Miller's Orlando Ale House
6141 S Semoran Blvd, Orlando, FL 32822 · Permanent Food Service · License 5811251
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 Aug 3 routine inspection4 high priority (1 fixed by the Aug 4 follow-up, 2 fixed on the spot, 2 repeats), 1 intermediate (1 repeat), 11 basic (3 repeats); basic violations cost 12 at most-35
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
12 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
More time given
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic9
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
More time given
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
More time given
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
More time given
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
- First visitAug 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Breading station; buttermilk (47-51°F - Cold Holding)for over 4 hours.
Fixed on the spotRepeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Breading station; buttermilk (47-51°F - Cold Holding)for over 4 hours.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Cook on line touched apron and wet wiping cloth with gloves on and then continued working. Operator had cook take off gloves and wash hands
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Operator had already called technician to come
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board outside bar area
Repeat violation
Basic11
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Salmon completely thawed. Packages slit
Code 08, Food protection and cross-contamination: Stored food not covered.
Brewed tea in server station Lemons an limes bar area
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
In prep area hanging on oven Operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Salad bowls in make table on top of pans of lettuce Operator removed
Fixed on the spot
Equipment in poor repair.
Lid to ice machine cracked
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Top
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Drawers to salad make table
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Drop shield
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice bucket by ice machine Operator flipped Plates in walk in cooler for salads Plates bar area
Fixed on the spot
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Triple sink hot water faucet does not turn off And handwashing sink server area
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Throughout kitchen and In prep area with water buildup
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.