Miller's Ale House INC
2600 E Colonial Dr, Orlando, FL 32803 · Permanent Food Service · License 5808502
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 Oct 5 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 9 basic-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 visitOct 5, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-raw chicken (50°F - Cold Holding); milk bath (52°F - Cold Holding); raw shrimp (52°F - Cold Holding)
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
-flat top
Fixed on the spot
Basic9
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
-cook line
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Old labels stuck to food containers after cleaning.
Old food stuck to clean dishware/utensils.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
-cooler left side cook line
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
-dish pit
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
-bar dish machine
Standing water in bottom of reach-in-cooler.
-left side cook line
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-vent at dish pit soiled
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.