MILLER'S ALE HOUSE
4870 SW COLLEGE RD, Ocala FL 34474 · 352.296.0008
Last inspected Feb 24, 2026 · 3 visits since October 2025
OCT 25
FEB 26
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, queso 130F, ribs 127F, per manager food placed in Hot holding box no ore than 2 hrs go, Manager moved to steamer to reheat.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
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Inspection history
3 visits, newest first
Feb 24, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the cook line scratched face and continue working with food handling clean containers and utensils.
Feb 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the cook line (wearing gloves), handled raw burgers change gloves and handle cooked ribs and plates, no handwash occurred in between task.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the cook line scratched face and continue working with food handling clean containers and utensils.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the cook line wiped hands on apron and cloth and handle clean containers, single service and utensils.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, raw burgers 45F, raw steaks 48F, and 45F, salmon 47F raw shrimp 45F-47F, cabbage 50F, it tomatoes 47F, chicken 47F. Reach-in cooler (raw chicken station), butter milk 50F and 49F, manager moved items to freezer and or add ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, queso 130F, ribs 127F, per manager food placed in Hot holding box no ore than 2 hrs go, Manager moved to steamer to reheat.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the bar area, next to dish machine, manager provided.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables and above prep tables, Manager moved.
Employee with no beard guard/restraint while engaging in food preparation. Male employee at the cook line.
Employee with no hair restraint while engaging in food preparation. Male employee at the chicken breading station, manager provide a hat.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers wet near walk-in cooler entrance.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line, spoon handles touching multiple food (cheese, slaw, chicken) manager removed the spoons.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep tables.
Oct 2, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.