MILLER'S ALE HOUSE - CLERMONT
1555 S GRAND HWY, Clermont FL 34711 · 352.424.6299
Last inspected May 11, 2026 · 14 visits since July 2023
JAN 25
JUL 25
JAN 26
APR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. -2 flying insects in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
May 11, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Live, small flying insects found -1 flying insects in dish, 1 in dry storage, 1 in mop sink
Apr 22, 2026□ 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 ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee scooping ice was wearing a watch
Equipment and utensils not properly air-dried - wet nesting. -pans in dish area, beverage cups in server area
Equipment in poor repair. -stone in oven is cracked -fryer baskets are heavily warped -containers and lids are cracked and chipped on back line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of shelf above reach in freezer across from chicken breading station -interior of fryer cabinets -runners on sliding reach in coolers -speed racks
Reach-in cooler and reach in freezer interior/shelves on cook line have accumulation of soil residues.
Apr 21, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 6 high priority.
6 High priority0 Intermediate12 Basic
Show 18 findings ▾
Live, small flying insects found -2 on cook line, 1 in dish area, 1 in server area
Raw animal food stored over/not properly separated from ready-to-eat food. -portioned raw egg yolks behind cheese and sour cream on make table on cook line, operator moved eggs to the front
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw salmon (61F - Cold Holding); raw mahi (58F - Cold Holding); raw shrimp (56F - Cold Holding); Reach in drawers on cook line, held more than four hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (61F - Cold Holding); raw mahi (58F - Cold Holding); raw shrimp (56F - Cold Holding); Reach in drawers on cook line, held more than four hours per operator. burger patty (48F - Cold Holding); cooked pasta (53-58F - Cold Holding); operator chose to discard buttermilk (55F - Cold Holding) Cook line Held less than four hours per operator, moved to walk in cooler for quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -shredded chicken (120F - Hot Holding), holding unit on cook line, held less than four hours per operator, operator chose to discard.
Vacuum breaker at wrong location on fitting/splitter added to mop sink faucet.
Cutting board has cut marks and is no longer cleanable. -brown cutting boards in storage area, operator discarded
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee scooping ice was wearing a watch
Equipment and utensils not properly air-dried - wet nesting. -pans in dish area, beverage cups in server area
Equipment in poor repair. -stone in oven is cracked -fryer baskets are heavily warped -containers and lids are cracked and chipped on back line
Garbage on the ground and/or pad around dumpster.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop in standing water on cook line, operator removed
Inside/outside of dumpster and grease receptacle are not clean.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of shelf above reach in freezer across from chicken breading station -interior of fryer cabinets -runners on sliding reach in coolers -speed racks
Reach-in cooler and reach in freezer interior/shelves on cook line have accumulation of soil residues.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -next to tortilla chips on cook line, operator moved
Wall soiled with accumulated grease, food debris, and/or dust. -behind salad station
Wet mop not stored in a manner to allow the mop to dry. -operator hung it to dry
Jan 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. -pans on storage rack on back line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed racks in walk in cooler -caulking and wall behind triple sink have residue buildup -gaskets and underside of reach in coolers and chicken reach in cooler on cook line
Jan 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority4 Intermediate11 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp behind shaved roast beef in reach in cooler on cook line. Operator moved shrimp to the front.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced cooked chicken (51F - Cold Holding); cut lettuce (52F - Cold Holding); black bean and corn salsa (51F - Cold Holding), reach in make table across from ovens, held more than four hours per operator. raw chicken (47F - Cold Holding); buttermilk (47F - Cold Holding), chicken breading station, held less than four hours per operator. Operator placed ice on items for quick chill. Buttermilk 43F, chicken 45F
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -butter on back on line, operator placed label on butter.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -garlic parmesan sauce (120F - Hot Holding), cook line, held less than four hours per operator. Operator moved to stove for rapid reheat, 146
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cheesecake in cooler on cook line, operator determined date and marked it.
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine -ice machine
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine and quaternary ammonia, on order from ecolab
Spray bottle containing toxic substance not labeled. -bottle of blue liquid on chemical storage rack
Accumulation of debris on exterior of warewashing machine.
