MILLER'S ALE HOUSE
12175 W COLONIAL DR, Winter Garden FL 34787 · 407-274-9067
Last inspected Jun 16, 2026 · 10 visits since July 2023
NOV 24
MAR 25
MAY 25
NOV 25
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 2 flying insects at the bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026009787 | Nov 4, 2025 | Mar 5, 2026 | $200 |
| 4--2023056034 | Jul 27, 2023 | Oct 30, 2023 | $400 |
| 4--2022059771 | Dec 8, 2022 | Jan 6, 2023 | $400 |
| 4--2019052204 | Aug 22, 2019 | Nov 21, 2019 | $200 |
Inspection history
10 visits, newest first
Jun 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Shell eggs over prime rib in cooling reach in cooler. Operator removed.
Shell eggs in use or stored with cracks or broken shells. See stop sale. One raw Shell egg.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Move to freezer for quick cooling. Cut lettuce (49F - Cold Holding); Sliced tomatoes (47F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table.
Show the remaining 9 findings ▾
Bowl or other container with no handle used to dispense food. In rice container. Operator removed.
Floor area(s) covered with standing water. In walk in cooler.
Floor soiled/has accumulation of debris. Floor in walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in cooler.
No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler at the end of cook line. Operator replaced
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at the end of cook line. Reach in freezer gaskets at the end of cook line. Exterior fryer at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at the end of cook line. Reach in freezer at the end of cook line.
Standing water in bottom of reach-in-cooler. In reach in cooler at the end of cook line.
Water leaking from pipe and/or faucet/handle. Three compartment sink.
Nov 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
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.
Toxic substance/chemical improperly stored. Sanitizer on shelf with food and above Sugar at wait station. Operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In sealed plastic bag double stacked,
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled. Long white cutting board on prep table.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent is kitchen area.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer In upright white chest freezer.
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.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line soiled.
Nov 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 8 high priority.
8 High priority5 Intermediate17 Basic
Show 30 findings ▾
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)
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.
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.
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.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Blacked Chicken (78F - Cooling) Butter (64F - Cold Holding)
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 Per operator butter have been sitting out from day prior. Butter (64F - Cold Holding
Toxic substance/chemical improperly stored. Sanitizer on shelf with food and above Sugar at wait station. Operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In sealed plastic bag double stacked,
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled. Long white cutting board on prep table.
Handwash sink not accessible for employee use at all times. Blocked with cutting board.
No paper towels or mechanical hand drying device provided at handwash sink. In back prep area.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent is kitchen area.
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
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates by the bar area. Operator inverted.
Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack.
Equipment in poor repair. Colander on dish shelf.
Floor area(s) covered with standing water. In walk in cooler.
Floor soiled/has accumulation of debris. Floor in the kitchen. Floor behind freezer soiked
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer In upright white chest freezer.
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.
Plumbing system in disrepair. Pipe leak under hand washing sink in prep area.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line soiled.
Stored food not covered. Cooked chicken in walk in cooler. Meat loaf in walk in cooler not covered.
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.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line soiled.
May 30, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Metal pans on dish drying rack in the kitchen area.
Equipment in poor repair. Cooler draw door on cook line do not close all the way.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
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.
Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment sink soiled.
May 28, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
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. 0 ppm technician came and fixed before end of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to reach in for quick cool. Rice (45F - Cold Holding); Pico De Gallo (47F - Cold Holding); Diced tomatoes (47F - Cold Holding); Cooked ribs (48F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
Spray bottle containing toxic substance not labeled. Bottle with clear liquid on top of dish washer
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup and phone on prep table. Operator removed.
Employee with no beard guard/restraint while engaging in food preparation. Two cooks on cook line.
Equipment and utensils not properly air-dried - wet nesting. Metal pans on dish drying rack in the kitchen area.
Equipment in poor repair. Cooler draw door on cook line do not close all the way.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in back kitchen area soiled.
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.
Standing water in bottom of reach-in-cooler. In reach in cooler the kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment sink soiled.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate7 Basic
Show 11 findings ▾
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)
Live, small flying insects found. 2 flying insects at the bar.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior Cooked Pasta (62F - Cooling)
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);
Employee with no beard guard/restraint while engaging in food preparation. Cook at cook line
Employee with no hair restraint while engaging in food preparation. Cook at cook line
Floor soiled/has accumulation of debris. Floor in walk in freezer soiled
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate12 Basic
Show 16 findings ▾
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.
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.
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)
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
Current Hotel and Restaurant license not displayed. Manager found and posted.
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
Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in ware washing area
Floor area(s) covered with standing water. In back prep area and walk in cooler.
Food stored on floor. Case of drinks on floor in the beer cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer
In-use knife/knives stored in cracks between pieces of equipment. Knife between cooler prep table by cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen
Single-service articles improperly stored. Box of lids on floor in dry storage area
Wall soiled with accumulated grease, food debris, and/or dust. Wall above 3 comp sink
Oct 23, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate11 Basic
Show 14 findings ▾
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/
No paper towels or mechanical hand drying device provided at handwash sink./cook line hand sink near the office/
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./cook line prep table/
Equipment and utensils not properly air-dried - wet nesting./metal containers on cleaned dish rack.
In-use ice scoop stored on soiled surface between uses./ice scoop touched the wall, wall soiled.
Interior of oven/microwave has accumulation of black substance/grease/food debris./cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line cold drawers gasket soiled.
Old labels stuck to food containers after cleaning.
Open dumpster lid.
Raw fruits/vegetables not washed prior to preparation./celery/
Walk in beer cooler floor covered with standing water.
Working containers of food removed from original container not identified by common name./flour container next to fry station cooler/
Jul 31, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink.Water,77 f in men's restroom.
Floor area(s) covered with standing water.Beer walk in cooler.
Interior of bun toaster has accumulation of black substance/grease/food debris.
Lights not functioning.Under hood suppression system.
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.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
Walk in cooler interior/shelves have accumulation of soil residues.Chicken storage area.
Water condensation outside freezer door.Next to walk in cooler.
Jul 27, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority4 Intermediate9 Basic
Show 18 findings ▾
One live small flying insects in kitchen at back line area.
Raw animal food stored over/not properly separated from ready-to-eat food.Raw beef stored over cooked ribs at cooks line.
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.
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.
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.
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.
Handwash sink used for purposes other than handwashing.Sanitizer bucket in handwash sink.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink.Water,77 f in men's restroom.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Green bracelet.
Floor area(s) covered with standing water.Beer walk in cooler.
Interior of bun toaster has accumulation of black substance/grease/food debris.
Lights not functioning.Under hood suppression system.
No conspicuously located ambient air temperature thermometer in cold holding units.
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.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
Walk in cooler interior/shelves have accumulation of soil residues.Chicken storage area.
Water condensation outside freezer door.Next to walk in cooler.
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.