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Dirty dish with clean dishes several places along cookline - From follow-up inspection 2024-12-17: **Time Extended**
- 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on clean dish rack - From follow-up inspection 2024-12-17: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cookline - From follow-up inspection 2024-12-17: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Prep oven in prep area Reach cooler cookline - From follow-up inspection 2024-12-17: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-12-17: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. On dish area under handwashing sink. - From follow-up inspection 2024-12-17: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of some cooking equipment Dust on poles and cables on monitors in kitchen Handwashing sink cookline Reach in cooler drawers Shelving freezer Shelving dish area Vents in hood prep area Gaskets on reach in freezer - From follow-up inspection 2024-12-17: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Clean dishes in dish area with labels on them - From follow-up inspection 2024-12-17: **Time Extended**
- 29-19-4:Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. Pooling standing water on floor drain end of cookline by hand wash sink. - From follow-up inspection 2024-12-17: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Faucet to hand wash sink bar does not turn off all the way - From follow-up inspection 2024-12-17: **Time Extended**
Food safety inspection conducted on 12/17/2024 revealed 13 total violations (0 high priority, 0 intermediate, 13 basic).
Inspection on 12/16/2024
High Priority
3
Intermediate
1
Basic
25
Total
29
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal pan in rice Operator removed Corrected On-Site
- 36-36-4:Basic - Ceiling tile missing. Above walk in dish area side Repeat Violation
- 24-03-4:Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Dirty dish with clean dishes several places along cookline
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on clean dish rack
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cookline
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Several male employees without beard guards. Operator gave them beard guards to put on Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Prep oven in prep area Reach cooler cookline
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-22-4:Basic - Floor area(s) covered with standing water. On dish area under handwashing sink.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. One pan in make table drawer cookline Cracked lid on rice in prep area Several cracked dishes on cookline Operator removed Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In prep are make table lid Operator removed Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in cup of water expo area Operator removed Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting boards on cookline. Operator removed Corrected On-Site
- 36-62-4:Basic - Light not functioning. Hood on cookline Operator replaced Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of some cooking equipment Dust on poles and cables on monitors in kitchen Handwashing sink cookline Reach in cooler drawers Shelving freezer Shelving dish area Vents in hood prep area Gaskets on reach in freezer
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Clean dishes in dish area with labels on them
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on the floor Operator removed Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Boxes on cookline Operator flipped Corrected On-Site
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Pooling standing water on floor drain end of cookline by hand wash sink.
- 08B-12-5:Basic - Stored food not covered. Cake in walk-in freezer stored uncovered Operator removed Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables on shelf above case of ready to eat crab in walk in cooler Operator removed Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet to hand wash sink bar does not turn off all the way
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Prime rib seasoning. Operator labeled
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over cooked bacon in walk-in cooler Operator moved Shelled eggs over sliced tomatoes in reach-in cooler on dish side of cookline Operator moved Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter bricks (69F - Cold Holding) on shelf on dry storage shelf by walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter bricks (69F - Cold Holding) on shelf on dry storage shelf by walk in cooler. Operator voluntarily discarded Make table between salad station and reach in shredded cheese (49F - Cold Holding); coleslaw (48F - Cold Holding); grilled onion (46F - Cold Holding); sliced cheese (44F - Cold Holding) operator put all items on ice to bring down temperature. **Corrective Action Taken** Repeat Violation Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in inside bar area Operator removed Corrected On-Site
Food safety inspection conducted on 12/16/2024 revealed 29 total violations (3 high priority, 1 intermediate, 25 basic).
Inspection on 5/15/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling tiles over cook line rusted and dusty. Employee wiped dust. - vents and ceiling tiles over ice machine Warning - From follow-up inspection 2024-05-14: **Time Extended** - From follow-up inspection 2024-05-15: **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. Batter Station - chicken <2 hours (46F - Cold Holding); - chicken wings (46F - Cold Holding) Manager brought to walk in cooler Repeat Violation Admin Complaint - From follow-up inspection 2024-05-14: Saute cooler - tomato 50f - butter 50f - house made ranch 50f All items held overnight. Manager instructed employee to discard all items Admin Complaint - From follow-up inspection 2024-05-15: Saute Cooler not in use. Operator states unit already repaired but will wait to see if unit maintains temp. **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - french onion soup (120F - Hot Holding); - pork (120F - Hot Holding) Manager put back in steamer for reheat Repeat Violation Admin Complaint - From follow-up inspection 2024-05-14: Pork 55f hot holding Manager instructed employee to put in microwave for reheat Admin Complaint **Corrective Action Taken** - From follow-up inspection 2024-05-15: Unit not in use **Time Extended**
Food safety inspection conducted on 5/15/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 5/14/2024
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. - over traulsen cooler Warning - From follow-up inspection 2024-05-14: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling tiles over cook line rusted and dusty. Employee wiped dust. - vents and ceiling tiles over ice machine Warning - From follow-up inspection 2024-05-14: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2024-05-14: **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. Batter Station - chicken <2 hours (46F - Cold Holding); - chicken wings (46F - Cold Holding) Manager brought to walk in cooler Repeat Violation Admin Complaint - From follow-up inspection 2024-05-14: Saute cooler - tomato 50f - butter 50f - house made ranch 50f All items held overnight. Manager instructed employee to discard all items Admin Complaint
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - french onion soup (120F - Hot Holding); - pork (120F - Hot Holding) Manager put back in steamer for reheat Repeat Violation Admin Complaint - From follow-up inspection 2024-05-14: Pork 55f hot holding Manager instructed employee to put in microwave for reheat Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 5/14/2024 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 5/13/2024
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. - over traulsen cooler Warning
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling tiles over cook line rusted and dusty. Employee wiped dust. - vents and ceiling tiles over ice machine Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter Station - chicken <2 hours (46F - Cold Holding); - chicken wings (46F - Cold Holding) Manager brought to walk in cooler 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. - french onion soup (120F - Hot Holding); - pork (120F - Hot Holding) Manager put back in steamer for reheat Repeat Violation Admin Complaint
Food safety inspection conducted on 5/13/2024 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 12/12/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/12/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/12/2023
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -breading station soiled with food debris. -sides of fryers soiled with grime,. Warning - From follow-up inspection 2023-10-12: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline hot holding unit, lamb shank (120F - Hot Holding)/10 minutes. Operator instructed to reheat. **Corrective Action Taken** Warning - From follow-up inspection 2023-10-12: Lamb shank n/a **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-10-12: Time extended 59 days from original inspection **Time Extended**
Food safety inspection conducted on 10/12/2023 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 10/11/2023
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1- dead roach on glue trap stored in wall over breading station. Corrected On-Site Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is not on site. Corrected On-Site Warning
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -breading station soiled with food debris. -sides of fryers soiled with grime,. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour rolling cart not llabeled Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline refrigerated drawers raw burgers (50F - Cold Holding)/2 hours. raw fish (44F - Cold Holding); /2 hours; raw burgers (50F - Cold Holding); Operator placed ice. -Cookline make table pico de gallo (44F - Cold Holding); cut lettuce (44F - Cold Holding)/ 2 hours, operator placed ice. -Cookline Breading station raw fish in batter (44F -Cold Holding) ; milk bath (44F - Cold Holding). 2 hours. Operator placed ice. **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. Cookline hot holding unit, lamb shank (120F - Hot Holding)/10 minutes. Operator instructed to reheat. **Corrective Action Taken** Warning
- 53B-01-5: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. Warning
Food safety inspection conducted on 10/11/2023 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).