DirtyFLRestaurant Inspection Data

MILLER'S ORLANDO ALE HOUSE

Based on 8 health inspections, MILLER'S ORLANDO ALE HOUSE in ORLANDO has earned a 2.0/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 8 reports on file

6141 Semoran Boulevard
Orlando, Florida, 32822
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 8 health inspection reports

All Inspection Reports

1/8/2026· 2mo ago

Visit ID: 13608031

Met Inspection Standards

1 int, 5 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield to one of the ice machines - From follow-up inspection 2026-01-08: **Time Extended**
  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Operator emptied unit before inspection and has work order in Also breading station **Corrective Action Taken** - From follow-up inspection 2026-01-08: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Panel for insulation of reach in freezer cook line Gasket to reach in drawer breading station torn Panel to walk in cooler door. Repeat Violation - From follow-up inspection 2026-01-08: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Missing floor tile in walk in cooler - From follow-up inspection 2026-01-08: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler very dusty gaskets breading station ** Repeat Violation - From follow-up inspection 2026-01-08: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener holder Cutting board outside bar Repeat Violation - From follow-up inspection 2026-01-08: **Time Extended**

1/7/2026· 2mo ago

Visit ID: 13495747

Follow-up Inspection Required

3 high, 3 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield to one of the ice machines
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Operator emptied unit before inspection and has work order in Also breading station **Corrective Action Taken**
  • 14-11-5:Basic - Equipment in poor repair. Panel for insulation of reach in freezer cook line Gasket to reach in drawer breading station torn Panel to walk in cooler door. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Under make table in kitchen By ice machines Outside bar
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Corn spilled on walk in floor Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Missing floor tile in walk in cooler
  • 10-08-5:Basic - Ice scoop handle in contact with ice. In server area Operator removed
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in shredded cheese make table Scoop in bin of flour Operator removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler very dusty gaskets breading station ** Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shaved prime rib (46F - Cold Holding)from overnight in reach in drawers under make table
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shaved prime rib (46F - Cold Holding)from overnight in reach in drawers under make table Raw kids burgers 45f for 3 hours. Operator put in freezer to rapid chill. Breading station; beer batter (50F - Cold Holding); raw chicken (50F - Cold Holding); raw shrimp (54F - Cold Holding)for 2 hours. Operator put in freezer to rapid chill **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. Hot box; mashed potatoes ambient (120F - Hot Holding); French onion (120F - Hot Holding)for one hour. Operator put back in steamer to reheat Recheck mashed potatoes 170F French onion 182F Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener holder Cutting board outside bar Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server area Operator stocked Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Server area 75F Operator turned up hot water 88F Corrected On-Site

8/18/2025· 6mo ago

Visit ID: 10921898

Met Inspection Standards

1 high, 8 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets Operator flipped Corrected On-Site
  • 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. Work order in. Using 3 compartment sink **Corrective Action Taken**
  • 14-11-5:Basic - Equipment in poor repair. Reach in freezer cookline inside panel coming apart Walk in cooler door missing inside panel Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in cooler
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
  • 36-62-4:Basic - Light not functioning. One in hood
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket reach in freezer cookline Can opener holder Repeat Violation
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Forks in bar area Operator flipped Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic Parmesan dip (63F - hot holding) operator had sitting at room temperature for 30 minutes, put in steamer to heat up **Corrective Action Taken**

3/5/2025· 1y ago

Visit ID: 8843012

Met Inspection Standards

2 high, 2 int, 10 basic

  • 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

7/29/2024· 1y 7mo ago

Visit ID: 8725200

Met Inspection Standards

2 high, 2 int, 11 basic

  • 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

2/8/2024· 2y 1mo ago

Visit ID: 8550875

Met Inspection Standards

10 basic

  • 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.

11/14/2023· 2y 3mo ago

Visit ID: 8550734

Met Inspection Standards

1 int, 6 basic

  • 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**

11/13/2023· 2y 4mo ago

Visit ID: 8346721

Follow-up Inspection Required

3 high, 3 int, 12 basic

  • 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