Millers Ale House

25264 State Rd 54, Lutz, FL 33559 · Permanent Food Service · License 3918615

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Nov 4, 2026 (3 days ago)

What drove the grade

No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.Intermediate · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 26 complaint inspection
3 intermediate (1 fixed on the spot), 6 basic (1 repeat)
-15
Violations at the Nov 4 complaint check
1 intermediate also cited at the Oct 26 complaint inspection and counted there
Safety score85

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

Inspection history

3 inspections · 4 visits

Latest inspection

Nov42026

Complaint check

1 violation found

First visitNov 4, 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.
1 violation found:
- 1 Intermediate
What the inspector cited
Intermediate1
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  No irreversible thermometer for high temperature dish machine.
Official report, on the Florida DBPR website

Earlier inspections 2

Oct262026B85Complaint inspection9 violations No follow-up needed

First visitOct 26, 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.
9 violations found:
- 3 Intermediate
- 6 Basic
What the inspector cited
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked pasta no date mark over 24 hours in walk in cooler. Operator marked date correctly
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  High temperature dish machine inverted thermometer battery is out and not working.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda gun interior soiled and black mold like substance buildup in bar
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk flour not labeled in white container. Operator labeled it correctly
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed green onion above cooked beef in walk in cooler . Operator moved the green onion to bottom shelf.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employee no beard guard while engaging food preparation. Manager asked him to put beard guard
  Fixed on the spotRepeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Soiled wet WC on grill station. Operator moved them to sanitizer bucket
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floor soiled with grease and food debris buildup heavily behind and under equipment S in entire store.
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Official report, on the Florida DBPR website

Aug202026D67Routine inspection6 violations, 3 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 24, 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 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Official report, on the Florida DBPR website
First visitAug 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
- 3 High priority
- 2 Intermediate
- 1 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  garlic spread (95°F - Hot Holding); gravy (126°F - Hot Holding); in warmer in cook line. See stop sale cooked wings (58°F - Cold Holding) in walk in cooler . fresco cheese (51°F - Cold Holding); sliced tomato (55°F - Cold Holding); pico (48°F - Cold Holding); Coleslaw (46°F - Cold Holding); blue cheese (48°F - Cold Holding); shredded cheese mix (50°F - Cold Holding) in reach in cooler in front of fryer. See stop sale
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cooked wings (58°F - Cold Holding) in walk in cooler . Queso fresco cheese crumb(51°F - Cold Holding); sliced tomato (55°F - Cold Holding); pico (48°F - Cold Holding); Coleslaw (46°F - Cold Holding); blue cheese (48°F - Cold Holding); shredded cheese mix (50°F - Cold Holding) in reach in cooler in front of fryer. See stop sale
  Repeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  garlic spread (95°F - Hot Holding); gravy (126°F - Hot Holding); in warmer in cook line. See stop sale
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Opened blue cheese no date marked over 24 hours in reach in cooler . Operator marked the date correctly
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards stained in cook line
Basic1
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employees no beard guard while engaging food preparation.operator asked them to put beard guard on.
  Fixed on the spotRepeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.