Miller's Ale House INC
13536 John Young Parkway, Orlando, FL 32837 · Permanent Food Service · License 5811636
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 1 routine inspection1 high priority (fixed on the spot), 1 intermediate, 7 basic (1 repeat)-14
- Safety score86
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 1, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Pasta, steak, shrimp, chicken ,rice and other food temping between 48°F-52°F. Per operator they were in the cooler nearing 2 hours. Advised operator to place in a working cooler and ice items down.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed ice in both handwashing sinks at waitstaff area.
Basic7
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Hot and cold water foot pedals are missing at hand washing sink by chicken station and handwashing sink at ware-washing station.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Two make-table coolers on cooks line.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. -2 Reach-in coolers on cooks line. -1 reach-in cooler at back of kitchen -dressing cooler near bar. All displaying 50°F-67°F. Operator began moving items to walk-in cooler and icing
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior and top half of make-table cooler soiled t back of kitchen.
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Water draining from onto floor from dishwasher at second bar.
Water leaking from pipe and/or faucet/handle.
Leaking pipe at handwashing sink at back of kitchen.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Female restroom.
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.