MILLER'S ALE HOUSE
11955 NARCOOSSEE RD, Orlando FL 32832 · 407-205-1254
Last inspected Mar 4, 2026 · 10 visits since September 2023
MAY 24
AUG 24
MAY 25
OCT 25
MAR 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic Butter blend 80f found on cookline made 20 minutes prior but being held at room temp. Suggest Time as a Public Health Control
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Cutting board has cut marks and is no longer cleanable. At dry dish storage at prep area
Equipment and utensils not properly air-dried - wet nesting. At dry dish storage
Food storage container/container lid cracked or broken. Cracked lid covering diced tomatoes at walk in cooler
Old food stuck to clean dishware/utensils. On clear containers at dry dish storage.Operator placed at dish wash area
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork osso buco (47F - Cold Holding)per operator item was brought from walk in cooler to reach in cooler less than 2 hours.Operator placed in walk in freezer for temperature recovery
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in key walk in cooler
Handwash sink not accessible for employee use at all times. Hand washing sink between dish machine and prep area blocked by dish racks
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Ran dish machine several times and finally temperature was at 160F
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle at cooks line
Time/temperature control for safety food thawed in an improper manner. Frozen beef laid out on flat pan on prep table next to walk in cooler.
May 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Grill spatulas in 94F water, chef set on grill to heat up
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (52F - Cold Holding); mushroom (51F - Cold Holding); cooked onions (54F - Cold Holding) chef put ice on product
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in cooked pasta. Chef removed and set on sanitized plate.
Aug 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line handled raw beef then changed gloves no handwash. Operator coached employee on proper handwashing
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup over single use items near back door
Food stored on floor. Cases of fried shrimp on freezer floor
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Top of stove, 112F
Single-service articles improperly stored. Case of portion cups near back door
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 150ppm, retested at 200ppm
Aug 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line handled raw beef then changed gloves no handwash. Operator coached employee on proper handwashing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté station-diced tomatoes (60F - Cold Holding); shredded cheese (60F - Cold Holding); cream sauce (57F - Cold Holding); goyza (57F - Cold Holding); ravioli (60F - Cold Holding); bean salad (60F - Cold Holding) Pick up station-; hard boiled eggs (50F - Cold Holding); blue cheese (50F - Cold Holding); shredded cheese (50F - Cold Holding) Fry station-; raw chicken (46F - Cold Holding); buttermilk wash (47F - Cold Holding) All items in units less then four hours, operator chose to discard products
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup over single use items near back door
Food stored on floor. Cases of fried shrimp on freezer floor
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Top of stove, 112°F
Single-service articles improperly stored. Case of portion cups near back door
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 150ppm, retested at 200ppm
May 24, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of tortilla container, operator removed it.
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. In beer walk in cooler, operator mopped it.
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over cheese sticks
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic Butter blend 80f found on cookline made 20 minutes prior but being held at room temp. Suggest Time as a Public Health Control
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack next to slicer
Equipment and utensils not properly air-dried - wet nesting.
Open dumpster lid. Recycle dumpster.
Oct 11, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
No conspicuously located ambient air temperature thermometer in holding unit. Some of the reach in coolers from cook line
Old labels stuck to food containers after cleaning.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Front door
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.