Miller's Orlando Ale House
50 Towncenter Cir., Sanford, FL 32771 · Permanent Food Service · License 6903690
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 Jul 21 routine inspection2 high priority (fixed on the spot), 9 basic (4 repeats); basic violations cost 12 at most-18
- Safety score82
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 visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic4
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-coolers.
-operator has placed a work order
More time givenFixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Light not functioning.
-operator placed work order
More time givenFixed on the spot
- First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 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.
-"flat-top" reach-in cooler: diced tomatoes 54°F, sliced tomatoes 53°F, prime rib 60°F, shredded cheese 64°F, sour cream 60°F, per operator all foods stored in "flat-top" reach-in cooler less than 2.5 hours, employee relocated foods to walk-in cooler to rapidly cool
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.
-Sink & Surface: exceeded 1130, operator diluted with water, retested 700
Fixed on the spot
Basic9
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
-employee beverage with straw in reach-in cooler, operator discarded
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-black storage rack used for soiled dishes
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-coolers.
-in bar reach-in coolers
Repeat violation
Code 33, Garbage and refuse: Open dumpster lid.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
-throughout the kitchen, patched areas
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
-stainless steel wall above the dishwasher
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-ceiling tiles/vent over prep area across from the office -ceiling in meat walk-in cooler
Light not functioning.
-in walk-in freezer
Floor soiled/has accumulation of debris.
-walk-in freezer floor
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.