Millers Ale House
Last inspected: Mar 16, 2026
43
Score
Across the available record, Millers Ale House has 13 inspections on file, the first dated 2022. The most recent visit was on Mar 16, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things are looking better lately, with recent visits averaging around nine violations compared to roughly 11 violations earlier on.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited seven times.
By comparison, the average Kissimmee facility scores 78, putting Millers Ale House on the weaker side. There are enough flags in the record to merit a second thought.
13
Inspections
1
Critical latest
1
Major latest
10
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
43
Sep 12, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
74
Apr 4, 2025
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken,calamari,fish all temping between 57F-60F per operator in reach in cooler less than 3 hours.Operator iced down items for temperature recovery **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Soiled tongs stored at hand washing sink on cooks line **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Heat dish machine not operating,operator had triple sink set up
16-55-4
Basic - Food storage container/container lid cracked or broken. Cracked lid covering cut romaine at walk in cooler
14-38-4
Basic - Food stored in a location that is exposed to splash/dust. Sauces in containers stored under paper towel dispenser at cooks line **Corrected On-Site**
08B-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill
23-03-4
Basic - Stored food not covered. Salt with no lid at dry storage **Corrected On-Site**
08B-12-5
Basic - Water softener salt (food) stored in a location that is not clean and dry. Four bags of water softener stored on floor outside by storage door **Corrected On-Site**
08B-74-1
52
Dec 9, 2024
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
26
Jun 27, 2024
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.microwave soiled - From follow-up inspection 2024-06-27: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler not cooling - From follow-up inspection 2024-06-27: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filters above the fryers . - From follow-up inspection 2024-06-27: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils. Clean clear plastic containers - From follow-up inspection 2024-06-27: **Time Extended**
16-48-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Clean equipment - From follow-up inspection 2024-06-27: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.in the kitchen near the fryersc - From follow-up inspection 2024-06-27: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hws consistent running water. - From follow-up inspection 2024-06-27: **Time Extended**
29-11-4
67
Jun 25, 2024
Complaint Full
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee put his hand in his mouth then grab a stack of plates from open counter , no hand wash .
12A-25-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheese (55F -58F- Cold Holding); tomatoes (57F - Cold Holding); cut lettuce (55F - Cold Holding); cut lettuce (55F - Cold Holding); shredded cheese (54F - Cold Holding) overnight **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (55F -58F- Cold Holding); tomatoes (57F - Cold Holding); cut lettuce (55F - Cold Holding); cut lettuce (55F - Cold Holding); shredded cheese (54F - Cold Holding)overnight **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.near ware washing area **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.microwave soiled
22-02-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from an open cup in the food prep area.
12B-02-4
Basic - Equipment in poor repair. Reach in cooler not cooling
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filters above the fryers .
23-03-4
Basic - Old food stuck to clean dishware/utensils. Clean clear plastic containers
16-48-4
Basic - Old labels stuck to food containers after cleaning. Clean equipment
16-46-4
Basic - Standing water in walk-in-cooler.
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust.in the kitchen near the fryersc
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Hws consistent running water.
29-11-4
35
Apr 29, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. - at ware wash station - From follow-up inspection 2024-04-29: **Time Extended**
29-37-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tomato (48F - Cold Holding); - cut lettuce (48F - Cold Holding); - sliced cheese (49F - Cold Holding); - bleu cheese (49F - Cold Holding) Per manager items brought to cooler around 9am. - From follow-up inspection 2024-04-29: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-04-29: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-04-29: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - at customer corner booth, apparently coming through cove base. Not able to identify source. - From follow-up inspection 2024-04-29: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2024-04-29: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2024-04-29: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - above drop station - From follow-up inspection 2024-04-29: **Time Extended**
36-27-5
52
Apr 25, 2024
Routine - Food
3 critical violations. 1 major violation. 12 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tomato (48F - Cold Holding); - cut lettuce (48F - Cold Holding); - sliced cheese (49F - Cold Holding); - bleu cheese (49F - Cold Holding) Per manager items brought to cooler around 9am.
03A-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - employee at cookline used cell phone, then continued food prep, no handwash
12A-29-4
High Priority - Spray hose at dish sink lower than flood rim of sink. - at ware wash station
29-37-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Carbon dioxide tanks not adequately secured. - CO2 tanks out back
51-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook employee wearing bracelet
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. - gasket warped at pasta cooler
14-11-5
Basic - Floor area(s) covered with standing water. - at customer corner booth, apparently coming through cove base. Not able to identify source.
