DirtyFLRestaurant Inspection Data

MILLER'S ALE HOUSE INC

MILLER'S ALE HOUSE INC located in ORLANDO has undergone 7 health department inspections, achieving a 2.2/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

1667 FLORIDA MALL AVE

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

1/20/2026· 1mo ago

Visit ID: 13615428

Met Inspection Standards

4 high, 1 int, 12 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Disposable Bowl used to scoop rice. Management removed. Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Throughout kitchen
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish. Turned on the side to dry. **Corrective Action Taken**
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout establishment
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Plastic containers l
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic containers in storage.
  • 25-05-4:Basic - Single-service articles improperly stored. Food oil trays stored on cook line. Staff turned them over. Corrected On-Site
  • 54-01-5:Basic - Smoking or vaping in an enclosed indoor workplace. Guest entered establishment at 2:47pm vaping in entry way.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment.
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Staff changed the water. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 49F
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; rice (49F - Cold Holding);
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb. Outside
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Bar nozzles.

12/11/2025· 3mo ago

Visit ID: 10878583

Met Inspection Standards

1 int, 2 basic

  • 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 cellphone and speaker over RTE at cook line shelf. Operator removed Corrected On-Site
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filter in disrepair at prep kitchen
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled at bar Corrected On-Site

3/31/2025· 11mo ago

Visit ID: 8726805

Met Inspection Standards

1 high, 1 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with dust at prep station
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers at dish area and plastic cups at server station
  • 14-11-5:Basic - Equipment in poor repair. Sliding drawers at Reach in cooler at prep station
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At prep station and men's bathroom
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup grease at Hood filters at grill station Gaskets soiled with debris at cook line
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 52F, Noodles 48F and butter 72F items placed in reach in cooler less than 4 hours. Operator placed items in walk in cooler for temperature recovery **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and can opener soiled with food debris

8/27/2024· 1y 6mo ago

Visit ID: 8871260

Met Inspection Standards

7 basic

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Pull drawers on cook line. - From follow-up inspection 2024-08-27: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. 1 tile missing at bar and some tiles bulging at bar. - From follow-up inspection 2024-08-27: **Time Extended**
  • 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line. - From follow-up inspection 2024-08-27: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cook line floor. - From follow-up inspection 2024-08-27: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in back of kitchen black substance. - From follow-up inspection 2024-08-27: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers on cook line. - From follow-up inspection 2024-08-27: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Cooler at the end of cook line. - From follow-up inspection 2024-08-27: **Time Extended**

8/26/2024· 1y 6mo ago

Visit ID: 8869496

Follow-up Inspection Required

2 high, 1 int, 9 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Pull drawers on cook line.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. 1 tile missing at bar and some tiles bulging at bar.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Cook line floor.
  • 14-75-7:Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. One fan in walk in cooler not working ambient temperature 56F. Do not store tcs food in cooler until reapaired.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in back of kitchen black substance.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers on cook line.
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cooler at the end of cook line.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked ribs, salmon, calamari.steak all temperature range 57F- 61F in cooler overnight per operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink at bar.

2/21/2024· 2y ago

Visit ID: 8348517

Met Inspection Standards

2 int, 5 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in freezer near breading station. Non operational cooler under charbroiled.
  • 33-16-4:Basic - Open dumpster lid.
  • 13-10-4:Basic - Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Bar area.

7/13/2023· 2y 8mo ago

Visit ID: 8440126

Met Inspection Standards

3 high, 3 int, 10 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Near back door.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drinks in reach in coo on cook line.staff added pan with labels. 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. Wallet and speaker on rack with clean utensils. Staff removed. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Low boy Repeat Violation
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Wooden crusher at bar.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Cook line from pipe that was leaking. Staff cleaned Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. Under hand sink.
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Pans in storage in dish room.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cookline
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (51F - Cold Holding); (41F); butter milk wash (51F - Cold Holding) in less than 4 hours. Staff added ice to cool. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (122F - Hot Holding) in steam table less than 4 hours. Staff took to reheat. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Installed improperly removed splitter. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided forms **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Hotel pans in dish storage area. Manager added to dish to be washed. nozzle on soda gun at bar. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance near ice machine