MILLER'S OCALA ALE HOUSE
305 SE 17 ST, Ocala FL 34471 · 352.620.8989
Last inspected Feb 6, 2026 · 11 visits since October 2023
FEB 24
AUG 24
APR 25
OCT 25
JAN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, queso placed between 11:30-12:00 to be reheated to 135F at 2:15 queso was 72F-108F.
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Inspection history
11 visits, newest first
Feb 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority4 Intermediate9 Basic
Show 19 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. Employee handled dirty dishes and proceeded to handle clean dishes in dish area. Manager had employee wash hands and rewash dishes.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Six broken eggs in case of eggs in walk-in cooler across from kitchen ice machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line grill: cheese (48F,47F - Cold Holding). Employee stated cheese placed in cooler two hours prior to temperature being taken. Employee moved cheese to reach-in freezer to reduce temperature to 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer across from cook line grill: gravy (122F). Employee stated gravy placed in warmer one hour prior to temperature being taken. Employee placed gray on grill to reheat.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet underneath hand washing sink across from office. Hose side of splitter in mop sink.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of creamer stored in walk-in cooler next to dish area. Manager stated creamer was opened two days earlier.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from dish machine stained. Shelves in walk-in cooler next to dish area soiled with old food debris.
Handwash sink used for purposes other than handwashing. Employee dumped ice in wait station hand washing sink.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in dish area,155F, 153F.
Employee with no beard guard/restraint while engaging in food preparation. Employee in dish area.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station. Containers stored on shelf above prep across from kitchen ice machine.
Food stored on floor. Case of cooking oil stored on cook line floor.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle.
No handwashing sign provided at a hand sink used by food employees. Wait station hand washing sink.
Old labels stuck to food containers after cleaning. Containers stored on shelf above prep table across from kitchen ice machine.
Single-service articles not stored inverted or protected from contamination. To go containers stored in dry storage room next to prep area with ice machine.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over shredded cabbage in walk-in cooler next to dish area. Manager placed shredded cabbage on shelf above strawberries.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler across from kitchen ice machine.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher next to kitchen ice machine.
Oct 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in a reach in cooler on the cook line: lettuce (51F - Cold Holding); cheese (50F - Cold Holding); boiled eggs (50F - Cold Holding);
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a threaded faucet under the back line hand washing sink next sink, no vacuum breaker.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed creamer in the walk in cooler, open over 24 hours, no date. A date sticker was added for the next 6 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the interior of the ice bin is soiled. Also soda guns at the bar are soiled.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature machine.
Spray bottle containing toxic substance not labeled. Observed spray bottle no label. Window cleaner label was added.
Bowl or other container with no handle used to dispense food. Observed black pepper with no handle. Removed the scoop.
Carbon dioxide/helium tanks not adequately secured. Observed the co2 tanks by the walk-in are not secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on the prep area microwave. Employee removed drink during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a back pack on the prep area microwave. This was moved to the office area.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nest plastic glasses on the wait station line.
In-use tongs stored on equipment door handle between uses. Observed tongs on the equipment handles on the back cook line. Removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards in the walk in cooler are soiled.
Single-service articles improperly stored. Observed single serve on the floor by the ice machine. These were put on a shelf.
Stored food not covered. Observed bulk flour at the end of the cook line, no cover.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusty shelves.
Apr 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 5 high priority.
5 High priority1 Intermediate15 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in-cooler COOLING Overnight Prime rib 52F
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wearing gloves on cook line handled raw chicken to fryer and changed gloves with no handwash.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes washed hands and dry hands with paper towels then wiped forehead and nose with paper towel used to dry hands, then put on clean gloves handled bread and buttered bread.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler drawer under grill on cookline - COLD HOLDING Hamburger 48,51F; steak 45; In Chicken batter station on cook line Chicken 51F; wings 51F; batter 57F, All the items had been in the drawer for more than 4 hours; In walk-in-cooler COOLING Overnight Prime rib 52F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawer under grill on cookline - COLD HOLDING Hamburger 48,51F; steak 45; In Chicken batter station on cook line Chicken 51F; wings 51F; batter 57F, All the items had been in the drawer for more than 4 hours
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no measuring device available for measuring utensil surface temperature when hot water used as sanitizer in dishmachine.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged fish ( salmon COLD HOLDING 36F ) labeled indicating product to remain frozen until time of use not open or removed from package.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on prep table in back kitchen
Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment ( cups at server station )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Floor area(s) covered with standing water. Standing water under soft drink syrup boxes in kitchen
Floors not constructed to be easily cleanable. Floor coating throughout kitchen has worn off exposing tile and creating open pockets
Food storage container/container lid cracked or broken. Plastic containers have multiple cracks at dishwash area. Cracked flour bin lid
Hole in or other damage to wall. Missing drywall in closet next to restrooms.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on cooling unit vents in walk-in-freezer
Iced tea dispenser not cleaned at least once every 24 hours. Accumulation of calcium at water spout of ice tea machine.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle on cookline and on oven by dishwash machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in back kitchen has accumulation of grease build up
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gaskets on reach in cooler on cookline have accumulation of food debris Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station by restrooms.
Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
Waste line missing at soda gun holster. Missing waste line on soda gun holster at bar
Aug 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee exited bathroom and returned to cookline and put on gloves without washing hands and began preparing an order. Discussed with Manager.
Stop Sale issued due to adulteration of food product. Raw piece of Chicken on floor of walk-in-cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the flip-top make table cooler across from grill : Tomato (50F - Cold Holding); Pico de gallo 51 (50F - Cold Holding);; Cole slaw (48F49 - Cold Holding); The following items and cold holding temperatures in the flip-top make table cooler next to fryer : Chicken (48,46F - Cold Holding) The following items and cold holding temperatures in the reach in cooler under the fire grill: steak (51F - Cold Holding); Hamburger (48F - Cold Holding); shrimp (49F - Cold Holding); Fish (50F - Cold Holding). Manager advised all the items had been stocked in those drawers three hours earlier. Manager placed all items in walk-in-cooler
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time as a Public Health contol written partially complete and not signed.
Floor area(s) covered with standing water. Standing water by dishmachine and server station next to bar
Ice bucket not stored inverted or in a protected manner between uses. Three Ice bucket used to transport ice not stored inverted or in a protected manner on floor by ice machine.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored under back room steam bain
In-use tongs stored on equipment door handle between uses. Two tongs stored on oven handle n the bck
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
Uncovered food stored near sink exposed to splash. Baked Potatoes on sheet tray next to hand wash sink behind cook line exposed to splash from hand wash sink.
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler (raw chicken cooler), observed (underneath), raw chicken above onions, Employee moved.
Stop Sale issued due to adulteration of food product. In walk-in cooler, observed raw fish juices dropping inside pickles bucket.
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 and the time removed from temperature control cannot be determined. See stop sale. At the server window, sour cream no time marked, manager marked.
Handwash sink used for purposes other than handwashing. Handwash sink at the server station used to dumped drinks, observed ice and straws inside sink.
Spray bottle containing toxic substance not labeled. Near back door, spray bottle with dark yellow substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior (top) of ice machine with mold like substance.
Bowl or other container with no handle used to dispense food. At the back kitchen area, observed black bowl no handle inside cooked chicken, employee moved.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At the cook line, tuna inside vacuum bag.
Food storage container/container lid cracked or broken. Rice container at the dry storage area cracked.
In-use tongs stored on equipment door handle between uses. At the back kitchen area observed multiple tongs stored on oven handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves and speed racks heavily soiled. Also, hood and area around hood soiled (dust and grease). Walk-in cooler handle heavily soiled (raw chicken cooler).
Old labels stuck to food containers after cleaning. Cleaned stacked containers above triple sink with old stickers
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers soiled
Dec 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 16, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, queso placed between 11:30-12:00 to be reheated to 135F at 2:15 queso was 72F-108F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line Buttermilk 50F, Manager voluntarily discarded. At the server station, sour cream portion cups 51F, per manager portions were place at the server station at 11:00am, Manager will discarded at 3:00pm.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At the cook line, queso placed between 11:30-12:00 at 72F-108F.
Food-contact surface soiled with food debris, mold-like substance or slime. At the prep area, can opener blade soiled. At the bar area, soda gun soiled, also interior of reach-in coolers at the cook line soiled. Microwave near office area soiled.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No documents available at inspection time.
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. No documents available at inspection time.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line meatloaf no date marked, per employee meat was cooked 10/13/23.
Bowl or other container with no handle used to dispense food. In Walk-in cooler, observed bowl no handle inside cream, and dressing containers, manager removed the bowls.
Current Hotel and Restaurant license not displayed. No documents available
Food stored on floor. At the cook line, next to hand sink, observed oil jug on floor, employee moved off the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in coolers soiled, also build on heat lamp at the server window.
Single-service articles improperly stored. At the prep area to go containers not inverted, manager inverted.
Working containers of food removed from original container not identified by common name. At the dry storage area, container with white substance not labeled, manager labeled sugar.
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.