Ceilingtiles/vents and light shields in kitchen are soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment and utensils not properly air-dried - wet nesting. -pans on storage rack on back line.
Equipment in poor repair. -baked potato holder on cook line, operator discarded.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed racks in walk in cooler -caulking and wall behind triple sink have residue buildup -gaskets and underside of reach in coolers and chicken reach in cooler on cook line
Old labels stuck to food containers after cleaning. -pans on back line
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -prep table on cook line, operator moved to bottom shelf.
Two lights not functioning under hood suppression system on cook line.
Water leaking from pipe above dish machine
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0 ppm, operator replaced with new solution, 150 ppm
Working containers of food removed from original container not identified by common name. -salt container on back line, operator labeled.
Jul 24, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate15 Basic
Show 24 findings ▾
Live, small flying insects found. -2 flying insects in kitchen
Raw animal food not properly separated from ready-to-eat food. -raw shell eggs behind vegetables in make table on cook line. Operator corrected.
Shell eggs in use or stored with cracks or broken shells. See stop sale. -2 cracked eggs on cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked onion straws (86F - Hot Holding), held less than four hours per operator. Operator determined time cooked and placed on Time as a Public Health Control.
Vacuum breaker at wrong location on fitting/splitter added to mop sink faucet.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cheesecake in reach in cooler on cook line. Operator dated.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -server scooping ice and making drinks.
Handwash sink not accessible for employee use at all times. -blocked by rolling cart, beside beer cooler, operator removed.
No soap provided at handwash sink at inside bar. Operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on top exterior of warewashing machine.
Condensation or other drainage not disposed of according to law. -condensation from air conditioning leaking in kitchen hallway and office. Technician arrived during inspection.
Employee eating in a food preparation or other restricted area. -on cook line. Operator educated employee.
Equipment and utensils not properly air-dried - wet nesting. -pans on rack in back kitchen.
Floor soiled/has accumulation of debris in walk in freezer.
In-use tongs stored on equipment door handle between uses. -oven door handle on cook line, operator removed and placed in water above 135F.
No waste receptacle installed at handwash sink provided with disposable towels by cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets -bottom of chicken station reach in cooler underneath drawers.
Raw fruits/vegetables not washed prior to preparation. -employee removed celery from bag and began cutting without washing. Educated operator, operator educated employee, who then washed celery.
Standing water in bottom of chicken station reach-in-cooler
Storage shelves with rust that has pitted the surface, prep area.
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed vegetables over cut tomatoes and prepped onions in walk in cooler. Operator corrected.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. -powdered sugar, operator labeled.
Jan 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment and utensils not properly air-dried - wet nesting. -rack in back kitchen
Floor area(s) covered with standing water. -walk in cooler. Operator squeegeed.
Light not functioning under hood suppression system.
Jan 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 8 high priority.
8 High priority2 Intermediate15 Basic
Show 25 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. -bar, 0 ppm. Operator fixed, 50 ppm.
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. -dishwasher, operator educated employee
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flying insects in bar area
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs behind cooked onions on make table.operator corrected.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -butter blend (72F - Cold Holding), held more than four hours per operator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream (51F - Cold Holding) and steak butter (67F - Cold Holding), both held less than four hours per operator. Operator elected to discard steak butter, moved sour cream to reach in cooler for quick chill. -butter blend (72F - Cold Holding), held more than four hours per operator.Repeat ViolationRepeat ViolationAdmin Complaint**
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mashed potatoes (109F - Hot Holding), held less than four hours per operator, operator moved to steamer for reheat, 2nd temp 168F
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No soap provided at handwash sink. -bar area. Operator replaced.
Spray bottle containing toxic substance not labeled. -bottle of blue liquid in kitchen
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -main ice bin, ice bin at server station
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. -cook line
Cardboard used to line food-contact shelves. -reach in cooler on cook line. Operator removed.
Ceiling tile missing. -in kitchen
Equipment and utensils not properly air-dried - wet nesting. -rack in back kitchen
Floor area(s) covered with standing water. -walk in cooler. Operator squeegeed.
Food stored on floor. -plastic bottles of water and soda in liquor room.
