MILLER'S ORLANDO ALE HOUSE

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in bar area, employee restocked -handwash sink in drink service area, operator restocked Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent over dishwasher

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on shelf above chicken breading reach-in cooler, employee removed Corrected On-Site

Basic - Floor area(s) covered with standing water. -inside meat wiping cloth in front of walk-in freezer door

Basic - Floor soiled/has accumulation of debris. -walk-in freezer floor

Basic - Floors not maintained smooth and easily cleanable. -kitchen floors with areas of disrepair were recently patched, not smooth and easily cleanable Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -prep sink at end of cookline: faucet handles significantly soiled -meat walk-in cooler fan covers have an accumulation of dust/debris -meat walk-in cooler door -exterior of microwave at end of cookline -exterior of large flour container -hood filters over cooking equipment have an accumulation of grease and food debris

Basic - Open dumpster lid.

Basic - Standing water in bottom of reach-in-cooler. -multiple reach-in coolers in bar area, operator states professional draining is scheduled for after lunch rush today Corrective Action Taken

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -cookline and dishwashing area, allowing standing water to accumulate Repeat Violation Warning - From follow-up inspection 2025-08-06: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - prime rib (50F - Cooling) - manager states cooled from day before

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. DROP STATION; - buttermilk (50F - Cold Holding)

Basic - Covered waste receptacle not provided in women's bathroom. - three stalls

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - gouged concrete at dish station and cookline causing retention of standing water

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed tomato over roasted pepper sauce

High Priority - 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. -dishwasher

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink at entrance to dishwashing area being used to store stainless steel pan, operator removed Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area, operator restocked Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -walk-in freezer

Basic - Floors not maintained smooth and durable.

Basic - Food stored in a location that is exposed to splash/dust. -flour container, operator relocated Corrected On-Site

Basic - Ice bucket stored on floor between uses, operator relocated Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -multiple sets of tongs stored on grill handle, employee relocated Corrected On-Site

Basic - Light not functioning. -walk-in freezer

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -multiple lights throughout the kitchen lacking light shields, operator states new shields have been ordered Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of flour container has an accumulation of grease and food debris -exterior of paper towel dispensers soiled -exterior of microwave has an accumulation of grease and food debris -mop sink soiled Repeat Violation

Basic - - From initial inspection : Basic - Equipment in poor repair. -left side single door reach-in cooler at entrance to kitchen not holding temperature -walk-in freezer door has hole with exposed sharp edges Warning - From follow-up inspection 2024-07-30: Time Extended - From follow-up inspection 2024-08-08: -operator states quote for new equipment has been approved Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -gallon milk 4-13-24. Disposed of by operator Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -spinach artichoke dip 48F@11:40 am. Operator stated it had been in reach in cooler for 41 minutes. Moved to walk in cooler by operator. Retested 43F@12:00 noon Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards at reach in on cook line, prep area near dish room

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -provided form to operator

Basic - Buildup of food debris/soil residue on equipment door handles. -cook line reach in units handles and doorframes

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in kitchen and office Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -drink and purse on table at server station Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -walk in cooler and walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in freezer on cook line soiled -side of fryer next to breading station soiled -curtains to walk in soiled Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. -several bar reach in coolers have standing water Repeat Violation

Basic - Walk in cooler and freezer interior/shelves have accumulation of soil residues.

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2023-11-21: Time Extended

Basic - - From initial inspection : Basic - Cook line wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation Warning - From follow-up inspection 2023-11-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic air curtains in walk-in coolers *Warning-sides of cooking equipment soiled with grease and grime, *Warning Warning - From follow-up inspection 2023-11-21: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler, by bar . Warning - From follow-up inspection 2023-11-21: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter. Warning - From follow-up inspection 2023-02-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Make line. Warning - From follow-up inspection 2023-02-15: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2023-02-15: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Make table. Warning - From follow-up inspection 2023-02-15: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning - From follow-up inspection 2023-02-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooking equipment soiled with grease. Rolling rack, beer walk in cooler. Warning - From follow-up inspection 2023-02-15: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line. Warning - From follow-up inspection 2023-02-15: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station reach in cooler: spinach dip (45F - Cold Holding). Item moved to freezer. Traulsen unit: ribs (44F - Cold Holding).

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Make line. Bulk flour container.

Intermediate - Handwash sink used for purposes other than handwashing. Dump sink. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Make line.

Basic - Floor soiled/has accumulation of debris. Walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line shelves.

Basic - Open dumpster lid. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Make line.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Cup used as a scoop, shredded cheese. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean linens stored on floor. Clean wiping cloths, storeroom.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Tongs on stove handle. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Make line.

Basic - Floor area(s) covered with standing water. Walk in cooler.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler, drop box. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish wash area and walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: cheese 48f, item stacked to high. Item move to Walk in Cooler.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Hot water heater room.

Basic - Cutting board has cut marks and is no longer cleanable. Make line.

Basic - Floor soiled/has accumulation of debris. Walk in Freezer.

Basic - Food stored on floor. Walk in Cooler.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line unit.

Basic - Open dumpster lid. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to single service cups. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine.