WORLD OF BEER
431 E CENTRAL BLVD #H, Orlando FL 32801 · 813-928-9300
Last inspected Jul 14, 2026 · 11 visits since August 2023
JUL 24
JAN 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw burger in grill cooler Operator removed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test strips for dish machines
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings cooked 7/12 in the am per operator.
Ceiling/ceiling tile shows damage or is in disrepair. Some have water damage and peeling/ cr8nkled above dry storage area
Hood filter missing from automatic fire suppression/exhaust system.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of middle reach in freezer by dish storage
Jul 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw burger in grill cooler Operator removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut lettuce (42-60F - Cold Holding) in prep over 4hrs per operator. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac n cheese, Mac n cheese balls, cut tomatoes, sour cream; (45-52F - Cold Holding); shrimp, haddock (42F - Cold Holding); cut tomato, corn, mozzarella, chicken. In prep coolers less than 4hrs per operator. Operator put on ice for temperature recovery ( correct action taken cut lettuce (42-60F - Cold Holding) in prep over 4hrs per operator. Operator discarded. ( correct on site)
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test strips for dish machines
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings cooked 7/12 in the am per operator.
Ceiling/ceiling tile shows damage or is in disrepair. Some have water damage and peeling/ cr8nkled above dry storage area
Hood filter missing from automatic fire suppression/exhaust system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan
Old labels stuck to food containers after cleaning. On plastic containers
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of middle reach in freezer by dish storage
Working containers of food removed from original container not identified by common name. Seasonings containers in dry storage
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 9 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. Tested dishwasher at bar. Reading 00ppm chlorine. Primed machine and ran twice afterwards. Reading 50ppm
Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Stack of 4 plastic containers slightly soiled next to clean containers on dish storage shelf. Operator immediately cleaned and sanitized
Dead roaches on premises. 1 dead roach in mop sink Operator immediately discarded
Employee with no beard guard/restraint while engaging in food preparation. Prep cook
Food storage container/container lid cracked or broken. On chicken, brownies, mac n cheese containers. Operator immediately discarded
In-use knife/knives stored in cracks between pieces of equipment operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -in between fryers
Plumbing system in disrepair. electric faucets in women's restroom dont work
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water in hand sink at warewashing area. Maintenance is scheduled
Jul 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in first prep table
Standing water in floor drain/floor drain draining very slowly. Hand sink on cook line draing slowly
Water leaking from pipe and/or faucet/handle. -Hand sink on cook line leaking from base of faucet
Jul 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw Steak and raw shrimp 45F-48F cold holding in botom drawer prep cooler on line. Overnight per operator. Operator immediately discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Raw Steak and raw shrimp 45F-48F cold holding in botom drawer prep cooler on line. Overnight per operator. Operator immediately discarded -cut tomatoes, spinach dip, cooked chicken, mac n cheese, brisket 47f-52F cold holding less than 4hrs per operator. Operator immediately put on ice for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Soda gun nozzles at main bar. Operator immediately cleaned
Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by trash can. Operator immediately removed
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon and tuna not completely removed from packaging. Educated operator on new requirements. Operator immediately removed from packaging.
Dead roaches on premises. 4 dead roaches in mop sink. Operator immediately discarded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on dry storage shelf next to plastic wrap and pans. Operator immediately removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in first prep table
Standing water in floor drain/floor drain draining very slowly. Hand sink on cook line draing slowly
Water leaking from pipe and/or faucet/handle. -Hand sink on cook line leaking from base of faucet
Jan 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked mushrooms,onions raw onions, greens in drawer cooler. Operator immediately moved
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Boxed Raw Ground beef over cases of raw shell eggs in walk in cooler. Operator immediately corrected
Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 Cracked raw egg in drawer cooler. Operator immediately discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator immediately cleaned ( corrected on site) Soda nozzle at main bar by dishwasher Soda nozzle at second bar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on panko container. Immediately removed
Employee with no beard guard/restraint while engaging in food preparation. Cook
In-use tongs stored on equipment door handle between uses. On fryer handle
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water on stove 97F less than 4hrs per operator. Operator began to reheat to 135F.
No conspicuously located ambient air temperature thermometer in holding unit. In first prep cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in Bar cooler under pos system Gaskets in wing cooler
Water leaking from pipe and/or faucet/handle. Hand sink leaking on cook line from faucet base and pipe underneath. Operator placed catch bucket underneath.
Jul 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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/ 1 of the 4 manager certificates are expired. Operator already scheduled for renewal
Floor soiled/has accumulation of debris. Under dishwasher in kitchen and under some areas of main bar
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at expo station
Jul 18, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate2 Basic
Show 5 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. Dish machine at bar 00ppm tested twice
Nonfood-grade containers used for food storage - direct contact with food. Operator is keeping truffle aioli in a container originally labeled spray cleaner. Operator states they purchased container completely empty and never used from a store. I educated operator that if the container was originally meant to store chemicals. Than it is not a food grade container and can't be used as such
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/ 1 of the 4 manager certificates are expired. Operator already scheduled for renewal
Floor soiled/has accumulation of debris. Under dishwasher in kitchen and under some areas of main bar
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at expo station
Jul 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 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. Dish machine at bar 00ppm tested twice
Nonfood-grade containers used for food storage - direct contact with food. Operator is keeping truffle aioli in a container originally labeled spray cleaner. Operator states they purchased container completely empty and never used from a store. I educated operator that if the container was originally meant to store chemicals. Than it is not a food grade container and can't be used as such
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken out of its original packaging over impossible burgers, jalapeño and fish in reach in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook line cooler : Mac n cheese artichoke cut tomatoes spinach dip, cooked chicken and cooked steak (52-56F - Cold Holding) less than 4 hours per operator. Advised operator to put on ice for immediate temperature recovery
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/ 1 of the 4 manager certificates are expired. Operator already scheduled for renewal
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to be cleaned
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon and tuna
Floor soiled/has accumulation of debris. Under dishwasher in kitchen and under some areas of main bar
In-use tongs stored on equipment door handle between uses. Tongs on fryer
Old labels stuck to food containers after cleaning. Some plastic containers on dry dish storage shelf. Operator removed to be cleaned
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at expo station
Working containers of food removed from original container not identified by common name. No label on the seasonings containers in dry storage
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 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. Dish machine at bar tested 00ppm. Retested 100ppm
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator immediately removed and cleaned
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by expo station
No probe thermometer provided to measure temperature of food products. Operator has ordered thermometer
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slight build up. Operator cleaned immediately
Cutting board has cut marks and is no longer cleanable. On 2 middle prep table coolers on cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees Backpack on glass holder at bar
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 107F operator reheated to202F
Old labels stuck to food containers after cleaning.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink on shelf over sauces in walk in cooler
Water leaking from pipe and/or faucet/handle. Faucet at hand sink by expo station constantly is running. Operator is aware
Working containers of food removed from original container not identified by common name. flour, sugar, and wing seasoning containers
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage,artichoke, steak. Possibly due to excessive heat from charbroiled in close proximity to cooler. Temperature range 44F-45F. Advised operator to adjust temperature of cooler
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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. Not completed by all employees
No soap provided at handwash sink. At far right hand sink at bar
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. French onion soup prepared 8/11 Veggie soup 8/13 Beer batter dated 8/11
Spray bottle containing toxic substance not labeled. Multiple spray bottles at bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light build up
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawed and not removed from packaging according to manufacturer specifications
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing a watch
Employee with no beard guard/restraint while engaging in food preparation. Bar tender
Floor soiled/has accumulation of debris. Heavy build up of debris under dishwasher
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler
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.