Light not functioning under hood suppression system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers on cook line. -shelves and cabinets on cook line -gaskets on reach in coolers on cook line
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -above tortillas, operator corrected.
Single-service articles not stored inverted or protected from contamination. -cook line. Operator corrected.
Stored food not covered. -black bean salsa in walk in cooler. Operator covered.
Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen.
Wet mop not stored in a manner to allow the mop to dry. -at mop sink
Jul 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate12 Basic
Show 17 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -water only 105F, operator moved to flat top grill for reheat.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs behind cooked onions I reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -buttermilk (54F - Cold Holding), operator added ice. After 30 minutes, 38 F -sour cream (52F - Cold Holding), operator moved to reach in cooler for rapid chill. Recommended using Time as a Public Health Control
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mashed potatoes (125F - Hot Holding), operator moved to steamer for quick reheat, after 30 minutes 186F
Food-contact surface soiled with food debris, mold-like substance or slime. -sheet pans encrusted
2 Lights not functioning under hood suppression system.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -spoons and cocktail forks on front line not facing one direction.
Cutting board has cut marks and is no longer cleanable. -green cutting board in bar area.
Equipment and utensils not properly air-dried - wet nesting. -on clean storage rack
Exterior door has a gap at the threshold that opens to the outside. -back door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryer cabinet
Old labels stuck to food containers after cleaning. -indish area
Raw fruits/vegetables not washed prior to preparation. -employee cutting celery without washing Manager addressed cook
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -on floor on cook line.
Utensils in poor condition. -rubber spatula and yellow juicer in dish area. Manager discarded
Wall soiled with accumulated grease, food debris, and/or dust. -beside soda machine in server station
Jan 23, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled. Can opener is soiled. Surrounding area of the soda nozzles are soiled. Cutting boards are stained in kitchen.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
Jan 18, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority3 Intermediate10 Basic
Show 18 findings ▾
Employee handled soiled dishes and then handled clean dishes without washing hands.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Raw animal food stored over/not properly separated from ready-to-eat food.Raw bacon stored next to salad blend in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp,47 f,raw salmon,47 f at cooks line,butter milk,46 f at chicken station,cooked mushrooms,48 f,cooked onions,47 f,cheese,48 f at middle reach in cooler held less than four hours.Advised operator to ice food items.Advised operator to use time as a public health control for the reach in cooler that is not working.
Toxic substance/chemical improperly stored.Liquid assurance on top of dishmachine.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Server is handling drinks.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled. Can opener is soiled. Surrounding area of the soda nozzles are soiled. Cutting boards are stained in kitchen.
No soap provided at handwash sink.Cooks line.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Bowl or other container with no handle used to dispense food.Cheese in reach in cooler at cooks line.
Ceiling/ceiling tiles/vents soiled with accumulated dust in kitchen. Caulking has a build up of black like substance by three comp sink and back line area.
Drain cover(s) missing.Under three comp sink.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches and bracelets with employees handling ice.
Employee with soiled apron working in the kitchen.
Old labels stuck to food containers after cleaning.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
Sanitizer bucket stored next to slicer under prep table in kitchen.
Waste line missing at soda gun holster.Outside bar.
Oct 26, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 15, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 26, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Seared sliced tuna Vendor emailed manager copy
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Raw chicken tenders 49-55 on sandwich top reach cooler for breading Less than four hours Placing ice bags on top and drawer was open under and the closed 20 minutes later 41-43F 2) sandwich top cooler located across from grill Diced tomatoes 51 Prepped chicken 51 Less than four hours per manager, advised to use time plan Placed in walk in freezer for temperature recovery 30 minutes later Diced tomatoes 39 Prepped chicken 37
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. For wings they do on Wednesday I emailed for, to manager
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun middle of inside bar soiled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish room
In-use ice paddle stored on soiled surface between uses. Lip,of ice machine
Old labels stuck to food containers after cleaning. Plastic pans on clean item shelf
Raw fruits/vegetables not washed prior to preparation. Cook cutting red onions in prep area.
Single-service articles not stored inverted or protected from contamination. To go containers by breading area on cooks line
Water leaking from pipe on top of dish machine Manager called vendor
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.