DirtyFLRestaurant Inspection Data

MILLER'S WINTER PARK ALE HOUSE

Food safety records indicate MILLER'S WINTER PARK ALE HOUSE in WINTER PARK has 8 inspections with a 3.2/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

1251 Lee Road
Florida, 32789
Orange County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 8 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13619124

Met Inspection Standards
  • N/A:No Violations Were Observed

1/26/2026· 1mo ago

Visit ID: 13470719

Follow-up Inspection Required

1 high, 3 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 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. Reach in cooler at fryer station internal temperature 52F Warning
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked container in reach in cooler at fryer station. Operator discarded Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 51F, spinach dip 52F, coleslaw 52F, cut romaine 51F and blue cheese crumbles 51F. Per operator in cooler less than 3 hours. Operator placed in ice bath for temperature recovery **Corrective Action Taken** Warning

7/23/2025· 7mo ago

Visit ID: 10931785

Met Inspection Standards

5 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 14-11-5:Basic - Equipment in poor repair. Door hinges walk in freezer
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked container and lid used for breadcrumbs at dry storage
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice walk in freezer
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler soiled at cook line

1/16/2025· 1y 1mo ago

Visit ID: 10760172

Met Inspection Standards

2 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler at cook line Exterior Digital thermometer missing at walk in cooler - From follow-up inspection 2025-01-16: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at cook line - From follow-up inspection 2025-01-16: **Time Extended**

1/15/2025· 1y 1mo ago

Visit ID: 8821944

Follow-up Inspection Required

4 high, 1 int, 8 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler at cook line Exterior Digital thermometer missing at walk in cooler
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris in walk in cooler
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked container at prep station. Operator discarded Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice at walk in freezer
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at cook line
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dish area
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe in hand wash sink at dish area Leaking faucet at prep sink at cook line
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach at cook line next to grill. Operator killed and discarded Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prime rib slices 50F
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prime rib slices 50F at cook line reach in cooler. Per operator left at cooler overnight
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mash potatoes at 104F less than 1 hour. Recommend operator to reheat to 165F **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled at bar area Corrected On-Site

7/3/2024· 1y 8mo ago

Visit ID: 8777760

Met Inspection Standards

6 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board located in prep station no longer cleanable
  • 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 bag in dry storage next to single service items Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. 2 Cracked container in prep station, operator discarded Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel underneath cutting board in prep station Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in coolers located at the bar station
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe in handwash sink located in dish area

1/4/2024· 2y 2mo ago

Visit ID: 8438544

Met Inspection Standards

2 high, 2 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed racks in the walk in cooler Bowl rack at the front line
  • 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. cooling rack ; osubuco (48F - Cold Holding); mash potatoes (48F - Cold Holding) chicken wings blanched (46F - Cold Holding) Traulsen 2 door cooler marinara 57° ambient temperature 55°
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooling rack ; osubuco (48F - Cold Holding); mash potatoes (48F - Cold Holding)
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener spiled -chopper
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter at the soda station dated replacement 10/23

7/6/2023· 2y 8mo ago

Visit ID: 8376333

Met Inspection Standards

10 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cooks line and prep area
  • 14-11-5:Basic - Equipment in poor repair. Reach in drawer at prep area, top drawer does not seal when closed
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lid used to cover rice in storage area
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On cooks line Corrected On-Site
  • 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. Spoon handle in direct contact with Thousand Island dressing
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler located at cooks line across from raw chicken station Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Both dumpsters
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat at walk in cooler