MILLER'S ALE HOUSE INC
2108 E FOWLER AVE, Tampa FL 33612 · 813.210.8280
Last inspected Jul 21, 2026 · 12 visits since September 2023
MAR 25
MAY 25
OCT 25
FEB 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Raw sewage grey water on ground of establishment. When dishwasher drained dish machine it overflowed onto floor, operator called plumber to fix machine at time of inspection. Establishment is discontinuing use of dish machine till repairs are made.
★ 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 |
|---|---|---|---|
| 3--2021042138 | Aug 3, 2021 | Oct 27, 2021 | $200 |
Inspection history
12 visits, newest first
Jul 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Live, small flying insects found. Fly in back kitchen area.
Equipment in poor repair. Reach in cooler lid, door on reach in cooler are broken on cooks line.
Jul 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale.
Live, small flying insects found. Fly in back kitchen area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (49F - Cold Holding); cooked chicken (52F - Cold Holding); raw fish (49F - Cold Holding); raw chicken wings (cold holding 50F)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (49F - Cold Holding); cooked chicken (52F - Cold Holding); raw fish (49F - Cold Holding); raw chicken wings (cold holding 50F)
Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser in lobby area are soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table. Manager discarded drink.
Equipment in poor repair. Reach in cooler lid, door on reach in cooler are broken on cooks line.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside small black freezer at end of cooks line.
Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop sink. Manager removed and properly stored mop.
Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients.
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Dishwasher tested 0PPM of chlorine. Establishment using three compartment sink until dishwasher is properly fixed.
Stop Sale issued due to adulteration of food product. Salmon not removed from packaging before thawing.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. mushrooms (54F - Cold Holding); cooked onions (49F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken breast (45F - Cold Holding); raw shrimp (45F - Cold Holding) Items placed inside walk-in cooler for rapid chill.
Handwash sink used for purposes other than handwashing. Handwashing sink on cook line has food inside drain handwashing sink being used for other purpose.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on cooks line manager placed paper towels at hand washing sink.
Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other, preventing proper air drying on shelves in back kitchen area.
Old labels stuck to food containers after cleaning. Old label stuck on clean dishes on storage shelves on back line.
Water leaking from pipe and/or faucet/handle. Water leaking from dipper well behind small white freezer on Cooks line.
Oct 21, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken breast (45F - Cold Holding) Chicken placed on ice for rapid chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of small white freezer has spilled ice cream at end of cooks line. Soda dispenser nozzles has buildup of green mold like substance on servers line.
Buildup of food debris/soil residue on equipment door handles. Handles on freezer on cooks line have old food residue buildup. Chef cleaned handles.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored in shelves with cups used to serve the public. Manager removed and discarded drink.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in stacked freezer on cooks line.
In-use knife/knives stored in cracks between pieces of equipment. Spatula stored underneath steam well and food preparation table. Chef removed spatula and placed at dishwasher.
In-use tongs stored on equipment door handle between uses. Tongs hanging on sauté. Manager removed and placed tongs at dishwasher.
Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves across from 3 compartment sink.
Water leaking from pipe and/or faucet/handle. Steamer leaking water on cooks line.
Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop sink. Manager removed and properly stored mop.
May 27, 2025Inspection 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
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 49F cold holding fish placed inside walk in freezer. Re temp 39F.
Mar 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 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. Dishwasher in bar area has an empty bottle of chlorine sanitizer connected to dishwasher. Chef replaced bottle of chlorine retested 100ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee worked with raw chicken change his gloves without washing his hands. Had a discussion with employee about proper handwashing techniques employee washed his hands.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No hot water measuring device for dishwasher.
Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside rice bin. Chef discarded bowl.
Buildup of food debris/soil residue on equipment door handles. Door handle on reach in freezer on cooks line has food buildup.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on table on cooks line with no lid. Chef discarded drink.
Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying on shelves across from 3 compartment sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside small white freezer at end of cooks line.
Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves across from 3 compartment sink.
Water leaking from pipe and/or faucet/handle. Leaking pipe in ceiling.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer solution tested 0ppm of quaternary ammonia. Chef refilled bucket refilled bucket retested at 200ppm.
