MILLERS ORLANDO ALE HOUSE RESTAURANT
8123 W IRLO BRONSON MEMORIAL HWY, Kissimmee FL 34747 · 407-238-4499
Last inspected Mar 31, 2026 · 11 visits since October 2023
MAY 24
DEC 24
APR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1- dead roach on glue trap stored in wall over breading station.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024038614 | May 14, 2024 | Aug 1, 2024 | $400 |
| 4--2022025855 | Mar 11, 2022 | Jun 21, 2022 | $200 |
| 4--2015054426 | Oct 21, 2015 | Jan 22, 2016 | $200 |
Inspection history
11 visits, newest first
Mar 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Paper towel under cut strawberries in reach in cooler on prep side. Operator discarded paper towel.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at inside bar. Operator refilled paper towel dispenser.
Food storage container/container lid cracked or broken. Cracked corner of plastic container holding shredded lettuce in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salamander soiled with grease like substance and dust on cooks line.
Show the remaining 3 findings ▾
Old labels stuck to food containers after cleaning. 1 label stuck to plastic container on shelf above prep table. Operator took off old label.
Stored food not covered. Lettuce in walk in cooler not covered on speed rack.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers stored above ready to eat pretzels in walk in cooler. Operator moved pretzels onto another shelf.
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler primerib (65F - Cold Holding );1.5 hours due to a deliver left out, as per operator. Operator placed in walk in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. -bar soda gun holster spoiled with grime.
Cook line Floor tiles missing and/or in disrepair.
Dis wash machine area(s) covered with standing water.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened energy drink at cook line cold holding unit. Operator removed.
No conspicuously located ambient air temperature thermometer in holding unit.
Apr 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood over pico de gallo, premade enchiladas in reach in cooler under make table in prep area Operator voluntarily discarded ready to eat products
Cutting board has cut marks and is no longer cleanable. On make table on cookline Operator replaced and discarded
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not sanitizing. Dishwasher is drained, not in use and operator has work order in
Food storage container/container lid cracked or broken. Being used for shrimp in reach in cooler under make table in prep area Operator replaced
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In container of broccoli on cookline Operator removed
In-use wet wiping cloth/towel used under cutting board. On cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler drawers on cookline - Operator cleaned Hood vents in prep area Handwashing sink caulk in prep area
Reach-in freezer interior/shelves have accumulation of soil residues. On cookline
Water leaking from pipe and/or faucet/handle. At handwashing sink in dishwashing area Operator has work order in
Dec 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate13 Basic
Show 13 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine. Top
Ceiling tile missing. Above walk in dish area side
Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Dirty dish with clean dishes several places along cookline
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on clean dish rack
Cutting board has cut marks and is no longer cleanable. Cookline
Equipment in poor repair. Prep oven in prep area Reach cooler cookline
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. On dish area under handwashing sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of some cooking equipment Dust on poles and cables on monitors in kitchen Handwashing sink cookline Reach in cooler drawers Shelving freezer Shelving dish area Vents in hood prep area Gaskets on reach in freezer
Old labels stuck to food containers after cleaning. Clean dishes in dish area with labels on them
Standing water in floor drain/floor drain draining very slowly. Pooling standing water on floor drain end of cookline by hand wash sink.
Water leaking from pipe and/or faucet/handle. Faucet to hand wash sink bar does not turn off all the way
Dec 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 29 recorded, 3 high priority.
3 High priority1 Intermediate25 Basic
Show 29 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over cooked bacon in walk-in cooler Operator moved Shelled eggs over sliced tomatoes in reach-in cooler on dish side of cookline Operator moved
Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter bricks (69F - Cold Holding) on shelf on dry storage shelf by walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter bricks (69F - Cold Holding) on shelf on dry storage shelf by walk in cooler. Operator voluntarily discarded Make table between salad station and reach in shredded cheese (49F - Cold Holding); coleslaw (48F - Cold Holding); grilled onion (46F - Cold Holding); sliced cheese (44F - Cold Holding) operator put all items on ice to bring down temperature.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in inside bar area Operator removed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine. Top
Bowl or other container with no handle used to dispense food. Metal pan in rice Operator removed
Ceiling tile missing. Above walk in dish area side
Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Dirty dish with clean dishes several places along cookline
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on clean dish rack
Cutting board has cut marks and is no longer cleanable. Cookline
Employee with no beard guard/restraint while engaging in food preparation. Several male employees without beard guards. Operator gave them beard guards to put on
Equipment in poor repair. Prep oven in prep area Reach cooler cookline
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. On dish area under handwashing sink.
