MILLERS ALE HOUSE
25264 STATE RD 54, Lutz FL 33559 · 813-296-8249
Last inspected Aug 24, 2026 · 11 visits since December 2023
JAN 25
MAY 25
SEP 25
APR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control safety food due to temperature abuse. sour cream 58F cold holding on front counter, see stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in cook line
Aug 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. garlic spread (95F - Hot Holding); gravy (126F - Hot Holding); in warmer in cook line. See stop sale cooked wings (58F - Cold Holding) in walk in cooler. fresco cheese (51F - Cold Holding); sliced tomato (55F - Cold Holding); pico (48F - Cold Holding); Coleslaw (46F - Cold Holding); blue cheese (48F - Cold Holding); shredded cheese mix (50F - Cold Holding) in reach in cooler in front of fryer. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked wings (58F - Cold Holding) in walk in cooler. Queso fresco cheese crumb(51F - Cold Holding); sliced tomato (55F - Cold Holding); pico (48F - Cold Holding); Coleslaw (46F - Cold Holding); blue cheese (48F - Cold Holding); shredded cheese mix (50F - Cold Holding) in reach in cooler in front of fryer. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic spread (95F - Hot Holding); gravy (126F - Hot Holding); in warmer in cook line. See stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in cook line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened blue cheese no date marked over 24 hours in reach in cooler. Operator marked the date correctly
Employee with no beard guard/restraint while engaging in food preparation. Employees no beard guard while engaging food preparation.operator asked them to put beard guard on.
Apr 2, 2026□ 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 ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled and grease buildup.
Apr 1, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Roast beef (58F - Cold Holding); cooked meat loaf (61F - Cold Holding); cut lettuce (61F - Cold Holding); shredded cheese mix (57F - Cold Holding); sliced provolone cheese (57F); cooked mushrooms (58F - Cold Holding); sliced white cheese (58F - Cold Holding) in reach in cooler on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oast beef (58F - Cold Holding); cooked meat loaf (61F - Cold Holding); cut lettuce (61F - Cold Holding); shredded cheese mix (57F - Cold Holding); sliced provolone cheese (57F); cooked mushrooms (58F - Cold Holding); sliced white cheese (58F - Cold Holding) in reach in cooler on cook line see stop sale
Toxic substance/chemical improperly stored. Chemical spay bottle stored on clean dish shelf in dish machine area
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained in prep counter
Employee with no beard guard/restraint while engaging in food preparation. Three employees no beard guard while engaging food preparation. Manager asked them to put beard guard on
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled and grease buildup.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onion above cheese
Sep 5, 2025□ 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 ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine chute soiled and black mold substance
Sep 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control safety food due to temperature abuse. sour cream 58F cold holding on front counter, see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream 58F cold holding on front counter see stop sales Black beans 50F cold holding)cooked chicken (50F - Cold Holding); cooked onions (52F - Cold holding, second temp 37F,cooked mushrooms (52F - cold holding, second temperature 37 tomatoes salsa (44F - Cooling ); sour cream (47F - Cold holding second temperature 37F); guacamole (48F - Cooling second temperature temped 38F.)sliced tomatoes (47F - Cold holding, second temperature temped 37F,); shredded lettuces (47F cold holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled in bar area
Handwash sink used for purposes other than handwashing. Hand sink on cook line used to clean thermometer, discussed proper use of hand sink with manager
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine chute soiled and black mold substance
Cutting board has cut marks and is no longer cleanable. 3 green cutting boards grooved and no longer cleanable
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's cups on top of dish shelf in prep line, employee food on prep table in prep line, operator removed it operator removed them
Employee with no beard guard/restraint while engaging in food preparation. Employees no beard guards while engaged food preparation, manager told them to put it on.
Equipment and utensils not properly air-dried - wet nesting. Pans nesting on clean dish shelf
Floor soiled/has accumulation of debris. Food debris on floor by dish machine area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small freezer door gasket by warmer soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Food debris on bottom of reach in cooler by front lines
Stored food not covered. Cooked wing not covered, operator cover it after we discussed
May 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat foods in walk in cooler. Manager moved eggs to lower shelf.
Bowl or other container with no handle used to dispense food. Observed in bulk breading. Manager removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over prep table in prep area. Manager moved to lower shelf
In-use knife/knives stored in cracks between pieces of equipment. Manager removed.
In-use tongs stored on equipment door handle between uses. On oven door. Employee removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flip top cooler on cookline, shredded cheese. Operator placed utensils correctly.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat foods in walk in cooler. Employee removed produce, washed, placed into plastic storage containers.
Jan 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Dishmachine in both bar areas chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No three-compartment sink in both bar areas. Discussed with operator washing/sanitizing glasses in dishmachine in warewashing area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 1450 a. cooked corn (48F - Cold Holding); b. cut cabbage (48F - Cold Holding); c. shredded cheese (48F - Cold Holding)
Cutting boards on cooks line has cut marks and is no longer cleanable.
In-use tongs stored on equipment door handle between uses. Operator removed tongs.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle touching cooked pasta in reach-in cooler on cooks line. Operator removed handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler door across from fat fryer is soiled.
Reach-in cooler across from fat fryer interior have accumulation of soil residues.
Jun 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 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. Tested below 50 to 100 ppm retested to 50 ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched raw beef than took gloves off to grab food item from microwave. Discussed with employee the importance of hand washing. Employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line Cut lettuce 48 f rice 60 f cut tomatoes 48 f cook ribs 45 f employee moved all products to walk in freezer Reach in cooler by hand washing sink Cold holding: cook noodles 60 f cook noodles 47 f cut tomatoes 46 f Alfredo sauce 46 f employee moved all products to walk in freezer.
Handwash sink used for purposes other than handwashing. Chemical stored in hand washing sink at bar. Manager removed
Dec 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched clean plate after dealing with raw food no hand washing only gloves changed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 56 f in metal pan under ice. Employee moved sour cream to freezer 2nd temp
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line
No soap provided at handwash sink. At service front by soda dispenser machine. Employee was setting up soap dispenser at time of inspection
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On cooks line
Employee eating in a food preparation or other restricted area. Drinking from open cup on cooks line
Food stored on floor. Oil case by Handwash sink. Cooks line
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.