Jul 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance. Priority: Basic
Jul 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Observed: Operating with an expired Division of Hotels and Restaurants license. Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken tenders 51F. Chicken tenders 54F. Liquids eggs 59F. Squid 61F. Chicken 52F. Chicken tenders 53F. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken tenders 51F. Chicken tenders 54F. Liquids eggs 59F. Squid 61F. Chicken 52F. Chicken tenders 53F. Cole slaw 51F. Priority: High Priority
Observed: Probe thermometer not used to ensure proper food temperatures. Reach in cooler next to fryer is out of temperature all above 50F thermometer not used to check temperature. Priority: Intermediate
Observed: Probe thermometer not used to ensure proper food temperatures. Reach in cooler next to fryer is out of temperature all above 50F thermometer not used to check temperature. Priority: Intermediate
Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance. Priority: Basic
Observed: Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes across from 3 compartment sink. Staff removed and washed dishes. Priority: Basic
Feb 14, 2024□ 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. Observed wet nesting on dish drying rack in back next to three compartment sink. Discussed with operator proper dish drying procedure.
Old labels stuck to food containers after cleaning. Observed old labels on clean dishes on dish drying rack, discussed with operator.
Feb 6, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
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. High temperature dish machine reaching 143F, operator called for repairs and set up three compartment sink.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Fransisco Enriquez EXPIRED 04-09-2023
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda nozzle at server station and back bar area. Observed soiled soda gun in front bar area. Discussed with operator. Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in bar area soiled with debris.
No high temp test kit provided when using high temp dishwasher at ware washing machine. Operator stated they are receiving more.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on dish drying rack in back next to three compartment sink. Discussed with operator proper dish drying procedure.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of ovens on cooks line soiled with debris, soiled warmer on cooks line soiled.
Old labels stuck to food containers after cleaning. Observed old labels on clean dishes on dish drying rack, discussed with operator.
Water leaking from pipe and/or faucet/handle. Hand wash sink next to dishwashing area leaking. Operator stated he would call and have a plumber come and make repairs.
Feb 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 6 high priority.
6 High priority5 Intermediate10 Basic
Show 21 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee switch from prepping raw chicken to ready to eat salad station without proper handwashing between tasks.
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. Observed dishwasher.
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. High temperature dish machine reaching 143F, operator called for repairs and set up three compartment sink.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in bar area up front, observed one fly in back kitchen area.
Raw sewage grey water on ground of establishment. When dishwasher drained dish machine it overflowed onto floor, operator called plumber to fix machine at time of inspection. Establishment is discontinuing use of dish machine till repairs are made.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken (44F - Cold Holding); Chicken Buttermilk Mixture (44F - Cold Holding); Potstickers (46F - Cold Holding) FIRST TEMP AT 1:00pm SECOND TEMP at 3:00pm Diced Tomatoes (46F - Cold Holding); Cooked Vegetables (45F - Cold Holding); Swiss Cheese (44F - Cold Holding)- CORRECTED TO 41F
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Fransisco Enriquez EXPIRED 04-09-2023
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda nozzle at server station and back bar area. Observed soiled soda gun in front bar area. Discussed with operator. Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in bar area soiled with debris.
Handwash sink not accessible for employee use at all times. Hand wash sink next to walk in cooler in back prep area blocked by cardboard boxes. Operator moved to approved location at time of inspection. Handwash sink used for purposes other than handwashing. Handwashing sink next to office in kitchen used to store knife. Operator moved to approved location
No high temp test kit provided when using high temp dishwasher at ware washing machine. Operator stated they are receiving more.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in back bar area. Operator provided paper towels at time of inspection.
Drain cover(s) missing. Drain cover in back mop sink not properly secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in back prep area. Operator moved to approved location at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on dish drying rack in back next to three compartment sink. Discussed with operator proper dish drying procedure.
Food stored on floor. Oil next to hand sink stored on floor, operator moved to approved location at time of inspection. Observed pretzels on ground in freezer, operator moved to approved location at time of inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of ovens on cooks line soiled with debris, soiled warmer on cooks line soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers throughout kitchen soiled. Exterior of reach in cooler in front bar area soiled with debris.
Old labels stuck to food containers after cleaning. Observed old labels on clean dishes on dish drying rack, discussed with operator.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed Poblano Peppers and Cucumbers over commercially packaged apple sauce. Operator moved to approved location at time of inspection.
Water leaking from pipe and/or faucet/handle. Hand wash sink next to dishwashing area leaking. Operator stated he would call and have a plumber come and make repairs.
Working containers of food removed from original container not identified by common name. Unlabeled water bottle on cooks line, operator labeled at time of inspection
Sep 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator employee health agreement.
No soap provided at handwash sink. No hand washing soap at hand washing sink on cooks line. Manager placed soap at hand washing sink.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ribs thawing inside walk in cooler has no date markings.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice Machine has buildup of black-mold like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler on cooks line are soiled.
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.