MILLER'S ORLANDO ALE HOUSE
5573 KIRKMAN RD, Orlando FL 32819 · 407-248-0000
Last inspected Aug 25, 2026 · 13 visits since August 2023
FEB 24
OCT 24
FEB 25
JUL 25
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 2 by ice machine and bag and box shelf
★ 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--2025027644 | Feb 10, 2025 | Apr 17, 2025 | $200 |
Inspection history
13 visits, newest first
Aug 25, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Interior bar, removed beverage station and dump sink, turned 2 hand sinks to dump sink and a dump skin to handwash sink, leaving 1 handwash sink. Per manager age wants to submit plans rather than restore to current plans.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor tiles missing and/or in disrepair.
Jul 23, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Interior bar, removed beverage station and dump sink, turned 2 hand sinks to dump sink and a dump skin to handwash sink, leaving 1 handwash sink. Per manager age wants to submit plans rather than restore to current plans.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor tiles missing and/or in disrepair.
May 21, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Interior bar, removed beverage station and dump sink, turned 2 hand sinks to dump sink and a dump skin to handwash sink, leaving 1 handwash sink. Per manager age wants to submit plans rather than restore to current plans.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Women's bathroom 80 F
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Drain cover(s) missing end of cook line
Floor tiles missing and/or in disrepair.
May 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 5 high priority.
5 High priority6 Intermediate19 Basic
Show 31 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 Recheck 50 ppm
Live, small flying insects found 6 small flying insects
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over fully cooked chicken wings in walk in coolers
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. Operator added time
Toxic substance/chemical improperly stored dip it over tea machine server line
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 opened more than 24 hours in beer cooler
Food-contact surface soiled/stained with food debris, mold-like substance or slime. -dicer - cutting boards - can opener soiled -interior cooler
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Interior bar, removed beverage station and dump sink, turned 2 hand sinks to dump sink and a dump skin to handwash sink, leaving 1 handwash sink. Per manager age wants to submit plans rather than restore to current plans.
Spray bottle containing clear toxic substance not labeled. On back room near beer cooler
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Cookline filter
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Women's bathroom 80 F
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Buildup of food debris/soil residue on equipment door handles. Of reach in coolers on cooks line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Drain cover(s) missing end of cook line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watch
Equipment and utensils not properly air-dried - wet nesting. In back dish area
Floor area(s) covered with standing water. By dish machine area
Floor tiles missing and/or in disrepair.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets of reach in coolers and walk in coolers - shelves on dry storage racks - side of reach in cooler by pasta station -dish racks in dish machine area
Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line
Standing water in floor drain/floor drain draining very slowly in dish area
Storage area not maintained clean and organized. Moproom
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions over ready to eat salad mix, operator placed in proper hierarchy
Wall soiled with accumulated grease, food debris, and/or dust. Underneath dish machine
Waste line missing at soda gun holster. Interior and exterior bar
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. In back prep area
Portable fire extinguisher missing from its designated location. For reporting purposes only. On floor of back storage area located by back door
Aug 1, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate11 Basic
Show 14 findings ▾
Displayed food not properly protected from contamination./garnished at outside bar.
Food-contact surface soiled with food debris, mold-like substance or slime./fry station batter containers with flour build up around the rim.
Spray bottle containing toxic substance not labeled./outside bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable./small white cutting board at cook line.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
Equipment in poor repair. Walk in freezer door unable to close completely due to ice build up. Cook line reach in freezer left door disrepair. Cook line reach in freezer right door disrepair.
Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage./walk in freezer door.
Floor soiled/has accumulation of debris./throughout the kitchen.
Ice buildup in walk-in freezer door. Ice build up ice cream/dessert freezer, back kitchen.
Interior of ice machine with rust that has pitted the surface.
No handwashing sign provided at a hand sink used by food employees./temporary restrooms on parking lot during renovation with no hand wash sign available for employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Some reach in coolers in kitchen exterior soiled.
Storage area not maintained clean and organized./mop sink area with grease build up.
Jul 30, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority3 Intermediate14 Basic
Show 21 findings ▾
Displayed food not properly protected from contamination./garnished at outside bar.
