MILLER'S ORLANDO ALE HOUSE
312 W MITCHELL HAMMOCK RD · OVIEDO · Seminole County · FL 32765
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
44 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -garlic spread made at 11:44 98F
01B-01-4High Priority – Dented/rusted cans present. See stop sale. -can with dented on seem **Warning**
35A-02-7High Priority – Live, small flying insects found -1 smell flying insect insects in rear prep area -3 small flying insects on cooks line -2 small flying insects at server station -1 small flying incest in liquor closet -2 small flying insects at dish pit **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over ready to eat foods in reach in cooler in kitchen
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -diced tomatoes (44F – Cold Holding); piko (45F – Cold Holding); cheese mix (54F – Cold Holding); cabbage mix (46F – Cold Holding); pasta (67F – Cold Holding); dumplings (54F – Cold Holding); pasta shells (62F – Cold Holding); macaroni (62F – Cold Holding); grilled chicken (69F – Cold Holding); garlic butter (62F – Cold Holding); ravioli (49F – Cold Holding); chicken (55F – Cold Holding); shredded cheese (52F – Cold Holding); Mac and cheese (49F – Cold Holding); grilled mushrooms (56F – Cold Holding) Alfredo (67F – Cold Holding) -garlic spread 2:34 (96F – Cooling) -white rice (50F – Cold Holding) **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced tomatoes (44F – Cold Holding); piko (45F – Cold Holding); cheese mix (54F – Cold Holding); cabbage mix (46F – Cold Holding); pasta (67F – Cold Holding); dumplings (54F – Cold Holding); pasta shells (62F – Cold Holding); macaroni (62F – Cold Holding); grilled chicken (69F – Cold Holding); garlic butter (62F – Cold Holding); ravioli (49F – Cold Holding); chicken (55F – Cold Holding); shredded cheese (52F – Cold Holding); Mac and cheese (49F – Cold Holding); grilled mushrooms (56F – Cold Holding) Alfredo (67F – Cold Holding) bagged cheese mix (46F – Cold Holding); diced tomatoes (42F – Cold Holding); piko (46F – Cold Holding); sour cream (50F – Cold Holding); shredded cheese (54F – Cold Holding); milk wash (64F – Cold Holding); egg wash (62F – Cold Holding); raw chicken (52F – Cold Holding); raw fish (59F – Cold Holding); raw chicken (67F – Cold Holding) **Repeat Violation** **Warning**
Intermediate 7
05-05-4Intermediate – Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -in reach in cooler under steam table
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -food items covered in walk in cooler
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -inside soda gun at bar racing front window soiled
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. -soiled dish bin blocking easy access to hand wash sink at breading station
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. -hand wash sink next breading station used to store in use utensils
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. -all hand wash sink at outside bar
31B-03-4Intermediate – No soap provided at handwash sink. -woman's restroom handicap stall -all hand wash sinks at outside bar
Basic 31
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
16-21-4Basic – Accumulation of debris on exterior of warewashing machine.
36-51-4Basic – Building components, attachments or fixtures in poor repair. -dishwasher hood walls attached to ceiling soiled
36-37-5Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -ceiling above mop sink paint peeling, no longer smooth and easily cleanable
36-32-5Basic – Ceiling/ceiling tile shows damage or is in disrepair. -intake ceiling vent above mop sink damaged
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout establishment -ceiling and ceiling attachments throughout establishment soiled with accumulation of dust
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates next to microwave not inverted -dishes in prep area not inverted or protected -plates stored at front bar not inverted or protected
24-06-4Basic – Clean utensils or equipment stored in dirty drawer or rack. -clean equipment stored in soiled container
24-07-4Basic – Cleaned and sanitized equipment or utensils not properly stored. -on slash guard of hand wash sink
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -All food temperatures out of appropriate range -Cooler leaking water onto floor -Front bottom drawer does not stay closed -flip topnreach in cooler at server window at bar **Repeat Violation**
36-03-4Basic – Cove molding at floor/wall juncture broken/missing. -entrance to walk in cooler and walk in freezer
50-09-4Basic – Current Hotel and Restaurant license not displayed. -operator printed and posted at time of inspection **Corrected On-Site**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink bottle on clean prep table -employee drink on reach with single service items
12B-12-5Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -open sink cups on clean dish rack
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee hat on top of reach in cooler -employee speaker stored with food items on reach in cooler
14-11-5Basic – Equipment in poor repair. -front panel of far left fryer missing -oil hose soiled with accumulation of grease -double door reach in cooler in prep area soiled -hot box seal in prep area torn **Repeat Violation**
36-22-4Basic – Floor area(s) covered with standing water. -under stacked oven units -under reach in cooler for pasta -under can rack
36-73-4Basic – Floor soiled/has accumulation of debris. -floor under hand wash sink at breading station soiled -walk in freezer and walk-in cooler floors soiled with accumulation of food debris **Repeat Violation**
36-17-5Basic – Floor tiles missing and/or in disrepair. -broken floor tiles in dish pit **Repeat Violation**
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. -reach in ice cream chest freezer
10-01-5Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour scoop handle in contact with flour
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -counter under microwave at pasta station accumulation of food debris -hood filters soiled -prep sink not in active use soiled -can opener holder -exterior of cooking equipment in prep area soiled **Repeat Violation**
35B-04-4Basic – Outer openings of establishment cannot be properly sealed when not in operation. -front door gap in middle when closed
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler under grill -prep area reach in cooler **Repeat Violation**
25-32-4Basic – Reuse of single-service or single-use articles. -single service item being reused as scoop for fry's
29-49-6Basic – Standing water in bottom of reach-in-cooler. -reach in cooler under steam table **Repeat Violation**
42-03-5Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -maintenance equipment stored on and in contact with soda syrup on soda rack
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce stored with and above ready to eat food items
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. -wall at oil hose soiled with accumulation of grease -wall at dish machine -wall under sink attached to dish machine soiled with egregious amount of mold like substance **Repeat Violation**
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. -at mop sink
02D-01-5Basic – Working containers of food removed from original container not identified by common name. -flour bin at breading station not labeled
Inspector observations synchronized from DBPR on September 8, 2026 12:34 PM.
Violation category totals
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
9 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.