36-22-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - filter baffle at fry holding unit heavily coated with grease and dust
23-03-4
Basic - Plumbing system in disrepair. - faucet at hand wash sink hot water turned off. At inside bar.
29-08-4
Basic - Standing water in floor drain/floor drain draining very slowly. - below Cleveland Steamer. - below dish machine. Manager cleared drains **Corrected On-Site**
29-19-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - above drop station
36-27-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
32
Dec 8, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect on exit door located at enclosed bar. **Warning** - From follow-up inspection 2023-12-08: **Time Extended**
35A-02-6
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink.No soap on hand sink located on enclosed outside bar , the one by POS system. **Warning** - From follow-up inspection 2023-12-08: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled.Spray bottle kept on enclosed outside bar with no name. **Warning** - From follow-up inspection 2023-12-08: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit.On reach in cooler located under expo window with ambient air temperature of 50F. **Warning** - From follow-up inspection 2023-12-08: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris on multiple cooling drawers around kitchen. **Warning** - From follow-up inspection 2023-12-08: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle.Leak from hand sink faucet located at cook line. **Warning** - From follow-up inspection 2023-12-08: **Time Extended**
29-11-4
61
Dec 6, 2023
Routine - Food
6 critical violations. 2 major violations. 5 minor violations.
View 13 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Dish machine located on inside bar with 0 ppm. Recheck 0 ppm. **Warning**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect on exit door located at enclosed bar. **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over pesto sauce on walk in cooler. Raw beef stored over ready to eat meatloaf kept at walk in cooler. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.All items kept cold holding overnight in reach in cooler located under expo window. Garlic butter 55F, sliced tomatoes 54F, sandwich lettuce 54F, pico 53F, shredded cheese 50F, cooked mushrooms 50F, cooked onions 50F, queso 53F, cooked veggies 50F, shaved prime rib 47F, raw shrimp 45F, raw ground beef 45F. **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items kept cold holding overnight in reach in cooler located under expo window. Garlic butter 55F, sliced tomatoes 54F, sandwich lettuce 54F, pico 53F, shredded cheese 50F, cooked mushrooms 50F, cooked onions 50F, queso 53F, cooked veggies 50F, shaved prime rib 47F, raw shrimp 45F, raw ground beef 45F. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes kept hot holding for less than 4 hours on warmer located on cook line with temperature of 113F, marinara kept hot holding for less than 4 hrs on warmer with temperature of 111F. Ask cook to reheat . **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No soap provided at handwash sink.No soap on hand sink located on enclosed outside bar , the one by POS system. **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled.Spray bottle kept on enclosed outside bar with no name. **Warning**
41-17-4
Basic - Equipment in poor repair.Reach in cooler located on under expo line in cook line with ambient temperature of 50F. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris.Walk in freezer floor has debris. Water from chicken on walk in cooler floor. **Warning**
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.On reach in cooler located under expo window with ambient air temperature of 50F. **Warning**
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris on multiple cooling drawers around kitchen. **Warning**
22-16-4
Basic - Water leaking from pipe and/or faucet/handle.Leak from hand sink faucet located at cook line. **Warning**
29-11-4
26
Feb 23, 2023
Complaint Full
4 critical violations. 6 major violations. 12 minor violations.
View 22 violations
High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm, retested at 200ppm - From follow-up inspection 2023-02-23: **Time Extended**
22-43-4
High Priority - - From initial inspection : High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.operator explained the proper hand washing process **Corrected On-Site** - From follow-up inspection 2023-02-23: **Time Extended**
12A-17-4
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Repeat Violation** - From follow-up inspection 2023-02-23: **Time Extended**
22-57-6
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.4 fruit flies observed in storage and dish area - From follow-up inspection 2023-02-23: **Time Extended**
35A-02-6
Intermediate - - From initial inspection : Intermediate - DM no secondary method for insuring the proper rinse process - From follow-up inspection 2023-02-23: **Time Extended**
16-40-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade - From follow-up inspection 2023-02-23: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times.towel in sink - From follow-up inspection 2023-02-23: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near bar area - From follow-up inspection 2023-02-23: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding. - From follow-up inspection 2023-02-23: **Time Extended**
53A-17-1
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled.behind bar - From follow-up inspection 2023-02-23: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2023-02-23: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee had on beard guard but it was not covering the beard - From follow-up inspection 2023-02-23: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Back kitchen rack - From follow-up inspection 2023-02-23: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. In WIF - From follow-up inspection 2023-02-23: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.egg slicer sitting on eggs - From follow-up inspection 2023-02-23: **Time Extended**
10-06-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit.in multiple coolers on cook line. - From follow-up inspection 2023-02-23: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both RIC on front line in kitchen and dish machine in bar area - From follow-up inspection 2023-02-23: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils. On clean dish shelves - From follow-up inspection 2023-02-23: **Time Extended**
16-48-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Dishrack in dry storage area - From follow-up inspection 2023-02-23: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All cooler drawers on cook line - From follow-up inspection 2023-02-23: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner.pork pot stickers and cheese ravioli at room temperature - From follow-up inspection 2023-02-23: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Utensils in poor condition.cutting board broken - From follow-up inspection 2023-02-23: **Time Extended**
14-12-4
17
Feb 22, 2023
Complaint Full
6 critical violations. 6 major violations. 12 minor violations.
