DirtyFLRestaurant Inspection Data

MILLER'S ALE HOUSE

MILLER'S ALE HOUSE has 13 health inspections on file for its LADY LAKE location, with an overall rating of 2.7/5. Food safety practices have remained consistent.

Last inspection: 2 days ago · 13 reports on file

US 27;US 441
Florida, 32159
Spanish Springs
Lake County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 13 health inspection reports

All Inspection Reports

3/10/2026· 2d ago

Inspection #: 3692377

Call Back - Complied

2/26/2026· 2w ago

Inspection #: 3692377

Administrative complaint recommended

2/3/2026· 1mo ago

Visit ID: 13617533

Met Inspection Standards

1 high, 1 basic

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor in walk in freezer. - From follow-up inspection 2026-02-03: **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. Per operator less than four hours. Operator reheated to 165 F. Cooked Pork (96F - Hot Holding); (96F) Corrected On-Site - From follow-up inspection 2026-02-03: No pork hot holding at time of callback. **Time Extended**

1/22/2026· 1mo ago

Visit ID: 13616048

Follow-up Inspection Required

3 high, 2 int, 5 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish drying rack.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor in walk in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice cream freezer gaskets at cook line. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Ice cream freezer interior at cook line.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler by cook line. Operator cleaned. Corrected On-Site
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours. Operator placed in freezer for quick cooling. Rice (58F - Cold Holding)
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than four hours. Operator reheated to 165 F. Cooked Pork (96F - Hot Holding); (96F) Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked with trash can. Operator removed. Corrected On-Site

1/15/2026· 1mo ago

Visit ID: 13610457

Follow-up Inspection Required

1 high, 1 basic

  • 14-10-4:Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. -Cooler gasket torn across from breading station. Warning - From follow-up inspection 2026-01-15: **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. -1 underneath counter at center bar. Warning - From follow-up inspection 2026-01-15: -1 live under counter at front bar. Manager killed. Admin Complaint

1/12/2026· 1mo ago

Visit ID: 13609542

Follow-up Inspection Required

2 high, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning
  • 35A-03-4:Basic - Dead roaches on premises. -1 dead across from dish machine in center bar. Warning
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Cooler gasket torn across from breading station. Warning
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. -3 comp by walk in cooler door. Corrected On-Site Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. -Liquor room. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of Alto Sham. -Potato warmer. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of potato warmer. -Piping behind cook line equipment. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Cooler across from flat grill. -Cooler across from breading station. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Bulk container of flour. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon over cut celery. Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -1 underneath counter at center bar. Warning

11/5/2025· 4mo ago

Visit ID: 10938608

Met Inspection Standards

4 high, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Left side of interior ice machine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. -Interior of microwave across from fryers.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -Mop sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of alto sham.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Cooler to left of 6 burner.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. -Chicken wing cooler.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Handsink by three compartment sink.
  • 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. -Raw calamari stored behind red onions in prep cooler. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon over vegetables in walk in cooler. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Pasta 46f, 50f. Over 4 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pasta 46, 50f. Over 4 hours.

4/15/2025· 11mo ago

Visit ID: 8988921

Met Inspection Standards

2 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice shields. Corrected On-Site
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -Outside mop sink.
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under 6 burner.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Some shelves in walk in cooler. -Lowboy cooler to left of 6 burner. -Interior of coolers on cookline.
  • 08B-12-5:Basic - Stored food not covered. -Chocolate sauce in rear prep cooler.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Rear prep.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -At bar. Corrected On-Site

10/1/2024· 1y 5mo ago

Visit ID: 8908752

Met Inspection Standards
  • N/A:No Violations Were Observed

9/25/2024· 1y 5mo ago

Visit ID: 8753739

Follow-up Inspection Required

1 high, 3 int, 7 basic

  • 36-36-4:Basic - Ceiling tile missing. -Over rear prep.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -Blue cutting board.
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn by bread toaster.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -Outside mop sink. -Under ice machine. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Liquor shelf at bar.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in beer cooler at bar. -Cooler to left of 6 burner. Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -On top of steamer. Corrected On-Site
  • 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. -0 ppm. Manager primed machine. Rechecked at 50 ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board across from oven.
  • 27-06-4:Intermediate - No hot running water at three-compartment sink. Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -No hot water in entire establishment. Warning

3/19/2024· 1y 11mo ago

Visit ID: 8366265

Met Inspection Standards

1 high, 2 int, 5 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Over chicken prep cooler. Corrected On-Site Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. To go cups on floor. Corrected On-Site
  • 08A-24-5:High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Raw chicken breast over fish in cooler to left of fryers. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Green cutting board. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -Blue spray bottle at bar. Corrected On-Site

10/9/2023· 2y 5mo ago

Visit ID: 8519483

Met Inspection Standards
  • N/A:No Violations Were Observed

10/6/2023· 2y 5mo ago

Visit ID: 8514498

Follow-up Inspection Required

3 high, 3 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On prep table. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour. Corrected On-Site Repeat Violation
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests. -3 dead small bugs under booth in bar. Manager cleaned and sanitized area. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Meatloaf 50f. Over 4 hours. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 53f. Operator discarded. Less than 4 hours. Chicken 47f, Shrimp 46f, Meatloaf 50f. Meatloaf over 4 hours. **Corrective Action Taken** Repeat Violation Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on center prep cooler.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site