Inspection Date: 11/5/2025

Inspection #: Visit ID: 13568139

Inspection Date: 11/4/2025

Inspection #: Visit ID: 10932580

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent is kitchen area.
24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cups in server area when reaching for paper towels water is dripping on cups
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates by the bar area. Operator inverted. Corrected On-Site
40-04-4:Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items.
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table.
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack. Repeat Violation
14-11-5:Basic - Equipment in poor repair. Colander on dish shelf. Repeat Violation
36-22-4:Basic - Floor area(s) covered with standing water. In walk in cooler.
36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in the kitchen. Floor behind freezer soiked
14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer In upright white chest freezer. Repeat Violation
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink Exterior of all equipment at cook line. Dipper well behind oven in the kitchen heavily soiled.
29-08-4:Basic - Plumbing system in disrepair. Pipe leak under hand washing sink in prep area.
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line soiled.
08B-12-5:Basic - Stored food not covered. Cooked chicken in walk in cooler. Meat loaf in walk in cooler not covered.
08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes over butter in prep area. Unwashed vegetables over pasta in walk in cooler. Operator removed. Corrected On-Site
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line soiled.
03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Per operator more than 2 hours. Blacked Chicken (78F - Cooling) Warning
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees touched raw salmon put on gloves with no hand washing. Repeat Violation Warning
12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer in dish area. Touched dirty dishes then removed clean dishes no glove change or hand wash. Warning
12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handled raw chicken then touched clean ramekin without washing hands. Warning
12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Warning
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Blacked Chicken (78F - Cooling) Butter (64F - Cold Holding)
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick cooling. Per operator less than 4 hours. Operator placed in ice bath. Buttermilk (51F - Cold Holding) Hot sauce with butter and Fresh Garlic (61F - Cold Holding) Blu Cheese (54F - Cold Holding); Hard boiled eggs (62F - Cold Holding); Black bean salad (46F - Cold Holding); Pico de Gallo (46F - Cold Holding) **Corrective Action Taken** **Corrective Action Taken Per operator butter have been sitting out from day prior. Butter (64F - Cold Holding** ** **Corrective Action Taken** Repeat Violation Admin Complaint
41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer on shelf with food and above Sugar at wait station. Operator removed. Corrected On-Site
03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In sealed plastic bag double stacked, Warning
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled. Long white cutting board on prep table.
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked with cutting board.
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back prep area.
02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf in walk in cooler.

Inspection Date: 5/30/2025

Inspection #: Visit ID: 10848151

24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on dish drying rack in the kitchen area. - From follow-up inspection 2025-05-30: **Time Extended**
14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler draw door on cook line do not close all the way. - From follow-up inspection 2025-05-30: **Time Extended**
14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. Repeat Violation - From follow-up inspection 2025-05-30: **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers in the kitchen soiled. Can opener holder soiled. Fan guard in walk in cooler soiled. Repeat Violation - From follow-up inspection 2025-05-30: **Time Extended**
36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment sink soiled. - From follow-up inspection 2025-05-30: **Time Extended**

Inspection Date: 5/28/2025

Inspection #: Visit ID: 10846918

Inspection Date: 3/3/2025

Inspection #: Visit ID: 10718027

13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook at cook line
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook at cook line
36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in walk in freezer soiled
14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer
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. In flour container. Operator removed. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards soiled
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled
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. Per operator from day prior Cooked Pasta (62F - Cooling)
35A-02-7:High Priority - Live, small flying insects found. 2 flying insects at the bar.
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior Cooked Pasta (62F - Cooling)
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours moved to walk in freezer for quick chill. Raw Chicken (50F - Cold Holding) Raw Steak (49F); **Corrective Action Taken**

Inspection Date: 11/12/2024

Inspection #: Visit ID: 8726323

50-09-4:Basic - Current Hotel and Restaurant license not displayed. Manager found and posted. 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. Employee apron on cutting board in the kitchen. Operator removed Corrected On-Site
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in ware washing area Repeat Violation
36-22-4:Basic - Floor area(s) covered with standing water. In back prep area and walk in cooler.
08B-38-4:Basic - Food stored on floor. Case of drinks on floor in the beer cooler
14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer
10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between cooler prep table by cook line.
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. Repeat Violation
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler Repeat Violation
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen
25-05-4:Basic - Single-service articles improperly stored. Box of lids on floor in dry storage area
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall above 3 comp sink
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. One male on cook line handled raw fish, proceed to change gloves without washing hands.
12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook on cook line placed raw fish on grill then grabbed burger bun top and placed it on burger with no glove change or handwashing.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Manager moved to walk in freezer for quick chill. Raw Fish (47F - Cold Holding); Raw salmon (46F - Cold Holding) **Corrective Action Taken**
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table by cook line. Can opener on prep table

