MILLERS ALE HOUSE
8963 INTERNATIONAL DR, Orlando FL 32819 · 407-370-6688
Last inspected Aug 21, 2026 · 10 visits since July 2023
OCT 24
MAR 25
OCT 25
MAR 26
AUG 26
▼ IMPROVING
5 inspections trending up, 19 points better than where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Toxic substance/chemical improperly stored./chemical spray bottle stored facing cleaned glasses/outside bar/removed/
Handwash sink used for purposes other than handwashing./drain basket inside wait station hand sink/outside/removed/
No paper towels or mechanical hand drying device provided at handwash sink./main bar and outside bar two hand sinks/
Accumulation of lime scale on the inside of the dishmachine.
Show the remaining 7 findings ▾
Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2026/
Employee with no beard guard/restraint while engaging in food preparation./all three cooks at cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour bin handle/
Light not functioning./two light bulbs out/cook line.
No conspicuously located ambient air temperature thermometer in holding unit./fry station reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./some cook line reach in coolers gaskets soiled.
Stored food not covered./bar condiments on table.
Mar 4, 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 ▾
Accumulation of debris on exterior of warewashing machine./bar hand sink.
Mar 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Guacamole with tomatoes cold holding at 46F. Sour cream cold holding at 47F. Pico de gallo cold holding at 48F. Shedder cheese cold holding at 50F. All cold holding overnight in back line cooler.
No paper towels or mechanical hand drying device provided at handwash sink./back line hand sink/
No soap provided at handwash sink./inside bar hand sink.
Accumulation of debris on exterior of warewashing machine./bar hand sink.
Ice buildup in reach-in freezer/back kitchen straight up reach in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./104F, back line hot holding unit.
No handwashing sign provided at a hand sink used by food employees./inside and outside bar hand sinks.
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish 48F, raw shrimp 47F/both cold holding for less than 4 hours/moved to freezer, rechecked raw fish 36F, raw shrimp 41F/
No paper towels or mechanical hand drying device provided at handwash sink./inside bar two hand sinks/
Accumulation of lime scale on the inside of the dishmachine.
Equipment and utensils not properly air-dried - wet nesting./back kitchen cleaned dish rack.
Ice buildup in reach-in freezer/back kitchen reach in freezer.
In-use tongs stored on equipment door handle between uses./cook line.
In-use wet wiping cloth/towel used under cutting board./fry station/
No handwashing sign provided at a hand sink used by food employees./bar hand sink/
Old labels stuck to food containers after cleaning./dish area cleaned dish rack.
Walk in freezer floor soiled/has accumulation of debris.
Wall soiled with accumulated grease, food debris, and/or dust. Behind kitchen dish machine. Wall under 3 compartment sink.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Handwash sink not accessible for employee use at all times./back kitchen hand sink blocked by food cart/removed immediately/
No paper towels or mechanical hand drying device provided at handwash sink./wait station near restroom/
No soap provided at handwash sink./patio bar/
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./raw salmon, removed immediately/
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris./test kitchen floor soiled.
Food stored on floor./oil carton, back kitchen prep area.
Ice buildup in two reach-in freezers/kitchen.
Working containers of food removed from original container not identified by common name./panko bin/next to fry station.
Oct 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Employee failed to wash hands after removing the outer layer of gloves/put pieces of raw chicken on grill/keep working with a pair of black gloves, cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./whipped butter cup cold holding at 51F, less than 4 hours at expo line/iced.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked shrimp hot holding at 95F, less than 4 hours at cook line/discarded by manager.
Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board soiled/pasta station white cutting board.
No paper towels or mechanical hand drying device provided at handwash sink./dining room bar hand sink/
No soap provided at handwash sink./patio bar hand sink.
Cutting board has cut marks and is no longer cleanable./brown cutting board, back kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./over reach in cooler/test kitchen.
Employee with no beard guard/restraint while engaging in food preparation./two cooks at cook line.
Equipment and utensils not properly air-dried - wet nesting./plastic and metal containers on cleaned dish racks.
No handwashing sign provided at a hand sink used by food employees./dining room bar hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line cold drawer gaskets. Can opener holder soiled.
Old labels stuck to food containers after cleaning.
Working containers of food removed from original container not identified by common name./panko and flour bins/kitchen/
Apr 22, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate12 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burger patties cold holding at 47F, less than 4 hours/moved to walk in freezer for temperature recovery/rechecked 43F. Sour cream 56F/expo area, less than 4 hours/moved back to other cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Wait station and dish room/
Accumulation of black/green mold-like substance in the interior of the ice bin./two ice bins at wait station.
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch while preparing food/
Equipment and utensils not properly air-dried - wet nesting./plastic container on cleaned dish rack.
Floor area(s) covered with standing water./around dumpsters.
In-use wet wiping cloth/towel used under cutting board./back kitchen prep table/
No conspicuously located ambient air temperature thermometer in holding unit./several reach in coolers in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Test kitchen deep fryers back panel.
Open dumpster lid./
Wall soiled with accumulated grease, food debris, and/or dust./dish room wall/
Wiping cloth sanitizing solution stored on the floor./fry station/
Working containers of food removed from original container not identified by common name./panko at fry station/
Aug 7, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
Cove molding at floor/wall juncture broken/missing./back kitchen near ice machine.
Old labels stuck to food containers after cleaning.
Open dumpster lid.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables over cut onions, walk in cooler/
Wall soiled with accumulated grease, food debris, and/or dust./dish room wall soiled.
Aug 4, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 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./chlorine 0ppm, kitchen dish machine/rechecked 50ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced tomatoes 57F, shredded lettuce 55F, sour cream 52F, spinach dip 49F, boiled eggs 55F, shredded cheese 55F/cold holding overnight, cook line make table.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 57F, shredded lettuce 55F, sour cream 52F, spinach dip 49F, boiled eggs 55F, shredded cheese 55F/cold holding overnight, cook line make table. Manager stated that unit was accidentally turned off while employee was cleaning the unit last night. All TCS food discarded immediately.
Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
Cove molding at floor/wall juncture broken/missing./back kitchen near ice machine.
Equipment and utensils not properly air-dried - wet nesting./plastic containers/dish area.
Old labels stuck to food containers after cleaning.
Open dumpster lid.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables over cut onions, walk in cooler/
Wall soiled with accumulated grease, food debris, and/or dust./dish room wall soiled.
Jul 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate13 Basic
Show 17 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./chlorine 0ppm/ran out of sanitizer/rechecked 50ppm/
Employee switched from working with raw food to ready-to-eat food without washing hands./observed cook switch from handling raw burger patties then changed gloves without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream sauce 60F, less than 4 hours/iced, rechecked 41F. Cooked ribs, cooked pork, raw salmon, raw mahi, cooked rice/48F to 52F, less than 4 hours/moved to walk in freezer, rechecked ribs 38F, pork 39F, salmon 35F, mahi 36F, rice 38F.
Soap dispenser at handwash sink not working/unable to dispense soap./inside bar.
Dead roaches on premises./one dead roach at outside bar/cleaned up immediately/
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen employee wearing a watch and bracelet while making and preparing food.
Employee with no beard guard/restraint while engaging in food preparation./two kitchen employees.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair./fry station reach in cooler gasket torn.
Floor not cleaned when the least amount of food is exposed.
Food stored on floor./two cartons of oil, prep area/
Light not functioning./cook line/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink soiled/prep area near exit door.
Old labels stuck to food containers after cleaning.
Plumbing system in disrepair./hand sink foot pedal disrepair/dish room.
Wall soiled with accumulated grease, food debris, and/or dust./behind dish machine.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./cook 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.