MILLER'S ALE HOUSE
907 Taylor Road
Florida, 32127
Volusia County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 5/2/2025
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -portion cups on cook line Corrected On-Site
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink. -hand sink in back next time beer cooler Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -buttermilk at fry/batter station 57F for 2.5 hrs per manager. Raw chicken 45-46F inside pan directly next to fryers. -strongly advised to use time as public health control
- 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. -open gallon of milk inside bar
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee washed/rinsed hands at prep sink in back
Food safety inspection conducted on 5/2/2025 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 1/2/2025
High Priority
5
Intermediate
3
Basic
5
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent near walk in cooler
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone placed on multi use prep table in front of tabletop steamwell Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some hood filters
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind slatted grill
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked mushrooms 47-49F, did not cool from prior night prep based upon questions answered by person in charge. See stop sale.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -sautéed mushrooms
- 29-47-4:High Priority - Dipperwell faucet bent downward eliminating required air gap. Corrected On-Site
- 12A-10-4:High Priority - Employee wiped/touched bare body part and then engaged in food preparation, handled clean equipment or utensils without washing hands. Employee/cook failed to wash hands before putting on gloves to initiate a task working with food.
- 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 chicken 125F in double boil pan on grill, manager added more water to allow disperse around product. Less than 45 minutes. Manager reheated ro 165F Corrected On-Site
- 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. -cheesecake -gallon of milk inside bar cooler Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -trash can placed in front of handwash sink on cook line -pan inside hand sink at end of bar Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical in unlabeled spray bottle hanging next to mop sink Corrected On-Site
Food safety inspection conducted on 1/2/2025 revealed 13 total violations (5 high priority, 3 intermediate, 5 basic).
Inspection on 3/18/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/15/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - - From initial inspection : 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. -salmon in walk in cooler Warning - From follow-up inspection 2024-03-15: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooler across from oven shredded cheese 50f ,cut tomatoes 46f per manager in cooler less than 2 hours placed in another cooler -Nacho reach in cooler,sour cream,cabbage,Mac and cheese,cut tomatoes,pot stickers 44f to 48f per manager in cooler less than 4 hours,placing in walk in cooler Cooked mushroom 46f ,cut tomatoes 45f manager discarded Reach in cooler across from fryers rice 46f ,slice cheese cheese 44f less than 4 hours -employees place ice bags on product See stop sale -corn beans 47f, Cut tomatoes 50 f,cut lettuce 56f Warning - From follow-up inspection 2024-03-15: Cooler across from flat grill shredded cheese 46f,rice 47f,cut tomatoes 41f,cooked onions 41f,sour cream 46f Small cooler shredded cheese 46f,ribs 41,ribs 46f Cooler next to burners -cut tomatoes 41f,mushrooms 47f cooling Establishment has ice on product . Manager states Turned coolers down and has a service call in. Salad cooler Cole slaw 41,cut leafy green 41f,shredded cheese 41f **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-03-15: **Time Extended**
Food safety inspection conducted on 3/15/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 3/14/2024
High Priority
4
Intermediate
4
Basic
3
Total
11
Disposition: Follow-up Inspection Required
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. -salmon in walk in cooler Warning
- 10-08-5:Basic - Ice scoop handle in contact with ice. -ice bin by entrance to kitchen Warning
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Warning
- 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -Salmon 109f correct to 167f Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooler across from oven shredded cheese 50f ,cut tomatoes 46f per manager in cooler less than 2 hours placed in another cooler -Nacho reach in cooler,sour cream,cabbage,Mac and cheese,cut tomatoes,pot stickers 44f to 48f per manager in cooler less than 4 hours,placing in walk in cooler Cooked mushroom 46f ,cut tomatoes 45f manager discarded Reach in cooler across from fryers rice 46f ,slice cheese cheese 44f less than 4 hours -employees place ice bags on product See stop sale -corn beans 47f, Cut tomatoes 50 f,cut lettuce 56f Warning
- 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 chicken 127 placed on stove to reheat Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -pan in handsink at outside bar Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar by dishmachine Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical at outside bar Warning
Food safety inspection conducted on 3/14/2024 revealed 11 total violations (4 high priority, 4 intermediate, 3 basic).
Inspection on 12/8/2023
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 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.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -outside bar Corrected On-Site
Food safety inspection conducted on 12/8/2023 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).