MILLER'S ALE HOUSE - CLERMONT

Name: MILLER'S ALE HOUSE - CLERMONT
Address: 1555 S GRAND HWY, CLERMONT, FL, 34711, US
Rating: 60.1

1555 S GRAND HWY, CLERMONT, FL 34711

License #4509009

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

60.1 Grade F / 100

Failing Health Score

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Quick take

MILLER'S ALE HOUSE - CLERMONT in CLERMONT currently holds an InspectFL Health Score of 60.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 22, 2026. Across those visits, inspectors documented 56 total violations — 13 critical, 6 major, 37 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Call Back - Complied
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee scooping ice was wearing a watch
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -pans in dish area, beverage cups in server area
[14-11-5] Fryer baskets are on order and operator discarded cracked containers
[23-03-4] Progress made -interior of fryer cabinets -speed racks
[22-16-4] Reach-in cooler and reach in freezer interior/shelves on cook line have accumulation of soil residues.

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw salmon (61F - Cold Holding); raw mahi (58F - Cold Holding); raw shrimp (56F - Cold Holding); Reach in drawers on cook line, held more than four hours per operator.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -portioned raw egg yolks behind cheese and sour cream on make table on cook line, operator moved eggs to the front
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop in standing water on cook line, operator removed
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -pans in dish area, beverage cups in server area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind salad station
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee scooping ice was wearing a watch
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -next to tortilla chips on cook line, operator moved
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -shredded chicken (120F - Hot Holding), holding unit on cook line, held less than four hours per operator, operator chose to discard.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of shelf above reach in freezer across from chicken breading station -interior of fryer cabinets -runners on sliding reach in coolers -speed racks
[29-42-4] Vacuum breaker at wrong location on fitting/splitter added to mop sink faucet.
[33-10-4] Inside/outside of dumpster and grease receptacle are not clean.
[35A-02-7] Live, small flying insects found -2 on cook line, 1 in dish area, 1 in server area
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. -operator hung it to dry
[22-16-4] Reach-in cooler and reach in freezer interior/shelves on cook line have accumulation of soil residues.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -brown cutting boards in storage area, operator discarded
[14-11-5] Equipment in poor repair. -stone in oven is cracked -fryer baskets are heavily warped -containers and lids are cracked and chipped on back line
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (61F - Cold Holding); raw mahi (58F - Cold Holding); raw shrimp (56F - Cold Holding); Reach in drawers on cook line, held more than four hours per operator. burger patty (48F - Cold Holding); cooked pasta (53-58F - Cold Holding); operator chose to discard buttermilk (55F - Cold Holding) Cook line Held less than four hours per operator, moved to walk in cooler for quick chill

Warning Issued
[36-34-5] Ceilingtiles/vents and light shields in kitchen are soiled with accumulated food debris, grease, dust, or mold-like substance.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cheesecake in cooler on cook line, operator determined date and marked it.
[14-11-5] Equipment in poor repair. -baked potato holder on cook line, operator discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine -ice machine
[29-11-4] Water leaking from pipe above dish machine
[41-17-4] Spray bottle containing toxic substance not labeled. -bottle of blue liquid on chemical storage rack
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -prep table on cook line, operator moved to bottom shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed racks in walk in cooler -caulking and wall behind triple sink have residue buildup -gaskets and underside of reach in coolers and chicken reach in cooler on cook line
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp behind shaved roast beef in reach in cooler on cook line. Operator moved shrimp to the front.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -pans on storage rack on back line.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -butter on back on line, operator placed label on butter.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -garlic parmesan sauce (120F - Hot Holding), cook line, held less than four hours per operator. Operator moved to stove for rapid reheat, 146

Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked onion straws (86F - Hot Holding), held less than four hours per operator. Operator determined time cooked and placed on Time as a Public Health Control.
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven door handle on cook line, operator removed and placed in water above 135F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets -bottom of chicken station reach in cooler underneath drawers.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -pans on rack in back kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[12B-02-4] Employee eating in a food preparation or other restricted area. -on cook line. Operator educated employee.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cheesecake in reach in cooler on cook line. Operator dated.
[28-02-4] Condensation or other drainage not disposed of according to law. -condensation from air conditioning leaking in kitchen hallway and office. Technician arrived during inspection.
[08A-05-6] Raw animal food not properly separated from ready-to-eat food. -raw shell eggs behind vegetables in make table on cook line. Operator corrected.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels by cook line.
[14-33-4] Storage shelves with rust that has pitted the surface, prep area.
[16-21-4] Accumulation of debris on top exterior of warewashing machine.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. -2 cracked eggs on cook line.
[29-49-6] Standing water in bottom of chicken station reach-in-cooler
[31A-09-4] Handwash sink not accessible for employee use at all times. -blocked by rolling cart, beside beer cooler, operator removed.
[35A-02-7] Live, small flying insects found. -2 flying insects in kitchen
[36-73-4] Floor soiled/has accumulation of debris in walk in freezer.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -server scooping ice and making drinks.

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