MILLERS ALE HOUSE
3151 VINELAND RD, Kissimmee FL 34746 · 321-900-0362
Last inspected Aug 26, 2026 · 11 visits since December 2023
DEC 24
APR 25
SEP 25
MAR 26
AUG 26
▼ IMPROVING
5 inspections trending up, 30 points better than where it started.
Live, small flying insects found. Observed 2 live small flying insects by dish machine, did not land on food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Live, small flying insects found. Observed 2 live small flying insects by dish machine, did not land on food.
Cutting board has cut marks and is no longer cleanable. Brown cutting board over reach-in freezer on cook line.
Food storage container/container lid cracked or broken. Containers used to drain pasta had cracks, at clean dish racks across from beer walk-in cooler.
Old food stuck to clean dishware/utensils. Some metal containers on shelving across from beer cooler had sticky residue from labels and food debris. Operator moved to get rewashed.
Show the remaining 1 finding ▾
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruits and vegetables over prepped foods in walk-in cooler.
Mar 16, 2026Inspection Completed - No Further ActionRoutine Inspection
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. Cut lettuce and spinach dip on maketable of cook line temping 55F. Operator placed ice bags.
Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid not labeled at handwashing sink at bar. Operator discarded.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood filters dust build up.
Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Lotion bottle stored above Glassdoor cooler across from dump sink at indoor bar. Operator discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Service station drink with condiment cups. Operator moved.
Employee with no beard guard/restraint while engaging in food preparation. Cook line. Employees placed on beard guards.
Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean storage rack.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 114°. Operator discarded.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on monitors above fryer prep station.
Old labels stuck to food containers after cleaning. Metal pans on clean storage rack. Operator removed dirty dishes.
Raw fruits/vegetables not washed prior to preparation. Employee cutting onions in prep area without washing onions first. Operator coached employee.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor at outside bar. Operator placed within another bucket.
Unwashed fruits/vegetables stored with ready-to-eat food. Peppers above ready to eat salad. Operator moved.
Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
Sep 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or heat strips.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup along door of walk-in freezer. Per operator they have a work order in place.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in shredded cheese on maketable closest to office on cookline, operator placed upright.
No handwashing sign provided at a hand sink used by food employees. In women's bathroom at handwashing sink outside of stalls.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to sugar packets and above single service lids at waitstaff area by bar. Operator rearranged, and placed bucket at bottom shelf.
Apr 4, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken,calamari,fish all temping between 57F-60F per operator in reach in cooler less than 3 hours.Operator iced down items for temperature recovery
Handwash sink used for purposes other than handwashing. Soiled tongs stored at hand washing sink on cooks line
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Heat dish machine not operating,operator had triple sink set up
Food storage container/container lid cracked or broken. Cracked lid covering cut romaine at walk in cooler
Food stored in a location that is exposed to splash/dust. Sauces in containers stored under paper towel dispenser at cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill
Stored food not covered. Salt with no lid at dry storage
Water softener salt (food) stored in a location that is not clean and dry. Four bags of water softener stored on floor outside by storage door
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate11 Basic
Show 18 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded cheese 53F, boiled eggs 53F, blue cheese 50F, cut lettuce 50F. Per manager all items left in cooler over night
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 53F, boiled eggs 53F, blue cheese 50F, cut lettuce 50F. Per manager all items left in cooler over night
Handwash sink not accessible for employee use at all times. Hand wash sink blocked with box of gloves and knife
No paper towels or mechanical hand drying device provided at handwash sink. Bar area next to dish machine
No soap provided at handwash sink. In server station
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter held at room temperature
Spray bottle containing toxic substance not labeled. Spray bottle with no label in bar area
Drain cover(s) missing.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food in cook line reach in cooler
Equipment and utensils not properly air-dried - wet nesting. Plastic cups in server area
Food stored on floor. Bags of Salt pellets stored on floor in electrical room
Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter with accumulation of grease
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled with debris
Time/temperature control for safety food thawed in an improper manner. Thawing ground beef under no running water
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with debris around cook line
Water leaking from pipe and/or faucet/handle. Leaking pipe under hand wash sink located next to office
Jun 27, 2024□ Call Back - CompliedComplaint Investigation
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.microwave soiled
Equipment in poor repair. Reach in cooler not cooling
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filters above the fryers.
Old food stuck to clean dishware/utensils. Clean clear plastic containers
Old labels stuck to food containers after cleaning. Clean equipment
Wall soiled with accumulated grease, food debris, and/or dust.in the kitchen near the fryersc
Water leaking from pipe and/or faucet/handle. Hws consistent running water.
