Miller's Ale House INC

1817 W Brandon Blvd, Brandon, FL 33511 · Permanent Food Service · License 3911225

High-priority violations on 3+ inspections

Official report

out of 100

Grade A

Safety score 90 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 complaint inspection
1 high priority (fixed on the spot), 6 basic (1 repeat)
-10
Safety score90

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

3 inspections · 5 visits

Latest inspection

Oct192026

Complaint inspection

7 violations found

First visitOct 19, 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.
7 violations found:
- 1 High priority
- 6 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw chicken wings in drawer of breading cooler held at 51°F. Operator placed ice, and placed container in walk in cooler. Whipped butter held on ice at server station held at 47°F. Operator placed butter in walk in cooler.
  Fixed on the spot
Basic6
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs on oven door handle. Operator removed.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  2 drinks on shelf next to food items.
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  At bar, operator placed in secondary bucket.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on reach in freezer at cookline. Operator cleaned.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Drink glasses at server station soda fountain. Operator separated to dry.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Operator inverted.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 2

Sep102026C74Complaint inspection8 violations, 2 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
- 2 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In tabletop warmer, Beef Meatballs (120°F); Marinara Sauce (121°F). Operator placed items into steamer, reheated to over 165°F.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  1 live roach on the wall over prep sink in prep area. 1 live roach on the wall behind soda syrup rack. Operator eradicated, cleaned and sanitized the areas.
  Fixed on the spotAdministrative complaint
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Towel in hand sink by walk in. Operator removed.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unlabeled spray bottle with yellow liquid. Operator discarded contents.
  Fixed on the spot
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Fryer oil on the floor by walk in. Operator placed on shelf.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Handle touching food in cut lettuce container in cookline flip top cooler. Operator placed correctly.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  On oven door handle. Operator removed.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Cookline employee. Employee put on cap.
  Fixed on the spot
Official report, on the Florida DBPR website

Aug172026A90Routine inspection4 violations, 2 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Official report, on the Florida DBPR website
First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
- 2 High priority
- 1 Intermediate
- 1 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs stored over cut lettuce and salad dressing in cookline flip top cooler. Operator moved eggs to bottom.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  1 live roach observed on floor under dishmachine. Operator eradicated, cleaned and sanitized the area.
  Fixed on the spot
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 1 expired certificate observed.
Basic1
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs on oven door handle. Operator removed.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.