MILLERS ALE HOUSE

Name: MILLERS ALE HOUSE
Address: 10065 GULF CENTER DRIVE, FT MYERS, FL, 33913, US
Rating: 79.5

10065 GULF CENTER DRIVE, FT MYERS, FL 33913

License #4605947

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

79.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MILLERS ALE HOUSE in FT MYERS currently holds an InspectFL Health Score of 79.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 15 total violations — 9 critical, 2 major, 4 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.

Inspection Completed - No Further Action
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives.
[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. Employee picked up gloved from floor and started to put on new gloves without washing hands. Educated employee. Employee washed hands and put on new gloves.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups at beverage/wait station.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed paper towels stored inside handwash sink at bar. Operator removed paper towels. Observed ketchup bottle and cloth stored in handwash sink. Operator removed items.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at end of threaded faucet at end of black hoses.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 48F cold hold, provolone cheese 49F cold hold less than 4 hours in reach in cooler across from flat grill. Operator placed bags of ice in top, pulled reach in cooler away from wall, and turned down reach in cooler.
[14-33-4] Reach-in freezer at end of cook line shelves with rust that has pitted the surface.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwash sinks at end of cook line near fry station blocked by box of cooking oil. Operator removed box of oil.

Administrative complaint recommended
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Left side hose bibb at mop sink.
[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. Dishwasher (Chlorine 0ppm) after running three times. Operator replaced sanitizer, 50ppm chlorine.
[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. Observed bartender handling person cell phone then began cutting citrus for drinks. Spoke with operator, operator washed hands and donned gloves before returning to work.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler next to fryer; buttermilk (62F - Cold Holding), also reach-in cooler across from fryer: ; mozzarella (68F - Cold Holding); shredded cheddar cheese mix (58F - Cold Holding); sour cream (59F - Cold Holding); cooked eggs (59F - Cold Holding); blue cheese crumbles (57F - Cold Holding) also reach on cooler top middle cook line under window ; cooked broccoli (45F - Cold Holding); swiss cheese (54F - Cold Holding); cut tomato slices (45F - Cold Holding) all foods have been placed in cooling units within 2 hours since opening of restaurant. Operator began icing all foods for quick cooling, provided operator with time as a public health control form.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender putting washed citrus into machine to cut with bare hands. Spoke with operator, operator donned gloves before continuing to work.
[25-05-4] Single-service articles improperly stored. Coffee and tea filters uncovered in service station.

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