MILLER'S ORLANDO ALE HOUSE
6141 Semoran Boulevard
Orlando, Florida, 32822
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/5/2025
High Priority
2
Intermediate
2
Basic
10
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes on cart by gate to exit patio area Ice buckets Operator inverted Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Pickup make table. Operator has a new one ordered **Corrective Action Taken** Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee slicing lemons in bar
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler closest to office. Not maintaining temperature. Operator has items on time plan
- 36-22-4:Basic - Floor area(s) covered with standing water. Bar area where floor tiles are broken
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Outside bar area
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 2 handwashing sinks in prep area Area outside of dish machine Several gaskets Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cookline
- 08B-12-5:Basic - Stored food not covered. Ice cream and cakes in reach in freezer in prep area Operator covered Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour by walk in Operator labeled
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked rice (48F - Cold Holding) in reach in cooler by office Per operator overnight
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (48F - Cold Holding) in reach in cooler. Per operator overnight Stop sale Repeat Violation
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler. Per operator over 24 hours. Operator labeled Corrected On-Site Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Hanging on rack in prep area. Operator labeled Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/5/2025 revealed 14 total violations (2 high priority, 2 intermediate, 10 basic).
Inspection on 7/29/2024
High Priority
2
Intermediate
2
Basic
11
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Door and drop shield on both ice machines
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Make table by walk in door
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag on shelf above make table in kitchen. Corrected On-Site Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in cooler
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink prep area and dish area
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Drawers on salad make table Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of drawers in coolers
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By dish machine
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour by breading station Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw steaks (45F - Cold Holding) in reach in cooler end of cook line. Per operator less than 3 hours. Operator put in freezer to rapid chill recheck 42F. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. In prep area blocked by trash can. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area Corrected On-Site
Food safety inspection conducted on 7/29/2024 revealed 15 total violations (2 high priority, 2 intermediate, 11 basic).
Inspection on 2/8/2024
High Priority
0
Intermediate
0
Basic
10
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in drawers cookline.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on dish rack. Corrected On-Site Repeat Violation
- 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 bags on server prep shelf. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. By back dish area. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Under steamtable
- 29-08-4:Basic - Plumbing system in disrepair. Slow draining faucet at handsink by back door.
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Under steamtable
- 08B-12-5:Basic - Stored food not covered. Cake in walk in freezer. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
Food safety inspection conducted on 2/8/2024 revealed 10 total violations (0 high priority, 0 intermediate, 10 basic).
Inspection on 11/14/2023
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen, dripping water and shows damage. Repeat Violation - From follow-up inspection 2023-11-14: **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. Ice machine area. Repeat Violation - From follow-up inspection 2023-11-14: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Doors to ice machines. Freezer door. - From follow-up inspection 2023-11-14: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Back prep area. Repeat Violation - From follow-up inspection 2023-11-14: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout. - From follow-up inspection 2023-11-14: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of equipment. - From follow-up inspection 2023-11-14: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line across from breading station. - From follow-up inspection 2023-11-14: **Time Extended**
Food safety inspection conducted on 11/14/2023 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 11/13/2023
High Priority
3
Intermediate
3
Basic
12
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Throughout.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen, dripping water and shows damage. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ice machine area. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes used for salads in walk in cooler not inverted and food debris on them. Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Doors to ice machines. Freezer door.
- 36-22-4:Basic - Floor area(s) covered with standing water. Back prep area. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Throughout.
- 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. Scoop inShredded cheese on make line, scoop in flour. Egg slicer on top of boiled eggs. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most reach in units.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of equipment.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout. Corrected On-Site
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over ready to eat meat loaf in reach in cooler across from grill. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (50F - Cold Holding); shredded lett (52F - Cold Holding); grilled onions (48F - Cold Holding); black beans (51F - Cold Holding) Per operator less than 4 hours, put in freezer to rapid chill. Recheck sliced tomatoes 41F, shredded lettuce 40F, Grilled onions 45F Breading station; raw chicken (53F - Cold Holding); cape hake fish (45F - Cold Holding) per operation less than 4 hours, put in freezer to rapid chill. Recheck chicken 41F, cape hake fish 40F. cheese ravioli (50F - Cold Holding); pot stickers pork (50F - Cold Holding); per operator less than 4 hours put in freezer to rapid chill. **Corrective Action Taken** Repeat Violation Warning
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon milk in walk in cooler.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line across from breading station.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Green scrubbing pad in kitchen Dumping coffee in sink in server area. Corrected On-Site
Food safety inspection conducted on 11/13/2023 revealed 18 total violations (3 high priority, 3 intermediate, 12 basic).