Live, small flying insects found/one flying insect at back kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 50F, cut leafy greens 50F, coleslaw 49F, raw burger patties 48F, cut cabbage 50F/all less than 4 hours per chef/iced immediately.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./brown gravy 118F, cooked rice 128F/both holding less than 4 hours per manager/reheated to 165F before serving.
Food-contact surface soiled with food debris, mold-like substance or slime./fry station batter containers with flour build up around the rim.
Handwash sink not accessible for employee use at all times/blocked by a garbage can, outside bar/
Spray bottle containing toxic substance not labeled./outside bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable./small white cutting board at cook line.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
Equipment in poor repair. Walk in freezer door unable to close completely due to ice build up. Cook line reach in freezer left door disrepair. Cook line reach in freezer right door disrepair.
Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage./walk in freezer door.
Floor soiled/has accumulation of debris./throughout the kitchen.
Ice buildup in walk-in freezer door. Ice build up ice cream/dessert freezer, back kitchen.
Interior of ice machine with rust that has pitted the surface.
No handwashing sign provided at a hand sink used by food employees./temporary restrooms on parking lot during renovation with no hand wash sign available for employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Some reach in coolers in kitchen exterior soiled.
Storage area not maintained clean and organized./mop sink area with grease build up.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed celery stored over cooked onions, walk in cooler.
Water leaking from pipe and/or faucet/handle./hand sink outside walk in cooler with cold faucet leaking.
Working containers of food removed from original container not identified by common name./flour container next to cook line fry station.
Feb 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. On cookline at chicken dredge station. Bottoms of pullout drawers extensively soiled. Can opener soiled with food Soiled nozzles at bars.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing by dry storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance by dry storage area.
Hole in or other damage to wall. Throughout kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets soiled on..walk-in freezer,..walk-in cooler,..All bar reach in coolers. Hood filters soiled. Exterior of all trash cans Fronts of all kitchen and prep equipment Exterior ice machine
Feb 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 29 recorded, 8 high priority.
8 High priority3 Intermediate18 Basic
Show 29 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken (73F - Cooling);
Displayed food not properly protected from contamination. Garnish at outside bar unprotected.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cooked egg rolls played with bare hands that are ready to eat.
Live, small flying insects found 2 by ice machine and bag and box shelf
Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger over cooked pork
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken (73F - Cooling) over 2 hours. cooked chicken (73F - Cooling);
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk 51 cold holding less than 4 hours guacamole (51F - Cold Holding- less than 4 hours); shredded lettuce (56F - Cold Holding less than 4 hours); coleslaw (61F - Cold Holding less than 4 hours); corn (52F - Cold Holding); meatloaf (65F - Cooling less than less than 4 hours) cooked ribs (50F - Cold Holding less than 4 hours) Alfredo sauce (53F - Cold Holding less than 4 hours); shredded cheese (55F - Cold Holding less than 4 hours butter (70F - Cold Holding) at expo less than 4 hours sour cream (73F - Cold Holding) at expo less than 4 hours raw chicken (52F - Cold Holding) at dredge station less than 4 hours mani mahi (55F - Cold Holding) at dredge station less than 4 hours
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Pasta
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (73F - Cooling);
Food-contact surface soiled with food debris, mold-like substance or slime. On cookline at chicken dredge station. Bottoms of pullout drawers extensively soiled. Can opener soiled with food Soiled nozzles at bars.
Handwash sink used for purposes other than handwashing. Utensils stored end of fry line. 2 exterior bar hand sinks used as dumping sink 1 interior bar hand sink used as a dumping sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing by dry storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance by dry storage area.
Clean utensils or equipment stored in dirty drawer or rack. Glasses in tea beverage station not air dried, stacked wet.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on cookline wearing watch.
Employee with no beard guard/restraint while engaging in food preparation. Chef and line cooks no beard guards.
Floor soiled/has accumulation of debrisu Dee all equipment back of hiusev
Hole in or other damage to wall. Throughout kitchen
Ice scoop handle in contact with ice at outside bar
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils water at 110F at cookline.
Light not functioning in mops sink room.
Mop area not maintained clean and organized.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets soiled on..walk-in freezer,..walk-in cooler,..All bar reach in coolers. Hood filters soiled. Exterior of all trash cans Fronts of all kitchen and prep equipment Exterior ice machine
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and berries over prepared dressings
Wall soiled with accumulated grease, food debris, and/or dust throughout cookline.