Inspection Date: 10/23/2023

Inspection #: Visit ID: 8532906

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./cook line prep table/ Corrected On-Site
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./metal containers on cleaned dish rack.
10-12-5:Basic - In-use ice scoop stored on soiled surface between uses./ice scoop touched the wall, wall soiled. Corrected On-Site
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris./cook line. Repeat Violation
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line cold drawers gasket soiled. Corrected On-Site
16-46-4:Basic - Old labels stuck to food containers after cleaning.
33-16-4:Basic - Open dumpster lid.
08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation./celery/ Corrected On-Site
36-22-4:Basic - Walk in beer cooler floor covered with standing water. Repeat Violation
02D-01-5:Basic - Working containers of food removed from original container not identified by common name./flour container next to fry station cooler/ Corrected On-Site
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./0ppm, bar dish machine/rechecked 100ppm/ Corrected On-Site
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./cook line hand sink near the office/ Corrected On-Site
53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 7/31/2023

Inspection #: Visit ID: 8456456

36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water.Beer walk in cooler. Warning - From follow-up inspection 2023-07-31: **Time Extended**
22-08-4:Basic - - From initial inspection : Basic - Interior of bun toaster has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2023-07-31: **Time Extended**
36-62-4:Basic - - From initial inspection : Basic - Lights not functioning.Under hood suppression system. Warning - From follow-up inspection 2023-07-31: **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking by dishmachine area is soiled. Interior of cabinets have a grease residue build up. Residue outside the ice cream freezer. Side of grill has a residue build up. Warning - From follow-up inspection 2023-07-31: **Time Extended**
35B-05-4:Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door. Warning - From follow-up inspection 2023-07-31: **Time Extended**
22-16-4:Basic - - From initial inspection : Basic - Walk in cooler interior/shelves have accumulation of soil residues.Chicken storage area. Warning - From follow-up inspection 2023-07-31: **Time Extended**
36-68-5:Basic - - From initial inspection : Basic - Water condensation outside freezer door.Next to walk in cooler. Warning - From follow-up inspection 2023-07-31: **Time Extended**
27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink.Water,77 f in men's restroom. Warning - From follow-up inspection 2023-07-31: Water,71 f at the men's restroom. **Time Extended**

Inspection Date: 7/27/2023

Inspection #: Visit ID: 8455147

13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Green bracelet. Warning
36-22-4:Basic - Floor area(s) covered with standing water.Beer walk in cooler. Warning
22-08-4:Basic - Interior of bun toaster has accumulation of black substance/grease/food debris. Warning
36-62-4:Basic - Lights not functioning.Under hood suppression system. Warning
05-09-4:Basic - No conspicuously located ambient air temperature thermometer in cold holding units . Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking by dishmachine area is soiled. Interior of cabinets have a grease residue build up. Residue outside the ice cream freezer. Side of grill has a residue build up. Warning
35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door. Warning
22-16-4:Basic - Walk in cooler interior/shelves have accumulation of soil residues.Chicken storage area. Warning
36-68-5:Basic - Water condensation outside freezer door.Next to walk in cooler. Warning
35A-02-6:High Priority - One live small flying insects in kitchen at back line area. Warning
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw beef stored over cooked ribs at cooks line. Corrected On-Site Warning
08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw ground beef stored over whole muscle beef in walk in cooler. Corrected On-Site Warning
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Eggs,45 f,cheese,51 f,blue cheese,48 f,diced tomatoes 48 f held more than four hours at salad reach in cooler .Meat loaf 47 f,beef tender tip,47 f - meat cooler,cabbage ,50 f,mushrooms,47 f,cooked onions,47 f,pot sticker,45 f ,ravioli,48 f ,spinach dip at sautée reach in cooler held more than four hours - Stop Sale. Admin Complaint
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Eggs,45 f,cheese,51 f,blue cheese,48 f,diced tomatoes 48 f held more than four hours at salad reach in cooler .Meat loaf 47 f,beef tender tip,47 f - meat cooler,cabbage ,50 f,mushrooms,47 f,cooked onions,47 f,pot sticker,45 f ,ravioli,48 f ,spinach dip at sautée reach in cooler held more than four hours - Stop Sale. Admin Complaint
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Brown cutting board is stained. Dipper well is soiled . Can open holder is soiled . Ice nozzle by ice machine Lime build up by iced tea machine. Warning
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.Sanitizer bucket in handwash sink. Corrected On-Site Warning
29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Warning
27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink.Water,77 f in men's restroom. Warning

MILLER'S ALE HOUSE

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