Miller's Ale House INC
7695 113 St N, Seminole, FL 33772 · Permanent Food Service · License 6217502
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 basic (1 repeat)-11
- Safety score89
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 visitAug 31, 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.
6 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.
Salad cooler - blue cheese (53°F - Cold Holding); coleslaw (47°F - Cold Holding); diced tomatoes (52°F - Cold Holding), held less than 4 hours, staff placed ice bags on some items, others moved to freezer. Retemp: blue cheese 42°F, coleslaw 44°F, diced tomatoes 43°F
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 live fly next Tod dish machine 1 live fly next to indoor bar
Basic4
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Plastic bin lids on storage shelf cracked
Ice buildup in reach-in freezer and/or walk-in freezer.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Metal pans on storage shelf
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Behind fryers
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.