MILLER'S ORLANDO ALE HOUSE

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed shredded mozzarella cheese not dark marked stored inside walk in cooler overnight.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown and white cutting boards has mold like growth , red stains left on the surface located in the back prep kitchen and cook line. Per Assistant Manager cutting boards on order. Corrective Action Taken Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon thawing inside ROP Package inside walk in cooler. Information given to Manager as of 1/2026 has to be removed from the ROP package. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Observed greasy floors near the six fryers on the cook line.

Basic - Floor soiled/has accumulation of debris. Observed trash and paper spilled on the floor inside walk in freezer. Observed grease spilled on the floor underneath the fryers.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large ice build up on the frame of the walk in freezer door panel.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed old food debris interior of the microwave oven.( back kitchen)

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometers in any reach in cooler drawers on the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease on the wheels of the six fryers located on the cook line. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Observed forks soiled with old food debris stuck on the utensils located inside bar Spoons has old brown gravy dried stored inside container on the expo line.

Basic - Old labels stuck to food containers after cleaning. Observed two containers has old labels stuck on pans Located back prep kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old food dried on the bottom of reach in cooler drawers.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch nose while working on the cook line near fry station. Explained to Manager importance hand washing , recommend training.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked half half 59°f stored overnight inside reach in cooler (bar inside)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature half half 59°f stored inside reach in cooler on the located (inside bar) Issued stop sale notice stored over night labeled 10/27 Manager discarded at time of inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle stored on the counter on the expo line next to plastic lids for take out plates Manager removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white and green cutting board soiled has red stains on the surface located on the cook line. Warmer box has dried food particles on the side of equipment.(cook line) Quick Blender has old food particles left on the surface located back prep kitchen. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand wash sink for rinsing off bottle lid for grill area.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracks in the plastic container used for butter stored inside reach in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the hand wash sink located behind the inside bar. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Observed bristles brush inside the butter container stored inside reach in cooler. Must used proper basting brush for butter Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like growth on both doors and side of ice machine also the interior panel. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed old food debris left on the equipment handles

Basic - Floor area(s) covered with standing water. Observed standing water on the floor in the kitchen near the door.

Basic - Floor soiled/has accumulation of debris. Observed food accumulation of debris throughout the kitchen floor in the back equipment on the cook line. Repeat Violation

Basic - Floors not maintained smooth and durable. Observed floors not easily cleanable has pieces loose throughout the kitchen also base boards around the wall.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed build up ice around the side and top panel of reach in cooler on the cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old dried food particles on the transport cart used for bread on the cook line. Grease accumulation wheels on the fryers also in the back area has Terrible build up on the gas lines also back area of all fryers on the back ( cook line)

Basic - Soiled dry wiping cloth in use. Observed wiping cloths stored on the counter throughout the kitchen

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed holes in wall behind 3 compartment sink located near dishmachine. Repeat Violation

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-09-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has black discoloration left on the surface used on the main cook line. Repeat Violation - From follow-up inspection 2025-04-16: Checked white cutting board has black discoloration left on the surface used on the main cook line. Per Manager will order new cutting board Time Extended Corrective Action Taken

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed food particles floating in water on the flat grill Station.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting has red discoloration on the surface stored on the cook line.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed no concentration chart for the chemical test strips.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed around the ice chute has mold like growth on the panel.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters greasy underneath the fir suppression system.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in dirty water stored on the grill. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of diced tomatoes 46°f stored on top panel reach in cooler per Manager lees than 2 hours Recommend to quick chill in the walk in freezer .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled has red discoloration on the surface cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air conditioner vent has mold like growth in the dry storage room.

Basic - Current Hotel and Restaurant license not displayed. Observed no current copy of the restaurant license. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water on the floor behind inside bar

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed two hood filters missing

Basic - Old food stuck to clean dishware/utensils. Observed silverware has old food stuck to forks and knives outside bar

Basic - Plumbing system in disrepair. Observed hand wash sink not working properly located back prep kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall has dust accumulation on the wall near the microwave oven.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green and brown cutting boards soiled on the cook line. Bulk containers used for flour, bread crumbs, rice soiled on the interior and exterior. Warning - From follow-up inspection 2024-06-27: Checked green and brown cutting boards cleaned on the cook line, Recommend to replace or resurface. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all vents has terrible dust accumulation in the back prep kitchen also vents throughout the kitchen Warning - From follow-up inspection 2024-06-27: Checked all vents has terrible dust accumulation in the back prep kitchen also vents throughout the kitchen . Per Manager vents on order. Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Checked dishmachine not properly sanitizing final rinse 0ppm chlorine rechecked 50 ppm Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored inside dirty water on the cook line.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed two cracked shell eggs stored in the carton inside walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperature of rice w corn 46°f stored overnight in the reach in cooler drawers on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of bags of white rice w corn 46°f stored in the reach in cooler over night dated Sunday and Saturday on the bags.(cook line) Repeat Violation

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Checked bbq ribs reheat 135°f, spoke to Chef must be reheated to 165°f rechecked on the cook line 190°f Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown cutting boards has deep cuts also food debris left on the surface located on the cook line.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic container cracked on the ends used for vegetables inside walk in cooler

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat amm test strips for checking sanitizer Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle in the kitchen and outside bar.

Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding missing around wall outside walk in cooler. Repeat Violation

Basic - Equipment in poor repair. Observed handle broken on the warmer in the back prep kitchen. Observed reach in freezer door not properly closing located on the cook line.

Basic - Food not stored at least 6 inches off of the floor. Observed container of oil stored on the floor in the dry storage. Corrected On-Site

Basic - Light shield damaged/in disrepair. Observed no light shield inside walk in cooler,near cook line. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old label stuck to plastic pans stored on storage shelve above 3 compartment sink.

Basic - Stored food not covered. Observed raw chicken wings stored uncovered in walk in cooler.near cook line

High Priority - - From initial inspection : High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Parmesan sauce,97 f held less than four hours.Cook is in the process of reheating. Warning - From follow-up inspection 2023-12-12: No hot time temperature control for safety food at the time of the inspection. Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink area. Warning - From follow-up inspection 2023-12-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Steamer,soda and ice machine filters. Warning - From follow-up inspection 2023-12-12: Time Extended

Basic - - From initial inspection : Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.Ice machine area. Warning - From follow-up inspection 2023-12-12: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing.Outside of walk in cooler close to cooks line area. Warning - From follow-up inspection 2023-12-12: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable.Hole in floor outside beer walk in cooler. Warning - From follow-up inspection 2023-12-12: Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair.Walk in cooler by cooks line. Warning - From follow-up inspection 2023-12-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinet and interior of cabinets are soiled. Wall is soiled by bottom of dishmachine area. Caulking is soiled by three comp sink area. Warning - From follow-up inspection 2023-12-12: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Middle of front door. Warning - From follow-up inspection 2023-12-12: Time Extended

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in dirty water stored on the grill. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects in the back kitchen area per Manager current professional pest control service comes weekly.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server placed soiled cups in the dishmachine area, picked up clean dish racks did not wash hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of raw chicken strips 46°f, raw hamburgers patties 44°f stored on the top panel cooler, and refrigerator drawers less than 4 hours. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like growth on the ice machine panels. Observed brown cutting boards has stains on the surface (Cook line) Repeat Violation

Intermediate - Hot water at hand wash sink 90°f sink does not reach 100 degrees Fahrenheit. Checked temperature of water 90°f at hand wash sink on the cook line. Found out knob turn down underneath hand sink. Corrected On-Site Repeat Violation

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked plastic containers stored inside;the kitchen. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet plastic pans stacked on shelves above three compartment sink. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed dirty floor inside walk in freezer near cook line.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel used underneath cutting boards.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters has black charcoal left on the surface underneath fire suppression system on Cook line, per General Manager has notify cleaning service. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Observed old labels on the pan stored underneath counter. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on the floor on the cook line. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown cutting board soiled used on the cook line. - From follow-up inspection 2022-12-12: Checked brown cutting boards has not been replaced or resurface on the cook line. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ac vent has mold like growth on the metal located in dry storage hallway. Observed fan guard covers has dust accumulation on the surface in the walls in cooler. - From follow-up inspection 2022-12-12: Checked fan guards still has dust accumulation on the surface located inside walk in cooler. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Brown cutting board soda nozzles at outside bar Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by walk in cooler

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in the prep area

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Had sink by walk in cooler and outside bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the cook line cooler

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line coolers

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

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. Checked dishmachine three times 0 ppm not sanitizing properly at time of inspection. Manager rechecked dishmachine 50 ppm at the outside bar. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in soiled water has food particles floating inside on the cook line. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperature fettuccine 48°f, chicken tenders 46°f stored overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature fettuccine 48°f, labeled 10/10 and chicken tenders 46°f per employee cooked on 1012 stored inside reach in cooler drawers overnight. Issue stop sale notice. Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in the 3 compartment sink . Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards has black stains left on the surface located back prep area. Slicer has old food dried on the surface. Repeat Violation

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked containers meat stored inside walk in cooler.

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink on cook line. Corrected On-Site

Basic - Building components, attachments or fixtures in poor repair. Observed frame of the door coming a loose in the mop sink room.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan guard covers has terrible dust accumulation inside walk in cooler.

Basic - Current Hotel and Restaurant license not displayed. Observed no current license displayed 4/1/2021. Information given to Manager

Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Observed no automatic gratuity on the menu and the bill.

Basic - Floor area(s) covered with standing water. Observed standing water throughout the kitchen.

Basic - Floor soiled/has accumulation of debris. Observed floor drains has build up of the old food debris.

Basic - Food stored on floor. Oil containers stored on the floor behind the oven. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside walk in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on the reach in cooler lid on the cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container Observed broccoli with scoop laying on the vegetables inside reach in cooler drawers.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven has dried food stuck inside.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed both doors inside walk in cooler has insulation showing. Per Manager has new doors on order.

Basic - Outer openings not protected with self-closing doors. Observed back door not self closing.

Basic - Stored food not covered. Observed bake potatoes on the transport cart uncovered stored inside walk in cooler. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Three Boxes of tomatoes stored above leafy greens. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall has oil and grease on the wall underneath fire suppression system.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath hand wash sink at the bar and cook line. Repeat Violation

Observed electrical wiring in disrepair. For reporting purposes only. Observed face plate cover missing on the electrical outlet on the cook line.