Food storage container/container lid cracked or broken. One pan in make table drawer cookline Cracked lid on rice in prep area Several cracked dishes on cookline Operator removed
In-use knife/knives stored in cracks between pieces of equipment. In prep are make table lid Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in cup of water expo area Operator removed
In-use wet wiping cloth/towel used under cutting board. Under cutting boards on cookline. Operator removed
Light not functioning. Hood on cookline Operator replaced
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of some cooking equipment Dust on poles and cables on monitors in kitchen Handwashing sink cookline Reach in cooler drawers Shelving freezer Shelving dish area Vents in hood prep area Gaskets on reach in freezer
Old labels stuck to food containers after cleaning. Clean dishes in dish area with labels on them
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on the floor Operator removed
Single-service articles not stored inverted or protected from contamination. Boxes on cookline Operator flipped
Standing water in floor drain/floor drain draining very slowly. Pooling standing water on floor drain end of cookline by hand wash sink.
Stored food not covered. Cake in walk-in freezer stored uncovered Operator removed
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables on shelf above case of ready to eat crab in walk in cooler Operator removed
Water leaking from pipe and/or faucet/handle. Faucet to hand wash sink bar does not turn off all the way
Working containers of food removed from original container not identified by common name. Prime rib seasoning. Operator labeled
May 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter Station - chicken <2 hours (46F - Cold Holding); - chicken wings (46F - Cold Holding) Manager brought to walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - french onion soup (120F - Hot Holding); - pork (120F - Hot Holding) Manager put back in steamer for reheat
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling tiles over cook line rusted and dusty. Employee wiped dust. - vents and ceiling tiles over ice machine
May 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter Station - chicken <2 hours (46F - Cold Holding); - chicken wings (46F - Cold Holding) Manager brought to walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - french onion soup (120F - Hot Holding); - pork (120F - Hot Holding) Manager put back in steamer for reheat
Ceiling tile missing. - over traulsen cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling tiles over cook line rusted and dusty. Employee wiped dust. - vents and ceiling tiles over ice machine
Equipment and utensils not properly air-dried - wet nesting.
May 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter Station - chicken <2 hours (46F - Cold Holding); - chicken wings (46F - Cold Holding) Manager brought to walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - french onion soup (120F - Hot Holding); - pork (120F - Hot Holding) Manager put back in steamer for reheat
Ceiling tile missing. - over traulsen cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling tiles over cook line rusted and dusty. Employee wiped dust. - vents and ceiling tiles over ice machine
Equipment and utensils not properly air-dried - wet nesting.
Dec 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 12, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline hot holding unit, lamb shank (120F - Hot Holding)/10 minutes. Operator instructed to reheat.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -breading station soiled with food debris. -sides of fryers soiled with grime,.
Oct 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline refrigerated drawers raw burgers (50F - Cold Holding)/2 hours. raw fish (44F - Cold Holding); /2 hours; raw burgers (50F - Cold Holding); Operator placed ice. -Cookline make table pico de gallo (44F - Cold Holding); cut lettuce (44F - Cold Holding)/ 2 hours, operator placed ice. -Cookline Breading station raw fish in batter (44F -Cold Holding); milk bath (44F - Cold Holding). 2 hours. Operator placed ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline hot holding unit, lamb shank (120F - Hot Holding)/10 minutes. Operator instructed to reheat.
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.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1- dead roach on glue trap stored in wall over breading station.
Current Hotel and Restaurant license not displayed. License is not on site.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -breading station soiled with food debris. -sides of fryers soiled with grime,.
Working containers of food removed from original container not identified by common name. Flour rolling cart not llabeled
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.