Miller's Ale House - Hamlin
16428 New Independence Pkwy, Winter Garden, FL 34787 · Permanent Food Service · License 5815640
What drove the grade
Hot time/temperature control for safety food received at less than 135°F.Ossobucco,105 held less than four hours is reheated to 197 f.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic-21
- Safety score79
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 23, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Hot time/temperature control for safety food received at less than 135°F.Ossobucco,105 held less than four hours is reheated to 197 f.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over cooked chicken in reach in cooler at cooks line.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Mop sink.Operator installed vaccum breaker.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.Lactic acid over 704 ppm.Operator called the technician to calibrate dispenser.
Operator diluted sanitizer water.704 ppm.
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Torn packages/bags of food exposing the contents to contamination.
Corn starch is wrapped.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards are stained. Can opener is soiled. Slicers have food debris. Small baking pans are encrusted. Residue build surrounding drink and iced tea nozzles. Bun toaster and interior of fryer bin are encrusted.
Basic4
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.Handle touching cheese.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.Employee removed bucked from floor in the bar.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fans in walk in cooler are soiled. Walk in cooler gaskets are soiled. Dust build up next chicken station. Walls are soiled by the dishwashing area. Vents are soiled in the back line area.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.Lids at service station.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.