WORLD OF BEER
2815 E FOWLER ST, Tampa FL 33612 · 813.559.1530
Last inspected Jul 29, 2026 · 9 visits since October 2023
AUG 24
MAR 25
JUL 25
FEB 26
JUL 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Gave operator body fluids clean up sign.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024030908 | Mar 13, 2024 | Jun 27, 2024 | $200 |
| 3--2022005896 | Dec 16, 2021 | Feb 25, 2022 | $200 |
Inspection history
9 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
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. Emptied bucket of sanitizer connected to dishwasher. Manager connected a new bucket tested 100ppm of chlorine.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser in bar area is soiled. Employee cleaned dispenser.
No cleaning agent provided in wash compartment of sink. Employee rinse off dirty dishes and placed on clean dish shelves. Employee removed removed dishes and placed at dishwasher.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee used cell phone while in food preparation area.
Show the remaining 4 findings ▾
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between pans inside reach in cooler on cooks line. Chef removed knife and placed at dishwasher.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled between reach in cooler and merry chef on cooks line.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth sitting on food preparation table in back kitchen area. Manager placed cloth in sanitizer bucket.
Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients on cooks line.
Feb 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Dishmachine quaternary ammonium 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 in bar area has an empty bucket of sanitizer connected to dishwasher. Manager added full bucket of sanitizer to dishwasher.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. crab Rangoon (56F - Cold Holding); brisket (49F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab Rangoon (56F - Cold Holding); brisket (49F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser nozzles in bar area is soiled.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring device for dishwasher.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black mold like substance.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored and standing at water at 128°F
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Quaternary ammonia sanitation bucket tested 0ppm of Quaternary ammonia. Manager refilled bucket re-tested at 200ppm of Quaternary ammonia.
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Macaroni and cheese bites Cold holding: 47F. Items placed inside walk in cooler for rapid chill.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying.
Floor area(s) covered with standing water. Standing water on floor underneath dishwasher.
No copy of latest inspection report available.
Raw fruits/vegetables not washed prior to preparation. Onions not washed before preparation. Staff washed onions.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth sitting on cutting board on reach in cooler on cooks line.
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer solution tested 0ppm of quaternary ammonia. Manager refilled bucket re-tested at 200ppm of quaternary ammonia.
Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored in floor in bar area. Manager removed and properly stored solution.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Carbon dioxide tanks not adequately secured. Observed one carbon dioxide tank not secured during inspection. Operator secured during inspection.
Cutting board has cut marks and is no longer cleanable. Cutting boards on line are grooved at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf next to single service food prep items. Operator moved employee drink during inspection
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle in spinach artichoke dip. Operator removed scoop to be washed at time of inspection.
Missing drain plug at dumpster. Drain plug missing on smaller dumpster at time of inspection.
Open dumpster lid. Dumpster lids open. Operator closed lids during inspection.
Aug 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink splitter.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Luke Worley 08-29-2024
No soap provided at handwash sink. Operator stocked at time of inspection. Back handwashing sink in bar area.
Spray bottle containing toxic substance not labeled. Spray bottle on prep rack not labeled. Operator discarded.
Condensation or other drainage not disposed of according to law. Operator blocked off area. Roof leak near back prep sink area, operator removed all equipment to wash and sanitize. Operator mopped at time of inspection, maintenance scheduled to come after inspection. Discussed with operator.
Employee eating in a food preparation or other restricted area. Employee drink on food prep area in back kitchen. Operator removed at time of inspection.
Equipment in poor repair. Gaskets on reach in cooler closest to dish area on cook line in disrepair
Food stored on floor. Pickles stored on floor, operator moved to approved location at time of inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in flour bin, operator placed in dish pit at time of inspection.
Mar 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in back drying area. Discussed with operator.
Equipment in poor repair. Gaskets on reach in cooler next to fryers. Grooved cutting boards on make line.
Mar 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
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. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Discussed with operator maintaining. Operator called and scheduled maintenance.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Birria Broth (126F - Hot Holding) REHEATED TO Birria Broth (197F - Hot Holding)
Handwash sink not accessible for employee use at all times. Cart in front of hand wash sink in back prep area. Operator moved to approved location at time of inspection.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour in back prep, operator replaced with handled scoop.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in back drying area. Discussed with operator.
Equipment in poor repair. Gaskets on reach in cooler next to fryers. Grooved cutting boards on make line.
Floor soiled/has accumulation of debris. Floor of freezer soiled with debris
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood soiled above cook line in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line near 4 burner standing in 71F water
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at bar Handsink towards middle.
Old labels stuck to food containers after cleaning. Old labels stuck on containers in back dry storage. Operator removed labels at time of inspection.
Open dumpster lid. Operator closed at time of inspection.
Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets stored on floor in bar area, operator moved to approved location at time of inspection.
Oct 24, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
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 tested 0ppm of chlorine. Had a discussion with manager about using 3 compartment sink until dishwasher is working properly.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Gave operator body fluids clean up sign.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line reach in cooler has stains and is no longer cleanable.
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. Gave operator physical copy of employee reporting agreement.
In-use knife/knives stored in cracks between pieces of equipment. Knife's stored in between pans inside reach in cooler on cooks line. Manager removed knife's and placed at dishwasher.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line. Manager removed drink and properly stored it.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.