MILLER'S ALE HOUSE

Name: MILLER'S ALE HOUSE
Address: 12175 W COLONIAL DR, WINTER GARDEN, FL, 34787, US
Rating: 66.3

12175 W COLONIAL DR, WINTER GARDEN, FL 34787

License #5814130

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

66.3 Grade F / 100

Failing Health Score

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Quick take

MILLER'S ALE HOUSE in WINTER GARDEN currently holds an InspectFL Health Score of 66.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on June 16, 2026. Across those visits, DBPR recorded 53 total findings; InspectFL has detailed violation rows for 47 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on June 16, 2026 shows 9 observation rows: 3 critical, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

33%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Probe thermometers missing, inaccurate, or uncalibrated; ambient air thermometers missing from holding units.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Warning Issued
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In back prep area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Blacked Chicken (78F - Cooling) Butter (64F - Cold Holding)
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf in walk in cooler.
[14-11-5] Equipment in poor repair. Colander on dish shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink Exterior of all equipment at cook line. Dipper well behind oven in the kitchen heavily soiled.
[29-08-4] Plumbing system in disrepair. Pipe leak under hand washing sink in prep area.
[40-04-4] Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items.
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer on shelf with food and above Sugar at wait station. Operator removed.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes over butter in prep area. Unwashed vegetables over pasta in walk in cooler. Operator removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled. Long white cutting board on prep table.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent is kitchen area.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Per operator more than 2 hours. Blacked Chicken (78F - Cooling)
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cups in server area when reaching for paper towels water is dripping on cups
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked with cutting board.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees touched raw salmon put on gloves with no hand washing.
[08B-12-5] Stored food not covered. Cooked chicken in walk in cooler. Meat loaf in walk in cooler not covered.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line soiled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick cooling. Per operator less than 4 hours. Operator placed in ice bath. Buttermilk (51F - Cold Holding) Hot sauce with butter and Fresh Garlic (61F - Cold Holding) Blu Cheese (54F - Cold Holding); Hard boiled eggs (62F - Cold Holding); Black bean salad (46F - Cold Holding); Pico de Gallo (46F - Cold Holding) Corrective Action Taken Corrective Action Taken Per operator butter have been sitting out from day prior. Butter (64F - Cold Holding
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table.
[36-73-4] Floor soiled/has accumulation of debris. Floor in the kitchen. Floor behind freezer soiked
[36-22-4] Floor area(s) covered with standing water. In walk in cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line soiled.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates by the bar area. Operator inverted.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer In upright white chest freezer.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer in dish area. Touched dirty dishes then removed clean dishes no glove change or hand wash.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In sealed plastic bag double stacked,
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handled raw chicken then touched clean ramekin without washing hands.

Community reaction

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Community pulse

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MILLER'S ALE HOUSE has a rough inspection history. Would you risk it?

F record

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MILLER'S ALE HOUSE

Failing Health Score

Start with the newest inspection, then verify the pattern

What stands out in this inspection history

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

Similar Bar/Pub in WINTER GARDEN

CHILI'S GRILL & BAR

LIKI TIKI VILLAGE / SHIPWRECK SALLY'S TIKI BAR

URBAN ON PLANT KITCHEN & BAR

MILLER'S ALE HOUSE - HAMLIN

SOULSHI LOUNGE

Other options in WINTER GARDEN

3NATIVES ACAI CAFE

BYTE AND DYVE

YUMMY 4UR TUMMY

PAPA JOHN'S PIZZA #5483

TROPICAL SMOOTHIE CAFE

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