MILLER'S ALE HOUSE
12175 W COLONIAL DR
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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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).