Jun 25, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee put his hand in his mouth then grab a stack of plates from open counter, no hand wash.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheese (55F -58F- Cold Holding); tomatoes (57F - Cold Holding); cut lettuce (55F - Cold Holding); cut lettuce (55F - Cold Holding); shredded cheese (54F - Cold Holding) overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (55F -58F- Cold Holding); tomatoes (57F - Cold Holding); cut lettuce (55F - Cold Holding); cut lettuce (55F - Cold Holding); shredded cheese (54F - Cold Holding)overnight
Food-contact surface soiled with food debris, mold-like substance or slime.microwave soiled
No paper towels or mechanical hand drying device provided at handwash sink.near ware washing area
Employee eating in a food preparation or other restricted area. Observed employee drinking from an open cup in the food prep area.
Equipment in poor repair. Reach in cooler not cooling
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filters above the fryers.
Old food stuck to clean dishware/utensils. Clean clear plastic containers
Old labels stuck to food containers after cleaning. Clean equipment
Standing water in walk-in-cooler.
Wall soiled with accumulated grease, food debris, and/or dust.in the kitchen near the fryersc
Water leaking from pipe and/or faucet/handle. Hws consistent running water.
Apr 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Spray hose at dish sink lower than flood rim of sink. - at ware wash station
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tomato (48F - Cold Holding); - cut lettuce (48F - Cold Holding); - sliced cheese (49F - Cold Holding); - bleu cheese (49F - Cold Holding) Per manager items brought to cooler around 9am.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. - at customer corner booth, apparently coming through cove base. Not able to identify source.
Ice buildup in walk-in freezer.
Old labels stuck to food containers after cleaning.
Wall soiled with accumulated grease, food debris, and/or dust. - above drop station
Apr 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority1 Intermediate12 Basic
Show 16 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - employee at cookline used cell phone, then continued food prep, no handwash
Spray hose at dish sink lower than flood rim of sink. - at ware wash station
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tomato (48F - Cold Holding); - cut lettuce (48F - Cold Holding); - sliced cheese (49F - Cold Holding); - bleu cheese (49F - Cold Holding) Per manager items brought to cooler around 9am.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Carbon dioxide tanks not adequately secured. - CO2 tanks out back
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook employee wearing bracelet
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. - gasket warped at pasta cooler
Floor area(s) covered with standing water. - at customer corner booth, apparently coming through cove base. Not able to identify source.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - filter baffle at fry holding unit heavily coated with grease and dust
Old labels stuck to food containers after cleaning.
Plumbing system in disrepair. - faucet at hand wash sink hot water turned off. At inside bar.
Standing water in floor drain/floor drain draining very slowly. - below Cleveland Steamer. - below dish machine. Manager cleared drains
Wall soiled with accumulated grease, food debris, and/or dust. - above drop station
Dec 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect on exit door located at enclosed bar.
No soap provided at handwash sink.No soap on hand sink located on enclosed outside bar, the one by POS system.
Spray bottle containing toxic substance not labeled.Spray bottle kept on enclosed outside bar with no name.
No conspicuously located ambient air temperature thermometer in holding unit.On reach in cooler located under expo window with ambient air temperature of 50F.
Reach-in cooler interior/shelves have accumulation of soil residues. Debris on multiple cooling drawers around kitchen.
Water leaking from pipe and/or faucet/handle.Leak from hand sink faucet located at cook line.
Dec 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority2 Intermediate5 Basic
Show 13 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.Dish machine located on inside bar with 0 ppm. Recheck 0 ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect on exit door located at enclosed bar.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over pesto sauce on walk in cooler. Raw beef stored over ready to eat meatloaf kept at walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.All items kept cold holding overnight in reach in cooler located under expo window. Garlic butter 55F, sliced tomatoes 54F, sandwich lettuce 54F, pico 53F, shredded cheese 50F, cooked mushrooms 50F, cooked onions 50F, queso 53F, cooked veggies 50F, shaved prime rib 47F, raw shrimp 45F, raw ground beef 45F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items kept cold holding overnight in reach in cooler located under expo window. Garlic butter 55F, sliced tomatoes 54F, sandwich lettuce 54F, pico 53F, shredded cheese 50F, cooked mushrooms 50F, cooked onions 50F, queso 53F, cooked veggies 50F, shaved prime rib 47F, raw shrimp 45F, raw ground beef 45F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes kept hot holding for less than 4 hours on warmer located on cook line with temperature of 113F, marinara kept hot holding for less than 4 hrs on warmer with temperature of 111F. Ask cook to reheat.
No soap provided at handwash sink.No soap on hand sink located on enclosed outside bar, the one by POS system.
Spray bottle containing toxic substance not labeled.Spray bottle kept on enclosed outside bar with no name.
Equipment in poor repair.Reach in cooler located on under expo line in cook line with ambient temperature of 50F.
Floor soiled/has accumulation of debris.Walk in freezer floor has debris. Water from chicken on walk in cooler floor.
No conspicuously located ambient air temperature thermometer in holding unit.On reach in cooler located under expo window with ambient air temperature of 50F.
Reach-in cooler interior/shelves have accumulation of soil residues. Debris on multiple cooling drawers around kitchen.
Water leaking from pipe and/or faucet/handle.Leak from hand sink faucet located at 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.