View 24 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pot stickers (50F - Cold Holding); cooked pasta (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); cheese ravioli (51F - Cold Holding) Alfredo sauce (54F - Cold Holding); cut cabbage (60F - Cold Holding); cooked mushrooms (55F - Cold Holding) corn salsa (55F - Cold Holding); coleslaw (51F - Cold Holding); sliced tomatoes (49F - Cold Holding); cut lettuce (52F - Cold Holding); queso (62F - Cold Holding); cut lettuce (47F - Cold Holding) meatloaf (47F - Cold Holding); rice (47F - Cold Holding); sautéed peppers (49F - Cold Holding); raw chicken (51F - Cold Holding); ground beef (48F - Cold Holding);; **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pot stickers (50F - Cold Holding); cooked pasta (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); cheese ravioli (51F - Cold Holding) Alfredo sauce (54F - Cold Holding); cut cabbage (60F - Cold Holding); cooked mushrooms (55F - Cold Holding) corn salsa (55F - Cold Holding); coleslaw (51F - Cold Holding); sliced tomatoes (49F - Cold Holding); cut lettuce (52F - Cold Holding); queso (62F - Cold Holding); cut lettuce (47F - Cold Holding) meatloaf (47F - Cold Holding); rice (47F - Cold Holding); sautéed peppers (49F - Cold Holding); raw chicken (51F - Cold Holding); ground beef (48F - Cold Holding);; **Warning**
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm, retested at 200ppm
22-43-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.operator explained the proper hand washing process **Corrected On-Site**
12A-17-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Repeat Violation**
22-57-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.4 fruit flies observed in storage and dish area
35A-02-6
Intermediate - DM no secondary method for insuring the proper rinse process
16-40-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.towel in sink
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near bar area
31B-02-4
Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding.
53A-17-1
Intermediate - Spray bottle containing toxic substance not labeled.behind bar
41-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All cooler drawers on cook line
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner.pork pot stickers and cheese ravioli at room temperature
06-01-5
Basic - Utensils in poor condition.cutting board broken
14-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee had on beard guard but it was not covering the beard
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Back kitchen rack
24-08-4
Basic - Floor soiled/has accumulation of debris. In WIF
36-73-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.egg slicer sitting on eggs
10-06-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit.in multiple coolers on cook line.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both RIC on front line in kitchen and dish machine in bar area
23-03-4
Basic - Old food stuck to clean dishware/utensils. On clean dish shelves
16-48-4
Basic - Old labels stuck to food containers after cleaning. Dishrack in dry storage area
16-46-4
12
Dec 2, 2022
Routine - Food
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Interior bar Chlorine O ppm. **Repeat Violation**
22-41-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
22-57-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Total of 2-flying insects by inside 1 fly at bar and 1-fly at open bar. **Repeat Violation**
35A-02-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
01B-14-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler and make table, Cole slaw prepared 24 hours ago not date marked, **Corrected On-Site**
02C-02-5
Basic - 3- Cutting boards has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Faucet/handle missing at open bar plumbing fixture, handwash sink.
29-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers soiled with food debris..
23-03-4
Basic - Washware wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -flour bin at cookline not labeled. **Corrected On-Site**
02D-01-5
32
Frequently Asked Questions
When was Millers Ale House last inspected?
The most recent health inspection at Millers Ale House on file is from Mar 16, 2026. The public record contains 13 inspections in total.
What is the most common violation at Millers Ale House?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Millers Ale House.
How does Millers Ale House compare to other restaurants in Kissimmee?
Millers Ale House most recently scored 43 out of 100, which is lower than the Kissimmee average of 78.
Has Millers Ale House's inspection record improved over time?
Yes. Recent inspections at Millers Ale House have averaged around nine violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Millers Ale House means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Millers Ale House inspected?
Based on the inspection history on file, Millers Ale House is inspected around four times per year on average.
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