Miller's Ale House INC

641 Alafaya Tr., Orlando, FL 32828 · Permanent Food Service · License 5810685

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.High priority · no follow-up needed · 6 other violations

How the score was calculated

Starting score100
Violations at the Sep 21 complaint inspection
1 high priority (no follow-up needed), 6 basic (4 repeats)
-13
Safety score87

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

Inspection history

2 inspections · 3 visits

Latest inspection

Sep212026

Complaint inspection

7 violations found

First visitSep 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.
7 violations found:
- 1 High priority
- 6 Basic
What the inspector cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Under the 3 compartment sink need a vacuum breaker at the faucet .
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Fryer oil stored on floor back area . Operator removed it .
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gasket torn at the walk-in freezer door .
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Faucet leaking employee hand sink kitchen area .
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Throughout kitchen multiple cracked tile .
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Throughout kitchen.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout establishment Dusty and rusty not over food contact surfaces.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul162026B80Routine inspection13 violations, 1 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 8 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
Basic8
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Light not functioning.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitJul 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 1 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority1
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  Observed total of 7 flying insects at the kitchen area not landing at any food . (2 located at the end of the kitchen by the walk-in cooler door ,3 by the prep area by the other meat walk-on cooler door and 2 by the ice machine area ). Next day call back per supervisor.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Walk-in cooler shelves .
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Cooking sheet stored inside the hand wash sink at the kitchen. Operator removed it .
  Fixed on the spot
Basic10
- 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.
  Scoop handle inside the pasta at the make table back of the house. Operator removed it .
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee preparing food wearing a watch . Manager requested take it off .
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gasket torn walk-in cooler and walk-in freezer door . Dishwasher front area didn't work .
  Repeat violation
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  At prep area back kitchen and at the cooking station .
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Throughout kitchen equipment.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Multiple cracked tiles throughout kitchen.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Throughout kitchen.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout kitchen.
  Light not functioning.
  One out by the hoods .
  Floor soiled/has accumulation of debris.
  Throughout kitchen.
  Repeat 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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.