MILLER'S ALE HOUSE
12175 W COLONIAL DR
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/3/2025
High Priority
4
Intermediate
0
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 3/3/2025 revealed 11 total violations (4 high priority, 0 intermediate, 7 basic).
Inspection on 11/12/2024
High Priority
3
Intermediate
1
Basic
12
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 11/12/2024 revealed 16 total violations (3 high priority, 1 intermediate, 12 basic).
Inspection on 10/23/2023
High Priority
1
Intermediate
2
Basic
11
Total
14
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.
- 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.
Food safety inspection conducted on 10/23/2023 revealed 14 total violations (1 high priority, 2 intermediate, 11 basic).
Inspection on 7/31/2023
High Priority
0
Intermediate
1
Basic
7
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 7/31/2023 revealed 8 total violations (0 high priority, 1 intermediate, 7 basic).
Inspection on 7/27/2023
High Priority
5
Intermediate
4
Basic
9
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 7/27/2023 revealed 18 total violations (5 high priority, 4 intermediate, 9 basic).