MILLERS ALE HOUSE
8963 International Drive
Orlando, Florida, 32819
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/17/2025
High Priority
0
Intermediate
3
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./raw salmon, removed immediately/ Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 36-73-4:Basic - Floor soiled/has accumulation of debris./test kitchen floor soiled.
- 08B-38-4:Basic - Food stored on floor./oil carton, back kitchen prep area.
- 14-69-4:Basic - Ice buildup in two reach-in freezers/kitchen.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./panko bin/next to fry station. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./back kitchen hand sink blocked by food cart/removed immediately/ Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./wait station near restroom/ Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink./patio bar/ Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/17/2025 revealed 9 total violations (0 high priority, 3 intermediate, 6 basic).
Inspection on 10/25/2024
High Priority
3
Intermediate
3
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable./brown cutting board, back kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./over reach in cooler/test kitchen. Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./two cooks at cook line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic and metal containers on cleaned dish racks. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./dining room bar hand sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line cold drawer gaskets. Can opener holder soiled.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./panko and flour bins/kitchen/ Corrected On-Site Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands after removing the outer layer of gloves/put pieces of raw chicken on grill/keep working with a pair of black gloves, cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./whipped butter cup cold holding at 51F, less than 4 hours at expo line/iced.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked shrimp hot holding at 95F, less than 4 hours at cook line/discarded by manager.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board soiled/pasta station white cutting board.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./dining room bar hand sink/ Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink./patio bar hand sink.
Food safety inspection conducted on 10/25/2024 revealed 14 total violations (3 high priority, 3 intermediate, 8 basic).
Inspection on 4/22/2024
High Priority
1
Intermediate
1
Basic
12
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice bin./two ice bins at wait station.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch while preparing food/ Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic container on cleaned dish rack. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water./around dumpsters.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board./back kitchen prep table/ Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit./several reach in coolers in kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Test kitchen deep fryers back panel.
- 33-16-4:Basic - Open dumpster lid./ Corrected On-Site Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish room wall/ Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./fry station/ Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./panko at fry station/ Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burger patties cold holding at 47F, less than 4 hours/moved to walk in freezer for temperature recovery/rechecked 43F. Sour cream 56F/expo area, less than 4 hours/moved back to other cooler. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station and dish room/ Corrected On-Site
Food safety inspection conducted on 4/22/2024 revealed 14 total violations (1 high priority, 1 intermediate, 12 basic).
Inspection on 8/7/2023
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing./back kitchen near ice machine. - From follow-up inspection 2023-08-07: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-08-07: **Time Extended**
- 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2023-08-07: **Time Extended**
- 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables over cut onions, walk in cooler/ Corrected On-Site - From follow-up inspection 2023-08-07: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish room wall soiled. - From follow-up inspection 2023-08-07: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener. - From follow-up inspection 2023-08-07: **Time Extended**
Food safety inspection conducted on 8/7/2023 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 8/4/2023
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing./back kitchen near ice machine.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers/dish area.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 33-16-4:Basic - Open dumpster lid.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables over cut onions, walk in cooler/ Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish room wall soiled.
- 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./chlorine 0ppm, kitchen dish machine/rechecked 50ppm. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced tomatoes 57F, shredded lettuce 55F, sour cream 52F, spinach dip 49F, boiled eggs 55F, shredded cheese 55F/cold holding overnight, cook line make table.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 57F, shredded lettuce 55F, sour cream 52F, spinach dip 49F, boiled eggs 55F, shredded cheese 55F/cold holding overnight, cook line make table. Manager stated that unit was accidentally turned off while employee was cleaning the unit last night. All TCS food discarded immediately. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
Food safety inspection conducted on 8/4/2023 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 7/7/2023
High Priority
3
Intermediate
1
Basic
13
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises./one dead roach at outside bar/cleaned up immediately/ Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen employee wearing a watch and bracelet while making and preparing food.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./two kitchen employees.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-11-5:Basic - Equipment in poor repair./fry station reach in cooler gasket torn.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Repeat Violation
- 08B-38-4:Basic - Food stored on floor./two cartons of oil, prep area/ Corrected On-Site
- 36-62-4:Basic - Light not functioning./cook line/ Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink soiled/prep area near exit door.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
- 29-08-4:Basic - Plumbing system in disrepair./hand sink foot pedal disrepair/dish room.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind dish machine.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./cook line.
- 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./chlorine 0ppm/ran out of sanitizer/rechecked 50ppm/ Corrected On-Site
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands./observed cook switch from handling raw burger patties then changed gloves without washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream sauce 60F, less than 4 hours/iced, rechecked 41F. Cooked ribs, cooked pork, raw salmon, raw mahi, cooked rice/48F to 52F, less than 4 hours/moved to walk in freezer, rechecked ribs 38F, pork 39F, salmon 35F, mahi 36F, rice 38F. Corrected On-Site Repeat Violation
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap./inside bar.
Food safety inspection conducted on 7/7/2023 revealed 17 total violations (3 high priority, 1 intermediate, 13 basic).