Water leaking from pipe and/or faucet/handle at hand wash sink at outside bar.
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Eggs in reach in cooler on cook line over ready to eat cooked ribs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Manager placed items in walk-in freezer Cut cabbage 52F, 30 minutes later 43F mini burger patties (49F - Cold Holding); 30 minutes later 37 cut cabbage (52F - Cold Holding) All less than 4 hours
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
Handwash sink not accessible for employee use at all times. Handwashing sink by walk-in cooler blocked by a garbage can.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food Bean salad, diced tomatoes, shredded lettuce.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in dry storage area.
Employee with no beard guard/restraint while engaging in food preparation. Chef and line cook no beard guards.
Equipment and utensils not properly air-dried - wet nesting. Containers in dishwashing area not air dried, stacked wet. Glasses in tea beverage station not air dried, stacked wet.
Food stored on floor. Oil stored on. Floor by walk-in cooler.
Ice buildup in reach-in ice cream freezer. Ice buildup up in walk in freezer floor.
Ice scoop handle in contact with ice at outside bar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 115F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusty and dirt on pipes over flour container/cook line.
Old labels stuck to food containers after cleaning in dish washing area.
Single-service articles not stored inverted or protected from contamination. Catering container lids In storage area not inverted.
Wet mop not stored in a manner to allow the mop to dry.
Feb 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Raw animal food stored in same container as ready-to-eat food. - shell eggs over cooked ribs, tall cooler at end of cookline
Handwash sink used for purposes other than handwashing. - sauce bowl rinsed in handsink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor area(s) covered with standing water. - dish area - beer cooler
Storage area not maintained clean and organized. - room where mop sink and water heater are located
Wall soiled with accumulated grease, food debris, and/or dust. - walk in cooler door - behind ice machine
Worn, torn floors. -Cookline.
Feb 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority1 Intermediate10 Basic
Show 16 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - cook plated cooked chicken tender with barehand - cook garnished completed burger with barehands - cook plated fries with barehands - cook plated salad greens with barehands
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. - grilling utensils
Raw animal food stored in same container as ready-to-eat food. - shell eggs over cooked ribs, tall cooler at end of cookline
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken tenders, 44-45F; buttermilk 54F; small prep cooler at end of cookline, less than 1 hour, corrective action taken: product iced - cooked mushrooms 54F; chopped tomatoes 48F; slaw 45F; sliced tomatoes 52F; salad prep cooler, less than 2 hours. Corrective action taken: product iced
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - gravy 135-130, in hot box less than 2 hours
Handwash sink used for purposes other than handwashing. - sauce bowl rinsed in handsink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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. - salmon, less than 6 hours.
Floor area(s) covered with standing water. - dish area - beer cooler
Floor soiled/has accumulation of debris. - walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - back side of cooking equipment - hood filters - low boy door frames
Storage area not maintained clean and organized. - room where mop sink and water heater are located
Wall soiled with accumulated grease, food debris, and/or dust. - walk in cooler door - behind ice machine
Worn, torn floors. -Cookline.
Aug 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate9 Basic
Show 9 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple locations in kitchen, soiled or rusted.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. Outside walk in cooler Mop sink room Beer cooler
Floor soiled/has accumulation of debris. Through out kitchen
Floor tiles missing and/or in disrepair. In mop sink room
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
Aug 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 1 high priority.
1 High priority2 Intermediate14 Basic
Show 17 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breading station- Raw chicken 63F butter milk 57F Prep cooler in back- Alfredo sauce 49F Cooked pasta 45F diced tomato 48F cheese 47F Guacamole with tomato 46F Reach in under grill- raw salmon 52F - steak 56F raw chicken 50F
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener Shelves where dishes are drying.
Handwash sink not accessible for employee use at all times. Out side bar HES blocked by trash can.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple locations in kitchen, soiled or rusted.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. Outside walk in cooler Mop sink room Beer cooler
Floor soiled/has accumulation of debris. Through out kitchen
Floor tiles missing and/or in disrepair. In mop sink room
Food stored on floor. Oil at fry station
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in flour
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple reach in coolers Interior of hot box Exterior of cooking equipment Hood filters Basin and faucet of handwash sink at dish
Old labels stuck to food containers after cleaning.
Stored food not covered. Crab legs in walk in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
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.