Millers Ale House
8963 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5812249
What drove the grade
Toxic substance/chemical improperly stored./chemical spray bottle stored facing cleaned glasses/outside bar/removed/
How the score was calculated
- Starting score100
- Violations at the Aug 21 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot, 1 repeat), 8 basic-16
- Safety score84
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 visitAug 21, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored./chemical spray bottle stored facing cleaned glasses/outside bar/removed/
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing./drain basket inside wait station hand sink/outside/removed/
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink./main bar and outside bar two hand sinks/
Fixed on the spotRepeat violation
Basic8
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit./fry station reach in cooler.
Code 08, Food protection and cross-contamination: Stored food not covered./bar condiments on table.
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./flour bin handle/
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation./all three cooks at cook line.
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./some cook line reach in coolers gaskets soiled.
Code 36, Floors, walls, ceilings and ventilation: Light not functioning./two light bulbs out/cook line.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2026/
Fixed on the spot
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.