Miller's Ale House
2881 Bass Pro Shops Blvd, Gainesville, FL 32608 · Permanent Food Service · License 1103505
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection1 high priority (no follow-up needed), 9 basic (3 repeats)-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 25, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In first reach-in-cooler drawer next to office: guacamole dip (51°F - Cold Holding). Overnight. Employee discarded.
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk container of flour not labeled. Manager had employee label.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In-use scoop handle submerged in avocado dip. Employee removed scoop.
Fixed on the spotRepeat violation
In-use tongs stored on equipment door handle between uses.
Tongs on grill loop, protruding into aisle way. Employee moved tongs.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened employee drink on cutting board/prep table. Employee removed drink.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
No-handle bowl used as scoop in flour. Manager removed bowl.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old label label n clean pan on shelf across from three-compartment sink.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach-in-freezer frame soiled with old food debris and slime. Reach-in-cooler gaskets soiled with food debris. Soda machine backsplash soiled with mold-like substances.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Wet nesting pans on shelf across from three-compartment sink.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee EarPods case on prep table. Employee removed.
Fixed on the spotRepeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.