MILLER'S ALE HOUSE - HAMLIN

Name: MILLER'S ALE HOUSE - HAMLIN
Address: 16428 NEW INDEPENDENCE PKWY, WINTER GARDEN, FL, 34787, US
Rating: 19.1

16428 NEW INDEPENDENCE PKWY, WINTER GARDEN, FL 34787

License #5815640

🍺 Bar/Pub ℹ️

19.1 Grade F / 100

Failing Health Score

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Latest inspection

October 23, 2026 · 10 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MILLER'S ALE HOUSE - HAMLIN in WINTER GARDEN currently holds an InspectFL Health Score of 19.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 23, 2026. Across those visits, inspectors documented 81 total violations — 22 critical, 10 major, 49 minor.

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Record snapshot

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The latest inspection on October 23, 2026 shows 10 observation rows: 4 critical, 2 major, and 4 minor.

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

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

F record

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*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.

Disposition: Inspection Completed - No Further Action
[03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Ossobucco,105 held less than four hours is reheated to 197 f.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Handle touching cheese.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained. Can opener is soiled. Slicers have food debris. Small baking pans are encrusted. Residue build surrounding drink and iced tea nozzles. Bun toaster and interior of fryer bin are encrusted.
[25-06-4] Single-service articles not stored inverted or protected from contamination.Lids at service station.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.Operator installed vaccum breaker.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in walk in cooler are soiled. Walk in cooler gaskets are soiled. Dust build up next chicken station. Walls are soiled by the dishwashing area. Vents are soiled in the back line area.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.Lactic acid over 704 ppm.Operator called the technician to calibrate dispenser. Operator diluted sanitizer water.704 ppm.
[01B-16-5] Torn packages/bags of food exposing the contents to contamination. Corn starch is wrapped.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over cooked chicken in reach in cooler at cooks line.
[21-38-4] Wiping cloth sanitizing solution stored on the floor.Employee removed bucked from floor in the bar.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In pasta
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates exterior bar
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets cooking
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[36-22-4] Floor area(s) covered with standing water inside bar from dishwasher
[14-13-4] Food-contact surface not smooth and easily cleanable. Cast iron skillets rusted
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment in kitchen
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container cheese kitchen
[35B-02-4] Insect control device installed over food preparation area in server beverage area
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Chicken cooler reach
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pre rinse spray nozzle Chicken cooler reach in gaskets soiled Pan liner holder on wall
[08B-12-5] Stored food not covered. rim caddie stored exposed to front of guest outside bar
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Dishroom
[01B-01-4] Dented/rusted cans present. See stop sale. Fudge dented on seam
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Interior bar 0ppm Interior bar 50ppm
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook touched raw burger with gloved hands changed gloves and did not wash hands when changing gloves
[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 in dish area
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs next to pickles walk in cooler Raw sal,in behind raw salmon reach in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours shrimp cooked corn (46F - Cold Holding); chorizo (45F - Cold Holding) (50F - Cold Holding) cooked ribs (52F - Cold Holding); raw chicken (46F - Cold Holding) raw steak (47F - Cold Holding). Operator adding ice
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves servers

Disposition: Warning Issued
[22-08-4] Interior of bun toaster has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of beer cooler door is soiled. Build up of black like substance at three comp sink.
[22-16-4] Reach-in cooler interior and walk in cooler shelves have accumulation of soil. Bottom of reach in freezer is soiled at the cooks line by chicken station.
[25-06-4] Single-service articles not stored inverted or protected from contamination.Picks at the bar. Lids and soufflé cups at the servers station.
[08B-17-4] Unwashed cucumbers stored with ready-to-eat celery in walk in cooler.
[22-41-4] 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.0 ppm at outside bar.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
[35A-02-7] One live small flying insect at the bar.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.Par cooked chicken stored over lobster mix in walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.Garlic Parmesan sauce,97:reheating for more than 2 hours.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.Garlic Parmesan sauce,reheated for more than 2 hours,97 f.Stop Sale.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Servers handling drinks.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Interior of fryer container has grease build up. Interior of sprayer hose is soiled. Residue build up surrounding drink nozzles in dining room. Interior of ice machine is soiled.
[01B-16-5] Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area.