MILLER'S ALE HOUSE - HAMLIN
16428 NEW INDEPENDENCE PKWY, Winter Garden FL 34787 · 407.217.9326
Last inspected Mar 20, 2026 · 9 visits since July 2023
MAY 24
NOV 24
JUN 25
NOV 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
One live small flying insect at the bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023015014 | Dec 20, 2022 | Mar 30, 2023 | $200 |
Inspection history
9 visits, newest first
Mar 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Food-contact surface not smooth and easily cleanable. Cast iron skillets rusted
Mar 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 6 high priority.
6 High priority1 Intermediate15 Basic
Show 22 findings ▾
Dented/rusted cans present. See stop sale. Fudge dented on seam
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Interior bar 0ppm Interior bar 50ppm
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook touched raw burger with gloved hands changed gloves and did not wash hands when changing gloves
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 in dish area
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs next to pickles walk in cooler Raw sal,in behind raw salmon reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours shrimp cooked corn (46F - Cold Holding); chorizo (45F - Cold Holding) (50F - Cold Holding) cooked ribs (52F - Cold Holding); raw chicken (46F - Cold Holding) raw steak (47F - Cold Holding). Operator adding ice
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves servers
Bowl or other container with no handle used to dispense food. In pasta
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates exterior bar
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets cooking
Employee with no beard guard/restraint while engaging in food preparation.
Floor area(s) covered with standing water inside bar from dishwasher
Food-contact surface not smooth and easily cleanable. Cast iron skillets rusted
In-use knife/knives stored in cracks between pieces of equipment in kitchen
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container cheese kitchen
Insect control device installed over food preparation area in server beverage area
No conspicuously located ambient air temperature thermometer in holding unit. Chicken cooler reach
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pre rinse spray nozzle Chicken cooler reach in gaskets soiled Pan liner holder on wall
Stored food not covered. rim caddie stored exposed to front of guest outside bar
Wall soiled with accumulated grease, food debris, and/or dust. Dishroom
Nov 20, 2025□ 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 ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of beer cooler door is soiled. Build up of black like substance at three comp sink.
Reach-in cooler interior and walk in cooler shelves have accumulation of soil. Bottom of reach in freezer is soiled at the cooks line by chicken station.
Nov 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority3 Intermediate5 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.0 ppm at outside bar.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
One live small flying insect at the bar.
Raw animal food stored over/not properly separated from ready-to-eat food.Par cooked chicken stored over lobster mix in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Garlic Parmesan sauce,97:reheating for more than 2 hours.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.Garlic Parmesan sauce,reheated for more than 2 hours,97 f.Stop Sale.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Servers handling drinks.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Interior of fryer container has grease build up. Interior of sprayer hose is soiled. Residue build up surrounding drink nozzles in dining room. Interior of ice machine is soiled.
Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area.
Interior of bun toaster has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of beer cooler door is soiled. Build up of black like substance at three comp sink.
Reach-in cooler interior and walk in cooler shelves have accumulation of soil. Bottom of reach in freezer is soiled at the cooks line by chicken station.
Single-service articles not stored inverted or protected from contamination.Picks at the bar. Lids and soufflé cups at the servers station.
Unwashed cucumbers stored with ready-to-eat celery in walk in cooler.
Jun 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.Raw chicken stored over raw beef in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Lettuce,46 f,Mac and cheese,45 f held from last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce,46 f,Mac and cheese,45 f held from last night. Stop Sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board is stained. Interior of sprayer hose is soiled. Can opener is soiled. Residue build up surrounding the drink nozzles and coffee nozzles. Lime build up on iced tea nozzles.
Floor tiles missing and/or in disrepair.Outside beer walk in cooler.
Insect control device installed over slicer in kitchen.
Interior of oven has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking has a build of black like substance by the dishmachine area and three comp sink area. Side of beer walk in cooler is soiled.
Reach-in cooler interior and dish storage shelves have accumulation of soil residues.Bar reach in cooler.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect by ice machine One by the bar
Spray bottle containing toxic substance not labeled. Clear liquid in bottle in dry storage area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine back storage area.
Bowl or other container with no handle used to dispense food. In sour cream container. Manager removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent by 3 compartment sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on dish rack in ware washing area
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 walk in cooler
In-use tongs stored on equipment door handle between uses. Manager removed
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In spinach dip container. Operator corrected
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket's soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in on cook line soiled. Reach in freezer at the end of cook line
May 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 at bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 48f, Cut tomato 48f. Less than 4 hours. Manager added ice.
Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade.
Handwash sink not accessible for employee use at all times. -Rag stored in hand sink.
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. -Green cutting board at bar.
Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn across from oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Cooler gasket under grill.
Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in freezer across from fryer. -Walk in cooler shelving.
Working containers of food removed from original container not identified by common name. -Bulk containers of flour.
Jul 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Very slow draining water in handwash sink by inside bar.Repeat ViolationRepeat ViolationWarning**
Jul 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 6 high priority.
6 High priority4 Intermediate14 Basic
Show 24 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.Outside bar.0 ppm.Technician is on site.
Displayed food not properly protected from contamination.Salt at the bar area.
Employee failed to wash hands before putting on gloves to initiate a task working with food.Assembly station.
Employee touched ears then engaged in touching plate with food without washing hands.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Technician is on site.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Server is handling ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Inside of fry holder is soiled. Ice scoop holder is soiled by dirty wall by back line area. Ice chute by ice machine.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled.Cleaner in kitchen by handwash sink.
Cutting board has cut marks and is no longer cleanable. Blue cutting board.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.
Floor soiled/has accumulation of debris.Walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment.Reach in cooler at cooks line.
In-use tongs stored on equipment door handle between uses.Oven.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Cheese at cooks line
Insect control device installed over food preparation area.Back line area by slicer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine is soiled. Caulking by dishmachine is soiled.
Sanitizer bucket stored over heated cabinet at cooks line.
Single-service articles not stored inverted or protected from contamination.Lids at drink station.
Single-service articles stored on a soiled surface.Sandwich picks at cooks line.
Unwashed peppers stored over cut lettuce in walk in cooler.
Very slow draining water in handwash sink by inside bar.Repeat ViolationRepeat ViolationWarning**
Wiping cloth sanitizing solution stored on the floor.Bar.
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.